When the temperatures rise and the desire for light dishes is strong, cold pasta becomes the absolute star of summer tables. Easy to prepare, practical to carry around and perfect to please all tastes, it is a recipe that combines simplicity, colour and imagination in every bite.
But even behind a good plate of cold pasta there are little secrets, tasty combinations and the choice of the right format that can make it perfect!
Practical and creative
Healthy, customisable and easily transportable, it is the ultimate summer-saving recipe, able to adapt to any occasion. Just change an ingredient or a seasoning to get a different recipe every time, from the most traditional to the most creative.
Whether you prefer bold flavours or more delicate notes, cold pasta is the perfect solution for light lunches, picnics, terrace dinners or lunch boxes to take to the office: from the richest combinations in the Mediterranean tradition, with cherry tomatoes, olives, tuna and basil, to simpler but always tasty versions, with seasonal vegetables, fresh cheese or pulses.
Valdigrano Qualità Superiore: the ideal choice for cold pasta
When cooking cold pasta, the choice of pasta makes all the difference. The Valdigrano Qualità Superiore line is designed to ensure excellent performance during cooking, even after cooling, and a high gastronomic result. This is possible thanks to the use of 100% Italian Kronos® durum wheat, a valuable cereal, naturally rich in protein, which gives the pasta structure, elasticity and ideal texture.
Whether it is a simple dish for lunch at the office or a more creative recipe for a summer buffet, Valdigrano Qualità Superiore ensures:
Freshness on the palate even after hours in the refrigerator;
Format always “al dente”, with no risk of flaking;
Ability to retain seasonings, thanks to the porous, carefully worked surface.
A pasta that enhances each ingredient, without covering it and without getting lost in the dish. Perfect for those in search of quality, authenticity and taste, even in cold preparations.
How to make the perfect cold pasta: step by step
1. Choose the right pasta shape
Short pasta is ideal, as it retains the sauce well. Fusilli, farfalle, penne or rigatoni are suitable for every recipe.
2. Cook pasta “al dente”
Cooking pasta “al dente” is essential: overcooked pasta risks becoming soft once it has cooled. Stop cooking the pasta 1 to 2 minutes earlier than the time indicated on the packet.
3. Stop the cooking process
Once drained, immediately run the pasta under a jet of cold water. This stops the cooking and helps maintain the consistency. It is important to drain it very well to prevent it from remaining watery.
4. Season with a drizzle of oil
Before adding the ingredients, dress the pasta with a drizzle of extra virgin olive oil: it avoids stickiness and gives a flavour base.
5. Add ingredients at ambient temperature
Tomatoes, olives, tuna, mozzarella, grilled vegetables, pulses, herbs… the secret is to use ingredients that are fresh, colourful and well balanced in flavour.
Extra tip!
Avoid hot ingredients: they can alter the texture of the pasta.
6. Leave to rest
Once seasoned, leave the pasta in the fridge for at least 30-60 minutes: this allows the flavours to meld and the dish to refresh. Keep it covered with cling film or in an airtight container.
7. Serve with a final touch
Before bringing it to the table, add a final touch: a drizzle of oil, a few leaves of fresh basil or a sprinkling of pepper or grated mature cheese.
Fresh, versatile and full of flavour: cold pasta is the dish that accompanies summer with lightness and creativity. With the superior quality of Valdigrano, every bite is a celebration of well-made simplicity.
