Every time I whip up this refreshing Italian pasta salad, I’m transported to a sun-drenched piazza in Rome—well, at least in my mind. It’s like a burst of summer in a bowl, with tangy tomatoes, crisp veggies, and just the right hint of basil (and trust me, even my skeptical friend who swore off salads can’t resist a second helping). Whether you’re hosting a backyard barbecue or just need a quick lunch, this dish never fails to bring a smile—and maybe a little wanderlust for an Italian getaway.
Steps
- Boil a large pot of salted water and cook the pasta slightly past al dente, according to package directions. Drain and toss 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.
- Add the dressing, along with salt and pepper, and toss the salad once more until everything is well coated.
- Stir in fresh basil and adjust seasoning to taste. Before serving, garnish with additional basil leaves.
Ingredients
- Spiral-shaped rotini pasta (or another short pasta like fusilli, farfalle, or cavatappi)
- Cherry tomatoes
- Cucumber
- Red bell pepper
- Red onion
- Mini fresh mozzarella balls (ciliegine or smaller)
- 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 Italian pasta salad recipe in advance?
- Yes, this pasta salad is ideal for preparing ahead of time. It keeps well in the refrigerator for up to four days. If making it more than a few hours ahead, wait to add the basil until just before serving to keep it fresh.
- What type of pasta works best for this salad?
- Spiral-shaped rotini is recommended for this recipe, but other short pasta varieties like fusilli, farfalle, or cavatappi can also be used effectively.
- Is it possible to use a store-bought dressing instead of homemade?
- Absolutely, while the homemade Italian vinaigrette provides exceptional flavor, you can substitute it with your favorite store-bought vinaigrette for convenience.
- How should the pasta be cooked for this salad?
- Cook the pasta until it’s slightly past al dente. This ensures the noodles remain tender after cooling and being mixed with the other ingredients.
- Can I customize the ingredients in this Italian pasta salad?
- Yes, this recipe is quite flexible. Feel free to experiment with different vegetables like steamed broccoli or green bell pepper, or try a different cheese such as grated Parmesan. You can also use black olives instead of kalamata olives or substitute pepperoncini with drained artichoke hearts.
Tips
- Cook the Pasta Properly: Boil the pasta until it is just past al dente to ensure it remains tender after cooling. This will help maintain the ideal texture in the salad.
- Uniformly Dice Vegetables: Cut the cucumber and bell pepper into small, even pieces to ensure that every bite of the salad contains a balanced mix of flavors and textures.
- Customize Ingredients: Feel free to experiment with this recipe by adding different vegetables like steamed broccoli or trying other cheeses such as freshly grated Parmesan. You can also swap kalamata olives for black olives or use artichoke hearts instead of pepperoncini.
- Prepare Ahead with Fresh Herbs: This salad can be made in advance and stored for up to four days in the fridge. If preparing ahead, add the basil just before serving to keep it fresh and vibrant.
Equipment
- Large Pot – If you don’t have a large pot for boiling pasta, you might need to purchase one.
- Large Mixing Bowl – A large bowl is needed to mix the pasta salad ingredients together.
- Salad Spinner – Useful for washing and drying herbs like parsley and basil if you’re using fresh ones.
- Fine Mesh Sieve or Colander – For draining pasta.
- Citrus Juicer – Helpful for squeezing fresh lemon juice for the dressing.
