Italian
Summer Cold Pasta with Vegetables
by Giallozafferano · 2.9M subscribers on YouTube
Cold pasta is the ultimate summer one-dish meal: what summer would be without a beautiful, fresh and colorful pasta salad? There are endless recipes for cold pasta, and everyone has their own favorite 'secret ingredients'. Here is our version: vegetables cut into matchsticks and blanched for a few moments to keep their color and crunch. Then cherry tomatoes, mortadella, and cubed cheese: color and flavor in a light but nutritious and tasty dish.
- Difficulty
- easy
Ingredients
12 itemsMethod
- Trim and peel the carrots, cut into 3 cm matchsticks.
- Cut the zucchini into slightly longer matchsticks.
- Blanch the carrots, zucchini, and peas in boiling water for 2 minutes.
- Drain and cool the vegetables in very cold water to stop cooking.
- Cut the cherry tomatoes into quarters.
- Cook the pasta in the same water used for the vegetables to absorb flavor.
- Drain the pasta al dente, toss with a drizzle of oil, and let it cool.
- Once cooled, add the blanched vegetables, cherry tomatoes, cubed emmentaler, and cubed mortadella.
- Season with salt and pepper.
- Add torn basil leaves and thyme.
- Mix well and serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
