5 Refreshing Cold Pasta Recipes for summer

5 Refreshing Cold Pasta For The summer

🍝 MEDITERRANEAN COLD PASTA ▶︎ 0:00
350 g of half sleeves
200 g of cherry tomatoes
200g mozzarella
150 g of black olives
a few basil leaves
a few basil leaves

🍝 COLD GREEK PASTA ▶︎ 1:07
350 g of penne
150 g of feta cheese
1/2 red onion
200 g of date tomatoes
1 cucumber
150 g of black olives
oregano, salt, olive oil q.s.

🍝 COLD BRESAOLA AND RUCOLA PASTA ▶︎ 2:26
350 g of rigatoni
80g bresaola
40 g of Grana Padano
50 g of rocket
juice of half a lemon
oil, salt, pepper to taste

🍝 COLD TUNA PASTA ▶︎ 3:45
350 g of fusilli
200 g of tuna in oil
140 g of corn
180 g green olives
10-15 cherry tomatoes
1/2 onion

🍝 COLD PASTA PESTO AND ZUCCHINI ▶︎ 4:36
350 g of wholegrain farfalle
200 g of cottage cheese
50 g of pesto
1 grilled zucchini

right then listen up the sun is blazing it’s hotter than my kitchen during a dinner rush and the last thing you want to do is slave over a hot stove so what are we going to do about it we’re going to get smart today I’m showing you five absolutely stunning beautiful cold pasta salads that will save you this summer forget your soggy bland pasta salads you get from the supermarket these are vibrant they’re fresh they’re packed with flavor and they’re so bloody easy to make even a donkey could do it these aren’t just side dishes you donut these are proper satisfying meals that will cool you down and fill you up without weighing you down we’re talking about recipes that are perfect for a quick lunch a picnic in the park or a light dinner on the patio each one is a game changer designed to be made ahead of time so you can spend less time cooking and more time actually enjoying the summer no excuses for eating rubbish when it’s hot so pay attention i’m going to walk you through every step from cooking the pasta to perfection al dente always al dente to balancing the flavors so every single bite is an explosion of summer on your palette we’re using fresh ingredients simple techniques and a little bit of passion to create something truly special get your notepads ready because you are not going to want to miss a single detail let’s get to it [Music] first up the Mediterranean cold pasta now this isn’t just a pasta salad it’s a holiday in a bowl we’re talking about a journey to the sunny coast with every single bite the key here is simplicity and freshness you get that wrong and you might as well just eat the box the pasta came in we start with a beautiful short pasta like fusili or pne cook it properly al dente it needs to have a bite a bit of texture not turn into mush then you drain it rinse it under cold water to stop the cooking and toss it with a generous gug of extra virgin olive oil don’t be shy with the oil it’s the lifeblood of this dish now for the magic we’re adding ingredients that scream summer juicy sweet cherry tomatoes have to release all their flavor crisp refreshing cucumber diced into small elegant pieces we want crunch we want freshness and of course beautiful briney calamata olives don’t you dare use those pathetic canned black olives with no flavor get the real deal the saltiness from the olives is going to cut through the richness of the oil and compliment the sweetness of the tomatoes it’s about balance you see a symphony of flavors not a car crash but we’re not done oh no the heart of this Mediterranean delight is the feta cheese and I want proper Greek feta the kind that’s creamy yet crumbly tangy and salty you crumble it in with your hands letting big and small pieces mix throughout the salad this isn’t the time for perfectly uniform cubes we want rustic we want authentic a good handful of freshly chopped parsley and a squeeze of lemon juice right at the end will lift everything up making it bright and vibrant it’s that final touch of finesse that separates the amateurs from the pros look at that the colors are incredible you’ve got the red from the tomatoes the green from the cucumber and parsley the deep purple of the olives and the brilliant white of the feta it’s a work of art you can make a big batch of this and keep it in the fridge for a couple of days it actually gets better as the flavors have a chance to get to know each other to meld and marry into something truly spectacular this is how you do a summer pasta it’s clean it’s healthy and it’s absolutely delicious so when you’re thinking of a quick lunch or something to take to a barbecue this is your go-to it travels well it looks stunning and it tastes even better it’s proof that you don’t need heat to create a dish with incredible depth of flavor it’s simple elegant and it will make you look like a culinary genius don’t mess it up now taste it season it properly salt pepper does it need more lemon more oil think your palette is your best tool use it next the cold Greek pasta now you might be thinking “Chef didn’t we just do a Mediterranean one?” Listen you donkey the Mediterranean is a big place greece has its own distinct powerful flavors and we are going to celebrate them right now this salad is bold it’s punchy and it’s got more character than most people I know again we start with a good quality short pasta orzo is fantastic for this like little grains of rice it holds the dressing beautifully cook it cool it dress it with a beautiful Greek vinegrett i’m talking extra