Bright, herb-scented and effortless, this Italian pasta salad brings summer to the table. Crisp cherry tomatoes, creamy mozzarella di bufala and a drizzle of extra virgin olive oil mingle with pesto, oregano and peppery arugula for a dish that travels well to picnics, barbecues and light lunches.
Italian pasta salad essentials: ingredients and timing
Serves: 4
Prep time: 10 minutes • Cook time: 10 minutes
- 400 g pasta (fusilli, penne or farfalle work well)
- 200 g cherry tomatoes
- 200 g mozzarella di bufala balls
- 2 handfuls green or black olives, pitted
- 4 tbsp extra virgin olive oil
- 4 tsp dried oregano
- 4 tsp pesto
- 1 garlic clove
- Pinch of fleur de sel and freshly ground black pepper
- 2 handfuls arugula (rocket)
How to make this Italian pasta salad: step-by-step
Prep the fresh ingredients
- Halve or quarter the cherry tomatoes, depending on size.
- Place tomatoes in a bowl, sprinkle with a little salt to draw out flavor.
- Add the olive oil and toss gently to coat the tomatoes.
- Peel the garlic. For a subtle aroma, leave the clove in large pieces and remove before serving.
- Slice the olives and fold them into the tomato mixture.
- Cut the mozzarella balls in half. If using a whole ball, let it drain briefly.
- Stir the pesto into the tomato-olive mix for an herb-forward dressing.
Cook the pasta and finish the salad
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Drain the pasta well to avoid excess water diluting the dressing.
- While still warm, add the pasta to the bowl with tomatoes and pesto. Mix to combine.
- Fold in the mozzarella pieces, sprinkle with oregano, season with pepper and adjust salt.
- Top with arugula just before serving to keep its peppery bite.
Pro tips for a better Italian pasta salad
- Salt the tomatoes: salting them first intensifies their sweetness and adds depth.
- If using regular mozzarella, let it drain on paper towel to avoid a watery salad.
- Add the pasta while warm to help it absorb the pesto and olive oil.
- Remove large garlic pieces before serving unless you prefer a bold garlic flavor.
- Store leftovers chilled in an airtight container for up to 2 days.
Quick variations and serving ideas for pasta salad
- For a smoky touch, add sun-dried tomatoes or roasted red peppers.
- Swap mozzarella for feta for a tangy contrast.
- Add protein: flaked tuna, grilled chicken or chickpeas make it more filling.
- Finish with a squeeze of lemon juice or a splash of balsamic for brightness.
- Serve chilled on a buffet or at room temperature alongside grilled meats.
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