Italian pasta fredda

Italian pasta fredda

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About this recipe: 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.

Buckwheat Queen

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.

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