Chilled Tomato and Olive Pasta with Pesto 🇮🇹

Atsuko

October 16, 2023

Comments

Atsuko

Founder of @Umami Sans Frontières

This cold pasta with pesto, tomatoes, and black olives is a summer dinner staple in our home.😊 Light yet satisfying, it’s the perfect evening meal for warm days when you want something refreshing without turning on the stove too much. The vibrant basil pesto pairs beautifully with juicy tomatoes and briny olives , bringing bold Mediterranean flavors to your table. 🍅🫒 Whether served on its own or with a side of grilled vegetables or chilled wine, it’s a dish we enjoy again and again during the summer months. ☀️

Expense

💵

Preparation

30 mins

Baking time

Rest Time

122 mins

Ingredients

Cooking time: About 30 minutes *excluding time to cool the pasta in the refrigerator

Ingredients:

For 4 people：

350–400g of Pasta of your choice
Appropriate amount of Olive oil
Appropriate amount of Black olives (about 50g)
Appropriate amount of Cherry tomatoes (about 125g)
300–350g of Genovese sauce (basil sauce) – Check out the recipe for Homemade Pesto alla Genovese🌿
Appropriate amount of Parmesan cheese (or your favorite shredded cheese)

How to make it:

1/Boil the Water: Fill a large pot with plenty of water and bring it to a boil.

2/ Cook the Pasta: Once the water is boiling, add a generous amount of salt (not listed in ingredients), then add the pasta of your choice.
3/ Drain and Oil the Pasta: When the pasta is cooked, drain it using a colander. Transfer it to a large bowl, add an appropriate amount of olive oil, and toss gently to coat.

4/ Cool the Pasta: Let the pasta cool at room temperature for a while. Once it has cooled slightly, place it in the refrigerator to chill.

5/ Prepare the Sauce and Vegetables: While the pasta is cooling, prepare the Homemade Pesto alla Genovese🌿 if you haven’t already.
Then, cut the black olives and cherry tomatoes into bite-sized pieces.

6/ Mix with Sauce: Just before serving, take the chilled pasta out of the refrigerator and add the Genovese sauce. Mix well.
If the sauce is too thick, add a little more olive oil to loosen it.
7/ Add the Toppings and Serve: Add the olives and tomatoes to the pasta and mix gently. Serve in a bowl or directly on a plate. Enjoy!

🌟Make It Your Own: Serving Tips and Shortcuts🌟

⭐️ Add the Sauce Just Before Serving: For the best flavor and texture, mix the pesto sauce with the pasta just before serving.If you add it too early, the pasta will absorb the sauce and the flavors may become muted. Keep it fresh and vibrant!💡

⭐️ Customize with Your Favorite Ingredients: Green olives work just as well as black ones. Feel free to mix and match ingredients to suit your taste—it’s an easy recipe to personalize.

⭐️ Add a Flavorful Finish: To finish, sprinkle with grated Parmesan cheese (or your favorite shredded cheese). It adds extra depth and umami!🧀
For even more texture and richness, try topping with pine nuts or chopped walnuts.

⭐️ Pasta Choice: We Used Fusilli: This recipe features fusilli pasta, which holds the pesto beautifully in its twists. Of course, feel free to use your favorite shape!

⭐️ No Time to Cook? Store-Bought Pesto to the Rescue
Homemade pesto is ideal for the freshest flavor, but when time is short, a store-bought version still works wonderfully. Don’t stress—it’s delicious either way!😉

⭐️ Perfect Pairings for Hot Days: On hot summer days, we love enjoying this pasta with refreshing side dishes like our grapefruit salad or the classic melon and prosciutto salad—both featured on Umami sans frontières.
They make the perfect light and flavorful summer meal!

👉Refreshing Grapefruit Salad – Salade de Pamplemousse, Crevettes et Avocat