12 Tangy Pasta Salad Recipes With Italian Dressing That Steal the Show

When it comes to gatherings with friends, pasta salads are always a showstopper. The vibrant colors and flavors make them perfect for any occasion.

With a splash of tangy Italian dressing, these salads take on a fresh and zesty twist. From classic Italian Pasta Salad to Mediterranean Orzo, each recipe brings something unique to the table.

Ready to turn your next potluck or picnic into a feast of flavors?

Classic Italian Pasta Salad

Classic Italian Pasta Salad is a vibrant and flavorful dish that brings together the delightful tastes of the Mediterranean. With its combination of tender pasta, fresh vegetables, savory meats, and a zesty dressing, this salad is perfect for a light lunch or a side dish at your next gathering.

The beauty of this salad lies in its versatility, allowing you to add or substitute your favorite ingredients to suit your taste or dietary needs. This salad is a crowd-pleaser, offering a revitalizing blend of textures and flavors. It’s easy to prepare, making it ideal for both novice and experienced cooks.

The key to this dish is using fresh, high-quality ingredients to guarantee each bite is a burst of flavor. Whether you’re serving it at a family barbecue or a potluck, this Classic Italian Pasta Salad is sure to be a hit.

Ingredients (Serves 4-6):

• 12 ounces rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/2 cup mozzarella balls, halved
• 1/4 cup pepperoni slices, halved
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup Italian dressing
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente. Drain the pasta and rinse it under cold water to cool it down and stop the cooking process. This will also help prevent the pasta from sticking together.
2. Prepare the Vegetables and Meats: While the pasta is cooking, prepare the vegetables and meats. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, slice the black olives, halve the mozzarella balls, and chop the fresh basil leaves. Halve the pepperoni slices if they’re large.
3. Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, black olives, mozzarella balls, pepperoni slices, and basil. Gently toss to ensure all ingredients are evenly distributed.
4. Dress the Salad: Pour the Italian dressing over the pasta salad. Gently toss the mixture until everything is well coated with the dressing. Taste and season with salt and pepper as needed.
5. Chill and Serve: Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled, and enjoy your Classic Italian Pasta Salad!

Extra Tips:

For best results, make this salad a day ahead to allow the flavors to develop fully. You can easily customize this recipe by adding additional ingredients like artichoke hearts, roasted red peppers, or even a sprinkle of Parmesan cheese for extra flavor.

When selecting the Italian dressing, choose a high-quality brand or make your own for a more authentic taste. If you prefer a vegetarian version, simply omit the pepperoni. Remember to taste and adjust the seasoning before serving, as the flavors may intensify as the salad sits.

Mediterranean Orzo Salad

Mediterranean Orzo Salad is a delightful and invigorating dish that brings the vibrant flavors of the Mediterranean to your table. This pasta salad is perfect for a light lunch or a side dish at a summer gathering. It combines orzo pasta with a medley of fresh vegetables, herbs, and a zesty dressing that will tantalize your taste buds. The combination of textures and flavors makes this salad not only satisfying but also incredibly nourishing.

The beauty of Mediterranean Orzo Salad lies in its versatility. You can mix and match ingredients based on your preferences or what’s available in your pantry, making it a go-to recipe for any occasion. The key is to use fresh, high-quality ingredients that will shine through in every bite. The following recipe serves 4-6 people, providing a generous portion for everyone to enjoy.

Ingredients:

• 1 1/2 cups orzo pasta
• 1 1/2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the Orzo: In a large pot of boiling salted water, cook the orzo according to the package instructions until al dente. Once cooked, drain and rinse the orzo under cold water to stop the cooking process and cool the pasta. Set it aside to drain completely.
2. Prepare the Vegetables: While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the Kalamata olives. Place all the prepared vegetables in a large mixing bowl.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Adjust the seasoning to taste.
4. Combine Ingredients: Add the drained orzo, crumbled feta cheese, chopped parsley, and basil to the bowl with the vegetables. Pour the dressing over the salad and toss everything together until well combined.
5. Chill the Salad: For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
6. Serve: Before serving, give the salad a quick toss and adjust seasoning if necessary. Serve chilled as an invigorating side dish or a light main course.

