Easy Italian Pasta Salad Recipe (Fresh, Make-Ahead, Crowd-Pleasing)
This Italian pasta salad has been my secret weapon for feeding a crowd during our family weekends when my husbands brothers visit from out of town. I prep it the night before, refrigerate it overnight while the flavors meld together beautifully, and pull it straight from the fridge with zero last-minute work required. It is the perfect cold, tangy side dish that balances heavy grilled mains and keeps everyone happy.
Ingredients
For the Pasta Salad
- 1 pound rotini or fusilli pasta or any short pasta shape
- 2 cups fresh cherry tomatoes halved
- 1 cup fresh mozzarella pearls or diced fresh mozzarella
- 1 cup black olives sliced or whole
- ½ cup red onion thinly sliced
- ¼ cup fresh basil leaves torn or chopped
- ¼ cup fresh parsley chopped
For the Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar or balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar optional, to balance acidity
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, usually 8 to 10 minutes. Drain the pasta thoroughly and rinse it under cold water until completely cooled. This prevents the pasta from sticking and stops the cooking process.
- Transfer the cooled pasta to a large mixing bowl and set aside while you prepare the remaining ingredients.
Making the Dressing and Assembling
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, black pepper, and sugar if using. Taste and adjust seasonings as needed. The dressing should be tangy and well-balanced.
- Add the halved cherry tomatoes, mozzarella pearls, black olives, red onion, basil, and parsley to the cooled pasta. Pour the dressing over the entire mixture and toss gently but thoroughly until all ingredients are evenly coated with the dressing.
- Transfer the pasta salad to a serving bowl or cover and refrigerate overnight, or at least 2 hours before serving. The longer it sits, the better the flavors meld together. If preparing the night before, stir once or twice while it chills to keep the dressing evenly distributed.
- Remove from the refrigerator about 10 minutes before serving if you prefer it slightly less cold, or serve directly from the fridge for a very refreshing salad. Toss once more and taste to adjust seasoning before serving to your guests.
Notes
Tip: Toss the salad with dressing the night before so flavors meld together beautifully. Storage: Keep refrigerated in an airtight container for up to 3 days. The salad actually tastes better the next day as the pasta absorbs all the dressing flavors. Variation: Swap cherry tomatoes for sun-dried tomatoes, or add roasted red peppers, artichoke hearts, or fresh spinach for extra vegetables.