Rumor has it that italians are obsessed with pasta, and eat it almost every day at any given season… well, that rumor is 100% true! But when summer approaches, and the heath becomes unbearable, we need to think smarter in order to enjoy our favourite food without too much suffering. 

The solution is simple: pasta salad! Many preparations that can be enjoyed while served cold, just as tasty as their hot counterparts. pasta salad takes center stage during the summer months, enriched with vegetables, cheese, fish, or meat, and often dressed with olive oil, aromatic herbs, and other fresh ingredients. 

Pasta Salad offers endless possibilities in terms of ingredients and condiments, allowing you to experiment and personalize the dish according to your personal tastes and nutritional needs. A key element is the choice of pasta: shapes such as fusilli, farfalle, or penne are ideal because they hold the sauce well.

As for condiments, it is essential to focus on freshness and seasonality. Vegetables such as cherry tomatoes, arugula, zucchini, grilled eggplant, or peppers add color and flavor, as well as important nutrients. Don't forget proteins such as mozzarella, tuna, feta, or chicken, which make the dish more substantial. For an extra touch of flavor, you can add olives, capers, or aromatic herbs such as basil and mint.

Extra virgin olive oil is often the best choice for dressing, thanks to its rich flavor profile and health benefits. For a note of freshness and acidity, a dash of lemon or vinegar can make all the difference. Finally, for those who love stronger flavors, grated aged cheeses or a touch of pesto are a must.

pasta salad salad recipe (4 people)

• 320 g farfalle pasta
• 250 g cherry tomatoes
• 200 g tuna in oil (drained weight)
• 200 g buffalo mozzarella
• 50 g pitted black olives
• 10 basil leaves
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
   

1. Start off with cutting the mozzarella into cubes and placing it in a strainer so that all its liquid can escape. While it drains, set a large pot with salted water on the burner so that it can boil. Cook the farfalle pasta but don't forget to take the pot off the heat three minutes prior to the indicated time on the packet. Rinse the pasta and put it into a bowl with oil, stir it around and put it aside to cool.
2. Following that, wash the cherry tomatoes and cut them into quarters, slice the olives in half, and finely chop the drained canned tuna. Take the basil leaves and slice them with your fingers to give it an homemade style. The only thing left is mix the ingredients together, you can do it in a bowl that already has the pasta, then add the olives, tomatoes, fashioned basil, as well as the cooked tuna, combine everything gently but thoroughly, sprinkle black pepper to give it a kick, and serve right away.
3. When planning ahead, it is preferable to reserving the tomatoes and mozzarella until serving time, so that they retain their freshness and do not create extra liquid. As best practice, always use small pasta shapes and cook them to an al dente texture for a firmer bite. While rinsing pasta in cold water is an effective way to cool it quickly, it does come with the disadvantage of losing some flavor. Keep in the fridge to maintain coolness! 

To accompany this delicacy, we suggest our new Vermentino Valcolomba 2024! This bottle captures the essence of the Mediterranean, both in character and in its coastal origin, being produced on our estate near the Maremma shoreline. Crafted primarily from Vermentino grapes, along with other permitted local white varieties, this wine is the result of a slow, temperature-controlled fermentation in stainless steel tanks, initiated with selected yeasts to preserve its fresh aromatics.

It presents a straw-yellow color with tinges that gradually evolve into golden hues with time. On the nose, it offers delicate floral aromas evocative of coastal breezes and spring blossoms. The palate opens with subtle notes of fruit and honey, unfolding into a smooth, well-balanced body with lively acidity. The finish is clean and dry, yet round and satisfying. Serve chilled, ideally between 10–12°C, to fully appreciate its vibrant, maritime elegance.