SUMMER PASTA SALAD

A refreshing and colorful dish for warm days

Pasta fredda, or ‘Cold Pasta’, is the perfect dish for warm weather, offering a refreshing and satisfying meal that's both light and flavorful. This versatile dish is popular across Italy and beyond, and it's a staple at picnics, barbecues, and casual gatherings, where its vibrant colors and flavors are always a hit.

One of the best things about a summer pasta salad is its adaptability. The pasta itself can be any shape you prefer, although short pastas like fusilli, penne, or farfalle are popular choices as they hold the dressing well and blend nicely with the other ingredients.

Also, you can mix and match ingredients based on what’s in season or what you have on hand, keeping a base of raw salad tomatoes, mozzarella cheese and basil. In our version we gave it a gourmet twist by adding crunchy olive crumbs and withered plum tomatoes.

This dish is also incredibly easy to prepare in advance, making it a convenient option for hosting. It actually tastes better after a few hours in the fridge, allowing the flavors to meld together.

For another gourmet pasta option which is easy to make at home this Summer, look up our Seafood Linguine recipe!

A little history

While pasta salad might seem like a modern creation, the concept of combining pasta with fresh vegetables and dressing has roots in traditional Italian cuisine.

The idea of cold pasta dishes can be linked to the broader Mediterranean culinary tradition of using simple, fresh ingredients to create flavorful meals that are both nourishing and easy to prepare. Over time, pasta salad has evolved and been adapted in various ways across different cultures.

In Italy, pasta salads have been enjoyed for many years, particularly in regions where fresh produce is abundant during the summer months. It is in fact common to see pasta salads that incorporate local ingredients like sun-dried tomatoes, capers, and arugula, reflecting the diverse flavors of different regions.

In the United States and other countries, pasta salad has become a popular dish at summer events as well, often featuring ingredients like grilled vegetables, cheese, meats, and seasoned with mayonnaise or salad cream. Although these variations might result delicious, they have taken a long journey away from their simpler Mediterranean ancestors.

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INGREDIENTS👇🏻

• 160g | 5.6oz penne or fusilli pasta

• 200g | 7.1oz mozzarella cheese

• 250g | 8.8oz baby plum tomatoes

• 10 black olives

• 12 fresh basil leaves

• 1 clove of garlic

• Extra virgin olive oil

• Sea salt, fine and coarse, to taste

The recipe step by step

1. Dice the mozzarella cheese and leave it in the fridge to drain with a weight on top
   

2. De-stone the olives and dehydrate them in the microwave on full power for a few minutes, or until they’ll come out nice and crunchy; then chop them roughly
   

3. Cut the baby plum tomatoes in half and add them to a pan with extra virgin olive oil and a clove of garlic to sizzle for 8-10 mins on medium heat and with the lid on
   

4. Then remove the garlic and add a pinch of salt and fresh basil leaves; stir thoroughly, remove from the stove and leave to cool down
   

5. Bring the pasta water to a boil, add the coarse sea salt and the penne, cook thoroughly; then drain well and add a little extra virgin olive oil, so that the pasta won’t stick together while it cools down
   

6. Add the tomatoes, more fresh basil leaves and the diced mozzarella, then mix thoroughly
   

7. Plate it and add a sprinkle of dehydrated black olives for a deeper flavor and extra crunch
   

8. Garnish with extra virgin olive oil and more basil…then enjoy! 😋