Pantry Pasta Fredda

Beach Picnics, Chop Suey, and Bethenny Frankel

My summer in Italy made me fall in lust with food.

As a camp counsellor, I stayed with host families. Being a part of an Italian family for a week or two meant big ass packed lunches, home-cooked dinners, and many many many post-meal glasses of wine, grappa and espresso. But, re:lunches. To many Italians, a packed summer lunch should be something cold and light. Spotlight on pasta fredda. 

Pasta fredda literally translates to cold pasta - the Italian version of pasta salad. Often made with fusilli or farfalle, the salad features bright summer flavours and colours, alongside a simple vinaigrette. I sampled many during my Italian summer, but my favourite pasta fredda contained pieces of mortadella, cherry tomatoes, basil, bocconcini, olive oil and balsamic vinegar. Simple, fresh, deliziosa!

A few weeks ago, I went on my inaugural camping trip of the year to Tofino, with the besties. The first May weekend is just a whisper of summer, but our weekend of camping, surf and sand called for one of Italy’s best summer delights. Summer = camping. Camping = filling, tasty meals you can pack. Filling, tasty meals you can pack = pasta salad. And that, folks, is exactly what your girl brought for lunch on Florencia beach. As Charlie said: “pasta salad season is upon us.” 

Aperol spritz in my camping mug!

Make it in advance, pack it up and eat it al fresco, my Tofino pasta fredda recipe uses classic antipasti ingredients designed to keep well, so you can still have big flavours at your campsite, on your roadtrip or at a picnic, days after you make it. 

If you’re like me, your pantry/fridge are stuffed to the brim with jars of pickles, condiments, marinated bits n’ bobs, and fermented goodies. There is something so chic to having an endless supply of salty, spicy, briny snacks, no? A recipe that relies heavily on tinned delicacies is sexy to me. Use whatever the hell you have on hand, or stroll down my favourite aisle in your grocery store - the jarred veg - to shop til u drop for most of this recipe. 

Ingredients

• 1/2 box rigatoni, farfalle or fusilli

• 1/2 jar sun-dried tomatoes, drained and chopped

• 1/2 jar kalamata olives, drained and halved

• 1/2 jar roasted red peppers, drained and julienned

• 1/2 jar marinated artichokes, drained and roughly chopped

• 1/2 jar oil packed mushrooms, drained

• 1 small container mini bocconcini, drained of liquid

• 15 cherry tomatoes, halved

• 10-15 leaves basil, chopped 

• 1 tablespoon La Bomba 

• 2 tablespoons balsamic vinegar

• 2 tablespoons olive oil

• 1 teaspoon oregano

• Salt and pepper, to taste

Method

1. Follow instructions on box to cook pasta. Once drained, mix with a tablespoon or so of olive oil and let cool on a baking tray lined with parchment. Make sure the pasta doesn't stick together!

2. Add sun-dried tomatoes, olives, red peppers, artichokes, mushrooms, bocconcini, cherry tomatoes and basil to a large bowl. 

3. When pasta is cool, add it into the bowl, and mix with other ingredients. Add in La Bomba, balsamic vinegar, olive oil, oregano, and salt and pepper. Mix and taste, adding more La Bomba, vinegar, oil, oregano, salt and pepper to your liking. 

4. You can eat the salad right away, or let it marinate overnight! Best if eaten 1 or two days later. 

Simone eating the Salad in Question! Post surf!!

Popcorn

In May, I read Chop Suey Nation, by Ann Hui. Following the author’s journey on a road trip across Canada, Sui interviews owners of Chinese restaurants, attempting to answer the questions “what is Canadian-Chinese food?” and “how did every small Canadian town end up with a Chinese restaurant?” Discussing authenticity, racism, family and history all through the lens of Canadian-Chinese food, I <3’d this book. Big recco! Been craving ginger beef (an Albertan Classic) for WEEKS!

Just watched Something’s Gotta Give. What’s more romantic than…?

Sexy Little Snack 

Bethenny Frankel’s Instagram IS over the top and oftentimes unbearable, yet! The woman knows a thing or two when is comes to healthy(ish) snacks. Lest we forget she’s a natural foods chef after all!! I allowed myself to be influenced by one of her Instagram reels, and ever since? I’ve been loving life, honey. She introduced me to Tru Fru, a brand of frozen, chocolate covered REAL fruits. I’m partial to the milk and dark chocolate raspberries or the coconut white chocolate covered pineapple pieces. To quote Bethenny, “it’s sick” how good they are. 

Love y’all!! XOXO!