Every bite of this Salade de pâtes à l’italienne brings a burst of sunshine and good vibes straight to your table. Al dente fusilli or penne pasta twirls around fresh cherry tomatoes and creamy mozzarella, creating a playful dance of texture and taste. The vivid reds and whites pop against glossy, briny black olives and vibrant green basil and arugula, making every forkful a feast for the eyes as much as the palate. A gentle drizzle of olive oil and balsamic vinegar whispers of Italian gardens at golden hour, while thin strips of salami lend a savory depth that keeps you coming back for more.
I still remember the first time I tossed this together for a spontaneous backyard lunch. As the pasta drained and a gentle breeze carried the scent of fresh basil across the patio, I felt like an Italian nonna discovering a new family treasure. The salad sat for those magic 15 minutes, letting each ingredient soak up the tangy dressing, and I served it chilled—just perfect for that warm afternoon. Whether you’re heading to a picnic, need a quick summer lunch, or simply crave a colorful appetizer, this dish fits every occasion. It’s beginner-friendly, takes only 15 minutes of prep and 10 minutes of cooking, and even lets its flavors rest for 15 more minutes before shining on your plate. At around 450 calories per serving, it’s a light yet satisfying option that will turn any meal into a mini celebration.
KEY INGREDIENTS IN SALADE DE PÂTES À L’ITALIENNE
Every spectacular salad starts with fantastic ingredients. In this section, I’ll break down each star of the show, so you know exactly why they’re here and how they contribute to the flavor party.
- Fusilli or Penne Pasta
These sturdy shapes hold onto the dressing and little bits of tomato, mozzarella, and herbs, ensuring you get a balanced bite every time. Their spirals and tubes are perfect for trapping those tangy droplets of olive oil and vinegar.
- Cherry Tomatoes
Juicy and sweet with a slight pop, halved cherry tomatoes add bursts of freshness and color. They balance the richness of the cheese and salami, keeping the salad bright and lively.
- Mozzarella Balls
Soft and milky, mini mozzarella balls melt in your mouth. Their creamy texture contrasts beautifully with firmer veggies and salty olives, delivering that indulgent Italian touch.
- Black Olives
Pitted and sliced, black olives contribute a briny, slightly bitter note that heightens the overall flavor. They act like little flavor bombs, cutting through the creaminess and sweetness.
- Salami
Thin strips of salami introduce a smoky, savory element that deepens the salad’s complexity. The fat in the salami also helps carry flavors around the palate.
- Red Bell Pepper
Finely chopped, sweet red pepper adds crunch, color, and a gentle vegetal sweetness. It’s a merry little slice of summer in every forkful.
- Fresh Basil Leaves
Aromatic and slightly sweet, fresh basil gives the salad that unmistakable Mediterranean flair. Tear or chop the leaves to release their fragrant oils.
- Arugula
Peppery and crisp, arugula leaves lighten the salad with a bit of bite and a refreshing leafy texture. They also add an extra pop of green.
- Olive Oil
A good quality extra-virgin olive oil serves as the silky base for the dressing, lending fruity, grassy notes that tie everything together.
- Balsamic Vinegar
With its sweet-tart complexity, balsamic vinegar provides the tangy backbone of the dressing, balancing the olive oil and brightening the entire dish.
- Salt and Pepper
Simple seasonings that enhance every other ingredient, ensuring the flavors stand out and harmonize.
HOW TO MAKE SALADE DE PÂTES À L’ITALIENNE
Let’s walk through how to assemble this vibrant pasta salad step by step. Follow these instructions closely, and you’ll have a refreshing dish that tastes like it belongs on a sun-drenched Italian terrace.
1. Bring a large pot of boiling salted water to a rolling boil. Add your fusilli or penne and cook according to the package instructions until al dente—tender but still with a bit of bite. This texture is crucial for a pasta salad that holds up and doesn’t turn mushy.
Once done, drain the pasta in a colander and rinse under cold water immediately. This stops the cooking process and cools the pasta so it can absorb the dressing without getting soggy. Set aside in the colander to drain thoroughly.
2. In a spacious salad bowl, gently combine the cherry tomatoes, mozzarella balls, black olives, salami, red bell pepper, basil leaves, and arugula. Use a large spoon or your hands to mix evenly, taking care not to bruise the basil or leaf greens.
3. Add the cooked and cooled pasta to the bowl with your fresh ingredients. This ensures the flavors mingle more evenly, allowing each component to marry beautifully in the next steps.
4. In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until the dressing is silky and emulsified. The salt helps draw out sweetness from the tomatoes and cheese, while the pepper adds a subtle kick.
