If there’s one dish that brings back the taste of Italian summers, it’s Pasta Fredda (Italian Pasta Salad). I used to make it on repeat every summer when I was growing up in Italy—there was always a big bowl of it in the fridge, ready to go for lunch, dinner, or a quick bite. Pasta Fredda is light, refreshing, and perfect for hot days, which makes it ideal for summer barbecues, picnics, or a no-fuss weekday meal here in the UK too.
It’s a one-pan, super easy recipe made with all the classic Mediterranean flavours—mozzarella, cherry tomatoes, olives, pesto, and fresh basil. Colourful, fresh, and totally customisable, this is the ultimate cold pasta salad to keep on repeat all season long.
You’ll love it because it’s affordable, quick to prepare, great for meal prep, and made with simple, wholesome ingredients. Best of all? It tastes even better the next day.
What Is ‘Pasta Fredda'(Italian Pasta Salad)?
Pasta fredda simply means cold pasta in Italian, but don’t let the simplicity fool you. It’s a traditional warm-weather dish that’s full of flavour and loved across Italy. Usually made with short pasta shapes and tossed with whatever vegetables, cheeses, or pantry bits you have, it’s a great way to eat seasonally and waste less.
This dish is a staple of my childhood summers in Italy, and I’ve made it on repeat every year since. It’s endlessly customisable and always hits the spot.
Ways To Enjoy It
- Perfect for barbecues: Serve it as a fresh, colourful side dish that complements grilled veggies, chicken, or fish.
- Picnic-ready: Pack it in a container and enjoy cold—it travels well and tastes even better after a few hours.
- Light lunch or dinner: Add some rocket leaves or mixed greens on the side for a complete, no-fuss summer meal.
- Meal prep favourite: Make a big batch and keep it in the fridge—it’s great cold and holds up well for 2–3 days.
- Add protein: Want to make it more filling? Add grilled chicken, tuna, or even boiled eggs to turn it into a satisfying main.
Tips
- Marinate the cherry tomatoes first: If you have time, mix the cherry tomatoes with the olives, pesto, capers, sundried tomatoes, and olive oil, and let everything sit for 15–30 minutes before adding the pasta. This allows the tomatoes to release their juices, creating a naturally delicious dressing that brings the whole salad to life.
- Add the pine nuts just before serving: This keeps them beautifully crunchy and prevents them from going soft in the mix.
- Cool your pasta properly: After draining, toss the pasta with a drizzle of olive oil to stop it sticking together as it cools.
- Best texture: Don’t overcook your pasta—slightly al dente holds up better when cold.
- Make ahead: Pasta fredda is even better the next day once the flavours have had time to mingle.
- Pack it for later: Great for work lunches, picnics or summer road trips.
Swaps
Farfalle pasta: Fusilli, penne, or even wholewheat pasta will work. Gluten-free pasta is a great alternative if needed.
Mozzarella pearls: Use any chopped fresh mozzarella or try feta for a salty kick.
Pesto: I used my homemade basil pesto, but store-bought works just fine. You could also try sun-dried tomato pesto or rocket pesto.
Olives: I used green olives, but black olives or caperberries are also delicious.
Cherry tomatoes: Any juicy ripe tomatoes work—just chop them small.
Sundried tomatoes: Optional, but add such an umami-rich boost.
Storage
Fridge: Store in an airtight container in the fridge for up to 3 days.
Freezer: Not suitable for freezing.
More Pasta Salads
- Courgette Ribbon Pasta Salad
- Chicken Pasta Meal Prep
- Sweetcorn & Avocado Orzo Salad
- Butter Beans Orzo Pasta Salad
Pasta Fredda (Italian Pasta Salad)
Ingredients
- 180 g farfalle pasta
- 300 g cherry tomatoes, sliced in half
- 10 olives, sliced
- 50 g mozzarella, I used mozzarella perls
- 1 tbsp pesto, I used my homemade pesto recipe
- handful basil leaves
- 20 g pinenuts toasted Pinenuts
- 1 tbsp capers
- 5 sundried tomatoes in oil, chopped
- drizzle extra virgin olive oil
Instructions
- Cook the pasta as per package instructions. When is ready drain the water and add to a bowl to cool down. To avoid the pasta from sticky add a drizzle of oil and mix.
- Slice the cherry tomatoes in half and add to a large serving bowl.
- Add the mozzarella, olives, pesto, basil leaves and if you like it also capers and sundried tomatoes.
- When the pasta is cold add to the bowl and mix. Sprinkle pine nuts on top when you are ready to serve so they stay nutty and crunchy.
Video
Notes
- Naturally vegetarian.
- Easily made gluten-free by using gluten-free pasta.
- Great for meal prep – it keeps well in the fridge for a few days.
- Customisable: feel free to add tuna, grilled chicken, or roasted veggies for extra protein or variety.
- For best results, let the pasta cool fully before mixing with the other ingredients to avoid melting the cheese or wilting the basil.
- This dish tastes even better the next day, once all the flavours have had time to mingle.
- Serving tip: sprinkle the pine nuts right before serving to keep them crunchy.