Italian Pasta Salad with a Side of Nostalgia (and a Weirdly Good Twist)

Had a weird thought today. What if you put a little bit of that pungent, oily sun-dried tomato paste straight into cold pasta? Not the usual chop-and-mix routine. Something about that intense smell—almost tangy—perks up the whole bowl. It’s a flavor that mimics the way your grandma’s old jar of preserved tomatoes makes your kitchen smell when she’s not looking. This salad isn’t about perfect presentation or clean bites. It’s about what happens when you lean into the chaos of stuff you already have—dried basil, sharp cheese, a splash of vinegar. No boiling water sermons. Just a dish that asks: can cold pasta really handle that much flavor without falling apart? It’s not trendy. It’s not Instagram ready. It’s just plain good for when you want something honest, quick, and oddly satisfying—something I somehow keep coming back to. Maybe it’s the smell of summer or just the smell of not caring about perfection.

Cold Pasta with Sun-Dried Tomato Paste and Sharp Cheese

This dish involves mixing cold cooked pasta with concentrated sun-dried tomato paste, creating a bold flavor foundation. The addition of dried basil, sharp cheese, and vinegar results in a rustic, textured salad with a vibrant aroma and tangy taste, served without heat or traditional dressing techniques.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Main Course

Cuisine: fusion

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 200 g pasta (e.g., fusilli or penne) uncooked
• 2 tsp sun-dried tomato paste concentrated and pungent
• 1 tbsp vinegar (e.g., red wine or apple cider) adds tanginess
• 1 tsp dried basil crumbled or crushed
• 50 g sharp cheese (e.g., aged cheddar, Parmesan) grated
• to taste salt and freshly ground black pepper

Equipment

• Large pot for boiling pasta
• Strainer or colander
• Mixing bowl
• Spoon or spatula
• Grater for cheese
• Measuring spoons

Method

 

1. Bring a large pot of water to a boil and add a generous pinch of salt. Cook the pasta until al dente, typically 8-10 minutes, then drain and rinse with cold water to halt cooking and cool it down. Set aside to drain thoroughly.
   200 g pasta (e.g., fusilli or penne)
2. Place the drained pasta in a large mixing bowl. Add the sun-dried tomato paste directly onto the cold pasta, using a spoon to dollop and distribute it evenly. Observe how the paste clings and thickens as it thickens the surface of the noodles.
   2 tsp sun-dried tomato paste
3. Add the dried basil, vinegar, and a pinch of salt and pepper to the bowl. Use a spoon or spatula to gently toss the pasta, coating it all evenly while watching the mixture develop a slightly glossy sheen as the flavors meld.
   1 tbsp vinegar (e.g., red wine or apple cider), 1 tsp dried basil
4. Grate the sharp cheese over the pasta and continue tossing until the cheese is evenly distributed and begins to melt slightly on contact with the cool pasta. The texture should be a bit chewy with visible shreds of cheese.
   50 g sharp cheese (e.g., aged cheddar, Parmesan)
5. Taste and adjust the seasoning with additional salt, pepper, or vinegar if desired. The dish is ready when the ingredients are well combined, the cheese has partially softened, and the aroma of sun-dried tomatoes is prominent.
6. Serve the cold pasta salad immediately or refrigerate for up to an hour before serving. It can be garnished with extra cheese or fresh herbs if desired, but its rustic appearance and concentrated flavors are the main draw.

Notes

For a variation, add chopped olives or a splash of olive oil for extra richness. This dish is best enjoyed fresh but can be stored in the fridge for a few hours.

No fuss, no fussing over pour-overs or perfect drizzles. Just pasta, some odds and ends, and a moment where you realize that sometimes the messiest combos are the most memorable. No big lesson here, just a reminder that flavor isn’t about rules. Or maybe it is—next time, I might throw in some chopped olives or a handful of arugula. Or not. Who knows. That’s what makes it fun.