Introduction
I first fell in love with Italian pasta salad during a summer picnic in Tuscany. The vibrant colors, fresh flavors, and simple ingredients reflected everything I adore about Italian cuisine — effortless elegance. I, Lina Vexley, was amazed by how a dish made with pasta, vegetables, herbs, and olive oil could be so refreshing and satisfying. Each bite offered the perfect balance of texture and flavor — tangy tomatoes, crisp cucumbers, briny olives, and fragrant basil. Now, I make it regularly for gatherings or light lunches. It’s a dish that brings sunshine to the table, no matter the season or occasion.
Italian Pasta Salad
Equipment
- Large Pot
- Mixing Bowl
- Colander
- Whisk
Ingredients
Salad Ingredients
- 3 cups cooked pasta rotini or bow-tie
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber sliced
- 1/2 cup black olives
- 1/4 cup red onion thinly sliced
- 1/2 cup fresh basil leaves
- 1/2 cup mozzarella balls bite-sized
Italian Dressing
- 1/4 cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package directions. Drain and rinse under cold water to stop cooking. Let cool completely.
- In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, olives, red onion, basil, and mozzarella balls.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and pepper.
- Pour dressing over the salad ingredients and toss gently until evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
- Serve chilled, garnished with extra basil or a sprinkle of Parmesan cheese if desired.
Notes
Nutrition
How to Make the Recipe
To prepare a delicious Italian pasta salad, start by cooking your pasta of choice — rotini, bow-tie, or penne all work beautifully. Cook it in salted boiling water until al dente, then drain and rinse it under cold water to stop the cooking process. This step ensures the pasta stays firm and doesn’t stick together. Set it aside to cool completely while you prepare the other ingredients.
In a large mixing bowl, combine halved cherry tomatoes, sliced cucumbers, black olives, thinly sliced red onions, and bite-sized mozzarella balls. Tear a few fresh basil leaves for an authentic Italian aroma and flavor. The vibrant mix of colors makes this salad as visually appealing as it is delicious.
For the dressing, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and black pepper. The combination of tangy vinegar and smooth olive oil gives this salad its signature zest. If you prefer, you can also add a squeeze of lemon juice for extra brightness.
Pour the dressing over the pasta and vegetables, then toss gently to coat everything evenly. Be careful not to mash the mozzarella balls or basil leaves while mixing. Once combined, refrigerate the salad for at least 30 minutes before serving — this allows the flavors to meld together beautifully.
Serve your Italian pasta salad chilled, topped with extra basil or a sprinkle of grated Parmesan cheese for added depth. It’s perfect as a side dish for barbecues, picnics, or as a light main course. You can even make it a day in advance; it tastes even better once the flavors have fully absorbed into the pasta and veggies.
Conclusion
Italian pasta salad embodies everything wonderful about Mediterranean cooking — simplicity, color, and freshness. It’s versatile, easy to prepare, and endlessly customizable. As Lina Vexley, I love how it brings people together around the table with minimal effort but maximum satisfaction. Whether served at summer gatherings or packed for lunch, every forkful bursts with Italian flair — a celebration of good ingredients, sunshine, and the joy of sharing a meal made with love.