Pasta Fredda - Italian cold pasta salad
User Reviews
5.0
246 reviews
Excellent
-
Prep Time
15 mins
-
Fridge time:
1 hr
-
Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
485 kcal
-
Course
Side Dish, Main Course, Salad
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Cuisine
Italian
Pasta Fredda - Italian cold pasta salad
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Pasta fredda, or cold pasta salad, is a wonderfully simple but elegant pasta salad from the beautiful, enchanting Italy. Make it by tossing cooked pasta together with sweet cherry tomatoes, peppers, olives, mozzarella, plenty of basil and a sweet and tangy dressing. In Italy it's enjoyed as a light lunch or dinner and perfect for the warmer months. To be enjoyed with glass of crispy white wine and plenty of sunshine!
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Ingredients
For the pasta
- 450 grams dry pasta fusilli, farfarelle or any other type of pasta that will hold its shape well
- salt to taste
For the dressing
- 80 millilitre olive oil 5 tablespoons plus 1 teaspoon
- 2 tablespoons balsamic vinegar 30 millilitre
- 2 teaspoons honey 10 millilitre
- 1 teaspoon crushed garlic 5 millilitre, or one garlic clove
- 1 tablespoon dried oregano 15 millilitre
- ½ teaspoon salt 2.5 millilitre
- few good grinds of black pepper about ½ teaspoon
- 120 millilitre pitted olives equates to roughly 20 olives, or 80g of olives
For the salad
- 500 millilitre cherry tomatoes or roughly 400g
- 150 grams roasted, jarred peppers
- 120ml roughly chopped basil 8 tablespoons
- 125 grams bocconcini (mini mozzarella balls) or 125g mozzarella torn into smaller pieces
Instructions
- Add the pasta to a large pan with plenty of water. Add salt to taste (we add 2 teaspoons). Follow the package instructions and cook the pasta until just al dente. "Al dente" means pasta that is cooked so it's still firm when bitten, but not raw or hard.
- While you wait for the paste to cook, add all the ingredients for the salad dressing into a jug or bowl. Lightly whisk together. Set aside. You can cut the olives in half before adding them to the sauce if you'd like smaller pieces.
- Half the cherry tomatoes, dice the peppers into smaller pieces and roughly chop the basil.
- Once the pasta is cooked al dente, drain in a colander and rinse well with cold water.
- Add the cooled pasta to a large salad bowl. Taste for salt and add more if needed. You may have lost some saltiness during rinsing.
- Add the salad dressing and stir through.
- Add the halved cherry tomatoes, the diced peppers, chopped basil and mozzarella. Toss together. Taste for seasoning.
- Place the pasta fredda in the fridge to marinate for at least an hour before serving.
Nutrition Information
Show Details
Calories
485kcal
(24%)
Carbohydrates
63g
(21%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
8mg
(3%)
Sodium
744mg
(31%)
Potassium
367mg
(10%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
868IU
(17%)
Vitamin C
25mg
(28%)
Calcium
143mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 744mg | 31% |
| Potassium | 367mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 25mg | 28% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
246 reviews
Excellent
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