Italian Pasta Salad With Olive Oil and Herbs
Italian pasta salad with olive oil and herbs is a fresh, simple pasta salad made with tender pasta, extra virgin olive oil, and a bright mix of fresh herbs. Light yet satisfying, it is perfect for warm weather meals, potlucks, and easy make ahead lunches.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting Board
- Sharp knife
- Wooden spoon or large spoon
Ingredients
For the Pasta Salad
- 12 oz short pasta farfalle, fusilli, or penne
- 1/3 cup extra virgin olive oil plus more to refresh before serving if needed
- 1/3 cup fresh parsley finely chopped
- 1/4 cup fresh basil torn or thinly sliced
- 1 tbsp fresh oregano or thyme chopped, or use 1 tsp dried oregano
- 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 tsp lemon zest optional for extra 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 to prevent sticking.
- Drain the pasta in a colander. Shake the colander and toss the pasta briefly to release steam. Let it cool until warm but not hot so it absorbs dressing without turning soggy.
- While the pasta cools, prepare the herb base. Finely chop the parsley and oregano or thyme. Tear or thinly slice the basil. Add all herbs to a large mixing bowl.
- Add the minced garlic, salt, and black pepper to the herbs. Drizzle in the olive oil and stir well. Let the mixture sit for 3 to 5 minutes so the garlic softens slightly and the oil becomes fragrant.
- Add the warm cooled pasta to the bowl. Toss gently until every piece is coated with the olive oil and herbs. The pasta should look glossy and smell herb forward, not dry.
- If using optional additions, fold them in now. Add tomatoes, olives, mozzarella, or lemon zest and stir gently so the pasta holds its shape and the herbs stay fresh.
- Taste and adjust. Add an extra pinch of salt if the flavors feel muted. If the pasta seems dry, drizzle in a little more olive oil and toss again until it looks lightly coated.
- Let the salad rest for 10 minutes before serving so the herbs and olive oil settle into the pasta. Serve at room temperature for best flavor. If refrigerated, let it sit out 15 to 20 minutes and refresh with a small drizzle of olive oil before serving.
Notes
Serve at room temperature so the olive oil stays silky and the herbs taste bright. For make ahead, store covered in the refrigerator and refresh with olive oil and a sprinkle of fresh herbs right before serving.