Learn to make creamy cold pasta, an Italian recipe ideal for summer.

Pasta fredda cremosa

Pasta lovers, if you’re searching for the perfect dish to beat the heat, creamy cold pasta is your answer! A medley of vegetables, colors, and aromas, prepared using just one pan, combines freshness with convenience.

Featuring red and yellow peppers, juicy cherry tomatoes, eggplants, and zucchini, this dish includes all the garden’s bounty, along with plenty of fresh basil. The ricotta-based cream comes together in moments, with just a stir of good extra virgin olive oil and a dash of black pepper.

Perfect for summer days, creamy cold pasta will gather everyone around the table in no time. Make plenty to enjoy at work too, and your colleagues will be envious!

Other Cold Pasta Variations

• Cold Pasta with Tuna
• Cold Pasta with Vegetable Caponata
• Cold Pasta with Ricotta and Cherry Tomatoes
• Cold Pasta with Garlic-Free Pesto
• Mediterranean Pasta Salad

Ingredients

• 300g of your choice of pasta
• 1 red bell pepper
• 1 yellow bell pepper
• 200g cherry tomatoes
• 1 eggplant
• 1 zucchini
• 200g ricotta cheese
• Extra virgin olive oil
• Fresh basil leaves
• Salt and black pepper to taste

Instructions

1. Cook the pasta according to package instructions. Drain and let cool.
2. Dice the red and yellow peppers, eggplant, and zucchini.
3. In a pan, heat some olive oil and sauté the vegetables until tender. Season with salt and pepper.
4. In a bowl, mix ricotta with olive oil and a pinch of black pepper until creamy.
5. Combine the cooked pasta, sautéed vegetables, cherry tomatoes, and ricotta mixture. Toss well.
6. Garnish with fresh basil leaves before serving.

Total Time: 30 min

Cuisine: Italian