Cold Pasta

To prepare cold pasta, first bring a large pot of salted water to a boil. Wash and peel the carrots, trim them, and cut them into strips about 1 inch and 1/4 long 1. Do the same with the zucchini: wash them and trim them, then cut them into strips approximately the same size as the carrots 2 to ensure even cooking. When the water is boiling, add the carrots and zucchini 3.

and the peas 4 and blanch them for 2-3 minutes. Drain the vegetables with a slotted spoon, keeping the cooking water in the pot 5, and transfer the vegetables to a bowl of ice water 6 to stop the cooking and maintain a bright color.

Cook the pasta in the same water where you blanched the vegetables 7 and cook it al dente. In the meantime, you can prepare the rest of the ingredients to dress the pasta: wash and quarter the cherry tomatoes 8, then cut the mortadella 9

and cheese into cubes 10. When the pasta is very al dente, drain it 11 and transfer it to a bowl; dress it with a drizzle of olive oil 12 and mix well to prevent it from becoming sticky; let it cool to room temperature.

Once cold, drain the vegetables from the ice water and transfer them to another bowl to combine with the thyme leaves 13, basil leaves 14, cherry tomatoes, and mortadella cubes 15,

cheese cubes 16, and finally the now cold pasta. Pepper to taste, mix to distribute all the ingredients well 17, and plate: your cold pasta is ready to be served 18!