20 EASY COLD PASTAS
These cold pasta recipes are perfect for potlucks and cookouts! From macaroni salad to sesame noodles to tasty variations of pasta salad, these cold dishes are sure to be a hit.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cold pasta in 30 minutes or less!
Nutrition Facts :
NOODLES AND TOMATOES
My grandmother started making this dish for us when we were kids. That was quite a few years ago! She once commented that she must have made a dump truck full of macaroni for us. I still make this -- it's comfort food for me. This is a very butter/tomatoey dish. It's not spicy and meant to be bland so that the creaminess of the butter, the tang of the tomatoes and the flavor of the pasta shine.
Provided by Denise
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the pasta according to pacakge directions and drain well.
- While the pasta is draining, melt the butter in the pasta pot.
- Add the pasta back to the pot, mix well.
- Add the crushed tomatoes, mix well and serve.
NOODLES WITH CHILLED TOMATO BROTH
Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer soup of your dreams. It's quick to make and can be a fun build-your-own-bowl summer lunch for a group.
Provided by Kat Boytsova
Categories Tomato Soup/Stew Garlic Vinegar Noodle Egg Butter Cucumber Green Onion/Scallion Cilantro Summer Dinner Chill Dairy Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Blend tomatoes, garlic, vinegar, sugar, 1 Tbsp. salt, and 2 cups water in a blender on low speed until tomato pieces are no larger than 1/4" (it's important to blend on low; otherwise, the tomato broth will foam up). Strain through a fine-mesh sieve into a large measuring cup, pressing on solids with a spoon to extract as much liquid as possible (you should have about 4 cups broth). Chill until ready to use.
- Meanwhile, cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water. Cover with damp paper towels; set aside.
- Season beaten eggs with remaining 1/4 tsp. salt. Melt butter in a large nonstick skillet over medium heat. Add half of beaten eggs and swirl around skillet to make a thin egg crepe. Cook undisturbed until completely set, about 2 minutes. Slide egg crepe onto a cutting board. Repeat with remaining egg mixture, placing second egg crepe right on top of the first one. When cool enough to handle, tightly roll up eggs. Thinly slice crosswise to create long shreds.
- Divide noodles among bowls. Pour tomato broth over, holding back any foam. Arrange shredded eggs, cucumbers, scallions, and cilantro in bowls. Serve with hot chili paste alongside.
- Do Ahead: Tomato broth can be made 2 days ahead. Transfer to an airtight container and chill.
NOODLES WITH FRESH TOMATOES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan or kettle, bring enough salted water to cover the noodles to a boil.
- Core the tomatoes and cut them into 1 1/2-inch cubes.
- Drop the noodles into boiling water and cook, stirring until tender. Do not overcook.
- Meanwhile, heat olive oil in a saucepan. Add the tomatoes and salt and pepper. Cook for 1 minute, stirring occasionally. Add the garlic, cook and stir for 30 seconds. Set aside and keep warm.
- Drain the noodles and return them to the saucepan. Add the butter, tomatoes and basil, and blend well. Check for seasoning and serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 10 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams
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