This Italian pasta salad is the authentic recipe that you will find all over Italy during the summer. It's different from a typical pasta salad: made with pasta (of course!) olives, tomatoes, sun dried tomatoes, mozzarella, tuna and fresh basil. The best part is that it keeps for up to 3 days in the fridge, making it a great meal prep option!
This is the pasta salad that I have eaten every year In Italy during the summer. Actually, I don't even know if pasta salad is the correct term for it. In Italy, it's not called "insalata di pasta" (which translates to "pasta salad"). It's actually called "pasta fredda" (which translates to "cold pasta).
And I think that slight difference in naming implies a big difference in how the dish is prepared, and the general view towards it. See, in Italy, a pasta salad is simply a cold pasta dish (as its name implies). It's heavier on the pasta aspect, and lighter on the salad aspect.
No dressing/vinaigrette
Consequently, an Italian pasta salad does not have any dressing, aside from some olive oil if you feel it needs it. While with a North American pasta salad, the dressing is a key component of the dish.
An Italian pasta fredda also typically uses the same base ingredients:
- Fresh tomatoes
- Bocconcini
- Canned tuna
- Olives
- Fresh basil
Make it your own!
While an Italian pasta salad has the usual base ingredients listed, feel free to make it your own!
For example, I also added sun dried tomatoes because I like the extra flavor they give. Many Italians will also add items they have on hand in their pantry or fridge, like roasted eggplant, zucchini, or artichokes. Many will also add pesto.
You can also add a dressing if you'd like, if that's something you prefer when eating pasta salad. The possibilities are endless.
Let's make it!
Recipe
Authentic Italian Pasta Salad (Pasta Fredda)
Ingredients
- 500 grams short pasta penne, fusilli, gemelli etc
- 1 cup olives (taggiasca or kalamata) cut in half lengthwise
- 1 ½ cups grape tomatoes cut in half lengthwise
- ¾ cups sun dried tomatoes cut into strips
- 1 ½ cups bocconcini mozzarella cut in half
- 3 cans (240 grams) tuna in olive oil 3x 80g cans
- ¼ cup fresh basil hand torn
- ¼ cup olive oil approximate, see notes
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Once boiling, salt the water and throw in the pasta.
- Cook the pasta until cooked to al dente. Drain the pasta and place into a large bowl.
- Drizzle the pasta with 2 tablespoons of olive oil and toss. This is to keep the pasta from sticking together before you add the rest of the ingrdients.
- Let the pasta cool down, until it reaches room temperature, about 15-20 minutes.
- Once pasta has cooled down, add in all the ingredients (olives, tomatoes, sun dried tomatoes, mozzarella, tuna, basil). Season with salt and pepper.
- Give everything a good toss. Drizzle with more olive oil if needed.
Leave a Reply