In Summer Italians often prepare “insalata di pasta” the pasta salad, or cold pasta, a dish consisting of pasta and other different ingredients mixed together and seasoned in variable ways. Normally these are dishes prepared quickly, in advance, and served cold. A dish of unique simplicity, rich in taste and flavor! Prepare it and enjoy it on these hot summer days, you can also transport it and enjoy it on the beach or for a picnic.

The recipe we propose today is very tasty and perhaps even a little unexpected because we’re cooking with celery that is not used so much. You will taste how flavorful this pasta dish is.

Serving 3/4

 300g pasta = 2 cups ( spaghetti,penne,maccheroni)

2 fresh tomatoes             

80g = 2 stocks celery

 5 leaves Basil

1 handful of fresh parsley

3 close of garlic

Grated Parmigiano

3 tbsp. extra virgin olive oil                   

Salt, black pepper

Chop celery, parsley, and basil

Place them in a bowl.

 Add the oil, mixing well.

 Cut the garlic in half and add them to the bowl.

Cut the tomatoes into small cubes and add them, along with salt and pepper, into the bowl

 Cover the bowl and leave it in a cool place for at least 1½ hours.

Meanwhile, cook the pasta, drain it, pour it-  still hot- into the bowl and mix well, adding the Parmigiano.

Serve it immediately or keep in the refrigerator and take it out ten minutes before serving.

You can store cold pasta for 2 days in the refrigerator, closed in an airtight container.

To make this cold pasta we chose spaghetti macaroni, rigatoni, but you can use any other type of dry pasta. Buon Appetito !