It is an Italian nationwide summer staple, known at home as svuota frigo "fridge-cleaning" meal for beach, lunches, picnics, and al fresco dining with light, Mediterranean ingredients. Though pasta is found all over the country, Bologna is note as the "best" pasta.
Americans have heavy salad with cured meats, creamy mayonnaise dressings, and heavy cheeses.
Let's do it the Italian way! Facciamolo all'italiana! Serve as its own course rather than as a side dish. Italians do not eat bread with pasta. Because both are heavy starches.
Here is one "traditional" recipe.
Pasta fredda (Italian)
"cold pasta"
or
Insalata di farro
"spelt salad"
~Use organic as best as possible.~
cooked (GF) pasta as directed on the package
mozzarella cheese or DF cheese
basil, chopped
black olives, cut in half
cherry tomatoes, cut in half
chopped red and yellow bell pepper
1 cup (240 ml) Italian dressing*
Bolognese dialect (bulgnais) “Italian”
un 1. Combine pasta, bell peppers, tomatoes and olives in a bowl.
dû 2. Mix in the dressing.
trî 3. Stir in the basil and cheese.
quâter 4. Serve at room temperature or cold.
*traditional "tipica" Italian dressing, 3-to-1 ratio
makes 1 cup (240 ml)
3/4 (180 ml) extra virgin olive oil
1/4 cup (60 ml) white or red wine vinegar or fresh organic lemon juice
1/4 to 1/2 tsp Himalayan salt
optional:
ground black pepper to taste
minced garlic
zénncv 5. Whisk the vinegar and salt (black pepper & garlic) together.
sî 6. Slowly whisk in the olive oil or shake together in a glass jar.
