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Classic Italian Pasta Salad Recipe

Recipe by Pedro M. A. Neves

This Classic Italian Pasta Salad Recipe is a vibrant, refreshing dish that combines tender pasta with crisp vegetables, creamy mozzarella, and a zesty Italian vinaigrette. It's a beloved Italian-American staple perfect for summer gatherings, potlucks, and warm-weather entertaining. The flavors meld beautifully when prepared a few hours ahead, making it an ideal make-ahead side dish or light main course.

Ingredients

• 400g (14 oz) tri-color rotini or penne pasta
• 200g (7 oz) fresh mozzarella, cubed
• 150g (5 oz) cherry tomatoes, halved
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 150g (5 oz) fresh cucumber, diced
• 100g (3.5 oz) black Kalamata olives, pitted and halved
• 60g (2 oz) red onion, thinly sliced
• 60g (2 oz) fresh Italian parsley, chopped
• 30g (1 oz) fresh basil, chopped
• 120ml (½ cup) extra virgin olive oil
• 60ml (¼ cup) red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, typically 9-11 minutes. Drain thoroughly in a colander and rinse with cold water to stop cooking and cool the pasta completely.

2. While the pasta cooks, prepare the vinaigrette by whisking together olive oil, red wine vinegar, minced garlic, oregano, salt, pepper, and red pepper flakes in a small bowl until emulsified.

3. Cut the fresh mozzarella into bite-sized cubes and halve the cherry tomatoes. Dice both bell peppers and cucumber into uniform small pieces for even distribution throughout the salad.

4. In a large mixing bowl, combine the cooled pasta with the prepared vinaigrette, tossing gently but thoroughly to coat every piece of pasta evenly.

5. Add the mozzarella cubes, cherry tomatoes, bell peppers, cucumber, Kalamata olives, and red onion to the dressed pasta. Toss gently to combine all ingredients without breaking the mozzarella or vegetables.

6. Fold in the fresh Italian parsley and basil just before serving or storing. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

7. Transfer to a serving bowl and refrigerate for at least 2 hours, or up to 24 hours, to allow flavors to meld. Stir gently before serving and garnish with extra fresh basil if desired.

Substitutions

• Use dairy-free mozzarella alternative for a vegan version
• Replace red wine vinegar with balsamic vinegar for a deeper, slightly sweet flavor
• Substitute Kalamata olives with green Castelvetrano olives for a milder taste
• Use Greek yogurt mixed with lemon juice instead of some olive oil for a creamier, lighter dressing

Tips

• Rinse the cooked pasta with cold water immediately after draining to prevent overcooking and to help it absorb the vinaigrette more evenly
• Dress the pasta while still slightly warm as it absorbs flavors better than completely cold pasta; add vegetables after it has cooled to prevent them from becoming too soft
• Make this salad at least 2 hours ahead of serving; the flavors develop and intensify as it sits, making it better the next day
• Keep the fresh mozzarella separate and add it just before serving or within a few hours to prevent it from becoming too soft and absorbing excess moisture

While this salad is often considered Italian-American rather than authentically Italian, it reflects the Italian tradition of using fresh, quality ingredients and simple vinaigrette-based dressings. Italian cooks have long prepared cold vegetable and pasta dishes for warm months, adapting them with whatever produce is in season and available locally.

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