5. Pour the freshly made dressing over the salad. Using two large spoons or salad tongs, toss the mixture gently but thoroughly, ensuring every piece—pasta, cheese, and veggies—is evenly coated.
6. Allow the salad to rest for at least 15 minutes at room temperature or in the fridge. This rest time lets the flavors meld, so that every bite tastes harmonized and well-seasoned.
7. Serve the salad either chilled or at room temperature, according to your preference. Garnish with a few extra basil leaves on top for a pop of color and fresh aroma.
SERVING SUGGESTIONS FOR SALADE DE PÂTES À L’ITALIENNE
This pasta salad shines most when served thoughtfully, highlighting its vibrant colors and layered flavors. Whether you’re presenting it at a relaxed picnic or as part of a buffet, these ideas will help you make the most of this dish.
- Offer it as a Picnic Star by packing the salad in airtight containers. Keep the dressing separate and toss just before serving to keep ingredients crisp and fresh. Provide small bowls of extra Parmesan shavings for guests to add their own cheesy twist.
- Turn it into a Colorful Platter by spreading the salad on a large, shallow dish. Garnish the edges with fresh basil sprigs and thin lemon slices for a bright, scenic presentation—perfect for garden parties or light lunches.
- Serve alongside grilled proteins for a Balanced Meal, pairing the pasta salad with grilled chicken, shrimp skewers, or marinated tofu. The contrast between warm, smoky grill marks and the cool, tangy salad creates a delightful temperature play.
- Create a Tapas-Style Spread by offering small servings in individual glasses or bowls. Top each portion with a single cherry tomato half and a micro-leaf of arugula for a refined, bite-sized appetizer that looks stunning on any table.
HOW TO STORE SALADE DE PÂTES À L’ITALIENNE
Proper storage ensures your pasta salad retains its fresh crunch and vibrant flavor for days. Follow these guidelines to keep every ingredient at its best.
- Store in an Airtight Container in the refrigerator. Seal the salad in a container that minimizes air exposure to prevent the greens from wilting and the pasta from drying out.
- Keep the Dressing Separate if you plan to store it for longer than a few hours. This prevents the pasta from soaking up too much liquid and becoming soggy. Toss just before serving for maximum freshness.
- Use Within 2 Days for peak flavor and texture. After 48 hours, the tomatoes may release more juice and the greens can become limp, so it’s best enjoyed sooner rather than later.
- Refresh Before Serving by stirring in a teaspoon of extra-virgin olive oil or a splash of balsamic vinegar if the salad seems dry. A quick toss revitalizes the shine and tang, making it taste freshly made.
CONCLUSION
I hope you’ve enjoyed this deep dive into the vibrant world of Salade de pâtes à l’italienne. From the first twist of pasta to the pop of cherry tomatoes and the gentle kiss of balsamic vinegar, every element plays its part in creating a dish that’s equal parts refreshing, colorful, and utterly satisfying. Whether you’re a seasoned home cook or stepping into the kitchen for the first time, this recipe is forgiving, quick, and endlessly adaptable. You can print this article, tuck it into your recipe binder, or bookmark it on your device so it’s always there when you need a last-minute lunch, a crowd-pleasing side, or a light dinner that feels just like a vacation on your plate. And remember, if you’d like a handy guide to troubleshoot any questions, you can scroll down to the FAQ section below.
I’d love to hear how it turned out for you! Did you add artichokes for extra flair? Maybe you swapped salami for a vegetarian twist? Drop a comment, share your personal tweaks, or ask any questions if you hit a snag along the way. Your feedback helps this recipe grow, and who knows—you might inspire someone else’s next favorite summer dish. Happy cooking, and buon appetito!
Salade de pâtes à l’italienne
Description
This Salade de pâtes à l’italienne combines al dente pasta with juicy tomatoes, creamy mozzarella, and savory salami. Tossed in a tangy dressing, it's the perfect dish for any occasion!
Ingredients
Instructions
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Cook the pasta according to the package instructions in a large pot of boiling salted water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
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In a large salad bowl, combine the cherry tomatoes, mozzarella balls, black olives, salami, red bell pepper, basil leaves, and arugula.
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Add the cooked and cooled pasta to the salad bowl with the other ingredients.
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In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing.
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Pour the dressing over the salad and toss well to ensure all ingredients are evenly coated.
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Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.
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Serve the salad chilled or at room temperature, garnished with additional basil leaves if desired.
Note
- For a vegetarian version, omit the salami and add additional vegetables like artichokes or roasted red peppers.
- To enhance flavor, you can add a sprinkle of Parmesan cheese on top before serving.
- This salad can be made in advance and stored in the refrigerator for up to 2 days.
- The salad is a perfect dish for picnics, outdoor gatherings, or as a refreshing lunch option.
