Introduction
Growing up in Italy, I’ve had hundreds of pasta salads or “pasta fredda” as we call them.
During scorching hot summer days, my nonna Lidia would make all kinds of summer salads with legumes to help cool us down.
Farro salad, barley salad and rice salad still stand out to me as some of my absolute favorites.
She would usually serve them with a side of homemade mayonnaise. My cousin and I would add several dollops to our portions 🙈.
This pasta recipe is inspired by nonna Lidia’s (non-negotiable) rules regarding pasta salad making.
- 👵🏻 Short, al dente pasta, such as bowtie, fusilli or penne pasta.
- 🫘 Legumes, she preferred beans or chickpeas.
- 🥒 Something pickled, such as giadiniera, olives, or gherkins.
- 🫒 Quick vinaigrette with generous amounts of extra virgin olive oil.
- 🌿 Plenty of Fresh parsley.
If you have never been to Italy, know that there are few rules for driving a car, but many and very set rules regarding how to cook pasta 😋.
I admit, this pasta salad is a slightly modernized version of her easiest pasta salad recipe. But the core principles remain the same. Enjoy!
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Pasta: We recommend using a short pasta type with nooks and crannies for the dressing to hide, such as bow ties (farfalle), rotini, fusilli, elbow macaroni, or penne. If you want to use long pasta, check out our spaghetti pasta salad recipe instead.
- Beans: Cannellini beans are our favorite. You can use canned beans or cooked dried white beans. Substitute other white bean varieties.
- Tomatoes: You can use any small tomato. Substitute red pepper for tomatoes.
- Sun–dried tomatoes: Preserved in oil (drained from their oil before use). Substitute marinated artichoke hears for sun-dried tomatoes.
- Corn: We use canned or frozen whole-kernel corn. Substitute yellow bell pepper for corn.
- Olives: Add a salty, umami-rich taste. Make sure you get pitted olives or remove the pit before adding them to the salad. You can use Kalamata olives, Taggiasche Olives, or generic black or green olives in brine or oil. Substitute marinated artichoke hearts, or capers for olives.
- Cucumber: Any. Substitute celery or diced zucchini for cucumber.
- Red onions: Substitute shallots or spring onions for red onions.
- Fresh herbs: We use fresh flat-leaf parsley and fresh basil. Substitute cilantro (fresh coriander), dill, chives, or mint.
- Dressing: extra virgin olive oil, fresh lemon, maple syrup, Mustard, dried oregano, garlic powder, sea salt, and black pepper.
Instructions
Step 1: Cook the Pasta
Cook pasta in a large pot of salted boiling water as per package instructions.
Drain the pasta and rinse it under cold water for 10 seconds to avoid overcooking.
Transfer the cooked pasta to a large mixing bowl, drizzle with a few drops of olive oil, and mix well. The oil prevents the pasta from sticking while you prep the veggies.
2. Chop the vegetables
While the pasta cooks, you can chop the vegetables.
Cut tomatoes in half or quarters. Cut olives in half. Drain the canned corn. Drain and rinse the white beans. Chop the cucumber. Thinly slice the red onion. Finely chop the fresh parsley and basil.
Add all chopped veggies to the bowl with the pasta, then make the dressing.
3. Make the dressing
To a small bowl, add extra virgin olive oil, lemon juice, maple syrup, mustard, dried oregano, garlic powder, salt, and black pepper.
Optionally, you can add in some grated lemon zest.
Whisk well until the ingredients are emulsified (i.e., the vinegar and the oil become one).
Alternatively, add all ingredients to a small mason jar, close it, and shake well.
4. Mix the salad
Pour the dressing onto the other ingredients and toss well.
Before serving, check for salt, acidity, or extra drizzle of dressing – cold pasta tends to mellow flavor, so adjust as needed.
You can now serve the pasta salad or store it in the refrigerator for up to 3 days in an airtight container.
Tip: This recipe gets more flavorful if you let it sit for 30 minutes as the ingredients and the dressing have time to meld.
Questions
Can I make vegan pasta salad gluten-free?
