Italian pasta fredda

    45 min

    Pasta fredda, also known as a pasta salad in Italy, is simply cooked pasta tossed with tomatoes, olives and fresh mozzarella for a light, Italian-inspired meal.

    4 people made this

    Serves: 4 

    • 225g farfalle pasta
    • 20 cherry tomatoes, halved
    • 200g bocconcini (small balls of fresh mozzarella)
    • 100g black olives
    • 2 tablespoons olive oil
    • 6 fresh basil leaves
    • 1 1/2 teaspoons fresh oregano leaves

    Prep:15min  ›  Cook:15min  ›  Extra time:15min cooling  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to the boil. Cook the pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature.
    2. Combine tomatoes, bocconcini, olives, olive oil, basil and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.


    Any variety of pasta corta (short pasta), such as fusilli or penne can be used in place of the farfalle.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    As is so typical of Italian cuisine, this was defined by its simplicity and by its fresh and quality ingredients. This Pasta Fredda, Caprese style, was good and satisfying (and a dish after my own Italian heart). Loved the addition of the black olives and the bit of fresh oregano! I used the smaller ciliegine mozzarella and perhaps a tad more olive oil than the submitter directed, tho' I have no doubt she never intended for it to be strictly measured and not just simply drizzled to taste! It wasn't specified, so I just chose to tear the basil into small pieces. I served this at room temperature, as tomatoes and mozzarella should be, and all it needed was my fork and a few shakes of salt and pepper! As the first reviewer of this recipe, I enthusiastically give it two thumbs up with the hopes it may inspire many others to give it a try. I have no doubt you won't be disappointed.  -  06 Jan 2015  (Review from Allrecipes US | Canada)


    When we lived in the northeast I'd make a sauce(gravy) every Sunday for my family, that's what Italians do! Now that we live in the southwest the summers are a little to hot to make a sauce all the time, so I'm always looking for a light pasta dish especially since it's just hubby and myself. This did not disappoint! I used tri-colored tortellini and added a few cloves of garlic. Also used a good flavored olive oil and a couple splashes of Sicilian lemon white balsamic vinegar. Also added Parmesan cheese to the finished product. My hubby does not like olives!!! But I told him to just pick them out . He loved it! Thanks for a easy and delicious recipe!  -  09 Aug 2015  (Review from Allrecipes US | Canada)


    So delicious! Perfect for a summer evening.  -  30 Jun 2015  (Review from Allrecipes US | Canada)