virgin olive oil red wine vinegar a touch of Dijon mustard dried oregano and a pinch of sugar to balance the acidity whisk it until it’s emulsified beautiful the soul of this salad lies in the classic Greek combination of ingredients we’re going all in diced cucumber for that cool watery crunch juicy ripe tomatoes use a mix of colors if you can for visual appeal thinly sliced red onion for a bit of sharp sweet bite if the onion is too strong for you soak it in cold water for 10 minutes before you use it it’s a simple trick but it makes all the difference and of course the pillars of Greek cuisine feta cheese and olives we need them they are non-negotiable let’s talk about the feta again for this salad I want you to cut it into cubes nice neat 1 cm cubes it gives a different texture a different experience from the crumbled feta in the last dish every spoonful should have a perfect little cube of salty tangy cheese and the olives again calamata hit it of course you don’t want your guest breaking their tea we’re making a salad not a dental hazard toss everything together gently you don’t want to break up that beautiful feta to finish it we add a generous amount of fresh herbs this is what will make it sink fresh dill and fresh mint the dill gives it a slightly aniseed grassy note while the mint provides an incredible burst of coolness it’s the perfect counterpoint to the saltiness of the feta and olives don’t be shy with the herbs use a lot chop them finely and fold them through the salad at the very end to keep them fresh and vibrant this is what elevates it from a good salad to a bloody brilliant one there you have it a cold Greek pasta salad that is an absolute flavor bomb it’s robust it’s satisfying and it’s incredibly refreshing on a hot day the combination of the tangy vinegrett the salty feta the crisp vegetables and the cool herbs is just sublime it’s a classic for a reason it works it’s delicious so make it and make it with a bit of love it’s a taste of the Greek islands right in your own kitchen stunning [Music] right let’s get a bit more sophisticated now we’re heading to Italy for this next one cold breaola and rola pasta this is elegant it’s refined and it’s got a peppery kick that will wake up your taste buds this isn’t your average picnic pasta this is what you serve when you want to impress someone we’ll use a long thin pasta for this something like spaghetti or linguini cook it al dente cool it down and dress it with the best quality extra virgin olive oil you can find the quality of the oil is paramount here as there are fewer ingredients to hide behind the stars of the show are Braza and Rola or rocket as you might know it braza is air dried salted beef that has been aged for months it’s got a deep rich almost sweet flavor and a beautiful ruby red color it’s lean it’s delicate and it’s absolutely gorgeous you want to get it thinly sliced from a good deli we’re going to tear these delicate slices into smaller pieces and toss them through the pasta the saltiness and savory depth it brings is just incredible it’s a touch of luxury then comes the rola this is not the time for limp sadl looking lettuce we want fresh vibrant rocket with a proper peppery bite that spiciness is going to cut through the richness of the brasa and the oil creating a perfect harmony you add the rocket right at the end just before serving so it doesn’t wilt and lose its texture we want it to be fresh and crisp providing a beautiful contrast to the soft pasta and the silky brasola it’s a game of textures and temperatures and flavors now for the finishing touches which are absolutely crucial we need shavings of proper parigano reano cheese not that powdered rubbish in a shaker get a block of the real stuff and use a vegetable peeler to create beautiful white shavings the nutty salty flavor of the parmesan will tie everything together and finally the secret weapon lemon a generous squeeze of fresh lemon juice and some of the zest will cut through all the richness and lift the entire dish making it bright fresh and utterly irresistible look at that it’s simple but it’s stunning the deep red of the brasola the vibrant green of the rocket the white of the parmesan shavings against the pasta it’s a beautiful elegant dish that tastes even better than it looks it’s the perfect example of how a few highquality ingredients can create something truly special this is Italian cooking at its best simple confident and packed with flavor bellisimo all right time for a classic but we’re going to do it properly cold tuna pasta forget the gloopy mayonnaise laden monstrosity you’re thinking of this is a fresh vibrant and proteinpacked version that’s perfect for a satisfying lunch that won’t send you to sleep it’s a powerhouse of a dish we’ll use a sturdy pasta shape for this like rotini or penneck something that can hold all the delicious ingredients cook it cool it you know the drill by now don’t overcook it for goodness sake the most important ingredient here is of course the tuna and I’m begging you do not use that cheap cat food stuff packed in brine get good quality tuna packed in olive oil it has a much better flavor and a more pleasant flaky texture drain most of the oil but leave a little bit to add richness to the salad flake the tuna into nice big chunks with a fork we don’t want