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–+ servings
cold pasta salad prepared ahead

Make Ahead Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 large spoon or spatula
  • 1 airtight container or serving bowl with lid

Ingredients
  

  • 12 ounce pasta short-cut such as rotini, penne, or fusilli
  • 1 tablespoon salt for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup yellow bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1 cup broccoli florets small blanched or raw
  • 1/2 cup black olives sliced
  • 1 cup mozzarella pearls drained
  • 1/3 cup salami chopped optional
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • 1/3 cup olive oil extra-virgin
  • 3 tablespoon red wine vinegar
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or sugar
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Bring a large pot of water to a rolling boil, then add the tablespoon of salt.
  • Add the pasta to the boiling water and cook according to package directions until just al dente.
  • Drain the pasta in a colander and rinse under cold water until completely cool, then drain very well.
  • Transfer the cooled, drained pasta to a large mixing bowl.
  • Add the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, broccoli florets, black olives, mozzarella pearls, salami (if using), parsley, and basil to the bowl with the pasta.
  • In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes until emulsified.
  • Pour the dressing over the pasta and vegetables.
  • Toss everything gently but thoroughly with a large spoon or spatula until all ingredients are evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
  • Cover the bowl tightly with a lid or plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
  • Before serving, toss the salad again and, if it seems dry, drizzle with a little extra olive oil or a splash of vinegar.
  • Serve chilled or at cool room temperature.

Notes

For best results, cook the pasta just to al dente so it holds its shape after sitting in the dressing, and be sure it is very well drained and cooled before mixing to avoid watering down flavors. This salad keeps well for 3–4 days in the fridge, but you can hold back soft ingredients like fresh herbs and mozzarella and add them the day you serve for the freshest texture. Feel free to swap in other add-ins such as chickpeas, feta, roasted red peppers, or spinach and adjust the dressing to taste with more acid or sweetness. If making ahead for a picnic or potluck, store it in a well-chilled cooler and give it a final toss and taste adjustment right before serving.
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