Cold Pasta Salad Inspired by Italian Flavors
Cold pasta salad inspired by Italian flavors is a fresh, make ahead pasta salad made with tender pasta, extra virgin olive oil, garlic, and a bright mix of herbs. Served chilled, it is perfect for summer lunches, picnics, and easy family meals.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting Board
- Sharp knife
- Wooden spoon or large spoon
Ingredients
For the Cold Pasta Salad
- 12 oz short pasta fusilli, farfalle, or penne
- 1/3 cup extra virgin olive oil plus more to refresh before serving if needed
- 1/4 cup fresh basil torn or thinly sliced
- 1/3 cup fresh parsley finely chopped
- 1 clove garlic finely minced
- 1/2 tsp salt plus more for pasta water
- 1/4 tsp black pepper or to taste
Optional Additions
- 1 cup cherry tomatoes halved
- 1/3 cup olives sliced
- 4 oz fresh mozzarella pearls or diced
- 1/2 cup cucumber diced
- 1 tsp lemon zest optional for brightness
Instructions
- Bring a large pot of water to a boil. Salt the water generously so the pasta has flavor from the inside. Add the pasta and cook until just tender, stirring once or twice so it does not stick.
- Drain the pasta in a colander. Rinse briefly with cool water to stop the cooking and help prevent sticking once chilled. Shake the colander well to remove excess water so the dressing does not get diluted.
- Transfer the pasta to a large mixing bowl while it is still slightly warm. Drizzle in about half of the olive oil and toss for 30 seconds. This first coating helps the pasta stay silky after refrigeration.
- Prepare the herbs. Finely chop the parsley, tear or thinly slice the basil, and add them to the bowl. Add the minced garlic, salt, and black pepper, then drizzle in the remaining olive oil.
- Toss gently until the herbs are evenly distributed and the pasta looks glossy. If the pasta looks dry, add 1 to 2 teaspoons more olive oil and toss again.
- If using optional additions, fold them in now. Add tomatoes, olives, mozzarella, cucumber, and lemon zest, then stir gently so the pasta holds its shape and the add ins stay intact.
- Cover the bowl and refrigerate for at least 1 hour so the salad chills fully and the flavors blend. For best texture, stir once halfway through chilling.
- Before serving, taste and adjust seasoning. Cold pasta often needs a small pinch more salt. Refresh with a drizzle of olive oil if needed, then serve chilled or slightly cool, depending on preference.
Notes
Serve this salad chilled for a refreshing summer meal. If making ahead, add extra fresh herbs right before serving for the brightest flavor. Refresh with a drizzle of olive oil after refrigeration to bring back the silky texture.