Extra Tips:

• For an added protein boost, consider adding grilled chicken or shrimp to the salad.
• If you’re not a fan of feta cheese, goat cheese or mozzarella balls can be delicious alternatives.
• Feel free to add other Mediterranean ingredients such as roasted red peppers or artichoke hearts for extra flavor.
• This salad can be made a day ahead, making it an excellent option for meal prep or entertaining.
• Remember to taste and adjust the seasoning before serving, as chilling may dull the flavors slightly.

Zesty Tortellini Delight

Zesty Tortellini Delight is a vibrant and flavorful pasta salad that’s sure to be a hit at any gathering or as a delightful weeknight meal. This dish combines the chewy texture of cheese-filled tortellini with a medley of fresh vegetables and a tangy dressing that adds a burst of flavor. Perfect for summer picnics or potlucks, this pasta salad can be made ahead of time, allowing the flavors to meld together beautifully.

The key to this delicious salad lies in the unique combination of ingredients that complement each other perfectly. Juicy cherry tomatoes, crisp bell peppers, and tangy olives add a colorful crunch, while the addition of fresh basil and parmesan cheese brings an aromatic richness to the dish. The zesty dressing, made with olive oil, lemon juice, and Italian herbs, ties everything together, making each bite a rejuvenating experience.

Ingredients (Serves 4-6):

• 18 ounces cheese tortellini
• 1 cup cherry tomatoes, halved
• 1 large bell pepper, diced
• 1/2 cup black olives, sliced
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup grated parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Cook the Tortellini: Begin by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually about 7-9 minutes, until they’re al dente. Drain the tortellini and rinse them under cold water to stop the cooking process and cool them down.
2. Prepare the Vegetables: While the tortellini is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the bell pepper, slice the olives, and finely chop the red onion. Place all the prepared vegetables in a large mixing bowl.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Italian seasoning, salt, and pepper. Adjust the seasoning according to your taste preference.
4. Combine Ingredients: Add the cooked and cooled tortellini to the mixing bowl with the vegetables. Pour the dressing over the tortellini and vegetables, and toss everything gently to coat the ingredients evenly.
5. Add Final Touches: Gently fold in the chopped fresh basil and grated parmesan cheese. Confirm everything is well mixed, and the tortellini is evenly coated with the dressing and toppings.
6. Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy the delightful blend of flavors and textures.

Extra Tips:

For an added twist, consider including protein like grilled chicken or shrimp to make the salad more substantial. You can also try different types of tortellini, such as spinach or mushroom, to vary the flavor profile.

If you prefer a creamier dressing, add a tablespoon of mayo or Greek yogurt to the dressing mix. Remember, this salad tastes even better the next day when the flavors have had even more time to develop, so it’s a great make-ahead dish for busy days.

Caprese Pasta Twist

Caprese Pasta Twist is a delightful fusion of classic Italian Caprese salad and hearty pasta, perfect for a rejuvenating yet filling meal. This dish combines the creamy goodness of mozzarella, the freshness of cherry tomatoes, and the aromatic touch of basil with perfectly cooked pasta.

It’s a versatile dish that can be served as a main course or a side dish, making it an excellent choice for family gatherings or casual dinners. This recipe is designed for a serving size of 4-6 people, making it great for small dinner parties or meal prep for the week.

The preparation is simple and quick, guaranteeing you spend more time enjoying your meal rather than cooking. The Caprese Pasta Twist isn’t only delicious but also visually appealing, with vibrant colors that make it a feast for the eyes as well as the palate.

