If you think classic Pasta alla Norma is only meant to be devoured steaming hot, think again. This Cold Italian Pasta Salad is here to prove that some traditions are better when they chill out—literally. Imagine all the goodness of the Sicilian classic: golden fried eggplant, juicy tomatoes, and salty ricotta salata, but in a refreshing summer pasta salad.
I first made this on a scorching hot day when the idea of standing over a bubbling pot of sauce felt like some sort of medieval punishment. So, I took a shortcut—kept the tomatoes chunky, fried the eggplant (because some rules shouldn’t be broken), and tossed it all together into a Simple Italian Pasta Salad. The result? A dish so good it made me question why we ever eat this warm in the first place. Perfect for picnics, beach days, or when you just want to pretend you’re on vacation in Sicily.
So, if you’re in the mood for a Classic Pasta Salad but want something with real Italian flair, this one’s got you covered. And no, you don’t need to be Sicilian to pull this off—just hungry.
Cold Pasta alla Norma
Equipment
- Large skillet
- Large pot
- Slotted spoon
- Mixing bowl
- Grater
Ingredients
- 8 ounces fusilli or other short pasta
- 1 large eggplant or 2 small eggplants
- 3 ripe tomatoes about 10.5 ounces, diced
- 2.5 ounces ricotta salata grated
- 2 garlic cloves minced
- 2 tablespoons olive oil
- Vegetable oil for frying
- Fresh basil leaves
- Salt
- Black pepper
Instructions
- Sauté the Tomatoes: Heat olive oil in a large skillet over low heat. Add the minced garlic and cook for a couple of minutes until fragrant. Stir in the diced tomatoes and cook for 20-30 minutes until they soften and release their juices, forming a thick sauce. Season with salt and black pepper.3 ripe tomatoes, 2 garlic cloves, 2 tablespoons olive oil, Black pepper, Salt
- Fry the Eggplant: While the tomatoes cook, wash and cut the eggplant into quarters, then slice them into thin pieces. Heat about ½ inch of vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C). Fry the eggplant slices until golden brown, then remove with a slotted spoon and drain on paper towels or a wire rack.1 large eggplant or 2 small eggplants, Vegetable oil for frying
- Combine the Sauce: Once the tomato sauce is ready, mix in the fried eggplant. Stir well and let the mixture cool to room temperature.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and toss with a little olive oil to prevent sticking. Transfer to a large mixing bowl.8 ounces fusilli or other short pasta
- Assemble the Dish: Add the cooled tomato-eggplant mixture to the pasta and mix well.
- Garnish and Serve: Top with grated ricotta salata, fresh basil leaves, and a drizzle of olive oil. Serve chilled or at room temperature.2.5 ounces ricotta salata, Fresh basil leaves
Cold Pasta alla Norma – Because Who Needs Another Boring Pasta Salad?
So, you’re making Cold Pasta alla Norma—good choice. You’ve officially leveled up from sad, store-bought pasta salads swimming in questionable dressing. But before you dive in, let me share some pro-level tips (because after making this about a hundred times, I’ve learned a few things the hard way).
😈 Eggplant Drama (A.K.A. How Not to Ruin Your Dish)
- 🔥 Don’t skimp on frying. Yes, I know, frying sounds like a lot, but if you roast your eggplant instead, it just won’t hit the same. If you’re not committed to crispy, golden perfection, we can’t be friends.
- 🧂 Salt it like you mean it. Ever had bitter eggplant? Yeah, it’s tragic. Sprinkle some salt on those slices, let them sit for 30 minutes, then pat them dry before frying. Your taste buds will thank you.
🍅 Tomatoes: Fresh or Bust
- This is NOT a recipe for canned tomatoes. I repeat, put the can opener down. Use fresh, ripe tomatoes—the kind that actually smell like a tomato, not the sad, watery ones from the supermarket in January.
- ⏳ If your tomatoes are a little too firm, let them sit on your counter for a day or two. Patience = flavor.
🍝 Pasta Rules (Because Yes, There Are Rules)
- ⏲️ Al dente or don’t bother. Nobody likes mushy pasta. Undercook it slightly since it’ll absorb some of the sauce while chilling.
- 🥶 Let it cool before mixing. Dumping hot pasta into your fresh ingredients? Congrats, you just made eggplant soup. Let it chill for a bit before assembling.
🧀 Ricotta Salata: The Salty Star
- 🛑 No, feta is not the same thing. Ricotta salata is firm, salty, and just crumbly enough. If you swap it out for feta, I’ll look the other way, but deep down, we both know it’s not the same.
- 💰 Can’t find ricotta salata? Parmesan or pecorino will do in a pinch. Just promise me you won’t use pre-shredded cheese.
🌿 Basil: Don’t Overthink It
- 👀 Fresh only. Dried basil in this dish is a crime against Italian cuisine.
- ✂️ Tear, don’t chop. Knife-chopped basil turns sad and bruised. Just rip it with your hands like a true nonna.
💡 Bonus Hacks (Because You Deserve Great Pasta Salad)
- 🌊 Salty pasta water = flavorful pasta. If your water doesn’t taste like the ocean, you’re doing it wrong.
- 🛑 No Italian dressing, please. This is an Italian Pasta Salad, but it doesn’t need a bottle of pre-made dressing drowning it. Olive oil, salt, and love—that’s all you need.
- 🍽️ Make it ahead. This gets better as it sits, so if you can, prep it a few hours before serving. That is, if you can wait that long.
Now go forth and make the best Cold Pasta alla Norma of your life. And if someone tries to bring store-bought pasta salad to your picnic, you have my permission to judge them. 😉
