Authentic Pasta al Limone (Italian Lemon Pasta)
Tubettini Pasta Salad (Italian pasta fredda)
Tubettini Pasta Salad (Italian pasta fredda)
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This is the kind of pasta salad I always come back to once the weather warms up—simple, fresh, and made with whatever I have in the fridge. I like using tubettini because it catches all the little bits of salumi, cheese, and dressing in every bite, and it reminds me of the easy summer meals we’d throw together without overthinking it. It’s the kind of dish that gets better as it sits, perfect for making ahead and putting out for a relaxed lunch or casual get-together.
Things to know about this Tubettini Pasta Salad (Italian pasta fredda)
- The meats are cut small, about the size of the pasta—nothing chunky
- It’s olive oil based, never creamy
- It should feel balanced, not heavy or overloaded
- Served at room temp or slightly chilled, not ice cold
- This is the kind of dish you’d see packed for a beach day or put out for a casual summer lunch. It’s flexible—everyone kind of makes their own version based on what they have.
Optional Add-Ins
- Cubed provolone for a sharper bite
- Marinated artichokes
- Roasted red peppers
- A handful of arugula right before serving
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 15–20 minutes and give it a quick toss with a drizzle of olive oil to refresh the flavors, as the pasta will absorb some of the dressing.
If you love simple, authentic Italian summer recipes like this, you’ll want to try a few more of my favorites. Check out my Italian lemon pasta al limone, or classic Italian pasta Portofino on the blog for more fresh, seasonal inspiration. And if you make this Tubettini Pasta Salad (Italian pasta fredda) please leave me a comment I love hearing from you . It’s my favorite part!!!!
Tubettini Pasta Salad (Italian Pasta Fredda)
This authentic Italian tubettini pasta salad is loaded with fresh mozzarella, tomatoes, and savory Italian meats, all tossed in a simple olive oil dressing. The perfect light and flavorful summer pasta fredda for gatherings, picnics, or easy weeknight meals.
Ingredients
- 12 oz, Tubettini You can use any small shaped pasta
- 1 cup cherry tomatoes cut in half
- 1 cup fresh mozzarella cubed or pearls
- 1 cup each mixed Italian meats, diced: salami mortadella prosciutto
- 1/2 cup pitted kalamata olives
- 1/2 cup chopped red onion
- 1/2 cup torn fresh basil leaves
EASY Italian vinaigrette
- 1 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 Tsp lemon juice
- 1 clove minced garlic
- 1 Tbsp. dried oregano
- 1 Tbsp. dried basil
- 1 tsp. Dijon mustard
- 1 Tsp. honey
- salt and pepper to taste
Instructions
- Cook the tubettini in salted water until al dente.
- Drain and spread it out so it cools completely.
- In a large bowl, combine tomatoes, mozzarella, meats, olives, and onion.
- Add the cooled pasta.
- Toss with the Italian vinaigrette
- Fold in basil at the end.
- Let it sit about 30 minutes before serving.
Instructions for the Vinaigrette
- Add all of the ingredients to a glass jar with a lid shake variously until dressing is emulsified
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