Pasta Salad

This is hands down the Pasta Salad. THIS is what we bring to a summer barbecue and it’s always the first to disappear. This salad features a bright assortment of colors, textures and flavors everyone will love. Briny olives, fresh tomatoes, crisp cucumbers and rich sundried tomatoes make for the bite. Plus, creamy bocconcini cheese takes it right over the top. Have fun with the pasta shape as well: bow ties, fusilli or rotini would all work!

What stands out

Whether you host or are being hosted, this is the salad to make at home or bring along with you. We love it because we can make a huge batch up to 2 days in advance and it keeps beautifully in the fridge until we need it. Our Pasta Salad is totally customizable, too. Use whatever ingredients you have in the fridge and adapt the spices to what you prefer. Just remember to always to measure with your heart!

How to Prepare This Pasta Salad

In a pot on the stove, boil the pasta in salted water as per the package directions for al dente.

Strain the pasta and let it cool completely.

Now, using a sharp knife slice the olives and sundried tomatoes, cut the cherry tomatoes in half, dice the cucumber and finely chop the parsley.

Add the chopped ingredients to a bowl with the cooled pasta and 2 tablespoons olive brine.

Add the bocconcini cheese, oregano salt olive oil and white balsamic vinegar.

Toss the salad together, cover, refrigerate and enjoy.

Kitchen tip

The boiling water should be as salty as the sea when cooking your pasta. You can taste and adjust for extra salt later, too.

Swaps

1. If you’re plant-based or dairy-free please omit the cheese or add in your favorite non-dairy variety.
2. Experiment with additional ingredients such as artichokes, capers, bell peppers, red onion, or even salami pieces.
3. You can play with the salad dressing here as well and use an herby pesto sauce instead of a vinaigrette or dark balsamic vinegar instead of white.
4. You can use whatever cheese you have such as feta cheese, cubed mozzarella or goat cheese.
5. Have fun with the pasta shape as well: bow ties, fusilli or rotini would all work!
6. Feel free to add a protein to this Pasta Salad, such as grilled chicken breast pieces, tofu or shrimp.

Serve it with

• Any grilled item, such as The Best Carne Asada (Flat-Iron Steak)Grilled Chicken Thighs or The Best Grilled Salmon Skewers.
• Along with a hearty sandwich such as our Italian Chopped Sandwich or Ham and Cheese Sandwiches.

Questions

Can this salad be made ahead?

Yes, this Pasta Salad stores beautifully covered in the refrigerator up to two days before you serve it. If it gets a bit dry, drizzle with olive oil and toss just before you serve.

What can we use instead of pasta?

You can definitely swap the pasta for quinoa, bulgar or farro.

Can we add protein to this Pasta Salad?

You can certainly add protein to this dish. Try grilled chicken pieces, tofu, or shrimp. You could also swap the orzo for quinoa as well.

can we make this salad gluten-free?

Yes, if you are gluten-free, use your favorite gluten-free pasta here instead.

what other cheese varieties will work in this recipe?

We think feta would be here, as would goat cheese, cubed mozzarella or burrata pieces.

can we use another salad dressing here?

We've kept this salad dressing simple, so feel free to amp it up however you’d like. Pesto would be here, too.

Ingredients

Makes 6 people

• 500 grams Fusilli pasta, 6 cups approximately. You can use any short, dry pasta you like.
• 1 cup pitted olives + 2 tablespoons olive brine
• ½ cucumber, finely chopped
• 1 cup cherry tomatoes, halved
• ½ cup sun-dried tomatoes, chopped
• 1 cup Bocconcini cheese, optional
• ¼ cup fresh parsley, finely chopped
• 1 tablespoon dry oregano, to taste
• ½ teaspoon salt, to taste
• ⅓ cup olive oil, more if needed
• 2 tablespoons white balsamic vinegar, to taste

Equipment

• Medium Pot
• strainer
• Nakiri Knife
• Cutting Board
• Mixing Bowls
• Liquid Measuring Cup
• Measuring Cups + Spoons
• Redmond Real Salt

Method

1. Boil any pasta of choice as per the package directions and make sure the pasta water is a salty as the seat as it’s your only chance to season the pasta.
2. Drain it and let it cool completely, it has to be fully cooled down. Add the rest of the ingredients once the pasta is nice and cold and give it a stir.
3. Cover it, refrigerate and enjoy. You are more than welcome to adjust or add more olive oil the following day if it feels dry.