Pasta Fredda The Best Recipes

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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."

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

• 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.
• Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.

Notes :

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

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