Pasta Salad Recipe (Italian Style)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3
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Calories
260 kcal
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Course
Side Dish
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Cuisine
Italian, International
Pasta Salad Recipe (Italian Style)
Description
The Pasta Salad Recipe (Italian Style) uses small pasta such as ziti cooked al dente in salted water, then cooled. This pasta forms the base for a vibrant salad including finely chopped green capsicum, grated carrot, chopped onion and celery, chopped parsley, and optional green or black olives. The mix delivers varied textures and fresh vegetable flavors.
The dressing is a creamy blend of mayonnaise with red wine vinegar, Dijon mustard, ground black pepper, sweet paprika, raw sugar, salt, and extra virgin olive oil. Whisked together until emulsified, it coats the pasta and vegetables thoroughly, providing tang and mild spice balanced by sweetness. The salad is best served chilled, allowing flavors to meld.
This dish is suitable for make-ahead meals or potlucks and keeps for 2 to 3 days refrigerated, though freezing is not recommended to preserve texture. Variations can include adding corn, green peas, or sautéed leafy greens. Different vinegars and herbs may be used according to preference, and gluten-free pasta can substitute regular pasta as needed.
The salad’s versatility makes it a refreshing side for many meals or a light main dish, combining the comfort of pasta with the brightness of fresh vegetables and a well-seasoned dressing.
Ingredients
For cooking pasta
- 1 cup ziti pasta or macaroni - 100 grams
- 4 cups water
- 1 teaspoon salt or as required
Other ingredients
- ⅓ cup capsicum (green bell pepper) - finely chopped
- ½ cup carrot peeled and grated
- ⅓ cup onion finely chopped
- 1 tablespoon celery minced or finely chopped
- 1 tablespoon parsley - chopped
- 6 to 7 olive green or black, optional
- 1 tablespoon parsley chopped, for garnish, leaves
For dressing
- 6 tablespoons mayonnaise egg-free or vegan
- 1 tablespoon red wine vinegar
- ¼ teaspoon black pepper ground
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- salt as required
- ½ teaspoon paprika or red chilli powder, add as per taste, sweet
- ¼ to ½ teaspoon raw sugar or as required
Instructions
Cooking pasta
- Bring heavily salted water to a boil in a large pot on high heat. When cooking pasta you want to include enough salt so that the water “tastes like the ocean”.
- Add ziti or your preferred small-to-medium sized pasta to the boiling water.
- Reduce the heat to medium or medium-high, so that the water continues boiling but does not bubble over. Stir the pasta in intervals and cook for 8 to 10 minutes or according to package directions.
- The pasta should be al dente, or feel free to cook longer if you like a softer texture or are making a cold salad.
- Once cooked strain the pasta in a colander.
- For a cold salad, rinse the salad in fresh water or drizzle some oil on them and mix gently - to prevent the pasta from sticking.
Making mayo dressing
- Take the mayonnaise, extra virgin olive oil, dijon mustard, red wine vinegar, ground black pepper, sweet paprika, sugar and salt as per taste in a mixing bowl.
- Mix very well.
- Check the taste of the dressing and feel free to add more seasonings to suit your taste. You can add more sugar too.
Making pasta salad
- Add the cooked pasta.
- Add in the chopped veggies - onions, capsicum, carrots. Add the finely chopped celery, parsley and sliced olives if using.
- Toss and combine well so that the pasta and veggies are coated with the mayo dressing.
- Garnish with parsley and serve right away while warm, or allow the pasta salad to cool before storing in the fridge to chill and enjoy cold.
Serving suggestions
- Serve pasta salad as a main dish with your preferred Italian-inspired sides.
- For a lighter meal serve with fresh vegetables - cucumber, radish, carrots or greens - like spinach or kale, either as a raw salad or steamed.
- Pasta salad is great for brunch or an afternoon lunch, or even as a hearty snack between meals.
Notes
- Store pasta salad in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended to maintain pasta texture.
- Add boiled corn kernels or peas for extra vegetables if desired.
- Sautéed or blanched dark leafy greens like spinach, chard, or kale can be added for variation.
- Red wine vinegar is suggested, but white wine, apple cider, or white vinegar can be used instead.
- Substitute ziti with other medium to small shape pasta such as fusilli, bowtie, rigatoni, shell, or farfalle.
- Use fresh or dried herbs as preferred and adjust quantities to taste.
- For gluten-free options, use gluten-free pasta varieties.
- Black pepper and paprika can be omitted or replaced with cayenne pepper for heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 1441mg | 60% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4014IU | 80% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 19mg | 21% |
| Vitamin E | 2mg | |
| Vitamin K | 61µg | |
| Calcium | 28mg | 3% |
| Vitamin B9 (Folate) | 19µg | |
| Iron | 1mg | 6% |
| Magnesium | 28mg | 7% |
| Phosphorus | 79mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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