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Pasta Fredda Recipe

Recipe by: Buckwheat Queen

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In45 m
  • 1Bring 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.
  • 2Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.
Footnotes
  • Cook's Note:
  • Any variety of pasta corta (short pasta), such as fusilli or penne can be used on place of the farfalle.
Ingredients
  • 4 servings
  • 451 cals
  • 1 (8 ounce) package farfalle (bow tie) pasta
  • 20 cherry tomatoes, halved
  • 7 ounces bocconcini (small balls of fresh mozzarella cheese)
  • 3/4 cup black olives
  • 2 tablespoons olive oil
  • 6 fresh basil leaves
  • 1 1/2 teaspoons fresh oregano leaves
Nutrition

Amount per serving ( 5 total)

  • Calories:
    451
    23%
  • Fat:
    21.8
    34%
  • Carbs:
    47.6
    15%
  • Protein:
    17.3
    35%
  • Cholesterol:
    39
    13%

Based on a 2,000 calorie diet

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