Pasta fredda, or insalata di pasta (cold pasta or pasta salad) is a classic Italian dish.
There are hundreds of different versions of it and everyone can make experiments with the ingredients and make something unique.
There are no strict rules about the ingredients: tomatoes, olives, mozzarella, basil, capers, cheese, mayo, pickled vegetables, pesto alla genovese, wieners, tuna fish, boiled eggs… the only constant is cold pasta.
This is a version I really like because of its creaminess and the result is fresh and the combination of flavors is just amazing.
We usually eat pasta salads during summertime, but this doesn’t mean that it can’t be served in other occasions, like parties, excursions, picnics and so on.
This is a vegetarian recipe and if you avoid to add ricotta or parmigiano reggiano, it will still taste amazing and be good for vegans.
Pasta salad can be kept in the fridge for a couple of days, just add some extra virgin olive oil and mix well before serving.
INGREDIENTS (4 people):
PASTA – 12.3 oz
EGGPLANTS – 21 oz
PINE NUTS – about 2 tbsp
FRESH BASIL
RICOTTA CHEESE – 5.3 oz
PARMIGIANO REGGIANO (optional) – 1 or 2 tbsp
CHERRY TOMATOES
EXTRA VIRGIN OLIVE OIL
SALT
BLACK PEPPER
INGREDIENTI (4 persone):
PASTA – 350 gr
MELANZANE – 600 gr
PINOLI – circa 2 cucchiai
BASILICO FRESCO
RICOTTA – 150 gr
PARMIGIANO REGGIANO – 1 o 2 cucchiai
POMODORINI
OLIO EXTRA VERGINE
SALE
PEPE
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