Another cold one. It’s not pasta salad, it’s not hot pasta, it’s right in between. This actually started as a cold soba noodle salad, but I found about a zillion similar recipes so lost a bit of my mojo. I tried going Italian with the soba but it didn’t quite work so I went with spaghetti and it’s… oddly good!?
Then of course to make it a “proper dinner” for the protein lovers (me … no shame), we add it to a base of yummy whipped cottage cheese. It mixes in with the cold tomato sauce and makes it a bit creamy, more filling, and perfectly balanced.
I did test this cold and hot to see what was best. It was a tie - Kyle liked hot and I liked cold. So if you’re feeling it hot - a few little tweaks are required and I share them in the notes below!
heirloom tomato cold spaghetti with whipped cottage cheese
TOTAL TIME: 30 minutes
SERVES: 2
tools i use.
tips from rach.
make it GF: ✅ use GF pasta
make it DF: ✅ skip the cottage cheese base.
simplify: make the components, aside from the pasta, ahead of time and serve straight from the fridge!
storing: the pasta is best fresh, but the sauce and whipped cottage cheese both keep well in the fridge for up to 2 days (store separately). Leftover assembled pasta will soften as it sits, it’s still tasty but the texture will soften.
make it hot instead of cold: