Easy ITALIAN PASTA SALAD Recipe

Italian Pasta Salad, a vibrant dish steeped in the flavors of Italy’s abundant gardens and time-honored culinary traditions, is your ticket to a lively alfresco dining experience. As you stroll through the virtual aisles of Italy Today Restaurant at italytodayrestaurant.com, allow me, your devoted head chef, to share with you not just a recipe but a piece of Italy’s soul.

Close your eyes and imagine a colorful array of fresh, crisp vegetables—ripe tomatoes bursting with sunshine, crunchy bell peppers, thinly sliced red onions, and perhaps a scattering of artichoke hearts—all interlaced with perfectly cooked, cool pasta. Each forkful is a testament to Italian hospitality, where every meal is a celebration and every ingredient tells a story of the land.

Orchestrating this symphony of flavors are the quintessentially Italian duo of extra virgin olive oil and balsamic vinegar, creating a dressing that drapes over the salad like a well-tailored suit—a mix that is simultaneously bold and refined. And let’s not overlook the supporting cast: fragrant basil leaves, succulent olives, and a generous shower of Parmigiano-Reggiano cheese to add depth to each bite.

In Italy, pasta salads are not just tossed together; they are a canvas for expression, a medley where textures and aromas play off each other in delicious harmony. A sprinkle of toasted pine nuts or crispy pancetta can add an irresistible crunch that beckons you back for second helpings.

And now, I extend an invitation to bring this Italian Pasta Salad from our table to yours. Visit us at italytodayrestaurant.com for the full recipe, complete with step-by-step guidance lovingly infused with tales from our Italian kitchen. Together, we’ll turn simple ingredients into an extraordinary meal that embodies the joyous spirit of Italian feasting.

Buon appetito! May this Italian Pasta Salad fill your home with the laughter of companionship and the warmth of a summer day in the Italian countryside.

Italian Pasta Salad Recipe

ITALIAN PASTA SALAD

Italian Pasta Salad is an effervescent celebration of Italy's rich culinary heritage, featuring a bounty of garden-fresh vegetables and perfectly cooked pasta in an exquisite union. Think of ripe tomatoes, crisp bell peppers, and zesty red onions intermingling with cool, al dente pasta — the kind of dish that is as much a feast for the eyes as it is for the palate.

Anchoring this medley are the bold flavors of extra virgin olive oil and balsamic vinegar, which come together to enrobe each ingredient in a dressing that's as stylish as it is flavorful. Sprinklings of Parmigiano-Reggiano cheese add layers of savory depth, punctuated by the brightness of fresh basil leaves and the burst of succulent olives.

This Italian Pasta Salad isn't just tossed together; it's carefully composed — a testament to Italy's culinary finesse, where food is both art and heart. For those inspired to experience or recreate this taste of Italy at home, they're invited to visit italytodayrestaurant.com. There, under the guidance of the head chef, they can delve into the full recipe, infused with anecdotes and passion that section from Italy's gastronomic soul.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Pasta

Cuisine Italian

Servings 2 people

Calories 562 kcal

Equipment

• 1 large pot

Ingredients

  

• 200 g 7 oz of pasta
• 50 g 2 oz Arugula
• 2 large tomatoes
• 30 g 1 oz Parmesan
• Basil leaves
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• Salt and pepper

Instructions

 

• Cook pasta in a large pot of water, not too long so that they are cooked "al dente". Drain and cool.
• Plunge the tomatoes in boiling water to peel them more easily, and cut into small cubes. Wash the Arugula, wring and pluck. Chop the Parmesan. Wash and chop the basil leaves.
• In a bowl, make a dressing with the oil, vinegar, salt and pepper. Add pasta, tomatoes, arugula. Mix well. Sprinkle with Parmesan and chopped basil.

