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Author Notes: When Italians are hot they don’t quit pasta, they simply eat it cold: “pasta fredda”.
It becomes the main ingredient of pasta salads: tasty, fresh, can be made ahead, and can be placed in jars to easily transport them to your picnic spot!
Just remember to cook it 2 minutes less than its cooking time, to be sure to have a still firm pasta once you open and mix up your salad in a jar!
This was my last picnic pasta salad: an Italian delicious picnic dish! But you can have a pasta salad for domestic consumption by simply mixing the ingredients in a large bowl! —Claudia | Gourmet Project
- 2 tablespoons pesto
- 24 black olives (“taggiasche” would be perfect!)
- 60 grams “primo sale” cheese (fresh sheep milk cheese, similar to queso blanco) or mozzarella
- 1 bunch arugula
- 1/2 zucchini
- 4-5 basil leaves
- 2-3 cherry tomatoes
- 120 grams pasta (penne or any short pasta will be ok)
- 1 tablespoon extra-virgin olive oil
- 2 jars
- Cook the pasta following the package instructions but drain it two minutes before the indicated cooking time. This way your pasta will stay firm longer!
- Meanwhile clean the arugula leaves, the basil, the zucchini and the tomatoes. Julienne the zucchini and dice the tomatoes. Shred the arugula leaves. Dice the cheese.
- Drain the pasta and season it with a spoon of extra-virgin olive oil.
- Assembly the jars: Place a spoonful of pesto on the bottom of each jar, then place 10-12 olives all around the bottom perimeter (so you see them from the outside). Add the julienned zucchini and the basil leaves. Proceed with the tomatoes. Add the cheese. Then the pasta. Finally cover the pasta with the arugula leaves and close up the jars.
- Keep them in the fridge until it’s time to place them in your picnic basket! Enjoy Picnic Pasta!
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad