Cold Pasta all'Ortolana

Cold pasta all’ortolana is a delicious and refreshing dish, ideal for summer or for a light meal. Here’s how to prepare it:

Ingredients

• 400 g short pasta (penne, fusilli or farfalle)
• 1 zucchini
• 1 yellow bell pepper
• 1 red bell pepper
• 1 small eggplant
• 10 cherry tomatoes
• 1 small red onion
• Pitted black olives (to taste)
• Fresh basil
• Extra virgin olive oil
• Salt and pepper
• Balsamic vinegar (optional)
• Grated cheese such as Parmesan or Pecorino (optional)

Preparation

1. Start by washing all the vegetables. Cut the zucchini, bell peppers, and eggplant into uniform cubes. Halve the cherry tomatoes and thinly slice the red onion.

2. Heat a drizzle of oil in a pan and sauté the onion until it becomes translucent. Add the cubed vegetables and cook over medium heat until tender but still crisp. Season with salt and pepper. You can add a splash of balsamic vinegar toward the end for a tangy note.

3. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions.

4. Once cooked, drain the pasta and rinse it under cold water to stop the cooking and cool it down.

5. In a large bowl, mix the pasta with the grilled or sautéed vegetables, add the cherry tomatoes, olives, and fresh basil torn by hand. Drizzle with extra virgin olive oil to dress, and if desired, add some grated cheese.

6. Let the pasta rest in the refrigerator for at least an hour before serving to allow the flavors to meld well.

Interesting Facts

Cold pasta all’ortolana is an extremely versatile dish; you can add or substitute vegetables based on seasonality or personal taste. Some people like to add tuna or feta to enrich the dish. It’s a preparation that celebrates the freshness and variety of Mediterranean vegetables.