Making Cold Pasta / Cold Pasta Salad
Hello, this is Our Day :). Today, I’m going to make a simple cold pasta. Unlike regular pasta, it’s more like a salad...
hello
It's our day :)
Today, I'm going to make a simple cold pasta dish.
Unlike traditional pasta, it's like a salad
Serving with fruits, vegetables, etc.
It's cold pasta.
Make a lot of this for lunch this summer
The cold pasta I ate!!!
Making Cold Pasta
[ingredient]
Fusilli
Mini mozzarella cheese
cherry tomatoes
Basil pesto
shrimp
Please prepare twisted fusilli.
I used store-bought basil pesto today.
See below for how to make basil pesto!
Making Basil Pesto
1. Lightly roast the pine nuts and prepare them.
2. Grate and prepare the Granapadano cheese
3. Put all ingredients into a blender and blend.
(fresh basil leaves, minced garlic, roasted pine nuts and
Add cheese, lemon juice, salt, and pepper.
Please boil the fusilli for about 10 minutes, then rinse it with cold water and prepare it.
After draining the water from the fusilli using a sieve,
Add a little olive oil so the noodles don't stick together
Please coat it so that it does not happen.
Please add 2 tablespoons of basil pesto.
Add cherry tomatoes and mini mozzarella cheese
Mix it up and it's done!!!
It's so easy, right? Haha
I used store-bought basil pesto
You finished it faster^^
When you want to eat something light
Cold pasta that I make often^^
The aroma of basil pesto and the texture of the fusilli pasta
I like it because it's chewy.
It contains grilled shrimp, vegetables, tomatoes, and even cheese.
Pasta like a salad!
It tastes good and is filling.
As a diet recipe for lunch
I recommend it^^
#ColdPasta #MakingColdPasta #ColdPasta #Diet #DietRecipe #LunchMenu
Nutrition
Estimated per serving
- Calories
- 456 kcal
- Carbohydrates
- 0.1 g
- Protein
- 13.2 g
- Fat
- 0.1 g
- Sodium
- 603 mg
Values are per-serving estimates based on the original ingredient quantities and public food-composition data. Actual products, intake, and cooked weight may change them. Calculation source: 식약처·농촌진흥청 통합 식품영양성분DB(2026-07), 원문 재료량 기준 추정