Print: Pasta Fredda - PantryLink

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

14 min

Cook

11 min

Servings

Difficulty

Hard

Ingredients

1 , 8 ounce
20 cherrys tomatoes , halved
7 ounces bocconcini , small balls of fresh mozzarella cheese
0.75 cups black olives
2 tablespoons olive oil
6 freshs basil leaves
1.5 teaspoons fresh oregano leaves

Instructions

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.

Nutrition per serving

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