Pasta with Cotija and Olives is the romantic blending of Mexican and Italian cuisines. A perfect salad for hot days, this dish is incredibly cooling, and refreshing.
Pasta with Cotija and Olives

Pasta with Cotija and Olives
Prep time
Cook time
Total time
Ideal in hot weather.
Recipe type: Salads
Cuisine: American
Serves: 4
  • 1 box dried pasta of choice, prepared according to package directions, drained and cooled.
  • 1 Cup cotija cheese, cut into cubes
  • 1 Cup cherry tomatoes, halved
  • 1/2 Cup black olives, sliced
  • large handful fresh basil leaves, roughly chopped
  • olive oil
  • sea salt
  • black pepper or red pepper flakes, if desired (optional)
  1. Combine first five ingredients, and toss with olive oil and sea salt to taste. Add black pepper or red pepper flakes if desired.
  2. The pasta should be cool, though Cotija does not melt with heat.
This dish is best served as a side dish and is ideal for picnics, tailgate parties, clambakes or other outdoor dining. If you add sliced grilled chicken or steak, it can be served as a main course salad.


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