Basil Pasta Salad

There’s something about a big bowl of basil pasta salad that just looks like summer in a dish—twirls of tender pasta glistening with olive oil, bright green basil leaves, juicy cherry tomatoes, and flecks of creamy cheese.

It’s a revitalizing, light meal that comes together fast, perfect for those evenings when you’re hungry but don’t want to hover over the stove.

This recipe is ideal for busy weeknights, beginners, and anyone who loves make-ahead lunches or easy potluck contributions.

I still remember a hectic Sunday when friends texted they were “five minutes away.”

I tossed warm pasta with basil, lemon, and whatever veggies I had, chilled it briefly, and set it out with crusty bread.

It felt effortless, but everyone asked for the recipe.

This basil pasta salad shines at picnics, backyard gatherings, and grab-and-go work lunches.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, fresh Italian flavors in every bite
• Comes together fast with simple, easy-to-find ingredients
• Stays delicious when chilled, perfect for make-ahead meals
• Pairs effortlessly with grilled meats, seafood, or vegetarian mains
• Adapts easily with extra veggies, proteins, or different short pasta shapes

Ingredients

• 8 oz short pasta (fusilli or penne) — choose sturdy shapes that hold dressing well
• 1 Tbsp salt — generously season the pasta water for better flavor
• 2 cups cherry tomatoes, halved — use ripe, sweet tomatoes for best taste
• 1 cup fresh mozzarella balls, halved — ciliegine or bocconcini packed in water
• 1/4 cup red onion, thinly sliced — slice very thin to keep the flavor mild
• 1/2 cup black olives, pitted and sliced — choose brined olives with good flavor
• 1 cup fresh basil leaves, loosely packed, chopped — add some at the end to stay vibrant
• 1/4 cup extra-virgin olive oil — use a fruity, high-quality oil
• 2 Tbsp balsamic vinegar — a balanced, not overly sweet vinegar works best
• 1 Tbsp fresh lemon juice — brightens the dressing and balances richness
• 1 tsp Dijon mustard — helps emulsify the dressing
• 1 clove garlic, minced — mince very finely to distribute evenly
• 1/2 tsp fine salt — adjust to taste after mixing the salad
• 1/4 tsp freshly ground black pepper — grind fresh for better aroma

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Add the tablespoon of salt to season it well. Stir in the pasta and cook according to package directions until just al dente. Avoid overcooking so the pasta holds its shape in the salad. Once done, drain immediately in a colander.

Cool and Drain the Pasta

Rinse the hot pasta briefly under cool running water to stop the cooking. Shake the colander well to remove excess water. Let the pasta sit and drain completely for several minutes. Make certain it’s cool and fairly dry before mixing with other ingredients, so the dressing clings better and doesn’t get watered down.

Make the Dressing

In a small bowl, add the olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until the mixture looks smooth and slightly thickened. Emulsify the ingredients so the oil and acids blend properly. Set the dressing aside while you prepare the salad ingredients.

Prep and Combine the Salad Ingredients

On a cutting board, halve the cherry tomatoes and mozzarella balls. Thinly slice the red onion and slice the black olives. Roughly chop the basil leaves. Place the cooled pasta into a large mixing bowl. Add the tomatoes, mozzarella, onion, olives, and basil. Keep everything evenly distributed in the bowl.

Dress and Toss the Salad

Pour the prepared dressing evenly over the pasta mixture. Use a wooden spoon to toss gently, lifting from the bottom to coat all ingredients. Avoid crushing the tomatoes or mozzarella. Make certain the dressing reaches every part of the salad. Taste and adjust seasoning with a bit more salt and pepper if needed.

Chill and Serve the Salad

Cover the bowl tightly and refrigerate the salad for at least 20 minutes. Allow the flavors to meld and the basil to perfume the pasta. Just before serving, toss the salad again to redistribute the dressing and basil. Check seasoning once more and serve chilled or at cool room temperature.

Ingredient Swaps

• Use gluten-free pasta, whole wheat pasta, or a high-protein chickpea/lentil pasta to suit dietary needs.
• Swap fresh mozzarella with feta, parmesan shavings, or a dairy-free mozzarella for a vegan option.
• Replace black olives with Kalamata or green olives, and use any small, flavorful tomato if cherry tomatoes are unavailable.
• Sub lemon juice with red wine vinegar, and Dijon with whole-grain or standard yellow mustard if that’s what you have.

