Oh, the joys of a perfect pasta salad—a dish that feels like a warm Italian hug in a bowl! My love affair with this classic began on a sunny afternoon in Tuscany, where the vibrant flavors of fresh tomatoes, olives, and basil danced together, echoing the lively streets of Florence. It’s the kind of salad that makes you question if you ever truly knew what freshness tasted like—until now.
Steps
- Boil a large pot of salted water and cook the pasta according to the package directions, extending the time until it is just past al dente. Drain and drizzle with olive oil to prevent sticking, then let it cool to room temperature.
- In a large bowl, combine the cooled pasta with cherry tomatoes, mozzarella, red pepper, cucumber, red onion, olives, pepperoncini, and parsley. Toss the ingredients together until evenly mixed.
- Pour the dressing over the pasta and vegetable mixture, then season with salt and freshly ground pepper. Toss everything until well coated.
- Mix in fresh basil and adjust the seasoning to your preference. Garnish with additional basil before serving.
Ingredients
- Rotini pasta (or another short pasta like fusilli, farfalle, or cavatappi)
- Cherry tomatoes
- Cucumber
- Red bell peppers
- Red onion
- Mini fresh mozzarella balls (ciliegine or pearl-sized, or torn larger mozzarella)
- Kalamata olives
- Pepperoncini
- Fresh parsley
- Fresh basil
- Salt
- Black pepper
- Olive oil
- White wine vinegar
- Lemon juice
- Honey
- Garlic
- Dijon mustard
- Dried oregano
- Dried thyme
- Fresh parsley
- Parmesan cheese
FAQ
- Can I make this pasta salad in advance?
- Yes, this Italian pasta salad can be prepared ahead of time. It stays fresh in an airtight container in the refrigerator for up to four days. If making it more than a few hours in advance, wait to add the basil until right before serving to keep it from wilting.
- What type of pasta works best for this salad?
- Spiral-shaped rotini is recommended for this recipe, but you can substitute it with other short pasta varieties like fusilli, farfalle, or cavatappi, depending on your preference.
- Can I use store-bought dressing instead of homemade?
- While the homemade Italian vinaigrette offers the best flavor, you can simplify the recipe by using your favorite store-bought vinaigrette if desired.
- How can I customize this pasta salad?
- Feel free to personalize the recipe by adding different vegetables such as steamed broccoli or green bell peppers. You can also switch up the cheese, using freshly grated Parmesan or pecorino, and replace kalamata olives with black olives or swap pepperoncini for drained artichoke hearts.
- What can I serve with Italian pasta salad?
- This pasta salad pairs well with barbecue staples such as veggie burgers, black bean burgers, coleslaw, and grilled corn on the cob, or mixed grilled vegetables. It’s also a great option for meal prep lunches, picnics, or alongside a fruit salad and homemade brownies for dessert.
Tips
- Cook the pasta until it is just beyond al dente to ensure that it remains tender even after it cools.
- Dice the cucumber and bell pepper into small, uniform pieces to ensure that you get a bit of crunch in every bite and the vegetables are evenly distributed throughout the salad.
- Customize the salad by trying different vegetables or cheeses. Consider adding steamed broccoli, using black olives instead of kalamata, or substituting freshly grated Parmesan for mozzarella.
- Prepare the salad in advance and store it in an airtight container in the fridge for up to four days. For best results, add the basil just before serving to keep it fresh and vibrant.
Equipment
- Large Pot – For boiling the pasta.
- Large Mixing Bowl – To mix the pasta salad ingredients together.
- Salad Spinner – Useful for drying fresh herbs like parsley and basil.
- Chef’s Knife – For chopping vegetables and herbs.
- Cutting Board – For preparing vegetables and herbs.
- Measuring Cups and Spoons – For measuring ingredients for the dressing and salad.
- Whisk – For mixing the homemade Italian dressing.
- Colander – For draining the cooked pasta.
