Pasta fredda, or cold pasta salad, is a wonderfully simple but elegant pasta salad from the beautiful, enchanting Italy. To make it, mix cooked pasta with sweet cherry tomatoes, peppers, olives, mozzarella, lots of fresh basil and a sweet-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!
This pasta fredda recipe may be a quick and easy salad to make, but it represents the heart of Italian cooking - using only the freshest, seasonal ingredients to create simple but flavourful meals. It's a versatile recipe, so swap out the veggies for your favourites and adjust the quantities to your liking. It also makes for an excellent packed lunch and a refreshing side dish at barbeques or picnics.
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Italy - Fast facts
| Location | Italy is located in Southern Europe, bordering France, Switzerland, Austria and Slovenia. |
| Language | Italian is the official language of Italy and is spoken by the majority of the population. However, there are also many regional dialects and languages spoken throughout the country. |
| Population | Circa 60 million people. |
| Trivia | Italy is home to the highest number of UNESCO World Heritage Sites in the world, with a total of 58 sites. These include historic cities, cultural landmarks, natural wonders and archaeological sites, such as the Colosseum, Pompeii, the Amalfi Coast and the historic centre of stunning Florence. |
What's to love about this recipe
- Pasta fredda is a cold pasta salad, making it a perfect dish for hot summer days.
- You can add a variety of your favourite fresh vegetables, herbs and proteins for a salad the whole family can enjoy.
- With just a few simple ingredients and easy steps, you can have a delicious, healthy meal on the table in no time.
- This Italian pasta salad be served as a main dish, side dish, packed lunch or a picnic salad.
- A great way to incorporate more vegetables into your diet, helping you towards your 5-a-day.
- You can make a big batch of pasta fredda ahead of time and enjoy it throughout the week.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Pasta - Use pasta that will hold its shape well when it's been tossed in the salad dressing. Go for types of pasta that have ridges and grooves that help them hold onto the sauce, while also maintaining their shape and texture. Here are a few examples of what you can use:
- Farfalle (bowtie pasta)
- Fusilli (spiral pasta)
- Penne (tube-shaped pasta)
- Rotini (corkscrew pasta)
- Gemelli (twisted pasta)
- Orecchiette (ear-shaped pasta)
When cooking these types of pasta, it's important to follow the package instructions carefully and to cook them until they're al dente, which means they're cooked through but still firm to the bite. This will ensure that they hold their shape.
It's also worth noting that using higher-quality pasta can make a significant difference in the salad. Since pasta is the star of the show, it needs to stand out and shine.
Olive oil - You can use virgin or extra virgin olive oil.
Balsamic vinegar - This is our favourite vinegar to use for pasta fredda. It has a complex flavour profile that is both sweet and tart. It has a rich, deep and slightly woody flavour, with hints of caramel, raisins, and prunes. You can also use red wine vinegar.
Honey - You can replace this with maple syrup for a vegan option. It adds a good balance, bearing in mind the acidity of the dressing and the tomatoes.
The flavourings - Salt, pepper, garlic and oregano. Salt is quite important in this salad, just the right amount that is. Keep testing for salt and add more if needed. There is no greater 'ick!' than under-seasoned pasta, in our humble opinion.
Olives - Use your favourite pitted olives like Kalamata (black olives), green olives (or Spanish olives) or Nicoise, a small French olive with a mild and nutty taste. Alternatively, leave it out all together if you don't like olives, or put some olives to the side in a bowl for those that do.
Cherry tomatoes - The sweeter and riper the better. We like to cut ours in half, but you can also leave them whole.
Roasted, jarred peppers - This can be found in most grocery stores these days. They are usually near the olives or other pickled goods. You can also swap it for fresh red pepper (capsicum).
Basil - Fresh leaves in abundance. While we like to tear them roughly, finely chopping the leaves will help spread the basil flavour evenly throughout the salad.
Mozzarella - If you want to be fancy, you can use Bocconcini, or mini mozzarella balls. Otherwise, just tear a ball of mozzarella into smaller pieces. Whilst Mozzarella cheese is traditional for this salad, you can also use feta, grated parmesan, goat's cheese or Gorgonzola shavings.
How to make pasta fredda
- 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 small pieces and roughly chop or tear 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 bowl. Taste for salt and add more if needed. You may have lost some saltiness during rinsing.
- Add the salad dressing to the pasta.
- Stir the dressing through until well combined. We use an up and over stirring method to ensure any salad dressing seeping through to the bottom is incorporated.
- Add the halved cherry tomatoes, the diced peppers, chopped basil leaves and mozzarella.
- Toss together. Taste for seasoning.
- Place the pasta fredda in the fridge to marinate for at least an hour before serving.
Storage
Store the pasta salad in an airtight container and keep it in the fridge. It can stay fresh for up to three to four days.
Do not freeze: Pasta fredda does not freeze well because the fresh uncooked vegetables like the tomatoes and herbs will go soggy.
Variations
Pasta - Try using a different type of pasta, such as fusilli, farfalle, rotini, gemelli, orecchiette or penne.
Vegetables - Experiment with different vegetables, like red onion, roasted eggplant, roasted butternut squash or zucchini (courgette).
Proteins - Add grilled chicken, shrimp or tofu to the salad.
Cheese - Substitute the mozzarella with feta cheese, goat's cheese, parmesan or Gorgonzola shavings.
Dressing - Swap the balsamic vinaigrette with a lemon-herb dressing, pesto, Italian dressing, honey-mustard dressing or a simple dressing made with lemon juice and olive oil.
Herbs - Try different fresh herbs, such as parsley, coriander (cilantro) or mint.
Nuts and Seeds - Add some crunch and healthy fats with toasted pine nuts, sliced almonds or sunflower seeds.
Spice - Add a pinch of chilli flakes.
Serving accompaniments suggestions
- Grilled meats, such as chicken, beef or fish.
- Roasted or grilled vegetables.
- Crusty bread or breadsticks.
- Antipasti, like as olives, cured meats and cheese.
- White wine.
- Simple green salad with vinaigrette dressing.
- Bruschetta with tomato and basil.
- Charcuterie board with assorted meats, cheeses and crackers.
- Gazpacho or other chilled soups.
- Tiramisu or other Italian desserts for a sweet finish.
- Add grated parmesan on top of the salad.
Gluten, vegan and dairy free versions
Gluten free - Simply swap the pasta for a gluten free version.
Dairy free - Swap the cheese for a plant-based cheese
Vegan - Swap the cheese for a plant based cheese and the honey for maple syrup.
Tips for cooking perfect pasta
- One important rule is to ensure you use a large pot of salted water to cook the pasta. This will prevent the pasta from sticking together and help it cook evenly. A too small pot will force the pasta together making them sticky and also undercooked in some areas. A good rule of thumb is, just use your biggest pot!
- Season generously.
- Before adding the pasta, make sure the water is boiling rapidly. This will help the pasta cook evenly and prevent it from becoming mushy.
- Add the pasta to the boiling water and stir it immediately to prevent it from clumping together.
- Check the package instructions for the cooking time, and cook the pasta until it's al dente, which means it's cooked through but still firm to the bite.
- Once the pasta is cooked to your liking, drain it in a colander and give it a quick rinse with cold water to stop the cooking process.
- After rinsing the pasta, check again for seasoning as some salt would have been rinsed away.
More Italian recipes
Recipe
Pasta Fredda - Italian cold pasta salad
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.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
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