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