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Vegetarian cold pasta salad

With confit tomatoes and mozzarella

by Ada Parisi
5 min read
Insalata di pasta fredda vegetariana

Vegetarian cold pasta salad: a great summer classic. 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 buffalo bell Dop. And a lot fresh basil. Quick and easy to prepare, as you see in VIDEO RECIPE on my YouTube channel. Needless to say, cold pastas and rice salads are among the wild dishes in hot weather. 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?

You can also prepare this cold pasta with raw tomatoes, but I assure you that with roast tomatoes it is much tastier. A tasty alternative is dried tomatoes in oil. Prepare the 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 delicious SAFFRON FREGULA SALAD WITH CONFIT TOMATOES AND ALMONDS.

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

One recommendation: drain the dough very very al dente, since before dispersing the heat will continue to cook. And use a cold dressing of refrigerator. Alternatively, if you don't like pasta al dente, you can block the cooking with a passage under cold water. Like this, though, 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.

Insalata di pasta fredda vegetariana

VEGETARIAN COLD PASTA SALAD

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

360 grams of pasta

300 grams of mozzarella fior di latte or buffalo bell Dop

tomato confit (you can also use dried or raw tomatoes cut into cubes), to taste

fresh basil

black and green olives (seasoned or in brine)

organic lemon zest

a handful of capers, salami

extra virgin olive oil

salt and pepper

Procedure

Vegetarian cold pasta salad

The recipe for 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, Salt (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.

Unsasing capers under 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 (I recommend, that is at room temperature).

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

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