How to make a delicious vegetarian cold pasta salad at home, quick and simple recipe

Vegetarian cold pasta salad: The recipe of a great classic among summer first courses. With the extra gear of the confit tomatoes and lemon zest. For the rest, the ingredients are few and tasty. green and black olives in brine, capers, mozzarella fior di latte or, if you prefer the most decisive tastes, Of Campania buffalo DOP. And a lot fresh basil. Quick and easy to prepare, as you see in RECIPE VIDEO on my YouTube channel.

Summer salads with cold pasta or rice: Jolly recipes in the kitchen

It goes without saying that Cold pasta and rice salads I am among the Wildcard Plates when it's hot. They can be prepared in advance and in abundance, so they solve the problem of multiple lunches or dinners. You have already tried the PASTA WITH CHERRY TOMATOES IN A PAN AND BREADCRUMBS? And the classic COLD PASTA WITH BASIL AND TUNA PESTO?

You can prepare this cold pasta also with i raw tomatoes, but I assure you that with the roast tomatoes it's much tastier. A tasty alternative is dried tomatoes in oil. Prepare i TOMATO CONFIT is simple, as you can also see in this short video tutorial, and you can also keep them in the refrigerator for a few days. So take advantage to try even the very fast BRUSCHETTA TOMATOES CONFIT and BUFFALO, or the tasty one SAFFRON FREGULA SALAD WITH CONFIT TOMATOES AND ALMONDS.

Cold pasta yes, but al dente: here's how

One recommendation: drain the dough very very al dente, since before dispersing the heat will continue to cook. Is Use a cold refrigerator dressing. Alternatively, if you don't like pasta al dente, you can block the cooking with a passage under cold water. In this way, but, you will also lose part of the flavor of the pasta. to you the choice. At this point I suggest you take a look at all my recipes of PASTA SALADS, RICE and CEREALS for the summer and I wish you a good day.

VEGETARIAN COLD PASTA SALAD

Portions: 4 Preparation: 10 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.8/5

( 6 voted )

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Ingredients

360 grams of short pasta

300 grams of mozzarella fior di latte or buffalo bell Dop

confit tomatoes (you can also use dried or raw tomatoes cut into cubes)

fresh basil

black and green olives (seasoned or in brine)

organic lemon peel

a handful of capers, salami

extra virgin olive oil

salt and pepper

Procedure

The recipe for the vegetarian pasta salad is very simple: if you do not want to prepare the roast tomatoes you can use dried or fresh tomatoes. If you will use dried tomatoes, my advice is to chop them finely, since they are a concentrate of flavor and salt.

If you will use fresh ones instead, I suggest you use cherries, datterini or piccadilly, maybe even mixing the red and yellow types and variants. In all cases, before seasoning the pasta with roast tomatoes, dried or fresh, put them in a bowl and season with extra virgin olive oil, sale (not in dry ones) and fresh basil.

Boil the pasta in plenty of salted water and drain it very al dente, or stop cooking by passing the drained pasta under a stream of cold water. Season the pasta with a drizzle of extra virgin olive oil, add the tomatoes and mix well.

Design the capers under the water, then add them to the pasta. You can also chop them finely for a more intense taste. Cut the olives into slices by removing the stone. Cut the mozzarella into cubes (listen to me, that is at room temperature).

Add the capers to the pasta, the olive, the mozzarella and mix well Finally, add the fresh basil chopped by hand and the grated lemon zest. If you like it, you can also add a little freshly ground black pepper. Mix well and serve immediately. If you want to keep the pasta salad in the refrigerator, cover it with plastic wrap. Bon appétit!