Recipe of the week: pasta fredda

Easy and quick to prepare, pasta fredda is a key dish in the summer season. Ideal for picnics, lunch breaks or meals by the beach, discover this simple recipe with many variations.

Recipe for 4 people:


– 300 g short pasta of the farfalle type

– 5 tablespoons extra virgin olive oil

– Choose between: basil leaf, thyme or fresh mint

– 300 g cherry tomatoes

– 2 tablespoons extra virgin olive oil

– 80 g black or green olives

– Your choice: 100 g diced mozzarella, feta or cheese of your choice

– Salt

Vegetarian variation:

– 1 roasted red pepper

– 1 grilled yellow pepper

– 2 grilled zucchini

– 1 grilled aubergine

– 2 tablespoons extra virgin olive oil

– Salt

– Pepper

– Fresh or dried oregano or basil


First heat the water with salt in a large pot. Regarding cooking the pasta, cooking al dente is optimal because the pasta should be a little hard. While the water is heating, prepare one of the seasonings of your choice by mixing all the ingredients in a bowl and letting them marinate for at least 10 minutes. When the pasta is cooked, the aromatic herbs are very finely chopped, mixed with oil to obtain a fragrant mixture.

When you drain the pasta, you have two options: You can either stop the cooking by running the pasta under cold water, or mix it in a bowl with the oil and the aromatic herbs for a minute so that the pasta cools down and is perfectly seasoned. It is advisable to resort to the first method only if you have cooked the pasta for too long.

At this point, add the previously prepared sauce to the now completely cooled pasta. Season with grilled vegetables or cherry tomatoes, depending on the various combinations offered and according to your personal taste. Finally, you can add a pinch of salt if necessary and extra virgin olive oil.

Your dish is ready, enjoy!

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