Would you like a good Passatelli with Parmigiano Reggiano dish but the idea of a hot broth during summer makes you turnoff? Well, there is a solution: Passatelli with Parmigiano Reggiano salad. A cold pasta salad!? Oh yes.
You have to know that this kind of pasta is perfect for the sultry summer days, especially combined with cherry tomatoes and a bunch of rocket. Are you curious to find out how to make it? Here it is all you need.
How to make Passatelli salad with rocket and cherry tomatoes
Ingredients for 4 people
- 2 packs of Passatelli with Parmigiano Reggiano Pasta Fresca Rossi
- 150g cherry tomatoes
- 30g shallot
- A sprig of rocket
- Extra virgin olive oil
- Salt and pepper to taste
- Since Passatelli requires a really short cooking time let’s just focus on the seasoning. Clean the shallot and cut it into rings. Take the cherry tomatoes wash and cut them in a half. Cook it until it gets slightly golden then turn off the heat.
- Cut the rocket roughly.
- While the seasoning is cooling cook the Passatelli in salty boiling water. Follow the instructions on the pack, drain them and let them to cool.
- Add the passatelli to the seasoning and finish with a drizzle of olive oil and some Parmigiano Reggiano flake.
You can serv the dish straightaway or let it cooling for a couple of hours in the fridge so that flavours will mix even more.