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This zesty Italian pasta salad is vibrant, flavorful and about to be your new favorite summer staple.
I didn’t grow up eating pasta salad, even Italian pasta salad. My dad felt strongly that pasta, or macaroni as we called it, was meant for sauce, meatballs and Sundays. It, unlike revenge, was best served piping hot.
I completely subscribed to his theory up until several years back when having a couple of finicky eaters in my house meant lots of leftovers, especially plain pasta.
Instead of tossing those leftovers, or scarfing them down in a clean plate club panic, I decided to throw caution to the wind and get creative. I went the old school picnic mayonnaise route; the antipasto route with chunks of meat and cheese and pepperoncini; the cold pasta primavera (all the veggies) route.
And you know what? Dare I say, I liked them all. Turns out you can have pasta on Sunday smothered in sauce and cheese and still like pasta salad. Sorry Dad, unlike Donny and Marie, we can be country AND rock and roll.
So today let’s take a walk down the pasta salad path.
This recipe starts with freshly cooked pasta, still warm enough to absorb the dressing. Now, that said, you can make it using leftover pasta, but I suggest rewarming it slightly, maybe with a tablespoon or two of water before tossing it with the dressing.
This salad is basically a twist on a classic Italian caprese salad. And if you’re a regular visitor to the blog, you know I love me some caprese like here and here.
Today the pasta is the base, tossed with balsamic dressing and then fresh tomatoes, mozzarella, basil and arugula are folded into the mix.
This Italian pasta salad is super easy, fresh and vibrant. It’s a wonderful accompaniment to grilled chicken or fish. I like it served warm or at room temperature, but you can make it ahead and store it in the frig until you’re ready to serve it.
If you’ve been searching for your perfect summer side (low maintenance and tasty), this is it. It made a convert out of me and I’m guessing if you’ve been pasta salad skeptic, it will out of you too.
Tips for success
- Toss the pasta with the dressing while it is still slightly warm so it absorbs the flavor as much as possible.
- Grape or cherry tomatoes can be used interchangeably. Can’t find either? Dice up beefsteak or Roma tomatoes, ideally removing the seeds.
- Making ahead? This pasta salad will keep for several hours in the refrigerator. Toss in a handful of fresh herbs to serve.
- While the salad is tasty right out of the refrigerator, allow it to come to room temperature for the flavors to really pop.
More tasty side dish salads
This zesty Italian pasta salad is vibrant, flavorful and about to be your new favorite summer staple.
- 1 lb box farfalle pasta, cooked according to pkg directions
- 10 oz grape tomatoes, halved
- 1 cup fresh basil, thinly sliced
- 2 cups baby arugula
- 1 pint bocconcini, halved (or fresh mozzarella, chopped)
- 1/4 cup parmesan, grated
- Kosher salt and pepper
- 1 small clove garlic, very finely minced
- 1 tsp sugar
- 1/4 cup balsamic vinegar
- ⅔ cup extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
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Whisk together the garlic, sugar and balsamic vinegar. Add the olive oil, while steadily whisking, in a steady stream. Season to taste with salt and pepper.
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Combined cooked farfalle (still warm) with the remaining ingredients.
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Add dressing and toss well. Season to taste with salt and pepper. Serve warm or at room temperature.
- Toss the pasta with the dressing while it is still slightly warm so it absorbs the flavor as much as possible.
- Grape or cherry tomatoes can be used interchangeably. Can’t find either? Dice up beefsteak or Roma tomatoes, ideally removing the seeds.
- Making ahead? This pasta salad will keep for several hours in the refrigerator. Toss in a handful of fresh herbs to serve.
- While the salad is tasty right out of the refrigerator, allow it to come to room temperature for the flavors to really pop.
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