Italian pasta salad is a classic cold dish that never goes out of style. It is simple, quick to make, and endlessly adaptable. The base is short pasta cooked al dente, combined with fresh vegetables, olives, cheese, and sometimes sliced meats. Everything is tossed in a tangy vinaigrette made with olive oil, vinegar, and Italian spices that soak into the pasta for extra flavor.This dish is perfect for meal prep or potlucks. You can make it ahead of time and the flavors only get better as it sits. It is great as a main for a light lunch or a refreshing side for grilled meats. With a balance of texture and taste, this pasta salad brings freshness, saltiness, and a bit of crunch in every bite.You can keep it vegetarian or add salami, tuna, or grilled chicken to turn it into a full meal. The beauty of this salad is how easy it is to customize based on what you have in your kitchen.
Italian Pasta Salad Fresh and Flavorful Cold Dish
Equipment
- Large pot
- Colander
- Mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk or fork
- Serving bowl or container with lid
Ingredients
- 300 grams dry short pasta such as fusilli or penne
- 1 cup cherry tomatoes halved
- 1 small cucumber chopped
- Half a red onion thinly sliced
- 1 cup mozzarella cubes or small balls
- Half a cup sliced black or green olives
- One third cup chopped red bell pepper
- Optional: quarter cup sliced salami or grilled chicken
- For the dressing
- One third cup olive oil
- 2 tablespoons white wine vinegar or lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- Half a teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook pasta until just tender
- Drain and rinse under cold water to stop cooking
- In a large bowl combine cooked pasta, tomatoes, cucumber, onion, olives, pepper, and cheese
- In a small bowl whisk together olive oil, vinegar, mustard, oregano, garlic powder, salt, and pepper
- Pour the dressing over the pasta salad and toss well
- Taste and adjust seasoning if needed
- Cover and refrigerate for at least 20 minutes before serving
- Garnish with fresh herbs if desired
Notes
Use whole wheat or gluten free pasta if neededAdd fresh basil or parsley before serving
Can be made one day in advance and stored covered in the fridge
Tastes best cold or at room temperature
Pairs well with grilled meat or fish
