Had a weird thought today. What if you put a little bit of that pungent, oily sun-dried tomato paste straight into cold pasta? Not the usual chop-and-mix routine. Something about that intense smell—almost tangy—perks up the whole bowl. It’s a flavor that mimics the way your grandma’s old jar of preserved tomatoes makes your kitchen smell when she’s not looking. This salad isn’t about perfect presentation or clean bites. It’s about what happens when you lean into the chaos of stuff you already have—dried basil, sharp cheese, a splash of vinegar. No boiling water sermons. Just a dish that asks: can cold pasta really handle that much flavor without falling apart? It’s not trendy. It’s not Instagram ready. It’s just plain good for when you want something honest, quick, and oddly satisfying—something I somehow keep coming back to. Maybe it’s the smell of summer or just the smell of not caring about perfection.
Cold Pasta with Sun-Dried Tomato Paste and Sharp Cheese
Ingredients
Equipment
Method
- 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)
- 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
- 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
- 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)
- 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.
- 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
No fuss, no fussing over pour-overs or perfect drizzles. Just pasta, some odds and ends, and a moment where you realize that sometimes the messiest combos are the most memorable. No big lesson here, just a reminder that flavor isn’t about rules. Or maybe it is—next time, I might throw in some chopped olives or a handful of arugula. Or not. Who knows. That’s what makes it fun.
Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.
If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.
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