Italian Pasta Salad
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This Italian pasta salad is fresh, easy, and perfect for potlucks, cookouts, or a simple side dish. It’s loaded with bold flavor from pesto, juicy cherry tomatoes, and creamy baby bocconcini, all tossed with bow tie pasta and a balsamic glaze finish. It’s a quick, colorful recipe that tastes even better after a little chill time in the fridge.
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I make this Italian pasta salad on warm afternoons when I want something easy but still full of flavor. The pesto gives it that bold, herby kick I love, and the balsamic glaze ties everything together with a tangy-sweet finish. It’s one of my go-to recipes for lunch, dinner, or packed into a container for a picnic. If you’re anything like me and want something quick but still satisfying, this one’s a keeper.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Italian Pasta Salad
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I keep this recipe as easy as can be, and you only need one pot and one big bowl. Here’s how I pull it together:
Boil the pasta
Bring a large pot of salted water to a boil. Add your bow tie pasta (or whatever pasta shape you like) and cook it until al dente, just follow the package instructions. I use a big stainless steel pot with stay-cool handles so I’m not wrestling with oven mitts while draining.
Cool it down
Once the pasta is cooked, drain it and rinse with cold water. This stops the cooking and helps the salad stay nice and chilled.
I usually drain mine in this stainless steel colander because it’s big enough to handle a full batch without slipping into the sink, and it doesn’t trap heat like plastic ones.
Toss with pesto
In a large bowl, combine the cooled pasta with your pesto sauce. Stir it around until every piece of pasta is well coated.
To mix everything gently without breaking up the pasta, I grab my silicone spatula, it’s flexible enough to fold but sturdy enough to scoop.
Add tomatoes and cheese
Gently mix in the halved cherry tomatoes and drained baby bocconcini (fresh mozzarella pearls). These add fresh flavor and a creamy bite. To cut the tomatoes without making a mess, I use a small serrated knife that glides right through without squashing them.
Then, sprinkle in a little kosher salt and black pepper to taste. Start small, you can always add more later.
Layer the greens
Spread the mixed greens on a big serving platter or bowl. This is where the pasta sits so you get veggies in every scoop. I usually grab this wide ceramic bowl, it gives the salad some space and looks nice on the table.
Top it off
Spoon the pasta mixture right on top of the greens. Try to pile it up so it looks full and colorful.
Finish with balsamic
Drizzle everything with balsamic glaze. A few fresh basil leaves make a great garnish if you have them. When I want a bit more control over the drizzle, I’ll use a soft silicone basting brush, less mess, and it doesn’t all pour out at once.
Chill or serve right away
Serve it at room temp or pop it in the fridge for an hour. Cold brings all the flavors together.
If I’m taking this to a picnic, I pack the pasta salad into a hard-sided container with locking lid so it doesn’t slosh around in the car, and then slide that into an insulated casserole carrier to keep it nice and chilled while we’re out.
Recipe Notes and Tips
I have a few tips to help your Italian pasta salad turn out just right:
- Pasta shape: Bow tie, rotini, fusilli, farfalle, or penne all hold dressing and mix-ins really well.
- Let it cool fully: Warm pasta can wilt the greens and affect the texture, so cool completely before tossing.
- Don’t skip the rinse: Rinsing with cold water stops the cooking and keeps pasta from sticking.
- Make ahead friendly: Tastes even better after an hour or two in the fridge.
- Add some extras: Sliced pepperoncini, black olives, red onion, and a sprinkle of red pepper flakes can give it more punch.
- Dairy-free: Just skip the bocconcini or swap it for a dairy-free option.
How to Store Leftover Italian Pasta Salad
If you’ve got leftovers, this salad keeps really well! Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a gentle stir. If the pasta looks dry, add a little extra pesto or a drizzle of olive oil to bring back the flavor and texture.
What to Serve With This Italian Pasta Salad Recipe
Italian pasta salad pairs perfectly with veggie-packed mains like zucchini fritters, stuffed bell peppers, or a big slice of spinach and feta quiche. It also goes well with garlic knots, corn on the cob, or a refreshing cucumber tomato salad. For a light lunch, serve it on its own with a sparkling water or lemonade.
More Salad Recipes You Will Love
If this Italian pasta salad hits the spot, here are a few more favorites to try next:
Equipment
Ingredients
- 6 ounces high-bow tie pasta
- 1 tablespoon salt for cooking pasta
- 1 cup pesto sauce
- 1 ½ cups cherry tomatoes cut in half
- 1 cup baby bocconcini drained
- 2 cups green mix
- Salt and pepper
- 2 tablespoons balsamic glaze
Video
Instructions
- Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package directions until al dente. Drain, rinse with cold water, and let it cool completely.1 tablespoon salt, 6 ounces high-bow tie pasta
- In a large bowl, toss the cooled pasta with the pesto until well coated. Gently fold in the cherry tomatoes and bocconcini. Season with salt and pepper to taste.1 cup pesto sauce, 1 ½ cups cherry tomatoes, 1 cup baby bocconcini, Salt and pepper
- Spread the mixed greens on a serving platter or bowl. Spoon the pasta mixture on top of the greens. Drizzle with balsamic glaze and garnish with fresh basil, if using.2 cups green mix, 2 tablespoons balsamic glaze
- Serve chilled or at room temperature.
Notes
- Pasta shape: Bow tie, rotini, fusilli, farfalle, or penne all hold dressing and mix-ins really well.
- Let it cool fully: Warm pasta can wilt the greens and affect the texture, so cool completely before tossing.
- Don’t skip the rinse: Rinsing with cold water stops the cooking and keeps pasta from sticking.
- Make ahead friendly: Tastes even better after an hour or two in the fridge.
- Add some extras: Sliced pepperoncini, black olives, red onion, and a sprinkle of red pepper flakes can give it more punch.
- Dairy-free: Just skip the bocconcini or swap it for a dairy-free option.
Storage Instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Revive: Before serving again, give it a gentle stir. If the pasta looks dry, add a little extra pesto or a drizzle of olive oil to bring back the flavor and texture.
