Pasta Salad

By Melissa Clark

Updated July 22, 2024

  • Bobbi Lin for The New York Times
Media 1 of 2
Total Time
30 minutes
Rating
5(3,047)
Comments
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This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it’s made for the brightest flavor and best texture.

Featured in: 20 Easy Salads for Hot Summer Days

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Ingredients

Yield:8 to 10

FOR THE DRESSING

  • 3 tablespoons red wine vinegar, plus more to taste

  • 1 garlic clove, finely grated or minced

  • 1 teaspoon dried oregano

  • Salt and freshly ground black pepper

  • ⅓ cup extra-virgin olive oil, plus more for drizzling

FOR THE PASTA

  • 1 pound short-cut pasta, such as farfalle

  • 1 pint cherry or grape tomatoes, halved

  • 8 ounces mozzarella, cubed (or use small mozzarella balls)

  • 4 ounces sliced salami, cut into ¼-inch ribbons

  • ¾ cup sliced Kalamata olives

  • ½ cup thinly sliced cucumber

  • 3 tablespoons diced red onion

  • 1 cup coarsely chopped fresh parsley and basil leaves

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

38 grams carbs; 30 milligrams cholesterol; 368 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 3 grams fiber; 393 milligrams sodium; 14 grams protein; 2 grams sugar

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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Drizzle with olive oil and top with cracked black pepper just before serving.

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Ratings

5 out of 5
3,047 user ratings
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Comments

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.

Lindsey S.

My go-to dish to bring to a BBQ or to pack in a cooler for a beach day or sporting event. It's always a crowd pleaser. I also like to substitute tortellini for plain pasta.

Rachel

Like others said, refuse the amount of pasta by half. I didn’t and ended up adding more of the cucumber and a jalapeño (the things i could find easily in my fridge). It was still good even with the full amount of pasta. I ate the entire thing by myself in 2 days. I think corn could go well with it. Which I will try next time.

sheri

This is a solid, classic pasta salad, but it was calling for a big sprinkle of freshly grated Parmesan at the finish.

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