4 summer recipes: cold pasta

Ah summer, time for holidays, but above all, time for lunches and dinners in the name of freshness! Discover the 5 top cold pasta recipes for summer 2019! Enjoy your meal!

1. Greek-style cold butterflies:

Do you want a quick and fresh dish? The Greek cold farfalle are an excellent solution to the summer heat wave, perfect to enjoy at home or with friends during a trip out of town, for a true Gourmet meal!

The ingredients for 4 people:
- Farfalle Pastificio Ferrari: 320gr
- Feta: 250 gr
- 2 fresh tomatoes
- pitted olives cut into slices 100 gr
- Dried tomatoes: 6 cherry tomatoes not in oil.
- Oil & Salt QB
Method
Let's start by cooking the pasta, to be boiled in salted water for about ten minutes. Once ready, cool it with plenty of cold water to stop cooking, then leave it to rest.
For the dressing, first cut the fresh tomato into cubes, taking care to remove most of the seeds, so as to have a clean diced. Then, in a bowl, add the tomatoes to two tablespoons of oil and mix, adding salt to taste. We then combine the olives, properly washed, with fresh and dried tomatoes, cut into strips. We then add the pasta and mix. As a last ingredient, cut the feta cheese, cold from the refrigerator, into cubes and add it to the pasta!
For best results, we recommend letting the ingredients rest at least half an hour before consumption.

2. Farfalle salad with tuna and gratinated cherry tomatoes

The cold butterfly salad with tuna and gratinated cherry tomatoes is another super tasty recipe that will make everyone go crazy, absolutely everyone! This is also an excellent alternative as a packed lunch or dinner outdoors, but it is also suitable for summer aperitifs, accompanied by your favorite cocktail!

The ingredients for 4 people:

- Farfalle Pastificio Ferrari: 320gr
- Tuna in olive oil 250 gr
- 40 cherry tomatoes
- 5 tablespoons of breadcrumbs
- 5 tablespoons of grated pecorino
- 1 zucchini
- 1 sprig of parsley
- thyme
- 1 clove of garlic
- 60 pitted Taggiasca olives
- Oil & Salt QB
Method
Cut the cherry tomatoes in half and place them on a baking sheet covered with parchment paper, then sprinkle them with the breadcrumbs, pecorino, garlic and parsley, baking everything in a hot oven, about 180 ° until the gratin is golden.
While the cherry tomatoes are in the oven, julienne the courgette and drain the tuna. Once cooked, the pasta must be allowed to cool. Once the pasta has cooled, add the tuna first, then the julienne courgette and the olives, mixing thoroughly, and finally add the gratinated tomatoes, making sure to let the pasta rest at least half an hour before consumption.

3. Farfalle with vegetables

Very fresh first course suitable for everyone, farfalle with vegetables are a top idea for our summer lunches.
Let's find out now how to make them

The ingredients for 4 people:
• 400 g of Pastificio Ferrari butterflies
• 2 medium red peppers
• 1 large eggplant
• 1 spring onion
• 50 g of pine nuts
• 1 glass of oil
• 1 lemon
• fresh mint
• fresh thyme
• salt and pepper

Method

Let's start by lightly scorching the peppers over the direct flame of the gas, so that they can be easily peeled and cut into cubes. Cut the aubergine into cubes and let it drain in a colander, salting it, to drain the excess water. Chop the spring onion and add it to the diced peppers, diced eggplant and pine nuts, season with oil and lemon juice.
Once the pasta is cooked and cooled, let's add it to our ingredients, mixing vigorously and flavoring everything with a touch of mint and thyme! And lunch is served!

4. Farfalle with basil and cherry tomatoes

Basil is the summer aromatic herb par excellence, today we use it to give a unique spore to a really tasty but equally light pasta salad, ready in a few minutes.

The ingredients for 4 people:
• 400 g of Pastificio Ferrari butterflies
• 400 gr cherry tomatoes
• A clove of garlic
• oil
• Fresh basil
• salt and pepper

Method

Cut the cherry tomatoes in half, washing them thoroughly, in the meantime, prepare a sauté of garlic in a large pan and add the tomatoes, leaving them to cook for about ten minutes over low heat. Cooked and cooled the farfalle, mix them with the cherry tomatoes by adding the fresh basil in the quantity you prefer!

The recipes for the summer are endless, we have proposed our favorites, do you have any suggestions? Let us know!