How to Make PASTA SALAD Like an Italian
Getting out with the family for a picnic isn’t just for Summer, you can enjoy many easy-to-make (and portable) meals all year. This Italian Pasta Salad recipe will be on high rotation for your picnic menu – and no doubt friends and family will be requesting to bring it along time and again! Not only is it incredibly easy to make, but you can prep it in advance—because who wants to spend time in the kitchen when you could be enjoying company and a drink?
You can throw just about any ingredients into a pasta salad, but a key ingredient to focus on is the pasta you choose. My choice is Pastificio Liguori fusilli pasta. It’s dried at a low temperature, to maintain quality and nutritional value. For my irresistible version I’ve combined the pasta with juicy cherry tomatoes, black olives, rich sun-dried tomatoes, tuna, and fresh basil. These ingredients perfectly balance the creamy Provolone and sharp Parmigiano Reggiano flavors.
There’s truly nothing better —it’s refreshing, vibrant, and bursting with Mediterranean flavors that are perfect for warm weather gatherings or an improvised catch up with friends. The best part is when guests decide to stay on and their appetite lingers too, you won’t even need to warm it up, just plate and serve.
Watch How to Make PASTA SALAD Like an Italian
This Italian Pasta Salad is so refreshing your tastebuds will thank you
Vincenzo’s tips
Italian Pasta Salad Perfection
Always use a trusted brand of pasta. A good brand ensures the right texture and flavor, making your dish even more delicious. If you’re unsure, watch this recipe about how to choose quality pasta the next time you visit the supermarket.
Jar or Can?
While canned tuna in olive oil works, the jarred variety is often higher quality and richer in flavor. It’s worth the upgrade if you are able to source it.
Don’t Lose a Drop
Cut your cherry tomatoes directly over the mixing bowl. The precious juice that drips every time you slice will add flavor to your Italian Pasta Salad, so let none of it go to waste.
Your Salad, Your Way
My mom always adds corn in her pasta salad, but I’ve swapped it for sun-dried tomatoes. Feel free to go with corn, or even add capers for a more vinegar like flavor.
When in Doubt, Pour It Out
Be generous with your EVOO. It’s the key to keeping your pasta salad juicy and full of flavor. If you have prepared your pasta salad the night prior, you will likely need to add an extra drizzle or two of EVOO before serving as it loves to absorb it and can dry out slightly.
No Bath for Your Pasta
Never wash your pasta to cool it down. Let it cool naturally to retain its flavor. Drizzle with EVOO while it cools and toss it every now and then to prevent it from sticking together.
Time for a Cool Down
Don’t mix your pasta with the other ingredients while it’s still hot. If the pasta is too warm it can lead to a mushy texture. Let the pasta cool down naturally in a really large bowl or spread it out on a large tray.
Save the Cheese for Last
Add the provolone at the end of the process. Provolone soaks up oil, and we want the pasta to absorb that luscious sauce instead.
How to serve Italian Pasta Salad
Spoon the pasta onto a large serving plate. Then drizzle with additional EVOO and sprinkle with more shaved Parmigiano Reggiano. Finish by garnishing with a few fresh basil leaves for an extra burst of flavor and color.
Italian Pasta Salad
Print Recipe
Equipment
- 1 Large-sized pot
- 2 large-sized mixing bowls
- Large Spoon
- Strainer
Ingredients
- 500 g /17.6oz Fusilli pasta
- 500 g /17.6oz cherry tomatoes, half red, half yellow, halved
- Pitted black olives, as much as you like
- Sun-dried tomatoes, sliced
- 1 can /jar of tuna
- 1 fresh bunch of basil
- Provolone cheese, cut into small cubes
- Parmigiano Reggiano, shaved
- Extra Virgin Olive Oil, EVOO
- Salt & pepper
Instructions
- Bring a large pot of water to a boil then add 1 tablespoon of rock salt and allow it to dissolve. Add in the pasta of choice and cook according to the package instructions, stirring occasionally.
- In a large mixing bowl, cut the cherry tomatoes in half, squeezing each half gently to release the juice.
- Once cut, use a large spoon to press down on them, extracting as much juice as possible.
- Add a pinch of salt and a generous amount of pepper to the tomatoes, then pour in a good amount of EVOO and mix well.
- Tear the basil leaves by hand and add them to the tomato mixture, mix together and set aside.
- Check the pasta. Once it’s al dente, strain and transfer it to a separate mixing bowl or large tray to cool down.
- Drizzle EVOO over the pasta and toss to coat evenly. Let the pasta rest until it reaches room temperature and toss it every now and then to prevent it sticking together.
- Add the sundried tomatoes to the cherry tomato mixture and combine then crush the black olives with your hands and add them too.
- Add the tuna next and if it looks dry, add extra EVOO and stir.
- Once the pasta has cooled, add it to the tomato and tuna mixture. Pour in more EVOO and mix well.
- Gradually add the provolone cubes as you continue to mix. If the mixture appears dry, add more EVOO.
- Break the shaved Parmigiano Reggiano into smaller pieces using your hands and add it to the pasta too.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
If you’re craving another refreshing dish, and love tomatoes, try my Easy Panzanella Salad.
For another make-ahead side dish that’s a people-pleaser, try my Italian Grilled Zucchini —minty, crunchy, and full of flavor!
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