Summer Delight! Refreshing Cold Oil Pasta
Your Ultimate Summer Choice! An Exquisite Fusion of Basil Pesto and Oriental Dressing with Plenty of Fresh Vegetables in this Cold Oil Pasta Recipe.
Beat the heat with this incredibly delicious and refreshing cold pasta! Perfect for when you need a light yet satisfying meal, this dish features a sensational blend of fragrant basil pesto and a zesty, sweet-and-sour oriental dressing. Generously topped with crisp, fresh vegetables, it’s as beautiful to look at as it is delightful to eat. A guaranteed hit for everyone! (ง •̀_•́)ง Presented by Man-Gae Recipe, the world of all recipes.
Key Ingredients
- Spaghetti pasta: 100g
- Cherry tomatoes: 10
- Red bell pepper: 1/3
- Yellow bell pepper: 1/3
- Black olives: 2 Tbsp (pitted)
- Onion: 1/4
Tangy Oriental Dressing
- Extra virgin olive oil: 2 Tbsp
- Basil pesto: 1 Tbsp
- Fresh lemon juice: 2 Tbsp
- Sugar: 2 Tbsp
- Balsamic vinegar: 2 Tbsp
- Oligosaccharide (or corn syrup): 2 Tbsp
- Minced garlic: 1 Tbsp
- Extra virgin olive oil: 2 Tbsp
- Basil pesto: 1 Tbsp
- Fresh lemon juice: 2 Tbsp
- Sugar: 2 Tbsp
- Balsamic vinegar: 2 Tbsp
- Oligosaccharide (or corn syrup): 2 Tbsp
- Minced garlic: 1 Tbsp
Cooking Instructions
Step 1
Begin by preparing the vegetables for your cold pasta. Wash the onion and bell peppers thoroughly, remove the seeds, and then slice them into thin julienne strips. Halve the cherry tomatoes, removing their stems. Have your pitted black olives ready.
Step 2
Bring a large pot of water to a rolling boil. Once boiling, add 1 tablespoon of salt and then add the spaghetti pasta. Cook the pasta for about 10 minutes, or until al dente – perhaps 1-2 minutes longer than the package instructions suggest for a slightly softer texture suitable for cold dishes.
Step 3
Drain the cooked pasta and immediately rinse it under cold running water until completely cooled. This crucial step prevents the pasta from becoming mushy or sticking together, ensuring a firm, delightful texture. After draining thoroughly, toss the pasta with 1 tablespoon of olive oil to coat each strand, which further prevents sticking.
Step 4
Now, let’s whip up the delicious dressing! In a large bowl, combine 2 tablespoons of olive oil, 1 tablespoon of basil pesto, 2 tablespoons of fresh lemon juice, 2 tablespoons of sugar, 2 tablespoons of balsamic vinegar, 2 tablespoons of oligosaccharide (or corn syrup), and 1 tablespoon of minced garlic. Whisk everything together vigorously with a whisk or fork until smooth and well combined, ensuring the sugar is fully dissolved.
Step 5
Add the cooled spaghetti pasta to the bowl with the dressing. Then, toss in the julienned onion and bell peppers, halved cherry tomatoes, and black olives. Gently mix everything together, ensuring the pasta and vegetables are evenly coated with the dressing. Taste and adjust seasoning with salt and pepper if needed.
Step 6
Finally, plate your beautiful cold pasta. Garnish with fresh baby greens or arugula for an extra touch of freshness and visual appeal. Chill in the refrigerator before serving for the best refreshing experience – a perfect summer meal! Enjoy your creation. (ง •̀_•́)ง
