In western countries, Cold pasta salad is served as a side dish, but when you visit Japan, You’ll be amazed that cold pasta is served as the main dish, especially the hot summers.
During the dreaded hot summers and the temperature is sweltering and humid, you would find yourself losing your appetite.
A cold pasta salad would be a good bet, for it is easy to prepare and so appealing, and it can smoothly slide down to your through so you can enjoy having them even you don’t feel like eating anything.
Here’s one of the summer dishes that I am in love with at the moment. Cherry fruit tomato and ripe peach in cold pasta salad is the best appetizer during the hot summers.
If you visit classic restaurants in Japan during hot summers, cold pasta is served as their regular menu. And that is so fitted, so appealing during the hot summers.
The Cherry fruit tomato is like the best, juiciest fresh tomato ever, and the salt, basil, and olive oil turn the sweetness around totally, making it a beautiful savory dish.
The critical requirement of this recipe is that you must have good, juicy ripe Cherry fruit tomato and a ripe peach or nectarines.
If you make this with unripe, hard peach, or those awful woolly peaches, it will not work at all. You should also use very fresh basil leaves just picked off the plant, the best extra virgin olive oil your can afford, and a pinch of good salt.
I think this works best with a thin pasta like Cappellini or vermicelli, maybe spaghetti, although you can try it with skinny handmade noodles. It can be served warm or chilled;
I think it tastes peachier when warm, but it’s a very refreshing cold. It works well as a first course – and since I’m not allowed to have significant portions of pasta, that’s how I’ve been enjoying it.
Cold Pasta Salad Recipe
Total time to prepare 20 minutes Prep time: 10 min: Cook time: 10 minutes
- 100g / 3.5 oz thin pasta such as spaghetti or vermicelli and capellini
- salt, to boil the pasta
- 5 to 7 Cherry fruit tomato
- Two very ripe yellow and white peaches
- 4 to 6 fresh basil leaves or sliced cucumber
- 1.5 teaspoons flour de set or another good sea salt
- Three tablespoons good olive oil, divided
- black pepper
- Cook the pasta according to the instruction on the package, adding a generous tablespoon or so of salt to the water as it boils.
- While the pasta is cooking, peel the tomato and peaches by dunking them in boiling water for a few seconds (tip: you can use the pasta water for this), then slipping the skins off. Cut the tomato and peaches up into rather big chunks, making sure to keep any juice that drips out of them.
- Rip the basil leaves up with your hands, or finely shred them with a knife.
- Put the cut-up tomato and peaches, juice and all, into a bowl and toss with the sea salt and two tablespoons of olive oil.
- Put the cooked and well-drained pasta in a bowl. Add the tomato and peaches with the oil and juice and toss well. Add the basil leaves. Taste the pasta, tomato, and peaches and add a bit more salt if needed. It should taste a bit salty but yet sweet. Add a few grinds of black pepper.
- Serve warm or chilled, drizzled with the remaining olive oil. If serving chilled, leave the basil leaves out and adds them just before serving.
Use two kinds of peaches – white and yellow – to look more appetizer.
Variation with strawberries and blueberries and basil with mozzarella associated with green tea
A classic Caprese is tomatoes and mozzarella with basil. In this recipe, sliced peaches and tomato combined with mozzarella (a lovely soft and juicy buffalo mozzarella is best), plus basil, olive oil, and salt, is a good bet for your summer dish.