Italian pasta salad
Italian pasta salad is a sunny bowl made for busy days and lazy picnics alike. In Italy it goes by insalata di pasta and it changes with the season and the pantry. Some homes lean on basil and ripe tomatoes, others on olives and good ham. This version keeps things simple and lets a balanced dressing bring the noodles and vegetables together.
Ingredients:
- 200 grams pasta
- 100 grams pancetta
- 2 tablespoons olive oil
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 1 piece spring onion / scallion
- 40 grams olives (pitted)
- 1 pinch salt
- 2 pinches black pepper (ground)
Nutrition values (per 100 g):
| Energy | 380 kcal 1 591 kJ | |
|---|---|---|
| Protein | 9,4 g | |
| Carbohydrates | 42,0 g | |
| - of which sugars | 7,6 g | |
| Fat | 18,5 g | |
| - saturated fat | 4,5 g | |
| - trans fat | 0,0 g | |
| - monounsaturated fat | 11,3 g | |
| - polyunsaturated fat | 1,8 g | |
| - cholesterol | 16,5 mg | |
| Fiber | 1,9 g | |
| Salt | 1,2 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
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Nutrition values (for the whole recipe):
| Energy | 1 612 kcal 6 744 kJ | |
|---|---|---|
| Protein | 39,7 g | |
| Carbohydrates | 178,0 g | |
| - of which sugars | 32,3 g | |
| Fat | 78,5 g | |
| - saturated fat | 19,2 g | |
| - trans fat | 0,2 g | |
| - monounsaturated fat | 47,9 g | |
| - polyunsaturated fat | 7,6 g | |
| - cholesterol | 70 mg | |
| Fiber | 7,9 g | |
| Salt | 5,11 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- Pour the pasta into boiling salted water and stir to prevent it from sticking to the bottom. Cook according to the instructions until al dente, then rinse with water and let it drain.
- In a bowl, combine 2 tbsp sugar, 1 tbsp vinegar, and 2 tbsp olive oil. Mix everything together to create an emulsion that will serve as the dressing.
- Add the cooked pasta, corn, chopped olives to taste, spring onion, and chopped prosciutto to the bowl.
- Mix everything well and let it sit, preferably overnight, to allow the flavors to develop.
- Before serving, mix the salad again. You can also enrich it with your favorite vegetables or cheese.
Pasta that holds up:
Choose shapes that catch the dressing. Penne, elbows and fusilli are reliable. Cook in well salted water and keep them al dente. For a cold salad it helps to cool the pasta quickly and drain it well. A small drizzle of olive oil keeps the pieces separate and ready to soak in flavor.
Dressing that makes harmony:
Whisk olive oil with vinegar and sugar until it turns glossy. The gentle sweetness rounds the edges and pairs beautifully with tomatoes and olives. Add lemon if you want a brighter lift. Salt and pepper are used with care since prosciutto and olives already bring salinity. Toss the dressing with still slightly warm pasta so the flavors marry.
Vegetables and herbs:
Tomatoes, olives and spring onion build the base. Corn adds a sweet contrast that many families love. Handfuls of arugula bring a peppery spark. When the air is cooler roasted peppers and a few artichoke pieces feel right. In warm months reach for cherry tomatoes and fresh basil. Chop herbs right before serving so they stay fragrant.
Cheese and meat:
Prosciutto brings a tender salty note. You can use air dried ham or small pieces of good salami. A vegetarian plate sings with cubes of mozzarella or slices of provolone. Shavings of parmesan melt gently on warm pasta and add a lovely finish. For a lighter meal skip the meat and fold in chickpeas for comfort and protein.
Variations and ideas:
Mediterranean mood welcomes capers and sun dried tomatoes. A Greek leaning bowl loves feta, cucumber and black olives. Herb lovers can whisk a spoon of basil pesto into the dressing. Roasted zucchini or eggplant turns the salad into a hearty dinner. For a party make a double batch and add roasted cherry tomatoes for extra sweetness.
Serving that feels joyful:
Serve lightly chilled and toss once more before it hits the table. Finish with basil leaves for a fresh green touch. The salad pairs with grilled meats and fish and makes a complete lunch with a slice of crusty ciabatta. It travels well and is a perfect lunch box companion.
Make ahead and storage:
Cook the pasta and prep the vegetables a day ahead if you like. Keep the dressing separate and combine everything in the morning. The salad keeps for two days in the fridge and the flavors grow friendlier with time. If it feels a little dry after a night add a spoon of olive oil or a splash of tomato juice and refresh the bowl.
Quick fixes:
- Flavor feels shy? Add a pinch of salt and a few drops of vinegar or lemon.
- Too sharp? Stir in a little sugar and let it rest.
- Pasta sticks together? Cool and toss with a touch of oil next time.
- Watery texture? Drain the vegetables well and cut tomatoes into larger pieces so they hold their juice.