Ingredients:

• 12 oz (about 340g) of pasta (such as fusilli, penne, or rotini)
• 1 pint cherry tomatoes, halved
• 8 oz (about 225g) fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, torn or chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic glaze
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup pine nuts, toasted

Cooking Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
2. Prepare the Ingredients: While the pasta is cooking, halve the cherry tomatoes and mozzarella balls. Tear or chop the basil leaves into smaller pieces. If using pine nuts, toast them in a dry skillet over medium heat until golden brown, then set aside.
3. Combine the Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil. Drizzle with olive oil and toss gently to combine. Season with salt and pepper to taste.
4. Add the Finishing Touches: Drizzle the balsamic glaze over the salad and give it one final toss to make sure all ingredients are well coated. If using toasted pine nuts, sprinkle them on top before serving.
5. Serve: Transfer the Caprese Pasta Twist to a serving platter or individual bowls. Serve immediately, or refrigerate for up to an hour to let the flavors meld together.

Extra Tips:

To elevate the flavors of your Caprese Pasta Twist, consider using high-quality extra-virgin olive oil and balsamic glaze. These ingredients add depth and richness to the dish.

If you have access to fresh, in-season tomatoes and basil, they’ll enhance the freshness and flavor profile greatly. For a bit of extra zest, you can add a squeeze of lemon juice or a pinch of red pepper flakes.

This dish can be made ahead of time and stored in the refrigerator for up to two days, making it a convenient option for meal prep or picnics.

Antipasto Pasta Feast

Indulge in the vibrant flavors of Italy with an Antipasto Pasta Feast, a delightful and invigorating pasta salad that perfectly blends the classic elements of antipasto with the heartiness of pasta. This dish is ideal for a summer picnic, a potluck, or as an elegant side dish for a family gathering.

The combination of tangy marinated vegetables, salty cured meats, creamy cheeses, and al dente pasta creates a symphony of tastes and textures that will tantalize your taste buds and leave your guests asking for more.

The Antipasto Pasta Feast isn’t only a feast for the palate but also a breeze to prepare, making it a fantastic option for those who want to serve something impressive yet fuss-free. With a prep time of just 30 minutes, you can whip up this dish in no time.

All you’ll need is a large serving dish to present this colorful masterpiece and a passion for Italian cuisine. Let’s plunge into the ingredients and instructions to create this delightful dish.

Ingredients for 4-6 servings:

• 12 ounces of rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 cup marinated artichoke hearts, drained and chopped
• 1 cup sliced black olives
• 1 cup salami, diced
• 1 cup mozzarella balls, halved
• 1/2 cup roasted red peppers, sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup Parmesan cheese, grated
• 1/2 cup Italian dressing
• Salt and pepper to taste

Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This will also cool the pasta, making it ready to absorb the flavors of the dressing.

2. Prepare the Ingredients: While the pasta is cooking, prepare the other ingredients. Halve the cherry tomatoes, chop the marinated artichoke hearts, slice the black olives, dice the salami, halve the mozzarella balls, slice the roasted red peppers, and thinly slice the red onion.

Chop the fresh basil leaves and grate the Parmesan cheese.

3. Combine Ingredients: In a large mixing bowl, combine the cooked and cooled pasta with the cherry tomatoes, marinated artichoke hearts, black olives, salami, mozzarella balls, roasted red peppers, and red onion.

4. Dress the Salad: Pour the Italian dressing over the pasta and ingredients mixture. Toss gently to verify everything is well coated with the dressing.

5. Season and Serve: Add the chopped basil and grated Parmesan cheese to the salad, and season with salt and pepper to taste. Toss everything together once more to distribute the flavors evenly.

6. Chill (Optional): For best results, cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least an hour before serving.

This allows the flavors to meld beautifully, enhancing the overall taste of the dish.

Extra Tips:

To make your Antipasto Pasta Feast even more delightful, consider adding some variety by incorporating other antipasto favorites such as marinated mushrooms, sun-dried tomatoes, or prosciutto.

You can also experiment with different types of pasta like farfalle or fusilli for a change in texture. If you prefer a creamier texture, feel free to add a dollop of pesto or a handful of fresh arugula just before serving.

Remember to taste and adjust the seasoning before serving, as the flavors may develop further after chilling. Enjoy this versatile and vibrant dish as a main course or a side, and let the flavors of Italy bring joy to your table.

