Pasta Fredda Recipe with Tomatoes and Olives -Fresh and Delicious
Pasta Fredda is an old Italian recipe that uses fresh raw tomatoes and olives that have been left to marinate in red wine vinegar and quality olive oil. We love this recipe because it’s filled with fresh indigents and is simple to prepare.
Back 60 – 70 years or so ago, when the weather would turn hot, and there was no air conditioning to be found, people cooked much differently than they do today. Meals were simply prepared with simple ingredients yet unbelievable delicious!
Meals were simple and often consisted of cold salads in lieu of cooking over a hot stove, and sometimes these flavorful Italian pasta dishes are the best!
This Pasta Fredda Recipe is perfect when you want something simple yet delicious. You can saute your tomatoes in garlic if you prefer cooked tomatoes before marinating, but this recipe is definitely delicious either way – raw or cooked.
Delicious Pasta Recipe for an Easy Dinner
- 3/4 lb. spaghetti
- 1 tablespoon olive oil
- 1 pint cherry tomatoes, cut in half
- 3/4 cup Kalamata Olives, pitted and sliced
- 4 oz. fresh Mozzarella, cut into small cubes
- 2-3 tablespoons freshly grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- salt & pepper
Cook pasta according to package directions, Drain and rinse well with cold water. Gently stir in 1 tablespoon of olive oil and a few shakes of salt and pepper. Let chill.
Using a large bowl, mix the marinade ingredients together using a fork or whisk.
Cut tomatoes in half and lightly salt.
Add the tomatoes and olives to the bowl with the marinade. Stir to combine. Let marinate for 30 minutes.
Add the Mozzarella cheese cubes to the marinade and stir. Let sit for about 5 mintues and then stir into the cooked spaghetti.
Sprinkle pasta with freshly grated Parmesan cheese.
Cut your cherry or grape tomatoes in half and marinate in large bowl for about 30 minutes before adding to the pasta. Don’t forget to salt and pepper! This works best with fresh tomatoes – pick some up at your local farmer’s market.
Stir cooked and cooled spaghetti in with the marinating tomatoes and olives. Stir gently until well combined. This is where you can add your chopped fresh parsley, basil or oregano if you have it.
- A little purple onion can also be added to the mix along with a few strands of fresh basil. Soak the purple onion in cold water for about 10 minutes to take the bite out.
What to Add to Your Spaghetti if you want some Meat?
- Tuna Fish in Oil
What Type of Pasta to Use for this Recipe?
We love to use thin spaghetti for this recipe because it’s lighter than regulator spaghetti and the delicate sauce does not get lost in too much pasta. Vermilcceli also works well and is almost the same as thin spaghetti.
What to Serve with Your Pasta Fredda?
Always serve your pasta dish with a fresh tossed salad. The best wine to go with your dish would be a crisp white wine like Pinot Grigio or a good Chardonnay, Sauvignon Blanc or Rosé. Don’t forget to add the Italian bread and oil dipping sauce on the side.
- Tossed Fresh Salad
- Fresh Basil Slices
- Scoop of Ricotta Cheese
- Freshly Grated Parmigiano Reggiano
Spaghetti Tips and Tricks
Always rinse spaghetti to keep it from sticking together and add a little olive oil. Rinsing in cold water will help to remove the starch. You can also add a little bit of butter in with the olive oil.
Cooked, drained and rinsed spaghetti will keep well and is simple to reheat. Cooked spaghetti should last about a week in your refrigerator. To make this recipe even easier – precook and store your pasta for later in the week!
- Stored and cooked pasta is simple to reheat! Toss in the microwave or in some boiling water for a few seconds. Pasta will be as fresh as if you just cooked it.
You will also love our Spaghetti Bolognaise Recipe!
Do you love cherry tomatoes? Read more about how to saute cherry tomatoes here –> How to Saute Cherry Tomatoes.