You Must Know

• Doneness • If the pasta tastes firm in the center after the package time, let it go 1–2 minutes more until just tender but still springy; it should hold its shape after cooling and not crack or look chalky at the edges.
• Avoid • To prevent a greasy or flat salad, don’t drown it in dressing at first—start with about ¾ of the dressing, chill 20–30 minutes, then add more only if the pasta looks dry; this keeps flavors bright instead of oily.
• Troubleshoot • If it tastes bland after chilling, add a pinch (⅛–¼ teaspoon) of salt plus a splash (½–1 teaspoon) of lemon juice or balsamic and toss; cold dulls acidity and salt, so it always needs a tiny “wake‑up” before serving.
• Make-Ahead • For serving the next day, keep tomatoes, basil, and about 2 tablespoons extra dressing separate; fold them in within 30 minutes of serving so the basil stays vivid green and the tomatoes taste fresh, not watery.
• Flavor Boost • When you want more depth, add 1–2 tablespoons of grated Parmesan and a small pinch of red pepper flakes right before serving; you’ll get a nutty, savory kick without changing the basic recipe.

Serving Tips

• Serve chilled in a shallow bowl, garnished with extra basil and cracked pepper.
• Pair with grilled chicken, fish, or shrimp for a complete summer meal.
• Offer alongside crusty garlic bread and a simple green salad for entertaining.
• Plate on a large platter, arranging tomatoes and mozzarella artfully on top.
• Serve in small cups or jars for picnics, potlucks, or buffet-style gatherings.

Storage & Make-Ahead

Basil pasta salad keeps in the fridge for up to 3 days in an airtight container.

For best texture, enjoy within 24–48 hours.

It’s a great make-ahead: assemble, then add half the basil and a splash of extra dressing just before serving.

This salad doesn’t freeze well.

Reheating

Reheat basil pasta salad gently: add a splash of water or oil.

Use a low-power microwave, covered; a low oven in a covered dish; or a stovetop skillet, stirring frequently.

Picnics and Potlucks in Culture

Nothing shows off a bowl of basil pasta salad quite like carrying it to a picnic blanket or setting it on a crowded potluck table, where people linger and come back for seconds.

When I arrive, lid beaded with condensation, I always feel I’m stepping into a shared ritual. You’re not just feeding people; you’re joining a small, temporary village.

The salad fits right in with traditions that celebrate generosity and portability. I think of it as part of a long line of communal foods:

• Dishes meant to be served at room temperature
• Recipes that improve as they rest and mingle
• Bowls that invite second helpings, not tiny tastes
• Foods that travel well without fuss or drama
• Flavors familiar enough to comfort, bright enough to surprise

Final Thoughts

Give this Basil Pasta Salad a try and see how quickly it becomes a staple at your table.

Feel free to tweak the add-ins or dressing to match your taste—you might just find your new favorite combo.

Frequently Asked Questions

Can I Make This Basil Pasta Salad Gluten-Free or Low-Carb?

You can absolutely make it gluten-free or low-carb. I swap in chickpea or lentil pasta for gluten-free, or use zucchini “noodles” instead—lightly blanched, they soak up the garlicky dressing beautifully.

How Can I Adjust This Recipe for Kids or Picky Eaters?

You can absolutely adjust it: I’d chop veggies tiny, go light on onion, use mild mozzarella, and swap balsamic for a touch of honeyed olive oil. My niece finally ate “rainbow pasta” this way.

What Wine or Beverages Pair Best With Basil Pasta Salad?

I’d pour a chilled Pinot Grigio or Sauvignon Blanc; their citrusy snap flatters basil and tomatoes. For non-alcoholic, I love sparkling water with lemon or a light basil lemonade—bright, bubbly, and incredibly revitalizing together.

How Do I Scale This Recipe for a Large Crowd or Catering?

I scale it by multiplying every ingredient by your needed servings ÷ 4, then I toss in huge hotel pans. I’ve found it’s best to dress lightly first, then add more right before serving.

Are There Allergen-Friendly Versions for Dairy-Free or Vegan Guests?

You can absolutely serve this dairy-free or vegan. I swap mozzarella for marinated tofu or chickpeas, use extra olive oil for richness, and guests always say the tomatoes, basil, and balsamic still taste wonderfully indulgent.