Video

Keyword Arugula, Parmesan, tomatoes

Italian Pasta Salad without using Parmesan cheese

• Select the Pasta: Go for pasta shapes that are good at holding dressing and mix-ins, such as rotini or farfalle. Cook the pasta al dente following the package instructions, then cool it under cold water to stop the cooking process.
• Chop Fresh Vegetables: Incorporate an array of vegetables like ripe tomatoes, crunchy bell peppers, thinly sliced red onions, and artichoke hearts or capers for added flavor. Cut them into bite-sized pieces for easy eating.
• Prepare the Dressing: Create an Italian-inspired vinaigrette with extra virgin olive oil, balsamic vinegar, a squeeze of fresh lemon juice, minced garlic, dried Italian herbs (like basil and oregano), and salt and pepper to taste. Whisk it until emulsified.
• Combine Ingredients: In a large bowl, toss the cooled pasta with the chopped vegetables, freshly torn basil leaves, succulent olives (like Kalamata or green olives), and the dressing. Ensure everything is well coated.
• Cheese Alternative: If you’re not using Parmesan due to dietary restrictions or preferences, consider a vegan Parmesan alternative made from nuts and nutritional yeast for a similar umami depth. Otherwise, you can omit the cheese entirely and let the other ingredients shine.
• Add Protein (Optional): For added protein, consider mixing in white beans, chickpeas, or grilled vegetables.
• Let It Marinate: Cover the salad and chill it in the refrigerator for at least 30 minutes—a couple of hours or overnight is even better—as this allows the flavors to meld together.
• Final Touches: Before serving, give the pasta salad another toss, check the seasoning, and garnish with additional fresh herbs or a drizzle of olive oil if needed.

Tips for making about Italian Pasta Salad

Cooking Tips

• Choose the Perfect Pasta: Opt for pasta that can nicely hold the dressing and other ingredients. Shapes such as rotini, farfalle, or orecchiette are popular choices. Remember to cook your pasta al dente, according to package instructions, then rinse it in cold water to stop the cooking process, ensuring it retains a firm texture.
• Freshness is Key: Utilize fresh vegetables for your pasta salad. Ripe tomatoes, crunchy bell peppers, and thinly sliced red onions are not only eye-catching but provide a crunch and freshness that contrast beautifully with the soft pasta.
• Authentic Dressing: For an Italian flair, whisk together a simple yet flavorful dressing made of extra virgin olive oil and balsamic vinegar. Add minced garlic, dried herbs like basil and oregano, and season with salt and pepper. The quality of olive oil will greatly impact the taste, so use the best one within your reach.
• Robust Flavors: Don’t hesitate to incorporate bold Italian ingredients such as sun-dried tomatoes, marinated artichoke hearts, or roasted red peppers to intensify the rich Mediterranean taste in your salad.
• Cheese Wisely: If you’re using cheese, classic Parmigiano-Reggiano is an excellent choice for its salty and umami depth. For a variation without Parmesan, consider alternatives like vegan Parmesan (made from nuts and nutritional yeast) or simply increase the other flavorful elements in your salad.
• Let It Marinate: Allowing the salad to sit in the refrigerator for a few hours before serving will enable the flavors to meld together more thoroughly, giving you a richer dining experience.
• Toppings and Textures: Consider adding toasted pine nuts or crispy pancetta for added texture and a hint of extravagance. These can be mixed in or sprinkled on top before serving for a crunchy contrast.
• Final Seasoning: Before serving, give your pasta salad a final taste and adjust the seasoning if necessary. A final garnish of fresh herbs like basil or a drizzle of olive oil can also elevate the dish.

Serving suggestions

• Artful Plating: Use a beautiful serving platter or bowl to bring out the vibrant colors of the vegetables and pasta. The presentation should be as appetizing as the flavors themselves.
• Garnish Generously: Top the salad with extra torn basil leaves and perhaps another sprinkle of grated Parmigiano-Reggiano cheese if not omitting dairy. The fresh green of the basil will contrast beautifully with the reds and yellows of the tomatoes and peppers.
• Quality Olive Oil Finish: Just before serving, offer a final drizzle of high-quality extra virgin olive oil to give the pasta salad an added touch of richness and depth.
• Crusty Bread Side: Pair with slices of crusty Italian bread or garlic rolls to complement the textures in the salad and provide a vehicle to soak up any extra dressing.
• Wine Companion: A glass of Prosecco or a light, refreshing white wine like Pinot Grigio pairs well with the zesty and fresh flavors of an Italian Pasta Salad.
• Additional Cheese Options: For those not avoiding dairy, offering a small bowl of additional cheese on the side allows guests to adjust the cheesiness to their preference.
• Lemon Squeeze: Have lemon wedges available for an optional citrusy splash, which can brighten up the flavors just before digging in.