Legends tell that the appetite can pass with the heat, but if we have before fresh dishes that require little cooking (or at most they can be prepared in advance), Things change. Since giving up pasta in Italy is a sacrilege, in summer it is used as a base for rich salads. Usually tuna or sausages are also added, but can be done without: vegetarian cold pasta it will not disappoint you.

Ingredients yes and ingredients no

To prepare a vegetarian cold pasta go ahead a eggs, cheeses, legumes, dried fruits, pesto of all kinds and colorful vegetables. The only ingredients to avoid are meat, fish, salami, tuna, shrimp and sausage. Season with extra virgin olive oil, spices and fresh herbs and, depending on tastes and recipes, also with mustard or mayonnaise.

Vegetarian cold pasta: the great classics

There is no need to struggle to find very traditional dishes that do not involve the use of meat and fish. The pasta – which must be drained al dente and cooled with a little oil – seasoned with cherry tomatoes, mozzarella and plenty of basil it's a dish we all know (and we ate). Try adding one too handful of toasted pine nuts in the pan without other seasonings to give an extra crunchy note.
Even the pairing cherry tomatoes, mozzarella, olives and rocket it is definitely traditional and perfect for those who follow a vegetarian diet. If, instead, you made a barbecue last night, strictly veg of course, and there are some vegetables, the classic one cold pasta with grilled vegetables it is ideal for not wasting them.

Ever tried with fruit?

Yes, even fruit can give a very pleasant and special note to a cold vegetarian pasta. Of the farfalle with diced melon and crumbled feta, seasoned with oil, oregano and black pepper they will be very appreciated by the sea: the melon is also a friend of tanning. All in all, moreover, it is a fairly well-known pairing and could, therefore, be a good way to convince the skeptics.
Those who want to experiment can try the cold pasta with blueberries and currants or season your favorite format with some grilled fish and season with oil, salt, pepper and rosemary he was born in caprine or pecorino.

Legumes: not just soups

Beans, chickpeas and lentils are not eaten only in winter in steaming soups. Especially those pre-cooked in a glass jar are ideal for dressing pasta salads. Chickpeas, beans and peas are the ones that lend themselves best to a nice cold vegetarian pasta.
THE chickpeas can be used together with green beans, basil, cherry tomatoes, parmesan or grana flakes and a drizzle of balsamic vinegar. Alternatively they are also very good with gods diced aubergines sautéed with capers and Tropea onion. Then season this cold pasta with lemon juice for a fresh note.
If you prefer beans try the pairing cannellini, dried tomatoes, zucchini and thyme: will not disappoint you.