If you’re looking to elevate your summer picnic game, we’ve got just the thing for you: Easy Italian Pasta Salad with Balsamic Dressing. Loaded with heirloom tomatoes, fresh basil, and a homemade balsamic dressing, it’s vibrant, it’s fresh, and packed with flavour. Perfect for potlucks, barbecues, or a simple family dinner, this pasta salad is a true crowd-pleaser. Let’s dive into what makes this recipe a must-try for your next gathering!
The Inspiration Behind the Italian Pasta Salad Recipe
This Easy Summer Pasta Salad with Balsamic Dressing is inspired by the sun-drenched coasts of the Mediterranean, where fresh, simple ingredients create vibrant dishes. Imagine strolling through an Italian market, the air filled with the scent of fresh basil, ripe tomatoes, and aged balsamic vinegar. Drawing from classic Italian favourites like Caprese salad and Panzanella, this recipe combines the sweet juiciness of heirloom cherry tomatoes with the aromatic freshness of basil. The rich, concentrated flavour of oil-packed sun-dried tomatoes adds depth, while the homemade balsamic dressing—featuring aged balsamic vinegar, Dijon mustard, and honey—ties everything together with a sweet-tangy finish.
Pasta Salad Ingredients and Tips
For the Italian Pasta Salad:
- Pasta: Orecchiette or twisty pasta shapes like fusilli are ideal as they hold the dressing well, ensuring each bite is packed with flavour. Tip: Cook the pasta al dente and rinse it with cold water to stop the cooking process, achieving the perfect texture.
- Heirloom cherry or grape tomatoes: Opt for a mix of colours to make the salad visually stunning. Tip:If heirloom tomatoes aren’t available, any sweet-tasting cherry tomatoes will work just fine.
- Oil-packed sun-dried tomatoes: These add a rich, concentrated flavour. Tip: If using dry-packed sun-dried tomatoes, rehydrate them in warm water for 20 minutes before chopping.
- Red onion: Adds a slight sharpness to balance the sweetness of the tomatoes. Tip: To mellow the onion’s flavour, soak the diced pieces in cold water for 10 minutes and then drain.
- Fresh basil: Fresh basil brings an aromatic freshness that’s unbeatable. Tip: Roll the basil leaves tightly before slicing to easily achieve a fine chiffonade.
- Parmigiano-Reggiano: For a rich, umami touch. Tip: Use a vegetable peeler to get nice, thin shavings of cheese. For a stronger taste, opt for Pecorino Romano. Alternatively, choose a vegetarian equivalent, as both Parmigiano-Reggiano and Pecorino Romano are made with rennet.
- Pine nuts: Adds a lovely nutty crunch. Tip: Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden and fragrant.
For the Balsamic Dressing:
To create a standout balsamic dressing, start with high-quality ingredients. Finely mince garlic for depth; for smoothness, use a microplane. Opt for aged balsamic vinegar for rich flavour, and emulsify with Dijon mustard—whole grain works well for added texture. Sweeten with honey (or agave syrup) to taste. Use dried oregano, rubbing it between your fingers to release its oils. Season with sea salt and freshly ground black pepper. Gradually whisk in extra virgin olive oil to emulsify, ensuring a perfect blend of flavours.
Preparing the Ultimate Italian Pasta Salad
My Italian pasta salad comes together in just three simple steps. Here’s a little secret: letting it sit for a few extra minutes before serving amplifies those delightful Mediterranean flavours.
Cook the Pasta: Boil your pasta in salted water until it’s perfectly al dente—just follow the package directions. Once it’s done, drain and give it a quick rinse under cold water to stop the cooking. Pop it into a big mixing bowl.
Make the Dressing: In a small bowl, whisk together minced garlic, balsamic vinegar, Dijon mustard, honey, dried oregano, sea salt, and black pepper. Slowly drizzle in extra virgin olive oil while whisking until it’s smooth and dreamy.
Assemble the Salad: Pour that delicious dressing over your pasta and toss it all together. Add halved heirloom tomatoes, chopped sun-dried tomatoes, diced red onion, chiffonade basil, shaved Parmigiano-Reggiano, and toasted pine nuts. Mix it gently until everything’s nicely combined.
Serve: Let the salad sit for about 15 minutes to let the flavours mingle. Serve it up at room temp or chilled, with extra shaved Parmigiano-Reggiano and fresh basil on top if you’re feeling fancy.
