Zipping straight into the heart of summer with this Tuscan Pasta Salad recipe that’s bursting with flavors. Perfect for picnics, potlucks, or just because you deserve a bowl of happiness. Let’s dive into the magic of combining simple ingredients for a dish that sings with every bite.
Why This Recipe Works
- The combination of fresh vegetables and herbs brings a crisp, refreshing taste that’s perfect for hot summer days.
- Using high-quality olive oil and balsamic vinegar elevates the dish from good to unforgettable.
- The pasta’s al dente texture ensures every forkful is satisfyingly chewy, not mushy.
- It’s versatile; serve it as a main, side, or even a snack.
- Prep ahead and the flavors meld beautifully, making it even better the next day.
Ingredients
- 1 lb penne pasta
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup fresh parsley, chopped
- Salt and pepper to taste
Equipment Needed
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Instructions
Boil the Pasta to Perfection
Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water. This is your only chance to season the pasta itself, so don’t skimp. Add the penne pasta and cook according to the package instructions until al dente, usually about 11 minutes. Tip: Stir the pasta occasionally to prevent sticking.
Prepare the Dressing
While the pasta cooks, whisk together the olive oil and balsamic vinegar in a large mixing bowl. Season with salt and pepper to taste. This simple dressing is the backbone of the salad’s flavor, so make sure it’s well balanced. Tip: For an extra flavor boost, let the dressing sit for a few minutes to meld.
Chop and Add the Vegetables
Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the kalamata olives. Add these to the bowl with the dressing. The vibrant colors and textures of these vegetables not only add nutrition but also make the salad visually appealing. Tip: If you’re sensitive to raw onion, soak the slices in cold water for 10 minutes to mellow their bite.
Combine and Toss
Once the pasta is done, drain it in a colander and rinse under cold water to stop the cooking process and cool it down. Add the pasta to the bowl with the vegetables and dressing. Toss everything together until well combined. The pasta should be evenly coated with the dressing, and the vegetables distributed throughout.
Garnish and Serve
Chop the fresh basil and parsley and sprinkle them over the salad. Give it one final gentle toss to distribute the herbs. Serve immediately, or cover and refrigerate to let the flavors meld even more. Tip: Adding the herbs last preserves their bright color and fresh flavor.
Tips and Tricks
For those looking to take their Tuscan Pasta Salad to the next level, consider these advanced tips. First, toasting the pasta in a dry pan before boiling can add a nutty depth of flavor. Second, incorporating a mix of fresh and sun-dried tomatoes can introduce a delightful contrast in textures and tastes. Third, for a creamier version, whisk a tablespoon of Dijon mustard into the dressing. Fourth, adding grilled chicken or shrimp can turn this side dish into a hearty main. Lastly, for a gluten-free version, substitute the penne with your favorite gluten-free pasta.
Recipe Variations
- Add grilled vegetables like zucchini and bell peppers for a smoky flavor.
- Incorporate cheese such as feta or mozzarella for a creamy texture.
- Swap the penne for farfalle or rotini for a different pasta experience.
- Include protein like chickpeas or grilled chicken to make it more filling.
- Use lemon juice instead of balsamic vinegar for a tangier dressing.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! In fact, making it a few hours ahead allows the flavors to meld together beautifully. Just hold off on adding the fresh herbs until you’re ready to serve to keep them vibrant.
How long does it last in the fridge?
Stored in an airtight container, this pasta salad will keep for up to 3 days in the refrigerator. The vegetables may soften slightly over time, but the flavors will continue to develop.
Can I use a different type of pasta?
Yes, any short pasta with nooks and crannies to hold the dressing will work well. Just adjust the cooking time according to the package instructions.
Summary
This Tuscan Pasta Salad is a vibrant, flavorful dish that’s perfect for any summer occasion. Easy to make and customizable, it’s sure to be a hit with everyone who tries it.
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