Pasta Fredda


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.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
45 mins
4 servings


  • 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


  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.

Cook's Note:

Any variety of pasta corta (short pasta), such as fusilli or penne can be used on place of the farfalle.

Nutrition Facts (per serving)

451 Calories
22g Fat
48g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 451
% Daily Value *
Total Fat 22g 28%
Saturated Fat 9g 44%
Cholesterol 39mg 13%
Sodium 314mg 14%
Total Carbohydrate 48g 17%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 17g
Vitamin C 17mg 85%
Calcium 326mg 25%
Iron 3mg 18%
Potassium 300mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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