Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pasta fredda con simmenthal e pomodorini

Cold Pasta with Simmenthal and Cherry Tomatoes

Name: Cold Pasta with Simmenthal and Cherry Tomatoes
Cuisine: American
Ingredients: 6 1/3 oz rigatoni (about 180 grams); 1 can Simmenthal (3.2 oz or 90 grams); 10 cherry tomatoes; 1 fresh green onion; 10-15 pitted green olives; Salt and pepper; Extra virgin olive oil; Juice of less than half a lemon; A few fresh basil leaves

Marcella Marino @cook_16003213

Summer brings a craving for cold dishes, and that's how ideas are born.

Marcella Marino @cook_16003213

Summer brings a craving for cold dishes, and that's how ideas are born.

Saved

Ingredients

6 1/3 ozrigatoni (about 180 grams)
1 canSimmenthal (3.2 oz or 90 grams)
10cherry tomatoes
1fresh green onion
10-15pitted green olives
Salt and pepper
Extra virgin olive oil
Juice of less than half a lemon
A fewfresh basil leaves

Saved

Steps

1

Cook the pasta in salted water and meanwhile prepare the dressing. Wash and quarter the cherry tomatoes, clean the onion and slice it thinly, cut the olives in half, and combine everything in a large bowl. Add the Simmenthal, slightly mashed with a fork.
2

Dress everything with extra virgin olive oil, squeezed lemon juice, and adjust with salt and pepper. Once the pasta is ready, drain it and rinse under cold water. Then add it to the bowl.
3

Mix everything well with the dressing and tear a few basil leaves over it. I recommend preparing it half an hour in advance so the flavors meld well.