Pasta fredda — a chilled pasta salad — dressed in a creamy sun-dried tomato and ricotta sauce, tossed with fresh cherry tomatoes, mozzarella bocconcini, olives and peppery arugula. Light, simple and ideal for sunny summer lunches, picnics or barbecues.
I love an easy pasta salad in the warmer months — it’s great to make ahead, travel well and feeds a crowd. This version balances a rich sun-dried tomato paste blended with ricotta, bright cherry tomatoes, soft mozzarella, salty olives and peppery arugula for freshness.
Although served chilled here, you can enjoy it warm: simply leave out the arugula if serving hot so it won’t wilt. The sun-dried tomato and ricotta sauce is thick, so reserving some starchy pasta water to loosen it ensures every piece of pasta is well coated.
Ingredient notes
- Pasta – short shapes such as fusilli bucati corti, regular fusilli, mezze maniche or penne hold this sauce well.
- Sun-dried tomatoes – choose those jarred in oil and, if possible, marinated with herbs for extra depth.
- Bocconcini mozzarella – small balls are perfect for salads; otherwise cube a regular mozzarella ball.
- Olives – black or green olives both work; Kalamata are a great choice if you have them.
- Lemon – a squeeze adds brightness but is optional.
- Arugula – if you prefer a milder green, baby spinach is a good substitute.
Sauce consistency
The sun-dried tomato and ricotta blend forms a thick paste. Use reserved pasta water to loosen the mixture until it becomes a saucy consistency that will coat the pasta evenly.
Allow the pasta to cool slightly before adding most of the sauce; this helps prevent the mixture from drying out. Keep extra pasta water on hand to adjust the texture as needed.
Should I rinse my pasta?
Rinsing is generally unnecessary. Cold water removes the starchy coating that helps sauce cling to pasta and can leave it damp. If you need to cool pasta quickly, spread it in a thin layer on a tray and toss with a little sauce or olive oil to prevent sticking.
Make it your own (variations)
Pasta salad is perfect for using what’s in the fridge. Try adding any of the following for extra flavour or texture:
- Marinated artichokes (chopped or quartered)
- Jarred roasted red peppers (sliced)
- Pine nuts for crunch
- Fresh basil or parsley for herbal brightness
- Grilled vegetables such as zucchini or eggplant
- Pecorino Romano instead of Parmigiano Reggiano
- Tuna folded in after saucing for a heartier meal
- Burrata or stracciatella dolloped on top at serving time
- Cubed cheeses like fontina, provolone or scamorza instead of mozzarella
More delicious summer pastas to try
Pasta
Zucchini Shrimp Pasta Salad
Pasta
Orzo Pasta Salad with Grilled Summer Vegetables
Pasta
Summer Tuna Pasta Sauce
Pasta
No Cook Tomato Pasta Sauce
If you try this sun-dried tomato pasta or any recipe here, please rate it and share how it turned out in the comments — feedback is always welcome!
Step By Step Photos Above
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Sun-Dried Tomato Pasta Fredda
By Emily
Ingredients
- 2 cups (230g/8oz) short pasta (we used fusilli bucati corti)
- 1 packed cup 170g sun-dried tomatoes jarred in oil (drained weight)
- 1 garlic clove
- lemon juice (a squeeze, optional)
- 1/4 cup (50g) ricotta
- 5 oz (140g) fresh cherry tomatoes, halved
- 140 g (5oz) mozzarella bocconcini
- Parmigiano Reggiano for serving
- 1 cup (250ml) reserved pasta water
- Salt and pepper
- Olive oil
Instructions
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Bring a large pot of water to a rolling boil, season well with salt and cook the pasta until al dente.
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While the pasta cooks, place drained sun-dried tomatoes, garlic and ricotta in a food processor or use an immersion blender. Blitz to a thick paste. If too dense, add some oil from the jar to loosen. Add a squeeze of lemon, stir and set aside.
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Before draining, reserve about 1 cup (250ml) of pasta water. Drain the pasta and transfer it to a large bowl. Stir in about one quarter of the sun-dried tomato paste with a splash of pasta water to prevent sticking.
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Whisk roughly 1/4 cup (60ml) of reserved pasta water into the remaining sun-dried tomato paste until it becomes a looser, saucy consistency.
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Let the pasta cool for 15–20 minutes, then add the remaining sauce and toss to combine. Add more reserved pasta water if needed and season with salt and pepper to taste.
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Fold in the cherry tomatoes, olives, arugula and mozzarella. Serve topped with shaved Parmigiano Reggiano, freshly ground black pepper and a drizzle of olive oil.
Notes
- Adding the sauce: Hold back most of the sauce until the pasta has cooled slightly to avoid drying. Add a small amount or a splash of oil while the pasta is hot so it doesn’t stick.
- Mozzarella bocconcini: small balls are convenient; otherwise cube a regular mozzarella. Buffalo mozzarella adds excellent flavour.
- Adjust quantities: Olives, tomatoes, mozzarella and arugula can be increased or reduced to suit your taste.
- Storage: Keeps well in the fridge for up to 3 days.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- When using jarred tomatoes I typically choose trusted brands for consistent flavour.
- Vegetable sizes are medium unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition is calculated automatically and should be treated as an approximation.
Nutrition
Nutrition information is automatically calculated and provided as an estimate.