Tomato Basil Pasta Salad

Of all the dishes that signal the arrival of warmer weather, a vibrant, fresh pasta salad holds a special place in my heart and on our family’s table. I still remember the first time I perfected this specific Tomato Basil Pasta Salad. We were having one of those impromptu backyard gatherings, the kind where neighbors just wander over, drawn by the smell of the grill and the sound of laughter. I was in a rush and needed a side dish that was quick, could be served cold, and would please a crowd. I grabbed a handful of sun-ripened tomatoes from the garden, a huge bunch of fragrant basil from the pot on the patio, and a few other simple pantry staples. The result was nothing short of a revelation. The combination of sweet, juicy tomatoes, aromatic basil, and creamy mozzarella, all tied together with a zesty Italian vinaigrette, was an instant hit. My husband, who is usually a sworn meat-and-potatoes man, went back for a third helping. The kids, who often turn their noses up at anything green, were happily picking out the mozzarella pearls and basil leaves. Since that day, this recipe has become our go-to for everything from summer barbecues and picnics at the park to easy weeknight dinners and light, satisfying lunches. It’s more than just a recipe; it’s a bowl full of summer memories, a testament to the idea that the most delicious food is often the simplest, made with fresh, quality ingredients. It’s endlessly versatile, forgiving for beginner cooks, and a guaranteed crowd-pleaser that looks as beautiful as it tastes.

Ingredients

This recipe relies on the freshness and quality of its components. Each ingredient plays a crucial role in creating a harmonious balance of flavors and textures.

• 1 pound (16 ounces) Rotini Pasta: This corkscrew shape is perfect for catching and holding onto the vinaigrette and small bits of ingredients, ensuring every bite is packed with flavor. You can also use fusilli, farfalle (bow-tie), or penne.
• 1 pint (about 2 cups) Cherry or Grape Tomatoes, halved: These smaller tomatoes are ideal as they are naturally sweet, less watery than larger varieties, and hold their shape beautifully in the salad. Using a mix of red and yellow tomatoes can add a lovely visual appeal.
• 8 ounces Fresh Mozzarella Pearls (Bocconcini): These bite-sized balls of creamy, mild cheese are the perfect size for a pasta salad. If you can’t find pearls, a large ball of fresh mozzarella cut into ½-inch cubes works just as well.
• 1 cup Fresh Basil Leaves, tightly packed: This is the heart of the salad’s aroma. Fresh basil is non-negotiable for that authentic, vibrant flavor. You will be slicing it into thin ribbons (a technique called chiffonade).
• 1/2 cup Grated Parmesan Cheese: Adds a salty, nutty, and savory depth of flavor that complements the other ingredients perfectly. Use freshly grated Parmesan for the best taste and texture.
• 1/2 cup Finely Diced Red Onion: Provides a sharp, pungent bite that cuts through the richness of the cheese and oil. Soaking the diced onion in cold water for 10 minutes before adding it can mellow its harshness.

For the Zesty Italian Vinaigrette:

• 1/2 cup Extra Virgin Olive Oil: The foundation of the dressing. A good quality, flavorful olive oil will make a significant difference.
• 1/4 cup Balsamic Vinegar: Adds a complex sweetness and acidity that is a classic pairing with tomatoes and basil.
• 2 cloves Garlic, minced: Provides a pungent, aromatic kick. Use a garlic press or mince it as finely as possible to ensure it incorporates evenly.
• 1 tablespoon Dijon Mustard: This is the secret ingredient that helps emulsify the dressing, meaning it keeps the oil and vinegar from separating while adding a tangy depth.
• 1 teaspoon Dried Oregano: Adds a classic, earthy Italian herb flavor that complements the fresh basil.
• 1/2 teaspoon Salt (or to taste): Essential for bringing all the flavors to life.
• 1/4 teaspoon Black Pepper, freshly ground: Adds a touch of spice. Freshly ground pepper has a much more robust flavor than pre-ground.

Instructions

Follow these steps carefully to assemble a pasta salad that is perfectly cooked, well-dressed, and bursting with fresh flavor.

