Pasta Fredda {Easy Italian Cold Pasta Salad Recipe}

5 from 3 votes

Pasta Fredda {Easy Italian Cold Pasta Salad Recipe}

Looking for an easy recipe that'll keep you cool on your lunch break, BBQ, or Summer dinner? Then this pasta fredda recipe, (AKA cold pasta salad) is the answer!

Cooked pasta is tossed in a delicious homemade Italian dressing with herbs and a sweetcorn, onion, and tomato mixture. And it's perfect with a chilled glass of wine!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, lunch, Main Course, Salad, Side Dish, starter

Cuisine: Italian

Keyword: balsamic vinegar, cheese and onion, Mozzarella, parmesan, pasta fredda, salad, sweetcorn, tomatoes

Servings: people

Calories: 577kcal

Author: Vikkie Lee

Equipment

Ingredients

320 g Fusilli (4 cups)
240 g Cherry tomatoes quartered (2.5 cups before cutting)
1 Pinch Black pepper
1 Pinch Salt
½ tablespoon Oregano
70 g Extra virgin olive oil (⅓ cup)
140 g Canned sweetcorn (¾ cup)
½ Red onion diced or more
120 g Green olives (1 cup)
1 Lemon zest and juice
2 tablespoon Balsamic vinegar
3 tablespoon Green pesto

Garnish

90 g Mozzarella balls (½ cup) or sliced mozzarella
1 bunch Fresh basil chopped as a garnish
20 g Parmesan (¼ cup)grated

Optional Meats

200g Cooked sausage or
1 can Tuna in oil etc

Instructions

To make the dressing, in a small bowl, add 2 tablespoons of the oil, lemon, zest, vinegar, pesto salt and black pepper, and the oregano and mix well.
Leave in the fridge until you are ready to drizzle.
For the cold pasta preparation, bring a large pan of salted water to a boil. Then add the pasta and cook for 7-8 minutes until al dente. (This means it must have a slightly chewy bite as it will soften slightly with the dressing later).
Drain the pasta in a colander. Then immediately run it under the tap for a jet of cold water to stop the cooking including the hot pan.
Then place the pasta back in the pan and stir in the remaining oil to prevent it from sticking and leave until room temperature.
Transfer the cooled pasta to a large bowl or pot for serving. Then add the rest of the ingredients and your cold dressing with aromatic herbs and toss well.
Then serve with mozzarella balls, chopped basil, and a sprinkle of grated parmesan.

Video

Notes

Don't overcook the pasta as it will become mushy and will not hold the salad well. I recommend 7-8 minutes for al dente

Use the best ingredients you can for the best tasting cold pasta salad, such as ripe tomatoes in season

Add oil to the pasta after draining and while it cools. This will prevent them from sticking to each other

Garnish the salad for the best taste with fresh basil, oregano, or parsley and a good grating of strong cheese

Nutrition