italian pasta salad recipe
The Best italian pasta salad recipe
What I love most about this recipe is how customizable it is. You can toss in whatever veggies you have on hand, swap out the proteins, or adjust the dressing to your taste. Plus, it’s a great way to sneak in some extra veggies for the kids without them even noticing. The whole wheat pasta adds fiber, the olive oil is heart-healthy, and the fresh herbs keep it light and bright. It’s one of those dishes that feels indulgent but is actually pretty good for you, which is always a win in my book. My family loves it cold or at room temperature, so it’s perfect for picnics, lunchboxes, or just a quick meal when you don’t feel like cooking.
Classic Italian Pasta Salad
A refreshing and vibrant pasta salad packed with Italian flavors, fresh vegetables, and a tangy dressing. Perfect for picnics, potlucks, or a light summer meal.
🥘Ingredients
- 12 oz (340g) fusilli or rotini pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup pepperoncini peppers, sliced (optional)
- 1/2 cup fresh mozzarella balls (ciliegine), halved
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh parsley, chopped
- 1/2 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, Kalamata olives, pepperoncini peppers (if using), mozzarella balls, basil, and parsley. -
3
In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, basil, minced garlic, salt, black pepper, and red pepper flakes (if using). -
4
Pour the dressing over the pasta and vegetables. Toss gently to combine, ensuring everything is evenly coated. -
5
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. Toss again before serving. -
6
Garnish with additional fresh basil or parsley if desired. Serve chilled or at room temperature.
🔧Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
📊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 is best for Italian pasta salad?
The best pasta shapes for Italian pasta salad are short, sturdy varieties that hold up well to mixing and dressing. Popular choices include fusilli (spiral), penne, farfalle (bowtie), rotini, or small shells. These shapes trap the dressing and other ingredients, ensuring every bite is flavorful. Avoid long pasta like spaghetti or linguine, as they can become mushy and are harder to eat in a salad.
2. Can I make Italian pasta salad ahead of time?
Yes! Italian pasta salad actually tastes better when made ahead of time, as it allows the flavors to meld together. Prepare it at least 2–4 hours before serving, or even the night before. Store it in an airtight container in the refrigerator. If the salad seems dry after chilling, toss it with a little extra dressing or olive oil before serving.
3. What ingredients can I add to customize my Italian pasta salad?
Italian pasta salad is highly customizable. Common additions include:
– Proteins: Grilled chicken, salami, pepperoni, shrimp, or chickpeas (for a vegetarian option).
– Vegetables: Cherry tomatoes, bell peppers, artichoke hearts, olives, red onion, or cucumbers.
– Cheeses: Fresh mozzarella balls (bocconcini), cubed provolone, or shaved Parmesan.
– Herbs: Fresh basil, parsley, or oregano.
– Extras: Roasted red peppers, sun-dried tomatoes, or capers.
Feel free to mix and match based on your preferences!
4. How do I keep my pasta salad from getting soggy?
To prevent a soggy pasta salad, follow these tips:
– Cook the pasta al dente (firm to the bite) and rinse it under cold water immediately after draining to stop the cooking process.
– Toss the pasta with a little olive oil before adding other ingredients to create a barrier.
– Add delicate ingredients (like tomatoes or fresh herbs) just before serving.
– Store the salad in an airtight container and avoid overmixing, which can break down the pasta.
5. What dressing works best for Italian pasta salad?
A classic Italian pasta salad dressing is a simple vinaigrette made with olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, Italian seasoning, salt, and pepper. For a creamier version, mix mayonnaise or Greek yogurt with the vinaigrette. Some recipes also use bottled Italian dressing for convenience. Whisk the dressing well before tossing it with the salad to ensure even coating.