Spinach and Feta Penne

Spinach and Feta Penne is a delightful pasta salad that combines the robust flavors of fresh spinach and creamy feta cheese with the satisfying bite of penne pasta. This dish is perfect for a light lunch or a side dish at a summer barbecue. It’s both invigorating and filling, offering a balance of textures and flavors that come together beautifully. The spinach provides a fresh greenness while the feta adds a tangy richness that complements the pasta perfectly.

This recipe isn’t only delicious but also quick and easy to prepare, making it an excellent choice for busy weeknights or casual gatherings. The key to this dish is using fresh ingredients and a few simple seasonings to enhance the natural flavors. Once the pasta is cooked and cooled, it’s just a matter of tossing everything together and serving. The following recipe will serve 4-6 people, making it ideal for a family meal or a small gathering.

Ingredients:

• 12 oz penne pasta
• 6 cups fresh spinach leaves
• 1 cup feta cheese, crumbled
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely sliced
• 1/4 cup black olives, sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Penne: Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to stop the cooking process. Set it aside to cool completely.
2. Prepare the Vegetables: While the pasta is cooling, wash the spinach leaves thoroughly and pat them dry. Slice the cherry tomatoes in half and finely slice the red onion. Slice the black olives as well. Set these aside.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper. Adjust the seasoning to taste.
4. Combine Ingredients: In a large mixing bowl, combine the cooled pasta with the spinach leaves, cherry tomatoes, red onion, and black olives. Pour the dressing over the salad and toss gently to guarantee everything is well coated.
5. Add the Feta: Gently fold in the crumbled feta cheese, being careful not to break it up too much. The feta should maintain some of its shape for texture.
6. Serve: Transfer the Spinach and Feta Penne to a serving bowl or platter. You can serve it immediately or refrigerate it for an hour to enhance the flavors.

Extra Tips:

When cooking the pasta, make sure to salt the water generously, as this is your only opportunity to season the pasta itself. For a more robust flavor, consider adding a clove of minced garlic to the dressing. If possible, use a good quality feta cheese, as it makes a significant difference in the taste of the dish.

This salad can be made a day ahead, allowing the flavors to meld together, making it even more delicious the next day. Enjoy it chilled or at room temperature for the best taste experience.

Roasted Veggie Rotini

Roasted Veggie Rotini is a delightful and colorful pasta salad that combines the robust flavors of roasted vegetables with the satisfying texture of rotini pasta. This dish is perfect for summer gatherings, potlucks, or as a rejuvenating side dish. The roasted vegetables bring a rich, caramelized flavor that pairs beautifully with the light and tangy dressing, making it a must-have for any pasta lover.

This recipe is designed to serve 4-6 people and is both easy to make and adaptable to your personal taste. Roasting the vegetables intensifies their natural sweetness, while the rotini pasta provides a perfect base to soak up all the delicious flavors. Whether you’re serving it as a main dish or a side, Roasted Veggie Rotini is sure to be a hit!

Ingredients:

• 12 oz rotini pasta
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil
• Salt and pepper to taste
• 2 cups baby spinach
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil (for dressing)
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil leaves, chopped

Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This will guarantee that the vegetables roast evenly and develop a nice char.
2. Prepare the Vegetables: In a large mixing bowl, combine the chopped red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with 3 tablespoons of olive oil, and season with salt and pepper to taste. Toss the vegetables until they’re evenly coated with oil and seasoning.
3. Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they’re tender and slightly caramelized. Stir the vegetables halfway through roasting to guarantee even cooking.
4. Cook the Pasta: While the vegetables are roasting, cook the rotini pasta according to the package instructions. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool the pasta down.
5. Make the Dressing: In a small bowl, whisk together the balsamic vinegar, 1/4 cup of olive oil, Dijon mustard, and minced garlic. This will be your dressing for the pasta salad.
6. Combine All Ingredients: In a large serving bowl, combine the cooked rotini, roasted vegetables, and baby spinach. Pour the dressing over the top and toss everything together until well combined.
7. Add Finishing Touches: Finally, sprinkle the crumbled feta cheese and chopped basil leaves over the pasta salad. Give it one last gentle toss to incorporate all the flavors.
8. Serve: Allow the pasta salad to sit for at least 10 minutes before serving to let the flavors meld together. Serve chilled or at room temperature.

