Chef Gary prepares Sundried Tomato Pasta.Chef Gary Williams prepared this dish in less than 10 minutes, its something anyone can follow and cook successfully…
Question by Dana: Are there any pasta dishes that can be served cold?
I want to take a pasta dish as a main dish for a picnic. When I try to search for one, I only come up with pasta salads, which is not what I’m looking for. I’m thinking more along the lines of spaghetti, ravioli, or tortellini with some sort of sauce. It would have to be made before and still good to eat later once it has cooled down.
I’m also thinking of taking a caprese salad, if that helps your answer.
Best answer:
Answer by Jeremy C
Pizza is great cold
What do you think? Answer below!
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Thank you for your patronage, and please come back. We are in the process of opening a new location 51 S. Main St
Just left Deja Vu Restaurant and had this dish. AWESOME!!!!!!!!!!!!!!!!!
I went in the other day and had a bunch of the vegetarian sides. Much appreciated. Everyone was wonderful, and the food was great.
Pasta salads are so overplayed, here’s an idea I’ve found while looking on Chowhound (seems like a take on the Caprese)
Cooked pasta (penne would seem like the best)
cherry tomatoes sliced in half
sliced basil (a big ole handful)
pieces of fresh mozarella
mass of toasted pinenuts (it’s your pasta, also good w/ walnuts or chopped whole roasted almonds)
drizzle of ev olive oil
a splash of balsamic vinegar
optional olives
course salt
pepper
a fresh grating of parmesan
I sometimes add some garlic or other fresh herbs.
Prepare ingredients aside from pasta and parmesan. Put cooked pasta into a big bowl. Dump in other ingredients. Grate parmesan over the whole thing. Serve in bowls. It can serve as a lunch the next day if (and only if) you add the basil, fresh, to individual bowls. Otherwise the basil turns black and nasty.
Toasted cheese raviolis are good cold. Dip them in marinara (cheese stick style) and that should be nice and fairly safe for a picnic assuming you don’t get any sauce on your dress.
Make the pasta you want, I would stick with tortellini or little ravioli or other small pasta shapes. I think the longer pastas would be less desirable this way. But that is just my opinion.
Make a sauce just like a bruschetta topping or a pesto sauce. I think either one would be very good cold.
Make the pasta and cool, do not rinse. Cool it a bit and add either sauce. Refrigerate until serving. Stir or toss to mix and coat the pasta.
If you add the sauce to the hot pasta the tomatoes may get mushy if you use the bruschetta type topping and if you use the pesto type topping it may get oily.
A primavera type sauce would be good cold as well, lots of fresh veggies blanched so they are tender crisp, dressed with a light olive oil.
You know what you are talking about is a pasta salad, you are just wanting to use a different type of pasta for your dish. Keep in mind as it cools the filling in a ravioli or a tortellini will get pretty firm after cooking.
I’ve never heard of cold tortellini or ravioli, although I found some ideas online:
http://www.thegutsygourmet.net/ravsal.html
http://wegottaeat.com/dina.robbins/recipes/cold-ravioli-salad
http://www.cooks.com/rec/view/0,1932,147181-250192,00.html
Sesame noodles or asian style noodles are frequently served cold, and you can use regular spaghetti instead of lo mein.
Any sort of pasta with pesto is great cold.
Here are some great recipecies:
Caprese Salad
Yields: 4 to 6 servings
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt & pepper
Layer alternating slices of tomatoes & mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil & season with salt & pepper, to taste.
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Lo-Mein Chinese Noodle Dinner
Yields: 6 servings
1 (8 ounces) package spaghetti
1/4 cup salad oil
1/2 pounds sliced mushrooms
1 medium carrot, thinly sliced or shredded
1/4 cup soy sauce
1 tablespoon sugar
1/4 teaspoon crushed red pepper
Prepare spaghetti (al dente) – firm – drain. Keep warm. Meanwhile, in 12 inch skillet over medium heat in hot salad oil, cook sliced mushrooms, green onion & carrots until vegetables are tender & crisp, stirring quickly.
Spoon into spaghetti in saucepan. Add soy sauce, sugar & red pepper flakes with spatula, toss gently to mix all ingredients well. Serve warm with chicken, fish, egg roll etc., your choice.