Pasta Fredda (Cold Pasta)
A simple and refreshing dish, pasta fredda (cold pasta) can be enjoyed all summer long. The following recipe keeps things simple with tomatoes and mozzarella, but feel free to experiment with whatever ingredients you have on hand such as olives, peppers, vegetables, seafood—the possibilities are endless!
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- Yield4 Servings
- 1 lb. short pasta such as fusilli, penne, farfalle, etc.
- Coarse sea salt or kosher salt
For the Souce:
- 2 cups cherry tomatoes, halved or 4 large tomatoes, chopped
- 16 oz fresh mozzarella bocconcini size (small round balls)
- Fresh basil, to taste
- Salt, to taste
- Black pepper, to taste
- Extra virgin olive oil
Heat a large pot of water and add the coarse sea salt when it begins to boil.
Meanwhile, cut your cherry tomatoes in half (or roughly chop your large tomatoes). If you do not have bocconcini size mozzarella, cut mozzarella into cubes. Roughly chop the basil. Place the tomatoes, mozzarella, and basil together in a bowl.
Add salt, black pepper, and extra virgin olive oil to the bowl. Mix well to coat all of the ingredients then taste and adjust the seasoning if necessary. Let this sit while you cook the pasta.
When the water is boiling, add the pasta and cook until al dente. Drain the pasta.
Rinse the pasta under cold water to stop the cooking process. Strain the pasta then add it to the bowl with the tomatoes and mozzarella. Carefully stir everything together and let it reach room temperature prior to serving or place it in the refrigerator and serve cold.