Recipe of Pasta Carbonára Uden Fløde

Pasta Fredda

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Recipe Summary Pasta Fredda

Cold or warm and simple pasta 'salad'. A recurrent dish in Italy during the warm/hot seasons. Best served with a light, dry white wine. Serve lukewarm or cold. The more it is allowed to sit, the more the flavors attach to the other ingredients.

Ingredients | Pasta Carbonára Uden Fløde

1 (8 ounce) package farfalle (bow tie) pasta

20 cherry tomatoes, halved

7 ounces bocconcini (small balls of fresh mozzarella cheese)

¾ cup black olives

2 tablespoons olive oil

6 fresh basil leaves

1 ½ teaspoons fresh oregano leaves

Directions

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature.

Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.

Any variety of pasta corta (short pasta), such as fusilli or penne can be used on place of the farfalle.

Info | Pasta Carbonára Uden Fløde

prep: 15 mins cook: 15 mins additional: 15 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Pasta Fredda

Salad, 100+ Pasta Salad Recipes, Tomato Pasta Salad Recipes,