Italian Pasta Salad

Italian pasta salad is best when the hot pasta receives part of the dressing, then the crisp vegetables and cheese are folded in after cooling. This sequence seasons the noodles without wilting everything else.

Recipe at a glance

• Yield: 8 side-dish servings
• Equipment: large pot, colander, mixing bowl, jar
• Time: 25 minutes prep and cooking, 30 minutes chilling

Ingredients

• 12 ounces rotini or fusilli
• 1 1/2 teaspoons kosher salt for the cooking water
• 1 cup halved cherry tomatoes
• 1 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/3 cup thinly sliced red onion
• 1/3 cup sliced black olives, drained
• 4 ounces small mozzarella pearls, drained
• 1/4 cup chopped parsley
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely grated
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon fine salt

Method

1. Shake oil, vinegar, mustard, garlic, oregano, pepper, and fine salt in a jar until emulsified.
2. Boil pasta in salted water until just tender, following the package range. Drain well without rinsing. Toss warm pasta with half the dressing and spread it in the bowl to cool for 15 minutes.
3. Add tomatoes, cucumber, pepper, onion, olives, mozzarella, parsley, and remaining dressing. Fold thoroughly. Chill 30 minutes, then taste; cold pasta may need another splash of vinegar or pinch of salt.

Building a salad that stays lively

Short pasta with grooves traps dressing and small vegetable pieces. Cooking it only to tender prevents a swollen texture after chilling. Mustard stabilizes the vinaigrette and grated garlic disperses more evenly than chopped cloves. Draining mozzarella and olives protects the dressing from excess brine. Cut vegetables near the size of the pasta curves so each forkful is balanced.

Common issues and fixes

A dry salad has usually absorbed its first dressing while cooling; reserve the second half exactly for that reason. If liquid gathers underneath, the cucumber, cheese, or olives were not drained well. Spoon off excess before adjusting seasoning. Harsh raw onion can be soaked in cold water for 10 minutes, then dried. Do not dress the pasta while it is waterlogged—shake the colander thoroughly first.

Variations and storage

Add quartered artichoke hearts, chickpeas, or pepperoncini. Feta can replace mozzarella, but reduce added salt. Gluten-free rotini works; begin checking early because it can soften abruptly. Keep the salad refrigerated up to 4 days and stir before serving. For outdoor meals, set its bowl over ice and return it to refrigeration within 2 hours, or 1 hour when temperatures exceed 90°F.

For make-ahead lunches, pack a handful of arugula above the dressed pasta and mix it in only at eating time. Basil is another good finish, but it bruises and darkens during prolonged chilling. Parsley is deliberately used in the base because it remains fresher-looking overnight.