Recipes › Salad › Classic Pasta Salad Recipe

Classic Pasta Salad Recipe

Recipe by Pedro M. A. Neves

Classic pasta salad is a vibrant, make-ahead dish that combines tender pasta with fresh vegetables, herbs, and a tangy vinaigrette. This Italian-inspired salad is perfect for warm weather gatherings and improves in flavor as it sits, making it an ideal option for meal preparation.

Ingredients

• 400 g (14 oz) dried pasta shapes (fusilli, penne, or farfalle)
• 180 ml (3/4 cup) extra virgin olive oil
• 60 ml (1/4 cup) red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 2 medium tomatoes (280 g), diced
• 1 red bell pepper (150 g), diced
• 1 yellow bell pepper (150 g), diced
• 1 cucumber (200 g), diced
• 150 g (5 oz) cherry tomatoes, halved
• 1 small red onion (80 g), thinly sliced
• 120 g (4 oz) fresh mozzarella, cubed
• 60 g (2 oz) Kalamata olives, pitted and halved
• 30 g (1 oz) fresh Italian parsley, chopped
• 15 g (1/2 oz) fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, approximately 10-12 minutes. Drain pasta in a colander and rinse briefly with cool water to stop the cooking process. Transfer to a large mixing bowl.

2. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, and dried oregano. Season the vinaigrette with salt and pepper to taste.

3. Pour the warm vinaigrette over the cooked pasta while it is still warm, stirring gently to coat all the pasta evenly. Allow the pasta to absorb the dressing for 2-3 minutes.

4. Add the diced tomatoes, red bell pepper, yellow bell pepper, cucumber, cherry tomatoes, and red onion to the dressed pasta. Fold gently to combine, ensuring vegetables are evenly distributed throughout.

5. Carefully add the cubed fresh mozzarella and halved Kalamata olives to the salad, folding gently to avoid breaking the cheese.

6. Finish by sprinkling the chopped fresh Italian parsley and basil over the salad and fold through gently. Taste and adjust seasoning with additional salt, pepper, and vinegar as needed.

Substitutions

• For dairy-free: Replace fresh mozzarella with 120 g of marinated artichoke hearts or sun-dried tomatoes
• For gluten-free: Use 400 g of gluten-free pasta shapes, cooking according to package directions
• For vegetarian protein boost: Add 150 g of cooked chickpeas or white beans instead of or in addition to the mozzarella
• For lower fat: Reduce olive oil to 120 ml (1/2 cup) and use fat-free Greek yogurt mixed with vinegar for half the dressing

Tips

• Prepare this salad several hours ahead or the day before serving; the flavors meld and deepen as it sits. The pasta will continue absorbing the vinaigrette, so add additional olive oil before serving if needed.
• Keep the pasta warm when tossing with vinaigrette to maximize absorption of flavors.
• Chop all vegetables to similar sizes for even distribution and pleasant eating experience throughout each bite.
• Use freshly squeezed lemon juice in addition to or instead of vinegar for a brighter, more Mediterranean flavor profile.

Pasta salad reflects the Italian tradition of celebrating fresh, seasonal vegetables and simple, quality ingredients. While not a traditional regional dish from Italy, it embodies the essence of Italian cuisine by combining pasta with fresh herbs, quality olive oil, and vibrant produce in a way that allows each ingredient to shine.

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