PASTA SALAD recipe is a light Italian dish prepared in just a few minutes.

Its characteristic is the special cold dressing that combined with hot pasta creates an enveloping pasta salad.

The classic Italian recipe uses fresh tomatoes, basil, extra virgin olive oil and mozzarella but you could enrich it as you like: crunchy bacon, croutons, parmesan ….

I will reveal you the trick to obtain a well-seasoned, creamy and enveloping pasta salad.

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time15 Minutes
  • Cooking time10 Minutes
  • Serving4
  • CuisineItalian


3/4 pound pasta (¾ lb Pasta about 320 g)
tomatoes (7 ounces Datterini tomatoes about 200 g)
mozzarella (7 ounces Mozzarella about 200 g)
basil (1 bunch Basil)
garlic (1 clove of garlic)
salt (q.s.)
extra-virgin olive oil (4 tablespoons extra virgin olive oil)


1 Bowl
1 Saucepan



Wash tomatoes and then cut into wedges. Allow any liquid that comes out to drain.

Put tomatoes in a bowl with oliv oil, basil (cut in small pieces), salt and garlic cut in half.

Mix well.

Cover bowl with cling film and leave the sauce to marinate for at least 30 minutes.

Don’t skip this step: marinade makes the goodness of this pasta salad.


Put water in the pot and bring to a boil.

Cook pasta and drain still al dente.

Now my trick to making it creamy.

Place tomatoes and marinade in a saucepan, heat it, then add pasta and sauté – over high heat – for 1 minute.

In this way pasta salad absorbs dressing well.

Remove from the heat, put on a serving dish and add diced mozzarella.

Add a drizzle of extra virgin olive oil, a few fresh basil leaves and grated Parmesan cheese.


You can keep pasta salad in the fridge for a day.


If you like spicy taste you can add fresh chilli.

Other ingredients you can add are julienned carrots, olives, crispy bacon, croutons, tuna.Follow my Instagram profile by clicking HERE

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