Pasta Salad Crudaiola Barese


Pasta Salad:Crudaiola Barese.

pasta salad crudaiola barese

Summer has arrived in Italy and even here in the north, where I live, the temperatures are already around 30 degrees! It’s pasta salad time! Pasta salad is an incredibly versatile and healthy dish. It can be eaten as a one-plate light meal, as part of a cold buffet, at a picnic or as a light first course as is often the case here in Italy, especially in the south. (go straight to recipe)

And when the temperatures rise, the need to cook without much effort or hours in the kitchen increases too, as does the desire for light meals.  In fact, many Italian summer recipes are extremely simple to make and easy on the digestion.

pasta salad crudaiola barese

This pasta salad is super simple. It’s a white, red and green dish, which for me are the ubiquitous colours of Italian cuisine. Italians call these colours ‘il tricolore’ because they are, in fact, the colours of the Italian flag. Patriotic cooking!

This salad is called Crudaiola Barese and comes from Bari in Puglia. It is made with fresh cherry tomatoes, a clove of garlic, fresh basil, a sprinkling of hard ricotta called Marzotica and lots of extra virgin olive oil, along with a popular pasta in Puglia such as orecchiette, sedani, cavatelli, penne or rigatoni. I used sedani rigati.

pasta salad puglia

So simple yet so tasty!

One could almost call this a ‘non-recipe’ because  it is so easy to do. In Bari, it is apparently a very common dish. However, I have read that some chefs and restaurants now vary the ingredients slightly, perhaps to make it look or sound more elegant or sophisticated. Personally I love the simple original recipe.

Of course, the local ingredients used in Puglia; such as the type of oil, hard ricotta and tomatoes, give this dish a particular flavour which is difficult to produce exactly unless you have those actual ingredients. However, I have made this pasta salad with the tomatoes, olive oil and hard ricotta which I can buy here in the north and the result is divine! I think the most important thing is that the ingredients are of good quality, fresh and, if possible, organic.

pasta salad crudaiola barese

See the recipe on the next page! I hope you enjoy it and please do share the recipe with friends if you think they’ll like it too.

Buon Appetito!

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  • Avatar
    September 18, 2017 7:51 pm

    I came to your blog and I liked it

  • Avatar
    Antoinette Sammut
    June 11, 2017 6:29 pm

    I came across your blog and would love to follow-up ….thks

    • admin
      June 11, 2017 7:22 pm

      Dear Antoinette, thank you for your comment. I am really happy that you would love to follow my blog. I have added you to our newsletter subscribers list. I write a newsletter once every couple of weeks or so to keep subscribers updated about new recipes and posts on The Pasta Project. If you haven’t already you can also follow the Pasta Project page on Facebook so that you will get notifications of new posts through Facebook as well. I usually try to post 2-3 recipes or articles about different types of pasta every week, sometimes more. Please do share recipes or posts that you like, and I’m always happy to hear how the recipes you try turn out. All the best Jacqui.

  • Avatar
    Doris Borg
    June 5, 2017 6:20 am

    Good morning! My family are lovers of pasta dishes. I’ll be following your blog with great interest.
    I love cooking too! I do a similar pasta salad, but here in Malta I use the local dry ‘gbejna’ (goat’s cheeselet).

    • admin
      June 5, 2017 2:09 pm

      Hello Doris, I am very happy that you like my blog. I hope that you’ll find lots of recipes here for your pasta loving family to enjoy. I try to add 2-3 recipes a week, but of course sometimes that’s not possible. However, do please keep coming back as the number of posts and recipes will grow as I continue my journey through the wonderful world of Italian pasta! Pasta salad with ‘gbejna’ sounds delicious. I am not Maltese but I lived in Malta for many years and know and love your goat’s cheese! If you do make any of my recipes, please feel free to let me have your comments and post photos on my facebook page. All the best. Jacqui

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