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This easy pasta salad is my lifesaver whenever I need something colorful fast and crowd-pleasing for picnics or barbecues I whipped it together for a last-minute block party and it disappeared before I even grabbed a plate
The first time I made this I barely measured anything and still got rave reviews It is forgiving and flexible and now it is the only thing my cousin requests for her birthday picnic every year
Ingredients
- Olive oil: gives the dressing its richness and smooth mouthfeel Use a good quality extra virgin olive oil for the best flavor
- Red wine vinegar: brings tang and brightness Look for one with a deep ruby color
- Dried Italian seasoning: adds herby complexity Choose a fresh jar for sprightlier flavor
- Granulated sugar: balances tartness and rounds out the acidity of the vinegar
- Fresh garlic: brings a punchy bite Make sure to mince it finely so it disperses evenly
- Kosher salt and freshly ground black pepper: enhance and bring together all the flavors
- Red onion: gives the salad a mild crunch and a slight spicy kick Choose one that feels heavy for its size and has tight skin
- Short pasta: like rotini or fusilli grabs onto every bit of the dressing Aim for a sturdy shape that will not fall apart
- Cherry tomatoes: deliver juicy sweetness Look for fragrant tomatoes with glossy skin
- English cucumber: offers refreshing crunch and holds its texture well Avoid ones with shriveled skin
- Mini mozzarella balls: add creamy pockets of cheese Opt for the freshest mozzarella you can find
- Salami: brings savory depth and a little chew Choose a mild Italian-style salami sliced thin and cut into strips
- Kalamata olives: add briny saltiness Pick ones that are glossy and plump
- Fresh parsley: wakes up the whole salad Use flat-leaf for a fresher taste and fine chop it to distribute easily
Step-by-Step Instructions
- Make the dressing:
- Whisk together olive oil red wine vinegar Italian seasoning sugar minced garlic kosher salt and black pepper in a small bowl until smooth
- Soften the onion:
- Add chopped red onion to the dressing Stir and let sit while prepping everything else to mellow its sharpness and infuse the dressing
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil Add the dried pasta and cook until just barely al dente about 8 minutes or as the package directs
- Chill the pasta:
- Drain cooked pasta and rinse under cold water to stop the cooking process Submerge the colander in an ice bath for about five minutes until the pasta is fully cool and firm
- Combine salad:
- Drain and shake off any excess water from pasta Place in a large mixing bowl Add in tomatoes cucumber mozzarella balls salami kalamata olives and parsley
- Dress and toss:
- Pour the dressing with onions over the salad Gently toss everything until evenly coated so every piece is glossy and seasoned
- Meld the flavors:
- Refrigerate the salad covered for at least thirty minutes before serving This helps all the ingredients soak up the dressing and marry together
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My absolute favorite ingredient in this salad is always the mozzarella balls They are the first thing my nieces dig out with their fingers Sometimes we make a game out of who finds the most and it always ends in laughter Pasta salad has a way of turning simple days into something special and memorable
How to Store
Keep the pasta salad in an airtight container in the fridge It stays crisp and tasty for up to three days If it seems dry after storage just splash in a little more olive oil and vinegar before serving Always give it a quick taste check and adjust the seasoning as needed
Ingredient Swaps
You can absolutely swap out ingredients based on what you have Any small pasta shape works like farfalle or penne Chopped bell peppers or roasted red peppers make colorful alternatives to tomatoes Use cubed cheddar or feta instead of mozzarella Turkey pepperoni or even leftover grilled chicken can step in for salami The salad is endlessly adaptable
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Serving Inspiration
Serve this pasta salad chilled straight from the fridge It pairs beautifully with anything from grilled chicken or fish to classic burgers If you want to make it the star of the show add extra greens like baby spinach or arugula and call it a main course I always put out a big bowl at gatherings and watch it vanish
Cultural Connection
Pasta salads like this one were a summer staple in my Italian American family Growing up my grandmother tossed together pasta salad with backyard tomatoes and whatever cheese she had Sometimes she would add tuna instead of meats and tell stories about how every region of Italy has their own version
Frequently Asked Questions About Recipes
- → How do I keep my noodles from getting too soft?
Boil the pasta till it's just firm, then give it a splash of cold water and pop it into an ice bath. That quickly cools it and keeps it from turning mushy.
- → Are there other things I can toss in?
Definitely! Add artichoke hearts or crunchy bell peppers. For a veggie twist, swap out salami for chickpeas or turkey.
- → How long should you chill this before digging in?
Give it at least half an hour in the fridge. That lets the flavors come together and gets the salad nice and cool.
- → How long will this pasta salad stay good?
Keep it sealed in the fridge—it's tasty for up to 3 days. Give it a stir and freshen up the seasonings before serving the leftovers.
- → What noodle shapes should I use?
Go for bite-sized shapes like penne, fusilli, or rotini. Their nooks grab the dressing and goodies in every forkful.
- → Can I prep the vinaigrette in advance?
Of course, you can! Whisk it up ahead and store in the fridge for a few days. Stir before you pour it on the salad.