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Classic Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
30 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

  • Pasta
  • 400 g 14 oz rotini, fusilli, or farfalle
  • Salt for the pasta water
  • Salad
  • 1 cup 150g cherry tomatoes, halved
  • 1 medium cucumber diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • ½ red onion finely diced
  • 1 cup 100g black olives, sliced
  • 1 cup 120g salami or pepperoni, diced (optional)
  • 200 g 7 oz mozzarella pearls or diced mozzarella
  • ½ cup 50g parmesan cheese, grated
  • ¼ cup fresh basil leaves roughly torn
  • Dressing
  • ⅓ cup 80ml extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 cloves garlic finely minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder
  • Salt and black pepper to taste

Instructions
 

  • Cook pasta in heavily salted water until al dente. Drain and rinse under cold water immediately.
  • Whisk all dressing ingredients together in a small bowl. Season boldly with salt and pepper.
  • Toss warm pasta with half the dressing immediately to absorb the flavor.
  • Add all vegetables, cheese, salami, and olives to the pasta. Toss gently to combine.
  • Pour remaining dressing over the salad. Toss until everything is well coated.
  • Cover and refrigerate for at least 30 minutes. Overnight is best.
  • Taste before serving. Adjust salt, pepper, and vinegar as needed.
  • Stir in fresh basil leaves. Drizzle with olive oil. Serve cold or at room temperature.

Notes

  • Cook pasta to al dente only — it absorbs dressing as it chills and will go soft if overcooked
  • Rinse pasta in cold water to stop cooking and remove excess starch
  • Dress pasta while still warm for the best flavor absorption
  • Make it the night before for the deepest, most developed flavor
  • Always taste before serving — it almost always needs more salt and vinegar after chilling
  • Reserve extra dressing to refresh the salad at serving time
  • Add fresh herbs just before serving to keep them bright and fresh
  • Keeps in the fridge for up to 4 days in an airtight container
  • Do not freeze — pasta and vegetables lose their texture completely
  • Swap salami for chicken, tuna, or chickpeas for different variations