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Easy Classic Italian Pasta Salad Recipe with 5 Perfect Ingredients for Summer

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A quick and easy Italian pasta salad featuring rotini or farfalle pasta, cherry tomatoes, Kalamata olives, fresh basil, and Italian dressing. Perfect for summer picnics, barbecues, and casual dinners.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or farfalle pasta
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup fresh basil, roughly chopped
  • ½ cup Italian dressing (homemade or store-bought)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini or farfalle pasta and cook according to package instructions, usually about 8–10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta down.
  3. While the pasta cooks, halve 1 cup of cherry tomatoes, pit and slice ½ cup of Kalamata olives, and roughly chop ¼ cup of fresh basil leaves.
  4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, olives, and basil. Pour in ½ cup of Italian dressing and toss gently but thoroughly to coat all ingredients evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
  6. Give the salad a quick toss before serving. Taste and adjust seasoning with salt and pepper if needed.

Notes

Do not overcook the pasta; it should be al dente. Rinse pasta under cold water immediately after draining to stop cooking and prevent stickiness. Chill the salad for at least 30 minutes to allow flavors to meld. Adjust seasoning with salt, pepper, or extra vinegar as desired. For gluten-free option, use gluten-free pasta. Dressing can be homemade or store-bought.

Nutrition

Keywords: Italian pasta salad, easy pasta salad, summer salad, rotini pasta salad, farfalle pasta salad, picnic salad, Italian dressing salad