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Two bowls of pasta fredda on a blue background.

Pasta Fredda - Italian cold pasta salad

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!
5 from 82 votes
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Course: Main Course, Salad, Side Dish
Cuisine: Italian
Prep Time: 15 minutes
Fridge time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 485kcal

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

Calories: 485kcal | Carbohydrates: 63g | Protein: 15g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 744mg | Potassium: 367mg | Fiber: 4g | Sugar: 6g | Vitamin A: 868IU | Vitamin C: 25mg | Calcium: 143mg | Iron: 2mg