Pasta Fredda recipe

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Ingredients

1 (8 ounce) package farfalle (bow tie) pasta
20 cherry tomatoes, halved
7 ounces bocconcini (small balls of fresh mozzarella cheese)
¾ cup black olives
2 tablespoons olive oil
6 fresh basil leaves
1 ½ teaspoons fresh oregano leaves

Nutrition Info

451.3 calories
carbohydrate: 47.6 g
cholesterol: 39 mg
fat: 21.8 g
fiber: 3.7 g
protein: 17.3 g
saturatedFat: 8.7 g
servingSize: -
sodium: 314.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie 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.

Recipe Yield

4 servings

Recipe Note

Cold or warm and simple pasta 'salad'. A recurrent dish in Italy during the warm/hot seasons. Best served with a light, dry white wine. Serve lukewarm or cold. The more it is allowed to sit, the more the flavors attach to the other ingredients.

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