Pasta Mediterranean cold pasta with Taggiasca olives using only the cooking of the pasta, a really practical and tasty first course.

In this recipe, having the opportunity to use quality Taggiasca olives, I also used their delicious preservation oil, but if you want to drain them, you can add two tablespoons of extra virgin olive oil to the recipe.

What are Taggiasca olives?

They are a typical olive from western Liguria with a very tasty fruit, suitable for the production of extra virgin olive oil and consumption. They are widely used in particularly moist meat and fish dishes to which they lend their particular aromatic taste.

For the pasta, you can use the short format you prefer, I chose these fusilloni, which are really important for this recipe as they collect all the sauce in their spaces.

Below, I leave you some ideas for cold pasta, fantastic to enjoy during the summer period.

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 20 Minutes
Preparation time: 15 Minutes
Portions: 3 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Summer, All seasons

Ingredients

8 oz pasta (as desired)
5.3 oz Taggiasca olives (pitted and with their preservation oil)
0.5 oz coarse salt
to taste fine salt
5.3 oz cherry mozzarella balls (or another type you prefer)
6 leaves basil
2 ripe tomatoes

Tools

1 Knife
1 Cutting board
1 Pot
1 Bowl
1 Colander
1 Spoon
1 Dish towel

Steps

To make Mediterranean cold pasta with Taggiasca olives, first cook the chosen pasta in plenty of salted water, drain it, and let it cool even under a stream of cold running water.
Remove the tomatoes from the stem, wash them, and dry them.
Cut them into cubes along with the mozzarella balls.
In a bowl, combine the tomatoes with the washed, gently dried, and coarsely chopped basil.
Add the mozzarella balls and the Taggiasca olives with their preservation oil.
Mix quickly for the first time.
Add the pasta and stir again.
Adjust the salt if necessary.
And here it is ready in no time.