Fredda's pasta all
Italian
Cold Italian pasta salad
Cold Italian pasta salad with mortadella, provolone and basil.
- Italy
- Salad
- Light
- High protein
- easy
- gluten
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 425 kcal
- Protein 18 g
- Fiber 3 g
- Carbohydrates 48 g
- Fat 20 g
- Sodium 780 mg
Story behind the dish
Preparation
Cold Italian pasta salad is a preparation from Italy with easy difficulty. Reserve about 30 minutes in total (20 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Ten listo: 400 g de pasta penne rigate.
- Have ready: 200 g of mortadella, cubed.
- Have ready: 150 g of cubed provolone cheese.
- Have ready: 200 g cherry tomatoes.
- Have ready: 150 g pickled gherkins.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cook the penne al dente; drain
Cook the penne al dente; Drain, cool under cold water and dry well.
-
Cut mortadella
Cut mortadella, provolone, tomatoes and pickles into uniform cubes.
-
Mix pasta with sausage
Mix pasta with sausage, cheeses, tomatoes, pickles and olives.
-
Whisk oil
Whisk oil, vinegar, mustard, oregano, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Pour dressing and mix; refrigerate for at least 1 hour
Pour dressing and mix; Refrigerate for at least 1 hour.
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Add chopped fresh basil before serving.
Add chopped fresh basil before serving.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with extra protein by adding chickpeas, hard-boiled egg or canned tuna.
- Creamier version with a touch of avocado or feta cheese.
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