Pasta Salad
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10
- 3tablespoons red wine vinegar, plus more to taste
- 1garlic clove, finely grated or minced
- 1teaspoon dried oregano
- Salt and freshly ground black pepper
- ⅓cup extra-virgin olive oil, plus more for drizzling
- 1pound short-cut pasta, such as farfalle
- 1pint cherry or grape tomatoes, halved
- 8ounces mozzarella, cubed (or use small mozzarella balls)
- 4ounces sliced salami, cut into ¼-inch ribbons
- ¾cup sliced Kalamata olives
- ½cup thinly sliced cucumber
- 3tablespoons diced red onion
- 1cup coarsely chopped fresh parsley and basil leaves
For the Dressing
For the Pasta
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
368 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 14 grams protein; 393 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Step 2
Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Step 3
Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Step 4
Drizzle with olive oil and top with cracked black pepper just before serving.
Private Notes
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Cooking Notes
Deb Martin
I make variations of this all the time. One thing I find useful: put half the dressing on the warm pasta then chill the salad a bit then add the rest before serving so that it doesn’t all absorb. It stays bright and the herbs and tomatoes don’t “cook” in the vinegar. I have also gilded the lily with a little balsamic and a sprinkle of parm right before serving. Delish.
NK in Arizona
Artichoke hearts would be a good addition.
Joann Grey
I grated the garlic into the red wine vinegar and let it sit for an hour. Then I strained the garlic solids out and used the garlic infused red wine vinegar which was perfect.
judy
Used a half lb of pasta and pretty much the full amount of the rest of the ingredients and it was perfect. Great way to use what I had in my garden and in my fridge.
judys
This is good, pretty classic. I cut the pasta in half, as suggested which was a good call. Tomatoes from the garden. The only changes I made was to add a fresh pepperoni pepper from the garden, oregano and basil from garden, no parsley. I saved 1/2 cup of pasta water just in case, but didn’t need. I did add it to the leftovers though. We grilled a strip steak and sliced on top. Nice dinner on deck with good Chianti. Next time might add a few sun dried tomatoes and capers.
garlic swap
One fresh clove is too strong…roast/sautée first or use garlic powder. Other than that, da tasting salad! Used 2x the amount of mozzarella and a 1/8 more olives. Fantastic.
heather
I make a variation of this pasta salad using hot house tomatoes. Slice the tomatoes and add them to a bowl with a generous amount of salt while the pasta is cooking. make the dressing in the bowl with tomatoes and all their juices. Delicious every time!
Julia Grant
This was delicious! Especially since it was still warm. I only made half the amount of pasta but kept the suggested amount of ingredients and dressing. I used mozzarella shreds made from almonds since I am lactose intolerant.
Luis
I make variations of this all the time. One thing I find useful: put half the dressing on the warm pasta then chill the salad a bit then add the rest before serving so that it doesn’t all absorb. It stays bright and the herbs and tomatoes don’t “cook” in the vinegar. I have also gilded the lily with a little balsamic and a sprinkle of parm right before serving. Delish.
Jill
I often toss in some chickpeas for a bit of extra protein. Trader Joes has some canned in olive oil and cumin that are a great addition to any pasta salad!
emwalsdorf
I grilled some sweet Italian sausage and diced up for the protein. Also chilled in the fridge and served room temp. Easy and delicious!
Jan
Best pasta salad I've ever made! I added sun-dried tomatoes and quartered snow peas which I had in my garden instead of the cucumbers so it would keep better.
Carol
Used .5 lb. whole wheat farfalle. Full amount of the rest. Cuke & tomato, basil & parsley from the garden. Turkey pepperoni instead of salami. Excellent and quick.
Emily Ediger
A classic pasta salad, but so fresh and beautiful. I added the cucumbers at serving to avoid a sloppy leftover situation. My almost two year-old was obsessed. Thank you!!
Emily Ediger
@eron it’s a relatively easy fix to make vegan. They have a huge offering of vegan recipes available as well.
BigGuy
I keep home made olive salad in my fridge for sandwiches and salads like the pasta salad here. I chop up green olives, black olives, onions, celery, carrots, peppers, tomatoes and add the in the olive brine and Italian salad dressing
Brigitte
This is very easy to make and a very nice summer side to a bbq.
Trishy
I cut the pasta by half(sorry Richard).Followed the recipe otherwise watching proportions. I think the fresh garlic in the dressing is essential to giving a fresh bright taste. Soak diced onions in water for 5 minutes - takes some of the bite out of them. Husband loved it - ate three servings. Definitely a keeper.
Anne in NM
NK in Arizona, agreed that artichoke hearts are a great addition. Add some of the marinade to the pasta while hot too.
charlotte
So good. Next time, marinate the olives and mozzarella balls in advance. Good advice from comments to use half the dressing on warm pasta, cool for a while, and then continue. Only used half the lb of farfalle. Next time, think about that amt.
Megan
Made this with chickpea pasta for extra protein, no salami (vegetarian). Was fabulous!
claire
Def use half the pasta in my opinion! But yummy
Richard X
It's PASTA salad. Use the amount of pasta called for in the recipe.
steve
Dust w/ parm
steve
Consider pesto vinaigrette: 1/2 c evoo 1/2 c red wine vinager 3 or 4 minced garlic cloves 1/4 c pesto 2 T mayo or Greek yogurt s&p.
Jessie R.
Used balsamic instead of red wine, and cooked the garlic in oil before mixing. Yummy!
Mila
I love this, but the dressing is too oily! I adapted, and this is a great pasta salad.
jobirdo
Use some bouillon in the pasta water. Add white balsamic, clove garlic, marinated artichokes, 2 3 oz sausages sliced thin and brown. Shallot sliced thin and browned in 1 tbsp butter. Add arugula. 2 ounces Asiago. Marinate the mozz balls?
Chelsea
I substitute the pasta with cabbage for a healthier version--tastes great! I also opt for adding some chunks of cheddar cheese... but I'm a Vermonter so that's kind of our thing.
Tracy
I’ve been making this for years with these additions: sub cubed savory roasted chicken for the salami, roughly chopped marinated artichoke hearts, very lightly steamed asparagus marinated in the dressing before adding to salad, lots of chopped pepperoncinis, and lots of cilantro along with basil. A family staple and excellent for work lunches, dinners, potlucks. I also prefer tri-colored rotini for more color.
Ellen
This was not very flavorful. The problem might be the dressing, so added Italian dressing the 2nd time around. Cooked only half the pasta and added more cucumbers as the salad wasn’t very green. I wouldn’t make this again.
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