Introduction
The first time I made this Italian pasta salad, it was for a small summer gathering where I needed something quick, fresh, and crowd-pleasing. I tossed warm spaghetti with cherry tomatoes, olives, basil, and parmesan, and the bowl was empty long before the main course arrived. My friend Lina Vexley was the first to ask for the recipe, insisting that “this tastes like a trip to Italy without packing a suitcase.” That simple request turned this salad into a staple—easy to make ahead, perfect for potlucks, and endlessly customizable. It’s proof that a few good ingredients, treated well, can feel like a feast.
Classic Italian Pasta Salad
Equipment
- Pot
- Strainer
- Mixing Bowl
Ingredients
Pasta Base
- 8 oz spaghetti or short pasta cooked & cooled
- 1 cup cherry tomatoes halved
- 1/2 cup mixed olives pitted
- 1 cup fresh basil leaves
- 1/4 cup parmesan cheese grated or shaved
Dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package directions. Drain and let cool.
- Place cooled pasta in a bowl and add tomatoes, olives, basil, and parmesan.
- Whisk dressing ingredients together in a small bowl.
- Pour dressing over pasta salad and toss gently until coated.
- Chill for 15 minutes before serving to enhance flavors.
Notes
Nutrition
How to Make the Recipe
Start by cooking your pasta—spaghetti, penne, rotini, or any shape you prefer. Salt the water generously to season the pasta from the inside out. Once cooked, drain and rinse briefly under cold water to cool it down and prevent sticking. Let it rest to fully lose its heat; pasta salad works best when the pasta is just slightly warm or fully cooled.
While the pasta cools, prep the vegetables and mix-ins. Halve the cherry tomatoes, slice or leave the olives whole, and wash and dry the basil leaves. You can tear the basil for a rustic look or chop it for a finer texture. Grate or shave fresh parmesan; pre-grated cheese will work, but freshly grated melts beautifully into the pasta and adds better flavor.
Next, prepare the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper. The mustard helps the oil and vinegar emulsify into a smooth, cohesive dressing. Taste and adjust acidity or salt as needed—Italian salads benefit from a bold, bright dressing.
Add the pasta to a large mixing bowl, followed by the tomatoes, olives, basil, and parmesan. Pour the dressing over the mixture and toss gently with tongs or two large spoons, making sure every strand or piece of pasta is lightly coated. If serving immediately, let the bowl rest for at least 15 minutes; if serving later, refrigerate and toss again before plating.
This salad can easily be customized. Add diced salami for a classic deli version, swap parmesan for mozzarella pearls, or mix in roasted red peppers or artichoke hearts. It travels well, doesn’t wilt quickly, and tastes even better the next day, making it a perfect dish for potlucks, lunches, or summer dinners outdoors.
Conclusion
Italian pasta salad is one of those recipes that feels effortless but delivers big flavor every time. With fresh herbs, ripe tomatoes, good olive oil, and a touch of cheese, it captures everything we love about Mediterranean cooking in one bowl. Whether served as a main dish or as a side, it always brings color and comfort to the table. As Lina Vexley says, “Good food should make you feel like you’re on vacation—even when you’re just in your kitchen.” This pasta salad does exactly that—familiar, sunny, and always worth sharing.