Pasta Fredda

Course: Pasta, Salad
Servings: 6


  • 1 package (8 ounces) short pasta, such as farfalle or tubetti *
  • 20 cherry tomatoes cut in half
  • 7 ounces bocconcini (small balls of mozzarella cheese), or any size fresh mozzarella cut into 1.5-inch pieces
  • ¾ cup black olives, pitted and cut in half
  • 6 or more fresh basil leaves, torn into two or three pieces
  • extra-virgin olive oil
  • salt to taste


  • Bring a large pot of well-salted water to a boil. Cook the pasta following the package instructions, or until al dente. Drain and cool to room temperature. Combine chopped tomatoes, mozzarella, olives, and basil in a large serving bowl. Add the pasta to the tomato mixture, combine, and drizzle with olive oil. Season to taste.
  • If you have small amounts of different shaped pasta in your pantry, combine them for a unique presentation.