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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 451 Calories

Ingredients

• 2 tablespoons olive oil
• 1 (8 ounce) package farfalle (bow tie) pasta
• 20 cherry tomatoes, halved
• 7 ounces bocconcini (small balls of fresh mozzarella cheese)
• ¾ cup black olives
• 6 fresh basil leaves
• 1 ½ teaspoons fresh oregano leaves

Recipe Instructions

Step 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.

Step 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.