This vibrant and flavourful summer pasta salad is ready to wow your taste buds and impress your guests!
How to Adapt the Mediterranean Pasta Salad Recipe
This pasta salad is wonderfully versatile and can be adapted to suit your tastes or dietary needs:
Add Protein: Grilled chicken, shrimp, or chickpeas for a vegetarian option can make this salad more filling.
Change the Veggies: Swap in bell peppers, cucumbers, or olives to vary the flavours and textures.
Try Different Types of Cheese: Feta or mini mozzarella balls can be great alternatives to parmesan.
Make it Vegan: Omit the cheese or use a plant-based cheese substitute.
Häufig gestellt Fragen und Antworten (FAQs) zum italienischen Nudelsalat
Absolutely! It tastes even better the next day as the flavors continue to develop.
Toasted almonds or even sunflower seeds are great substitutes.
It can be stored in an airtight container in the refrigerator for up to 3 days.
Aceto Balsamico di Modena IGP is a blend of grape must and wine vinegar, typically aged for only a few months. This gives it a thinner consistency and a more acidic taste, perfect for everyday use. Whereas, aged Aceto Balsamico di Modena IGP is stored for several years, resulting in a richer and sweeter flavor profile. However, it’s still not as intense and thick as the highly coveted Tradizionale, which is the crème de la crème of balsamic vinegars.
More Easy Pasta Salad Recipes
Love this Easy Italian Pasta Salad? You’re in for a treat! I’ve rounded up a few more effortless and mouthwatering pasta salad recipes that are perfect for any occasion—be it a picnic, potluck, or a quick weeknight dinner. These recipes are destined to become your new go-to favourites.
- Orzo Salad with Zucchini and Chickpeas
- Summer Pasta Salad with Fresh Corn, Tomato and Basil
- Broccoli Pasta Salad with Buttermilk Dressing
- Roasted Vegetable Pasta Salad
Easy Italian Pasta Salad
Easy Italian Pasta Salad loaded with heirloom tomatoes, sun-dried tomatoes, fresh basil, and a homemade balsamic dressing. Serves 6-8 as a side.
Ingredients
For the Italian pasta salad:
- 500 g dried short pasta (e.g. orecchiette, fusilli, penne)
- 400 g heirloom cherry or grape tomatoes, halved
- 60 g oil-packed sun-dried tomatoes, drained and finely chopped
- 1 small red onion, finely diced
- 2 handfuls fresh basil leaves, thinly sliced (chiffonade)
- 40 g parmesan, freshly grated
- 40 g pine nuts, lightly toasted (about 4 tablespoons)
For the dressing:
- 2 cloves garlic, finely minced
- 2 tablespoons balsamic vinegar (e.g. Aceto Balsamic di Modena, aged)
- 1 ½ tablespoons Dijon mustard
- 2 teaspoons honey (or agave syrup)
- 1 teaspoon dried oregano
- Sea salt and freshly ground black pepper, to taste
- 8 tablespoons extra virgin olive oil (120 ml)
Method
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Cook the pasta: Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
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Prepare the dressing: In a small bowl, whisk together the garlic, balsamic vinegar, Dijon mustard, honey, oregano, salt, and pepper. Gradually drizzle in the olive oil, whisking continuously until emulsified.
Tip: Using aged balsamic vinegar adds a sweeter, richer flavour to the dressing. If you don't have aged balsamic, consider adding a little extra honey or agave syrup to achieve a similar sweetness.
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Dress the pasta: Pour the dressing over the pasta and toss well to coat.
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Add remaining ingredients: Add the halved tomatoes, chopped sun-dried tomatoes, diced red onion, sliced basil, grated Parmesan, and toasted pine nuts to the bowl with the pasta. Toss gently to combine all ingredients evenly.
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Allow flavors to meld: Let the salad sit for about 15 minutes to allow the flavours to meld.
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Serve: Serve at room temperature or chilled. Garnish with additional shaved Parmesan and basil leaves, if desired. Serve and enjoy!
Notes
Using aged balsamic vinegar adds a sweeter, richer flavour to the dressing. If you don’t have aged balsamic, consider adding a little extra honey or agave syrup to achieve a similar sweetness.
Optional Addition: For an extra layer of flavour and a peppery bite, consider adding a handful of baby arugula to the pasta salad. Arugula complements the sweetness of the tomatoes and balsamic dressing, adding a fresh and slightly spicy contrast.
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