Easy Pasta Salad
Creamy, tangy, and packed with sunny tomato flavor — this Easy Pasta Salad is the kind of dish you’ll reach for again and again.
Servings: 4 servings
Equipment
- Mixing Bowl
- Large Pot
Ingredients
Ingredients
- 400 g Pasta (short shapes like fusilli, penne, or farfalle)
- 250 g Buffalo mozzarella or cow’s milk mozzarella, sliced and cubed Room temperature
- 6 Ripe tomatoes, diced into small cubes
- 2 handfuls Green olives, sliced
- 4 teaspoons Olive oil
- 4 teaspoons Dried oregano
- 4 teaspoons Pesto (store-bought or homemade)
- 1 clove Garlic, cut into large chunks or minced
- to taste Salt
Instructions
- Step 1: Dice the tomatoes into small cubes and place them in a large mixing bowl. Sprinkle with salt to start drawing out their natural juices.
- Step 2: Add olive oil over the tomatoes and give it a light mix.
- Step 3: Cut the garlic into large chunks—this allows the flavor to infuse without overpowering. Prefer a stronger kick? Mince it and leave it in!
- Step 4: Sprinkle in the oregano, and stir gently to combine.
- Step 5: Slice the green olives and toss them in with the tomatoes.
- Step 6: Slice and cube the mozzarella. Let it rest on a plate to release excess moisture.
- Step 7: Add the pesto to your tomato mixture and mix everything well.
- Step 8: Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente.
- Step 9: Drain the pasta and immediately toss it—while still warm—into the bowl with the tomato mixture. This helps soak up all those juicy flavors.
- Step 10: Finally, add the mozzarella cubes and give everything a good, gentle mix. Let it rest a few minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Store leftover pasta salad in an airtight container for up to 3 days. Best served chilled or at room temperature.