Pasta Salad
Pasta salad is a colorful and satisfying dish that combines tender pasta with fresh ingredients and vibrant flavors. With its playful mix of textures—from chewy pasta to juicy cherry tomatoes—and the bright, aromatic notes of basil and garlic, this easy pasta salad recipe is designed to be a crowd-pleaser. It’s perfect for potlucks, family gatherings, or simply a quick lunch option that packs well for work or school.
I first discovered pasta salad on a family picnic, where my aunt prepared a big bowl filled to the brim with her twist on the classic. Each bite was a delightful medley of flavors, making it a staple at our summer gatherings. I quickly understood why this dish could outshine store-bought options. My rendition of pasta salad not only mirrors that nostalgia but also invites you to get creative! Let’s dive into this easy, budget-friendly recipe that’s brimming with freshness.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With only 12 minutes of prep and 20 minutes of cooking time, you’ll have this delicious dish ready in no time.
- Irresistible Flavor: Aromatic basil, garlic, and zesty lemon create a mouthwatering dressing that perfectly complements the ingredients.
- Eye-Catching Appeal: The vibrant colors from the tomatoes, pasta, and herbs make this dish as delightful to look at as it is to eat.
- Flexible Serving: Perfect for lunch, dinner, or a side dish at barbecues and potlucks; it’s a versatile addition to any meal.
- Diet-Friendly Options: Easily adaptable for vegetarian or gluten-free diets by swapping the pasta type.
Ingredients You’ll Need
- 1/2 cup fresh basil, loosely packed: Fresh basil brings a sweet, aromatic flavor that elevates the salad to new heights. For a different taste, try using spinach or arugula.
- 3 cloves garlic, minced: Garlic adds a savory depth. If you’re not a fan, you can reduce the amount or substitute with garlic powder.
- 3/4 cup olive oil: This serves as the base for your dressing and adds richness. Extra virgin olive oil is recommended for its superior flavor.
- 1/4 cup fresh lemon juice: The acidity of lemon juice brightens the dish. Freshly squeezed is best; bottled juice can be an alternative but may lack flavor.
- 1 and 1/2 Tablespoons red wine vinegar: Adds a gentle tang. Feel free to use apple cider vinegar in a pinch.
- 2 teaspoons granulated sugar: Balances out the acidity in the dressing. You can also use honey or maple syrup as a substitute.
- 3/4 teaspoon salt: Enhances all the flavors. Adjust according to your taste preference.
- 1/2 teaspoon crushed red pepper flakes or freshly ground black pepper: For a little kick! Omit for a family-friendly dish or if you prefer a milder taste.
- 1 pound farfalle pasta: The shape of farfalle complements the ingredients nicely, but any short pasta like penne or rotini would work well.
- 1 pint cherry tomatoes, cut in half: Sweet and juicy, they add freshness. Grape tomatoes are a great alternative.
- 1/2 cup red onion, thinly sliced: Provides crunch and a bit of sharpness. For a milder flavor, soak the slices in cold water before using.
- 1 12-ounce container marinated mozzarella balls, removed from oil: These add a creamy texture. Regular mozzarella or feta can be used if you prefer.
- 1/3 cup fresh basil, loosely packed, thinly sliced: An aromatic finish that ties everything together. Use parsley if you want to mix it up.
How to Make Pasta Salad
Prepare the Dressing: In the bowl of a food processor or blender, combine 1/2 cup fresh basil, 3 cloves minced garlic, 3/4 cup olive oil, 1/4 cup fresh lemon juice, 1 and 1/2 tablespoons red wine vinegar, 2 teaspoons granulated sugar, 3/4 teaspoon salt, and 1/2 teaspoon crushed red pepper flakes or freshly ground black pepper. Pulse on high for about 2 minutes until smooth, scraping down the sides as needed. Set aside until needed.
Cook the Pasta: Fill a large pot with salted water and place it over high heat. Once it reaches a rolling boil, add 1 pound farfalle pasta. Cook according to package instructions until al dente, about 7 to 8 minutes.
Prepare the Vegetables: While the pasta cooks, halve 1 pint cherry tomatoes, thinly slice 1/2 cup red onion, and slice 1/3 cup fresh basil. Remove the mozzarella balls from the oil and set them aside.
Cool the Pasta: Once cooked, drain the pasta and quickly rinse it under cold water for about 1 minute until cool.
Mix it All Together: In a large mixing bowl, combine the cooled pasta with the prepared dressing. Add the halved tomatoes, sliced basil, red onion, and mozzarella balls. Toss everything together until well coated.
Serve or Chill: You can serve this pasta salad right away or let it chill in the refrigerator until needed—both are delicious!
Storing & Reheating
This pasta salad is best stored in an airtight container in the refrigerator, where it can last up to 3 days. If you plan to enjoy it later, consider refrigerating it without the dressing to maintain the pasta’s texture. For freezing, store it in freezer-safe containers for up to 3 months. To refresh the pasta salad, just give it a quick toss with a bit more dressing after thawing.
Chef’s Helpful Tips
- Avoid overcooking the pasta to ensure it retains its bite, especially since it will further soften when mixed with the dressing.
- If you’re prepping this for a gathering, mix the dressing separately and add it just before serving to keep the pasta from getting soggy.
- Experiment with adding protein like grilled chicken or chickpeas for a heartier dish.
- For a different flavor profile, try adding olives, bell peppers, or artichoke hearts to amp up the Mediterranean vibe.
- Don’t forget to taste as you go! Adjust seasoning and dressing to suit your palate.
Enjoying this pasta salad is an absolute treat. The combination of fresh ingredients and zesty flavors will undoubtedly make it a staple at your gatherings. Feel free to play around with ingredients, adding your favorites or anything you have on hand—after all, cooking is an adventure!
Recipe FAQs
Can I make this pasta salad ahead of time?
What other vegetables or proteins can I add?
How do I prevent the pasta from sticking together?
Can I use a different type of pasta?
⭐ If you make my Pasta Salad recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
Pasta Salad
This Pasta Salad bursts with flavors from fresh basil and marinated mozzarella. It’s quick to make, healthy, and perfect for gatherings or a simple dinner.
- Prep Time 12 minutes
- Cook Time 20 minutes
- Yield 8 servings 1x
Ingredients
- 1/2 cup fresh basil loosely packed
- 3 cloves garlic minced
- 3/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 and 1/2 Tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes OR freshly ground black pepper
- 1 pound farfalle pasta
- 1 pint cherry tomatoes cut in half
- 1/2 cup red onion thinly sliced
- 1 12 ounce container marinated mozzarella balls removed from oil
- 1/3 cup fresh basil loosely packed, thinly sliced
Instructions
- Combine basil, garlic, olive oil, lemon juice, vinegar, sugar, salt, and pepper in a food processor or blender.
- Pulse on high for about 2 minutes until the mixture is smooth, scraping down the sides if necessary.
- Set the mixture aside until needed.
Notes
Feel free to adjust the seasoning based on your taste preference.
Add cooked chicken or vegetables for added nutrition.
Serve chilled for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
