pasta salad pasta salad recipe
The Best pasta salad pasta salad recipe
What I appreciate most about this recipe is how versatile it is. You can swap out the veggies based on what’s in season or what you have on hand, and it still turns out great. It’s also a great way to sneak in some extra nutrients for the kids—they don’t even realize they’re eating something healthy when it’s mixed with pasta and a light, tangy dressing. And let’s be honest, anything that makes meal prep easier is a win in my book. This pasta salad is one of those go-to recipes that I know I can rely on, no matter the occasion.
Classic Italian Pasta Salad
A refreshing and versatile pasta salad packed with colorful vegetables, tangy olives, and a zesty Italian dressing. Perfect for picnics, potlucks, or a light summer meal.
🥘Ingredients
- 12 oz (340g) rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers, sliced (optional)
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil or parsley, chopped
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool. -
2
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, black olives, pepperoncini peppers (if using), feta cheese, and fresh herbs. -
3
In a separate small bowl, whisk together all the ingredients for the Italian dressing until well combined. -
4
Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly. -
5
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. Toss again before serving.
🔧Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Italian Pasta Salad Works
❓ Frequently Asked Questions About Italian Pasta Salad
1. What type of pasta works best for pasta salad?
The best pasta shapes for pasta salad are short, sturdy varieties that hold up well to mixing and dressing. Some great options include fusilli, penne, farfalle (bowtie), rotini, or macaroni. These shapes have nooks and crannies that trap dressing and other ingredients, ensuring every bite is flavorful. Avoid long, thin pasta like spaghetti or linguine, as they can become mushy or clump together.
2. How far in advance can I make pasta salad?
Pasta salad tastes even better when made ahead, as the flavors have time to meld together. You can prepare it 1–2 days in advance and store it in an airtight container in the refrigerator. If the salad seems dry after refrigeration, toss it with a little extra dressing or olive oil before serving. For best texture, avoid making it more than 2 days ahead, as the pasta may absorb too much liquid and become soggy.
3. Can I make pasta salad without mayo?
Absolutely! Many pasta salad recipes use a vinaigrette-based dressing instead of mayo for a lighter, tangier flavor. A simple mix of olive oil, vinegar (red wine, balsamic, or apple cider), Dijon mustard, salt, and pepper works well. You can also add fresh herbs like basil, parsley, or oregano for extra freshness. If you prefer creaminess, try using Greek yogurt or a dairy-free alternative like vegan mayo.
4. How do I keep pasta salad from getting soggy?
To prevent soggy pasta salad, follow these tips:
– Cook the pasta al dente (slightly firm) and rinse it under cold water after draining to stop the cooking process.
– Dry the pasta thoroughly with a clean kitchen towel or paper towels before adding dressing.
– Add dressing gradually—start with less than you think you need, then adjust to taste.
– Store vegetables separately (like cucumbers or tomatoes) and mix them in just before serving if making the salad ahead.
– Use a sturdy pasta shape (as mentioned above) that holds up better to moisture.
5. What are some easy add-ins to customize pasta salad?
Pasta salad is incredibly versatile! Here are some easy add-ins to customize it:
– Proteins: Grilled chicken, shrimp, tuna, chickpeas, black beans, or cubed ham.
– Cheeses: Feta, mozzarella balls (bocconcini), shredded cheddar, or Parmesan.
– Veggies: Cherry tomatoes, bell peppers, red onion, olives, artichoke hearts, or roasted zucchini.
– Herbs & Extras: Fresh basil, parsley, dill, sun-dried tomatoes, or pickles for a tangy kick.
– Crunch: Toasted nuts (pine nuts, almonds), croutons, or seeds (sunflower, pumpkin).
– Flavor Boosters: Capers, jalapeños, or a splash of lemon juice for brightness.