You can make gluten-free pasta salad by using any gluten-free pasta.
Why is my pasta salad so bland and has no flavor?
1) you did not add salt to the pasta cooking water.
2) the dressing is not tasty/salty enough.
Pasta salad requires more condiments/salt than warm pasta because it is eaten cold, often from the fridge, and the cold temperature reduces the dish’s flavor.
How do you fix bland pasta salad?
In some cases, if you have not added salt to the pasta cooking water, you might have to add salt directly to the pasta salad.
Should pasta salad sit overnight?
How long is pasta salad good out of the fridge?
More Spring and Summer Salads
Vegan Pasta Salad
Our vegan pasta salad combines fresh vegetables with al dente bowtie pasta, sun-dried tomatoes, and quick Italian dressing.
It’s an easy lunch idea and side dish for lazy spring and summer days.
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 25 minutes mins
Servings: –+ people
Course: Main Course
Cuisine: American Italian
Instructions
- COOK PASTA: Cook 8 ounces farfalle pasta in a large pot with salted boiling water as per package instructions.Drain and rinse under cold water for 10 seconds.Transfer the pasta to a large bowl, add 1 teaspoon of olive oil and stir.
- CHOP VEGGIES: To the same bowl, add 1 can (15-ounces) white beans (drained), ½ cup corn, 2 cups cherry tomatoes (quartered), 1 heaping cup cucumber (diced), ½ cup olives, ½ packed cup sun-dried tomatoes, 1 shallot, 3 tablespoons parsley (all chopped).
- MAKE DRESSING: To a small bowl, add 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoon dried oregano, ½ teaspoon garlic powder, 1 teaspoon salt, and ⅛ teaspoon black pepper.Whisk until combined.
- MIX SALAD: Pour the dressing onto the pasta and toss well. Before serving, check for salt, acidity, or extra drizzle of dressing – cold pasta tends to mellow flavor, so adjust as needed.
Notes
SUBSTITUTIONS
- Farfalle pasta: substitute rotini, penne, fusilli, orzo, risoni, or another short pasta type. You can also use boiled farro, quinoa, barley, buckwheat, couscous, and rice.
- White beans: substitute chickpeas, black beans, pinto beans, or red kidney beans.
- Olives: Kalamata olives or taggiasche olives are best. Substitute canned pitted olives.
- Sun-dried tomatoes: substitute marinated artichoke hearts.
- Cherry tomatoes: substitute any other fresh tomato like plum, or date tomato.
- Cucumber: substitute summer squash or radishes.
- Shallot: substitute red onion or spring onions.
- Fresh parsley: substitute dill, chives, or basil.
- Canned corn: substitute frozen corn but boil it first. You can also substitute yellow or red bell pepper.
- Maple syrup: substitute honey, sugar, or agave syrup.
- Lemon juice: substitute apple cider vinegar or red wine vinegar.
- Mustard: use American yellow mustard or Dijon mustard.
- Dried oregano: substitute Italian seasoning.
- Garlic powder: substitute freshly grated garlic, a small clove.
STORAGE
- Make ahead: you can make this vegan pasta salad up to 3 days in advance. If you do so, we recommend doubling the dressing. Add half when you make the salad and the other half shortly before the pasta salad is served. We do this because the pasta will absorb most of the dressing as it sits in the fridge.
- Refrigerator: store leftovers in the fridge, preferably in an airtight container, for up to 3 days.
- Freezer: this recipe is not suitable for freezing.
TIPS
- Cook the pasta just right. Not undercooked, not overcooked.
- Salt the water like the sea. Don’t be shy! Follow our measurements in the ingredients list.
- Rinse to cool after cooking. Yes! Trust me. This prevents the pasta from overcooking.
- Chose a shape with nooks and crannies for the sauce to hide.
- If you make substitutions, balance textures, colors, and flavors.
- Add plenty of fresh herbs.
- Remember to taste and tweak before serving. Cold pasta mellows flavors, so you’ll probably need an extra drizzle of that delicious dressing.
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