Full of colour and flavour, this vibrant Italian pasta salad makes a substantial main meal salad or addition to a buffet table – and it never sticks!
Italian pasta salad
This pasta-based version of the insalata tricolore is satisfying but not too heavy, with plenty of vegetables, mozzarella, herbs and a delicious Italian dressing that keeps it from sticking.
See also
- Italian rice salad, full of flavour and perfect for barbecues, picnics and parties
- Enjoy the flavours of the Mediterranean with this Italian salad with Parma ham, Mozzarella and Grana padano
- Italian chicken thighs – perfectly cooked and flavoured chicken thighs
We all love pasta, but some dishes can be a little heavy. This refreshing pasta salad is packed full of fresh vegetables with a tasty crunch, and it’s pleasingly light on calories.
With a fresh, herby dressing instead of a rich sauce, and between a third and half the dish made up of healthy vegetables, you can enjoy it without guilt.
I have made my Italian pasta salad in the classic red, white and green of the Italian flag, with peppers, fresh and preserved tomatoes, cucumber, olives and cheese, along with some basil for that wonderful summer scent.
The intense bursts of flavour make this a really satisfying salad that’s perfect for a hot day or when you need a reminder of that summer feeling.
This vegetarian Italian pasta salad recipe is very easy to make, adaptable so you can adjust it to what you have or like, and easily scaled up for a party. You can make it a day ahead for picnics and pot lucks.
What’s more, I’ll show you how to make sticky, clumping pasta salads a thing of the past. I promise this recipe never sticks!
Why make Italian pasta salad
- full of flavour
- packed with healthy veg
- no sticky pasta
- so easy to make
Italian pasta salad ingredients
- Pasta – bite sized pasta shapes such as fusili or macaroni
- Bell peppers – red and green for the contrast in colour and flavour
- Roasted peppers – I buy them ready roasted in a jar.
- Olives – mixed stoned olives
- Cherry tomatoes – or larger tomatoes cut up
- Sundried tomatoes – for a burst of deep flavour
- Mini mozzarella balls – the white in the flag. Cut them in half, or use a large ball and cut into small pieces if you prefer.
- Cucumber – chopped
- Spring onion – or finely sliced red onion, if you prefer
- Basil and parsley – plenty of fresh herbs. Chop parsley and tear basil.
- Italian dressing – homemade is best. I like to make up a full recipe and keep it in the fridge but you can easily whip some up in the bowl before you add the pasta. To do this you will need:
- olive oil
- red wine vinegar
- Dijon mustard
- sugar (or honey)
- dried mixed herbs
- lemon zest
How to make Italian pasta salad – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Cook the pasta al dente, following the instructions on the packet. You want to retain a little bite, so perhaps 30 seconds less than you would cook for a hot dish in sauce.
Drain the pasta. Give it a really good shake to get rid of as much cooking water as possible.
Put the pasta in a large bowl and pour the dressing over the top while the pasta is still hot. Then allow it to cool, giving the bowl a shake from time to time.
Dressing the pasta in this way will ensure that it is full of flavour and doesn’t stick.
Step Two – While the pasta is cooling, chop the vegetables into similar sized pieces. I quarter the cherry tomatoes and cut mini mozzarella balls in half.
Cut the parsley up but tear the basil by hand.
Helen’s Fuss Free Tip
The easiest way to chop parsley is to put it in a mug and use a regular pair of kitchen scissors to cut it up. Rocket choppers, multibladed herb scissors etc are a waste of time, money and space. You do not need them.
Throw everything into the bowl and give it a good mix. Season to taste with black pepper and salt if necessary. (The salt probably isn’t necessary, as olives and sundried tomatoes are already quite salty).
Step Three – Transfer your salad to a serving plate or bowl and garnish with extra basil to serve.
Serving suggestion
This Italian pasta salad makes a delicious main meal salad for four (or two twice), or a great addition to a buffet, picnic or barbecue.
Variations
- Vary the herbs and vegetables. Try rocket, added just before serving, for a little heat.
- For a slightly richer salad, add different bottled antipasti such as oil preserved aubergine, courgette and artichoke. For balancing acidity, try capers and for a little crunch, toasted pine kernels.
- Add diced mortadella, bologna or other Italian sausage.
- For a creamy Italian pasta salad, take two tablespoons of mayonnaise and mix it with a little water until it has the consistency of single cream. Use this to dress the warm pasta along with the Italian dressing.
Storage
Keep your Italian pasta salad covered in the fridge and eat within 48 hours.
Hints and tips
- Dressing the pasta while still warm allows the pasta to absorb some of the flavour and avoids clumping pasta.
- Cut the vegetables into similar sized pieces. This helps with even distribution throughout the dish and in each bite.
- Homemade dressing really is better and it is very easy to make.
FAQs
No. Just drain it well and get it into the dressing while it is still hot.
You can certainly make it the night before and it will benefit from time to absorb the dressing and meld flavours. Don’t keep it too long, though, as salad vegetables don’t keep well once cut.
Please don’t! The texture of the defrosted salad vegetables would be downright unpleasant.
More salad recipes
- Kebab shop salad – great with grilled meats and perfect for a barbecue
- Easy Asian slaw – fresh and light, with no mayo
- BBQ grilled watermelon and mixed grain salad – a vegan delight
- Find more salads.
Italian Pasta Salad
Ingredients
- 80 g pasta
- 3 tbsp Italian dressing
- 10 cherry tomatoes
- 0.33 cup (50 g) red pepper (diced)
- 0.33 cup (50 g) green pepper (diced)
- 2 roasted red peppers (I use jarred)
- 1 spring onion
- 2 tbsp sundried tomatoes (chopped)
- 2 inches cucumber (diced)
- 1 bunch parsley
- 10 olives
- basil sprigs
- 8 mozzarella balls
For the Italian Dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ¼ tsp Dijon mustard (smooth)
- ½ tsp sugar
- ¼ tsp mixed dried herbs
- ¼ lemon, zest only
Instructions
- First, cook the pasta al dente according to the packet instructions. Then drain well and transfer to a large bowl.80 g pasta
- Pour the dressing over the pasta and stir it in. If you don't have a batch of Italian dressing made, see the notes belowAllow the pasta to absorb the dressing as it cools.3 tbsp Italian dressing
- Quarter the fresh tomatoes and chop the other vegetables into small pieces. Finely chop the parsley and tear up the basil. Cut the mozzarella balls in half.10 cherry tomatoes, 0.33 cup red pepper, 0.33 cup green pepper, 2 roasted red peppers, 1 spring onion, 2 tbsp sundried tomatoes, 2 inches cucumber, 1 bunch parsley, 10 olives, 8 mozzarella balls, basil sprigs
- Add all the ingredients to the pasta and stir well. Transfer to a serving plate and garnish with extra basil.
To make the dressing
- Put the ingredients for the dressing in the bowl and mix with a mini whisk before adding the pasta. Then stir the pasta in.2 tbsp olive oil, 1 tbsp red wine vinegar, ¼ tsp Dijon mustard, ½ tsp sugar, ¼ tsp mixed dried herbs, ¼ lemon, zest only
Notes
Storage
Keep your Italian pasta salad covered in the fridge and eat within 48 hours.Hints and tips
- Dressing the pasta while still warm allows the pasta to absorb some of the flavour and avoids clumping pasta.
- Cut the vegetables into similar sized pieces. This helps with even distribution throughout the dish and in each bite.
- Homemade dressing really is better and it is very easy to make.
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