Extra Tips:

For an added layer of flavor, consider adding a squeeze of lemon juice or a pinch of red pepper flakes to the dressing. If you prefer a protein-rich dish, grilled chicken or shrimp can be mixed in.

Additionally, feel free to substitute vegetables based on seasonality or personal preference, such as asparagus or eggplant. Remember to taste and adjust the seasoning before serving, as the flavors can change once the salad has had time to sit and develop.

Pesto and Mozzarella Mix

If you’re looking for a new and flavorful pasta salad that’s perfect for any occasion, the Pesto and Mozzarella Mix is your go-to recipe. This dish combines the vibrant flavors of basil pesto with the creamy texture of fresh mozzarella, creating a delightful harmony that will excite your taste buds.

Whether you’re preparing a quick lunch, a side dish for dinner, or bringing something to a potluck, this pasta salad is sure to be a crowd-pleaser.

The beauty of this recipe lies in its simplicity and the use of fresh ingredients. The pesto adds a rich, herby aroma while the mozzarella provides a soft, milky contrast. Tossed together with perfectly cooked pasta and a few other key ingredients, this salad isn’t only delicious but also visually appealing.

Serve it chilled on a warm day or as a light, invigorating starter to any meal.

Ingredients (Serves 4-6):

• 400g of pasta (fusilli or penne)
• 200g of fresh mozzarella balls (bocconcini), halved
• 1 cup of cherry tomatoes, halved
• 1/2 cup of basil pesto
• 1/4 cup of extra-virgin olive oil
• 2 tablespoons of pine nuts, lightly toasted
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set it aside to drain thoroughly.
2. Prepare the Ingredients: While the pasta is cooking, halve the cherry tomatoes and mozzarella balls. If your pine nuts aren’t already toasted, lightly toast them in a small pan over medium heat until they’re golden brown, being careful not to burn them.
3. Mix the Dressing: In a small bowl, whisk together the basil pesto and extra-virgin olive oil. This will create a smooth and flavorful dressing for your salad.
4. Combine the Salad: In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and toasted pine nuts. Pour the pesto dressing over the mixture and toss everything together until the pasta and other ingredients are evenly coated.
5. Season and Serve: Taste the salad and season with salt and pepper as needed. Transfer the pasta salad to a serving dish, garnish with fresh basil leaves, and it’s ready to serve. For the best flavor, let it sit in the refrigerator for about 30 minutes to allow the flavors to meld.

Extra Tips:

For an added layer of flavor, consider adding a splash of balsamic glaze just before serving. This can enhance the sweetness of the tomatoes and provide a tangy contrast to the creamy mozzarella.

If you prefer a nuttier flavor, you can also substitute walnuts for pine nuts. Additionally, if fresh basil leaves aren’t available, a sprinkle of dried basil can add a similar aroma.

Sicilian Couscous Creation

Transport your taste buds to the sunny shores of Sicily with this delightful Sicilian Couscous Creation, a vibrant and flavorful pasta salad that’s perfect for any occasion. This dish, inspired by the Mediterranean’s rich culinary traditions, combines the nutty essence of couscous with an array of fresh vegetables and aromatic herbs. The addition of tangy olives and zesty lemon juice adds a burst of flavor, while a hint of chili provides a subtle kick.

Whether served as a light lunch or a side dish at your next family gathering, this Sicilian Couscous Creation is sure to impress. The beauty of this pasta salad lies in its versatility and ease of preparation, making it a wonderful option for both novice and experienced cooks alike. It strikes a perfect balance between health and taste, using wholesome ingredients that are as nutritious as they’re delicious.

With its vibrant colors and revitalizing flavors, this dish not only pleases the palate but also provides a visual feast. Follow the recipe below to create a Sicilian masterpiece that will be a hit with family and friends.