to mash it into a paste we want to see and taste the beautiful pieces of fish throughout the pasta now let’s add some color and crunch this is what will make the salad interesting we are adding sweet corn straight from the can is fine just make sure you drain it well the little pops of sweetness are a brilliant contrast to the savory tuna then some black olives sliced they add a salty earthy depth and for a bit of sharpness and crunch will add finely diced red onion and celery the celery in particular adds a wonderful freshness and a texture that is absolutely essential in a cold salad like this the dressing is simple but effective we’ll use some of that reserved olive oil from the tuna can a good squeeze of lemon juice to cut through the richness and a generous amount of freshly chopped parsley the parsley brings a clean a baceious flavor that brightens everything up you could also add a spoonful of capers for an extra salty briny kick if you’re feeling adventurous mix everything together gently making sure not to break up the tuna chunks too much season it well with salt and freshly ground black pepper taste it does it need more lemon more salt it’s your dish take control this cold tuna pasta is a fantastic well-rounded meal you’ve got your carbs from the pasta your protein from the tuna and your vitamins and crunch from the vegetables it’s satisfying it’s healthy and it’s incredibly easy to put together it’s the perfect work lunch or a quick dinner when you’re short on time but still want something delicious and nutritious simple done [Music] last but by no means least we have the cold pasta with pesto and zucchini this one is for those of you who love something a bit creamy but want to keep it light and fresh for the summer it’s a beautiful vibrant green dish that is just packed with flavor the secret to the creaminess here is not mayonnaise or heavy cream no no no we’re using cottage cheese yes you heard me cottage cheese whiz it in a blender until it’s smooth and creamy it’s high in protein low in fat and creates the most incredible light creamy base for our sauce the flavor backbone of this dish is pesto you can make your own which is always better with fresh basil pine nuts garlic parmesan and good olive oil but if you’re short on time a good quality store-bought pesto will work just fine we’re going to mix this beautiful fragrant pesto into our creamy cottage cheese base the combination is just divine you get the herby garlicky punch from the pesto and the light tangy creaminess from the cottage cheese it’s a match made in heaven now for the vegetable component zucchini we’re not just going to throw it in raw that would be lazy we’re going to treat it with a bit of respect slice the zucchini into thin rounds or ribbons toss them with a little olive oil salt and pepper and grill them on a griddle pan until they’re tender and have beautiful char marks this grilling process brings out the zucchini’s natural sweetness and adds a lovely smoky flavor to the dish that you just can’t get otherwise let them cool slightly before adding them to the pasta choose a pasta shape that will catch the sauce well something like farfala bow ties or orchette little ears cook it cool it and then fold it through that glorious creamy pesto sauce then gently mix in the grilled zucchini you can also add some toasted pine nuts for extra crunch and a handful of fresh basil leaves at the end for another layer of fresh aromatic flavor the warmth from the still slightly warm zucchini will help the sauce coat the pasta beautifully what you’re left with is a pasta salad that is light yet satisfying creamy yet fresh and absolutely bursting with the flavors of an Italian summer the creamy pesto sauce the sweet and smoky zucchini the crunchy pine nuts it’s a symphony of textures and tastes it’s a vegetarian dish that even the most committed carnivore will absolutely love it looks beautiful it tastes incredible and it proves that you can have creamy comforting food even on the hottest of days absolutely stunning so there you have it five incredible refreshing and bloody delicious cold pasta recipes to get you through the summer no more excuses for boring salads or sweating over a hot stove we’ve had the Mediterranean the Greek the sophisticated Italian the proteinpacked tuna and the creamy green dream each one is a winner each one is packed with flavor and each one is designed to make your life easier and more delicious these recipes are your secret weapon against the heat now the ball is in your court i’ve given you the tools the techniques the road map to pasta perfection it’s up to you to get in the kitchen and give them a go i want you to try them i want you to experiment and I want to hear from you get down in the comments section below and let me know which one was your favorite did you try the brzola did you love the creamy pesto don’t be shy tell me everything let’s get a conversation going and of course if you enjoyed this video if you learned something and if you want to see more recipes that will make you a better cook then do me a favor hit that like button give it a good smash and more importantly subscribe to the channel and turn on the notifications so you don’t miss a single thing we’ve got plenty more deliciousness coming your way now stop watching me and get cooking