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.
Author:
Recipe type: Salads
Cuisine: American
Serves: 4
Ingredients
  • 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)
Instructions
  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.
Notes
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.

 

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.