Pasta Salad Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook according to package instructions until just al dente (usually 8–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and immediately rinse under cold water to stop cooking and cool the pasta for salad. Drain thoroughly and transfer to a large mixing bowl.

Prepare vegetables and cheese

While the pasta cooks, halve the cherry tomatoes. Peel (if desired) and dice the cucumber into 1/2-inch pieces. Core, seed, and dice the red bell pepper. Thinly slice the red onion into half-moons; if raw onion is too strong, rinse slices under cold water and drain. Roughly chop or quarter the Kalamata olives. If using mini mozzarella, drain and halve; if using a ball, cut into 1/2-inch cubes. Add all prepared vegetables, olives, and mozzarella to the bowl with pasta.

Add herbs

Tear the basil leaves into bite-sized pieces and roughly chop the parsley if using. Add the herbs to the pasta and vegetables and gently toss to combine.

Make the dressing: in a small bowl or jar combine 1 cup extra-virgin olive oil, 1 tablespoon red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or sugar), 2 crushed garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes. Whisk vigorously (or shake in a sealed jar) until the dressing emulsifies and comes together.

Taste and adjust: taste the dressing and adjust seasoning—add more salt, lemon juice, or vinegar to brighten, or a touch more honey if you want sweetness. If you'd like a lighter dressing, whisk in up to 2 tablespoons of the reserved pasta water to loosen it.

Dress the salad: pour about two-thirds of the dressing over the pasta mixture and toss gently but thoroughly to coat all ingredients. Add more dressing as needed to taste, reserving at least a couple of tablespoons for serving in case the salad sits.

Chill and marinate: cover the bowl and refrigerate for at least 30 minutes (up to 4 hours) to let flavors meld. If the salad firms in the fridge, let it sit at room temperature 10–15 minutes before serving and toss again; add reserved dressing or a splash of pasta water if it seems dry.

Finish and serve: just before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice. Garnish with extra torn basil leaves. Serve cold or at cool-room temperature.