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Pasta Salad Recipe

Pasta Salad Recipe

Make this Pasta Salad Recipe for bright, easy meals—tossed pasta with a zippy vinaigrette and fresh veggies, ready in 35 minutes.

Ingredients

Instructions

Step 1: Cook the pasta

Bring a large pot of vigorously boiling, well-salted water to a rolling boil and add the short pasta. Stir gently to separate the pieces and cook until just al dente—tender with a slight bite at the center—following the package timing. Drain promptly in a colander when done, then rinse under cold running water while gently tossing, until the pasta is cool and no longer steaming. Let it drain fully so excess water is removed; you want individual, plump spirals that hold their shape, not sticky clumps.

Step 2: Dry and chill the pasta

Spread the drained pasta into a single layer on a large, shallow baking sheet so steam can escape and surface moisture evaporates. Allow it to rest 10–15 minutes at room temperature, then optionally slide the tray briefly into the fridge to remove remaining surface moisture and firm the texture. The result should be separated, slightly taut pasta pieces with matte edges and a cool, clean surface—ready to accept dressing.

Step 3: Build the vinaigrette base

In a generously sized matte light-grey ceramic mixing bowl, whisk together red wine vinegar, fresh lemon juice, Dijon mustard, the finely minced garlic, dried oregano, dried basil, sugar, a portion of the black pepper and a pinch of crushed red pepper flakes if you like heat. Whisk until the acids and aromatics are fully integrated and the mixture smells bright and pungent—this is the concentrated flavor backbone for the salad.

Step 4: Emulsify the dressing

While whisking steadily, stream in the extra-virgin olive oil until the dressing thickens into a glossy, cohesive emulsion. You should see a silky, slightly viscous dressing that clings to the whisk, with a pale gold sheen and flecks of herbs suspended throughout. Taste and adjust with a small pinch of kosher salt so the dressing sings without overpowering the vegetables. Keep the whisk resting in the bowl—evidence of recent activity.

Step 5: Dress the pasta and let it rest

Add the cooled, well-drained pasta to the mixing bowl with the emulsified dressing and toss gently but thoroughly with a large silicone spatula until every piece is lightly and evenly coated and the surface becomes glossy. Let the dressed pasta sit at room temperature for 10–15 minutes so it absorbs the dressing and relaxes; the glistening, slightly seasoned pasta is the bridge between the raw veg and finished salad.

Step 6: Prepare the vegetables and mix-ins

While the pasta marinates, halve cherry tomatoes so their juice pools, quarter and thinly slice cucumber for crisp translucent crescents, dice red bell pepper into even cubes, slice the pitted black olives, and finely dice the rinsed red onion so its sharpness softens under cold water. Halve or cube the fresh mozzarella into satin, slightly wet pieces, and cube the dry salami if using—each ingredient should be neat, chilled, and ready to be combined. Arrange these prepped elements in small glass jars and shallow ceramic bowls to keep everything tidy and visually clear.

Step 7: Combine, toss, and finish

Transfer the tomatoes, cucumber, bell pepper, olives, red onion, mozzarella, and salami into the mixing bowl with the dressed pasta. Sprinkle in the chopped flat-leaf parsley, thinly sliced basil chiffonade, and freshly grated Parmesan. Gently fold everything together until the salad is evenly distributed: juicy tomato bursts, cool crunchy cucumber, creamy mozzarella, briny olives, and specks of herb. Taste and finish with the reserved kosher salt and the remainder of the freshly ground black pepper, adjusting for balance and brightness.

Step 8: Chill to develop flavor

Cover the bowl tightly and refrigerate the assembled pasta salad for at least 30–60 minutes to allow flavors to meld and for the textures to settle—the salad should feel cohesive but still distinctly textured, with glossy pasta pieces and chilled, vibrant vegetables.

Step 9: Adjust and garnish before serving

Remove the salad from the fridge and let it sit briefly at room temperature so flavors bloom, then toss gently to redistribute any settled dressing. If needed, drizzle a teaspoon or two more olive oil and a touch of red wine vinegar to revive shine. Transfer to a shallow matte white porcelain serving bowl, garnish with extra basil chiffonade and a light dusting of freshly grated Parmesan, and serve cool.

Notes