Ingredients (serving size: 4-6 people):

• 2 cups couscous
• 2 1/2 cups vegetable broth or water
• 1/4 cup extra virgin olive oil
• 1 lemon (zested and juiced)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 cup black olives, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Couscous: Begin by bringing the vegetable broth or water to a boil in a medium-sized pot. Once boiling, remove from heat and add the couscous, stirring briefly to combine. Cover the pot and let it sit for about 5 minutes, allowing the couscous to absorb the liquid fully.
2. Fluff and Cool: After the couscous has absorbed the liquid, fluff it gently with a fork to separate the grains. Transfer the couscous to a large mixing bowl and let it cool to room temperature.
3. Chop and Mix Vegetables: While the couscous is cooling, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, slice the olives, and finely chop the red onion. Add these to the cooled couscous.
4. Add Herbs and Seasoning: Sprinkle the chopped basil and parsley over the couscous mixture. Add the lemon zest and juice, olive oil, and chili flakes (if using). Season with salt and pepper to taste.
5. Combine and Chill: Gently toss all the ingredients together until they’re well combined. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve and Enjoy: Before serving, give the salad one final toss to redistribute the dressing. Serve chilled as a revitalizing side dish or a light main course.

Extra Tips:

For an extra layer of flavor, you can toast the couscous lightly in a dry skillet before adding it to the boiling broth or water. This will give the couscous a slightly nutty taste, enhancing the overall dish.

Additionally, feel free to customize this recipe with other seasonal vegetables or proteins like grilled chicken or shrimp. The salad can be made a day in advance and stored in the refrigerator, making it a convenient option for meal prep or entertaining.

Lemon Basil Farfalle

Lemon Basil Farfalle is a light and invigorating pasta salad that’s perfect for any time of year. This dish combines the bright flavors of lemon and fresh basil with the satisfying texture of farfalle pasta. It’s an ideal dish for picnics, potlucks, or a simple family dinner. The zesty lemon dressing complements the aromatic basil, making every bite a burst of flavor.

Not only is this salad delicious, but it’s also quick and easy to prepare, making it a go-to recipe for those busy weeknights. This recipe for Lemon Basil Farfalle serves 4-6 people and can be enjoyed as a main dish or a side. The key ingredients include fresh basil leaves, ripe cherry tomatoes, and a lemony dressing that ties everything together.

Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is straightforward and guaranteed to impress. Gather your ingredients and follow the instructions below to create this delightful pasta salad.

Ingredients:

• 12 oz farfalle pasta
• 1/4 cup extra virgin olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: Pine nuts for garnish

Cooking Instructions:

1. Cook the Pasta: Begin by boiling a large pot of salted water. Add the farfalle pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
2. Prepare the Dressing: In a small mixing bowl, combine the extra virgin olive oil, lemon juice, and lemon zest. Whisk together until emulsified. Season with a pinch of salt and pepper to taste.
3. Mix the Salad: In a large bowl, combine the cooked pasta, halved cherry tomatoes, and chopped basil leaves. Pour the lemon dressing over the pasta and toss gently to coat all ingredients evenly.
4. Add Cheese: Sprinkle the grated Parmesan cheese over the salad and gently mix again to incorporate.
5. Final Touches: Taste the salad and adjust the seasoning with more salt and pepper if needed. If desired, garnish with a handful of pine nuts for added crunch and flavor.
6. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

Extra Tips: For an added twist, consider adding grilled chicken or shrimp to make this dish more substantial. If you’re preparing the salad ahead of time, keep the dressing separate and mix it in just before serving to keep the pasta from absorbing too much of the liquid.

Additionally, using high-quality olive oil and fresh lemons will enhance the overall taste of the dish. If you prefer a creamier texture, a small dollop of mayonnaise or Greek yogurt can be mixed into the dressing.

Sun-Dried Tomato Fusilli

Sun-Dried Tomato Fusilli is a delightful and vibrant pasta salad that combines the rich flavors of sun-dried tomatoes with the freshness of basil and the creamy texture of feta cheese. This dish is perfect for a summer picnic or a light lunch, offering a medley of tastes that are both satisfying and invigorating.

