Pasta Salad

By Melissa Clark

Updated July 23, 2024

Pasta Salad
Bobbi Lin for The New York Times
Total Time
30 minutes
Rating
5(2,258)
Comments
Read comments

This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it’s made for the brightest flavor and best texture.

Featured in: 20 Easy Salads for Every Summer Table

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Ingredients

Yield:8 to 10

    For the Dressing

    • 3tablespoons red wine vinegar, plus more to taste
    • 1garlic clove, finely grated or minced
    • 1teaspoon dried oregano
    • Salt and freshly ground black pepper
    • ⅓cup extra-virgin olive oil, plus more for drizzling

    For the Pasta

    • 1pound short-cut pasta, such as farfalle
    • 1pint cherry or grape tomatoes, halved
    • 8ounces mozzarella, cubed (or use small mozzarella balls)
    • 4ounces sliced salami, cut into ¼-inch ribbons
    • ¾cup sliced Kalamata olives
    • ½cup thinly sliced cucumber
    • 3tablespoons diced red onion
    • 1cup coarsely chopped fresh parsley and basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

368 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 14 grams protein; 393 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.

  2. Step 2

    Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.

  3. Step 3

    Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.

  4. Step 4

    Drizzle with olive oil and top with cracked black pepper just before serving.

Ratings

5 out of 5
2,258 user ratings
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Comments

Deb Martin

I make variations of this all the time. One thing I find useful: put half the dressing on the warm pasta then chill the salad a bit then add the rest before serving so that it doesn’t all absorb. It stays bright and the herbs and tomatoes don’t “cook” in the vinegar. I have also gilded the lily with a little balsamic and a sprinkle of parm right before serving. Delish.

NK in Arizona

Artichoke hearts would be a good addition.

Joann Grey

I grated the garlic into the red wine vinegar and let it sit for an hour. Then I strained the garlic solids out and used the garlic infused red wine vinegar which was perfect.

WLO

I didn’t love this salad as much as other readers. I felt the dressing was too strong and overpowered the ingredients. I prefer a similar recipe that reduces the vinegar in the dressing to 2 tablespoons, and uses a tablespoon of fresh minced parsley and 2 teaspoons of dried Italian herbs in place of the oregano. Next time I will use half the pasta as other readers suggested and swap out the dressing.

Heidi N

The dressing with dried oregano is so easy, light, and flavorful it's a standout at any potluck. that with fresh parsley and basil and whatever meat, cheese, and veggies you have make this pasta salad slap regardless of whether you stay on recipe or go off script.

Paxwolf

Delicious! I’m a vegetarian, so added high quality in water canned artichoke hearts instead of salami. I also pumped up the wine vinegar to 7 tablespoons. Perfect side or main dish for a summer gathering.

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