1. Cook the Pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water (it should taste like the sea). This is your only chance to season the pasta itself. Add the rotini pasta and cook according to the package directions until it is al dente. This means it should still have a slight, firm bite. Mushy pasta will fall apart and turn the salad into a paste.
2. Drain and Cool the Pasta: Once the pasta is al dente, drain it in a colander. Do not rinse the pasta with cold water. Rinsing removes the starches that help the dressing cling to the pasta. Instead, spread the drained pasta on a large baking sheet in a single layer. Drizzle it with about a tablespoon of olive oil and toss gently. This prevents it from clumping together as it cools to room temperature. Allowing it to cool naturally helps it absorb the dressing better than shocking it with cold water.
3. Prepare the Vinaigrette: While the pasta is cooking and cooling, prepare the dressing. In a small bowl or a glass jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified. The Dijon mustard will help the oil and vinegar stay mixed together. Taste and adjust the seasoning if necessary.
4. Prepare the Fresh Ingredients: While the pasta cools, prepare the rest of the salad components. Wash and halve the cherry or grape tomatoes. If using a large ball of mozzarella, cut it into small, bite-sized cubes. Wash and dry the basil leaves thoroughly. To chiffonade the basil, stack several leaves on top of each other, roll them up tightly like a cigar, and then slice them thinly across the roll to create beautiful green ribbons. Finely dice the red onion.
5. Combine the Salad: In a very large mixing bowl, add the cooled pasta. Pour about two-thirds of the prepared vinaigrette over the pasta and toss well to coat. Dressing the pasta while it’s still slightly warm allows it to absorb the flavors more deeply.
6. Add the Mix-ins: Add the halved tomatoes, mozzarella pearls, chiffonade basil, diced red onion, and grated Parmesan cheese to the bowl with the dressed pasta.
7. Final Toss and Chill: Pour the remaining vinaigrette over the salad. Gently toss everything together until all the ingredients are evenly distributed and coated in the dressing. Be careful not to overmix, as this can break down the mozzarella and tomatoes.
8. Rest and Serve: For the best flavor, cover the bowl and let the pasta salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld and marry together. Before serving, give it one last gentle toss. You can serve it chilled or at room temperature.

Nutrition Facts

Please note that these values are approximate and can vary based on the specific ingredients and brands used.

• Servings: This recipe makes approximately 8-10 side-dish servings.
• Calories per Serving: Approximately 350-400 kcal.
• Carbohydrates: This dish is a great source of complex carbohydrates from the pasta, providing sustained energy.
• Protein: The mozzarella and Parmesan cheese contribute a good amount of protein, which is essential for muscle repair and satiety.
• Healthy Fats: The extra virgin olive oil is rich in monounsaturated fats, which are beneficial for heart health.
• Vitamins: The fresh tomatoes are an excellent source of Vitamin C and Lycopene, a powerful antioxidant.

Preparation Time

This salad is designed to be efficient and easy to assemble, making it perfect for both planned events and last-minute meals.

• Prep Time: 15 minutes (chopping vegetables, preparing dressing)
• Cook Time: 10-12 minutes (for the pasta)
• Total Time: Approximately 25-30 minutes, plus an additional 30 minutes for chilling to allow the flavors to meld.

How to Serve

This Tomato Basil Pasta Salad is incredibly versatile. It can be a humble side or the star of the show, depending on how you present and pair it. Here are some of our favorite ways to serve it:

As a Vibrant Side Dish:

This is its most classic role, and it shines alongside a variety of main courses. It’s the perfect counterpoint to rich, savory, and smoky flavors.

• Barbecue and Grilling Companion: Serve it chilled alongside grilled chicken, steaks, burgers, or sausages. Its bright, acidic notes cut through the richness of grilled meats perfectly.
• Potluck and Picnic Superstar: Transfer it to a large, sealed container for easy transport. It holds up well at room temperature for a couple of hours, making it an ideal dish for outdoor gatherings.
• Holiday Buffet Addition: Its beautiful, festive colors (red, green, and white) make it a stunning addition to any holiday table, from a 4th of July cookout to a Christmas Eve buffet.

As a Complete Main Course:

With a few simple additions, this pasta salad can easily be transformed into a balanced and satisfying meal on its own.

• Add a Protein Boost:
  • Toss in shredded rotisserie chicken or grilled chicken breast for a classic and lean addition.
  • For a vegetarian option, add a can of rinsed and drained chickpeas or white beans (cannellini beans) for extra fiber and protein.
  • Flaked canned tuna (packed in oil, drained) or grilled shrimp can give it a delicious Mediterranean twist.
• Bulk it Up with More Veggies:
  • Add a cup of blanched asparagus tips, steamed broccoli florets, or a handful of fresh baby spinach or arugula for extra nutrients and texture.
  • Incorporate other Mediterranean favorites like marinated artichoke hearts, Kalamata olives, or roasted red peppers.

