Tomato Cold Pasta

20260220, #BreakfastDiary 1650, -1°C/mostly sunny Today's kick is lemon salt - salted back on Tuesday, January 6th, and freshly grated just this morning. It sounds like it would be salty, but it isn't; instead it lets a subtle lemon fragrance take over the whole breakfast. Seasoned with lemon salt, about 650kcal, Tomato Cold Pasta.

1 cup short pasta, 1T hemp seeds, 10 cherry tomatoes, 1t minced garlic, 1/2t lemon salt, 3-4 basil leaves, 2T olive oil

1. Cut the cherry tomatoes in half. 2. In a mixing bowl, combine the cherry tomatoes from step 1, 1t minced garlic, 1/2t lemon salt, 3-4 basil leaves, and 2T olive oil, and mix well. Let sit about 10 minutes so the flavors soak in. 3. Cook the short pasta in boiling water with 1t salt. Cool in cold water, then drain well. 4. In a mixing bowl, combine the short pasta from step 3 and 1T hemp seeds, and mix well. 5. Plate and sprinkle with a little grana padano and olive oil.

Inspired by #흔한채소가흔하지않은술안주가되었습니다