The use of fusilli pasta guarantees that every bite captures the robust flavors of the dressing and toppings, making it a go-to recipe for pasta lovers. This pasta salad not only celebrates the robust taste of sun-dried tomatoes but also offers a versatile base that can easily be adjusted with other seasonal ingredients.

Whether you’re serving it as a side or a main dish, Sun-Dried Tomato Fusilli is sure to impress with its vibrant colors and bold flavors. Ideal for 4-6 people, this recipe is both simple and elegant, making it a great choice for any occasion.

Ingredients for 4-6 servings:

• 12 ounces of fusilli pasta
• 1 cup sun-dried tomatoes, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup pine nuts, toasted
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the fusilli pasta and cook according to the package instructions until al dente.
2. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
3. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper. Adjust the seasoning as desired.
4. Combine Ingredients: In a large mixing bowl, combine the cooled fusilli pasta, sun-dried tomatoes, crumbled feta cheese, chopped basil leaves, and toasted pine nuts.
5. Toss with Dressing: Pour the prepared dressing over the pasta mixture. Toss everything gently until the ingredients are well combined and coated with the dressing.
6. Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Before serving, give it a final toss and adjust seasoning if necessary.

Extra Tips:

To enhance the flavor of your Sun-Dried Tomato Fusilli, try using sun-dried tomatoes packed in oil for a richer taste. Additionally, you can experiment by adding other ingredients such as roasted red peppers, Kalamata olives, or even grilled chicken for added protein.

Toasting the pine nuts brings out their nutty flavor, so don’t skip this step. Finally, always taste the salad before serving to verify the balance of flavors is just right, and adjust the seasoning to your liking.

Prosciutto and Parmesan Gemelli

Prosciutto and Parmesan Gemelli is a delightful pasta salad recipe that combines the savory flavors of prosciutto and the sharpness of Parmesan cheese, all wrapped around the unique texture of gemelli pasta. This dish is perfect for a summer picnic, a light lunch, or a side dish for a larger meal.

The curly shape of the gemelli pasta holds onto the dressing and cheese beautifully, guaranteeing every bite is packed with flavor. The combination of fresh ingredients, such as cherry tomatoes and arugula, adds a revitalizing contrast to the richness of the prosciutto and cheese.

This pasta salad is easy to prepare and can be made ahead of time, making it a convenient option for entertaining or meal prep. The key is to use high-quality ingredients to bring out the best flavors in each component. The salty prosciutto and nutty Parmesan are balanced by a simple dressing of olive oil, lemon juice, and a hint of garlic, which ties all the flavors together beautifully.

Serve this pasta salad chilled or at room temperature for the best taste experience.

Ingredients (Serves 4-6):

• 12 oz gemelli pasta
• 6 oz prosciutto, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cups arugula
• 1 cup Parmesan cheese, shaved
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the gemelli pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, and minced garlic. Season with salt and pepper to taste. This simple dressing will enhance the natural flavors of the salad without overpowering them.
3. Combine the Ingredients: In a large mixing bowl, combine the cooled gemelli pasta, cherry tomatoes, arugula, and prosciutto. Pour the dressing over the top and gently toss to guarantee all ingredients are evenly coated.
4. Add the Cheese: Add the shaved Parmesan cheese to the pasta salad and gently toss again. The cheese will start to melt slightly with the warmth of the pasta, creating a creamy texture.
5. Chill or Serve: You can serve the pasta salad immediately at room temperature or cover it and refrigerate for at least 30 minutes to allow the flavors to meld together. If serving chilled, let it sit at room temperature for about 10 minutes before serving to enhance the flavors.

Extra Tips:

To enhance the flavors of this pasta salad even further, consider adding a few additional ingredients such as sliced black olives, roasted red peppers, or toasted pine nuts for extra texture and taste.

When slicing the prosciutto, aim for thin, delicate slices that will integrate well with the other ingredients. If you prefer a more pronounced garlic flavor, allow the minced garlic to sit in the lemon juice for a few minutes before adding the olive oil, which will help mellow and infuse the garlic flavor into the dressing.

Enjoy experimenting with different variations and find what works best for your taste!