Description
Last summer I was at the beach with an Italian friend who, after a nice long swim, proceeded to pull a giant lidded bowl of cold pasta out of her bag and eat it. She called it pasta fredda or cold pasta, and described a very simple recipe: a bit of olive oil, cubed cheese, and tomato. I went home immediately, made a version of my own, and have not stopped making it since. It can be made ahead and doesn’t lose its luster in the fridge. You can serve this to a crowd in one sitting or keep it in the fridge to feed your family over the course of a few days. We keep it on heavy rotation in the summer months when tomato and basil are plenty, and it’s often too hot to cook dinner.
Ingredients
Units
Scale
The pesto
- 2 bunches fresh basil leaves
- 2-6 garlic cloves (optional)
- 1/4 cup olive oil
- Juice from 1 lemon
- 1/2 cup pistachios or almonds (optional)
- Hunk of Parmesan (optional)
- Salt and black pepper to taste
The pasta
Instructions
- Make the pesto by putting all of the ingredients in a food processor or high-powered blender and whizzing together until smooth. Adjust seasoning to taste. Set aside in the fridge.
- Prepare the pasta according to package directions just beyond al dente, strain, and toss in a bowl with the olive oil and a bit of salt until fully coated. Stir in the homemade pesto, tomatoes, and cubed cheese. Add any other ingredients you like (see notes). Set in the fridge to cool completely before eating.
Notes
- Choose a small pasta that can be coated inside and out or all around with the sauce. Be sure to toss in oil as soon as it comes out of the water to prevent sticking.
- A pasta dish like this can take on many canned and jarred pantry staples such as pitted olives, tuna, preserved artichokes or peppers, beans, and nuts.
- Other wonderful options for cheese would be ricotta salata, fresh mozzarella, feta, or even a crumbled gorgonzola for more of a punch.
- Don’t be afraid to highlight your favorite summer produce here such as corn, cucumber, cooked zucchini, or string beans.