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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.