This cold summer pasta is very simple to make, very fast, and it requires practically no effort, moreover it can be made well in advance and keep it in the fridge. Here is the recipe for 4 people.

COLD SUMMER PASTA ROCKET AND DATTERINI
Calories per serving: 405
350 of wholemeal pasta (keeps cooking better: pasta with legumes, buckwheat pasta is fine too) drained al dente, raw weight
250 g of datterini or piccadilly tomatoes
a tablespoon of oil or 3 very level teaspoons
1/2 small clove of garlic or half small chopped red onion
50 gr of coarsely grated salted ricotta or 120 gr fresh ricotta
a pinch of pepper
100 gr of rocket or alternatively 10 gr of basil, washed, dried well and coarsely cut

In a large bowl, put the datterini tomatoes divided in half, the coarsely chopped rocket or basil, the garlic or onion (you can put the garlic whole and remove it just before serving) and the grated or fresh ricotta, seasoning everything. with a pinch of salt, a pinch of pepper and a tablespoon of oil. Drain the pasta and wash it under running water (this will remove the salt from the pasta, so adjust with the sauce) until it is cold, then add it to the well-drained mixture, mix everything, cover with plastic wrap and keep at least a couple of hours before serving.
The calories are 405 per dish, the generous portion thanks to the vegetables.
Macronutrients per serving: 8.5 grams of fat, 70 grams of carbohydrates, 17.5 grams of protein
For those wishing to reduce calories to 385:use 120 g of skimmed cottage cheese and blend in a mixer instead of the salted ricotta.