Accompaniments and Pairings:

• Bread: Serve with a side of crusty garlic bread or warm focaccia for dipping into any leftover vinaigrette at the bottom of the bowl.
• Wine: A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio pairs beautifully with the acidic and herbal notes of the salad. A dry Rosé is also an excellent choice for a summer afternoon.

Additional Tips

Unlock the full potential of your pasta salad with these five expert tips that will elevate it from good to unforgettable.

1. Salt Your Pasta Water Generously: This is the most crucial step for a flavorful pasta salad. The pasta absorbs the salty water as it cooks, seasoning it from the inside out. Without this step, the pasta itself will be bland, and the entire dish will taste flat, no matter how good your dressing is. A good rule of thumb is to use at least 1 tablespoon of salt for every 4 quarts of water.
2. Dress the Pasta While It’s Warm: Don’t wait for the pasta to be completely cold before dressing it. Tossing the pasta with about half of the vinaigrette while it’s still warm (not hot) allows the porous pasta to absorb the dressing’s flavor much more effectively. It’s like marinating the pasta itself, resulting in a much more integrated and flavorful final product.
3. Reserve Some Dressing for Later: Pasta is like a sponge; it will continue to absorb moisture as it sits in the refrigerator. This can sometimes lead to a dry pasta salad the next day. To combat this, always reserve about a quarter of your vinaigrette. Just before serving (especially if it has been made ahead), drizzle the reserved dressing over the salad and toss gently to rehydrate and refresh it.
4. Add Fresh Herbs at the Last Minute: While you want the pasta to absorb the dressing, delicate fresh herbs like basil can wilt and lose their vibrant color and potent aroma if added too early and left to sit for too long in the acidic dressing. For the best result, toss in the basil chiffonade just before serving or within an hour of serving time to keep it bright green and fragrant.
5. Don’t Be Afraid to Customize: This recipe is a fantastic base, but feel free to make it your own. It’s a great way to use up leftover vegetables. Consider adding diced cucumber for a refreshing crunch, sun-dried tomatoes for a concentrated sweet and savory flavor, or a pinch of red pepper flakes to the dressing for a little bit of heat. You can also experiment with different cheeses, like crumbled feta or shaved Pecorino Romano, for a different flavor profile.

FAQ Section

Here are answers to some of the most common questions about making Tomato Basil Pasta Salad.

1. Can I use dried basil instead of fresh?
While you technically can, it is strongly discouraged for this recipe. The entire flavor profile of this salad is built around the bright, aromatic, and slightly sweet notes of fresh basil, which is a classic pairing with fresh tomatoes and mozzarella (the “Caprese” flavor trio). Dried basil has a much different, more earthy and less vibrant flavor that won’t provide the same fresh, summery taste. If you are in an absolute pinch, you would use about 1 tablespoon of dried basil, but the result will be significantly different.

2. How long will this pasta salad last in the refrigerator?
This pasta salad can be stored in an airtight container in the refrigerator for up to 3-4 days. However, it is at its absolute best within the first 24-48 hours. After a couple of days, the basil will start to darken, and the tomatoes may release more water, slightly altering the texture. The pasta will also continue to absorb the dressing, so be sure to follow the tip of reserving some dressing to add before serving leftovers.

3. Why did my pasta salad get dry? How can I fix it?
This is a very common issue! The primary reason pasta salad becomes dry is that the pasta, being starchy and porous, continues to absorb the dressing as it sits, especially when chilled. To fix a dry pasta salad, simply whip up a small extra batch of the vinaigrette (or use the portion you reserved) and toss it with the salad just before serving. A simple drizzle of good quality extra virgin olive oil and a squeeze of lemon juice can also help to loosen it up and revive the flavors.

4. Can I make this pasta salad gluten-free?
Absolutely! This recipe is very easy to adapt for a gluten-free diet. Simply substitute the regular pasta with your favorite gluten-free pasta variety. Brands made from corn, rice, or chickpeas work very well. Follow the cooking instructions on the gluten-free pasta package, as cooking times and textures can vary. Be sure to cook it until al dente, as some gluten-free pastas can become mushy if overcooked. All other ingredients in the recipe are naturally gluten-free.

5. What is the best way to make this pasta salad ahead of time for a party?
This is an excellent make-ahead dish. For the best results, you can cook and cool the pasta and prepare the vinaigrette up to a day in advance, storing them in separate airtight containers in the refrigerator. You can also chop the tomatoes and onion. When you are ready to serve, or a few hours before, simply combine the pasta with the dressing and the rest of the ingredients. To keep the basil as fresh as possible, it is always best to slice and add it just before you head out the door or present the dish. This method ensures the components stay fresh and the salad doesn’t become soggy.

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