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."
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- 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.
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