Cold Pasta Salad with Fresh Tomato and Basil Pesto

After making fresh pasta on a few days, today, with the heat that has arrived, I decided to make pasta — but instead of fresh pasta, for lack of time, I made normal pasta (durum wheat semolina pasta) served nice and cool.

In other words, dried pasta — specifically Barilla penne rigate — but cooked as a cold dish, hence the "cool pasta" name.

Basically I made a simple pesto, but with raw tomato, all cold.

I used frozen diced basil (La Sirena brand) to finish off my supplies, since good fresh basil is now available. I added two ripe tomatoes, blanched for 2 minutes to peel them more easily and cut into small pieces, plus plenty of Parmesan and a good drizzle of olive oil.

All cold. Delicious.

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