Summer dishes in Italy? Pasta fredda, of course – cold pasta in translation… (but rice is also prepared this way)
First, cook the pasta and simultaneously prepare the ingredients!
I usually add:
- Prosciutto cotto (ham)
- Tuna
- Cherry tomatoes
- Basil
- Mozzarella
- Olive oil
- Artichokes in oil
- Olives
- Sausages
- Boiled egg
… but there are no limits to this… it all depends on what you have in the refrigerator… you can substitute ingredients and add what you like the most ??
Mix your pasta well, dress it with olive oil, lemon, and salt… and put it in the refrigerator, or you can simply cover it and leave it at room temperature (but only if you plan to eat it within a few hours)…
The great thing about this pasta is that the longer it sits, the more delicious it becomes… But each time you take pasta out of the refrigerator, mix it well and, if needed, add olive oil and lemon… Everything seems simple and mundane, but trust me, success is guaranteed. I even prepare it when I have guests at home, and it usually becomes one of the most popular dishes on the table… Especially when it’s hot outside and you don’t feel like eating anything hot!
