Italian Pasta Salad Recipe

Cook the pasta

Bring a large pot of water to a vigorous boil. Add 1 tablespoon kosher salt. Add 12 oz short pasta and cook until just al dente according to package directions (usually 8–10 minutes). Stir occasionally to prevent sticking.

When pasta is al dente, reserve 1/2 cup of the pasta cooking water, then drain pasta in a colander and immediately rinse under cold running water until pasta is cool to stop cooking and to cool the salad. Toss drained pasta with 1 tablespoon olive oil to keep pieces separate. Set aside in a large mixing bowl.

Make the dressing

In a medium bowl or jar, whisk together 3 tablespoons red wine vinegar, 1 cup extra-virgin olive oil, 1 teaspoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning; add a tablespoon of reserved pasta water if dressing seems too sharp or to help it emulsify.

Prepare vegetables: halve 2 cups cherry tomatoes, dice 1 cup cucumber, dice 1 cup red bell pepper, thinly slice 1/2 cup red onion, halve 1/2 cup pitted Kalamata olives, and slice 1/4 cup pepperoncini if using. Place all prepared vegetables in the large bowl with the cooled pasta.

Add 1 cup mozzarella pearls (or diced fresh mozzarella), 1/4 cup chiffonade fresh basil, and 2 tablespoons chopped parsley to the bowl with pasta and vegetables.

Pour the dressing over the pasta mixture. Using two large spoons, toss gently but thoroughly to coat all ingredients. If the salad seems dry, add up to 1 tablespoon more olive oil or a splash of reserved pasta water, tossing after each addition until you reach desired texture.

Stir in 1/4 cup grated Parmesan (or Pecorino Romano). Taste and adjust salt and pepper. If you prefer a brighter flavor, add an additional tablespoon of red wine vinegar or a pinch of sugar to balance.

Cover and chill at least 1 hour before serving to allow flavors to meld (up to 24 hours). Before serving, toss again and garnish with extra basil leaves and an additional drizzle of olive oil if desired. Serve chilled or at cool room temperature.