Italian pasta salad

Ingredients

• 200 gpasta
• 30 gsun-dried tomatoes
• 180 gtomatoes
• 120 gmozzarella balls
• 250 gcourgette
• 1 clovegarlic
• 50 grocket
• to tasteParmesan
• to tastesalt
• to tasteblack pepper
• to tasteolive oil
• to tastebalsamic cream

Instructions

1. 1

   Cook the pasta

   Cook the pasta in plenty of salted water until al dente. Drain it and leave it to cool completely.

2. 2

   Fry courgette

   Cut the courgette into small cubes and finely chop the garlic. Briefly fry both in a little olive oil.

3. 3

   Mix the salad

   Dice the sun-dried tomatoes, halve the mozzarella balls and quarter the fresh tomatoes. Add the rocket, courgette and pasta. Mix well, then season with Parmesan, salt, pepper, olive oil and balsamic cream.

4. 4

   Serve in glasses

   Divide the salad between glasses and sprinkle with Parmesan once more.

What is Italian pasta salad?

Pasta salad is a familiar Italian-inspired dish served chilled or at room temperature, with pasta tossed with vegetables, cheese and a dressing. This version brings together fresh and sun-dried tomatoes, mozzarella, courgette and peppery rocket.

The brief frying of the courgette and garlic adds savoury flavour, while balsamic cream gives the finished salad a sweet-tart accent.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 16g protein, 44g carbs, 12g fat.

Pasta supplies most of the carbohydrates, while mozzarella and Parmesan contribute protein and fat; olive oil also adds fat, with the exact amount depending on how much you use. Courgette, tomatoes and rocket add vegetables to the plate; pair a serving with extra vegetables if you want a more vegetable-led meal.

Choosing the pasta

Pasta shape: Short shapes are easy to eat in a salad and hold the other ingredients well. Cook them just until al dente so they keep their shape once cooled.

Cooling: Drain the pasta thoroughly and let it cool completely before mixing. Warm pasta can soften the rocket and mozzarella.

Frying the courgette

Small cubes: Cut the courgette evenly so the pieces cook at roughly the same rate. Brief frying is all the method calls for.

Garlic: Chop it finely and fry it with the courgette in a little oil. Keep the pan moving so the garlic does not catch.

Balancing the ingredients

Fresh and dried tomatoes: The fresh tomatoes bring juiciness, while the sun-dried ones contribute a more concentrated flavour. Cutting them into the specified sizes helps distribute them through the salad.

Mozzarella and rocket: Halving the mozzarella balls makes them easier to mix through. Add the rocket with the cooled ingredients to help it stay fresh.

Seasoning and texture

Dressing: Add olive oil and balsamic cream to taste, mixing before adding more. The dressing should coat the pasta without pooling heavily at the bottom.

Finishing: Parmesan, salt and pepper provide the final seasoning. Taste after mixing, as the cheese and sun-dried tomatoes already bring savoury flavour.

Serving and timing

The listed total time is 35 minutes, including cooking and cooling the pasta. Allow enough time for it to become fully cool before you combine everything.

The recipe divides the salad between glasses and adds another sprinkle of Parmesan. It also works in a serving bowl; serve it on its own or alongside grilled vegetables or bread.

Recipe notes & tips

• Salt the pasta water before adding the pasta.
• Drain the pasta well so excess water does not dilute the dressing.
• Let the courgette and garlic cool before mixing them with the rocket.
• Add the olive oil and balsamic cream gradually, tasting as you go.
• Keep a little Parmesan aside to sprinkle over the salad just before serving.

Variations

• Use short pasta: Choose a shape such as fusilli or penne that is easy to mix and serve.
• Add olives: Stir in sliced olives for a briny note.
• Try fresh herbs: Add chopped basil for an aromatic finish.
• Make it spicier: Mix in a pinch of chilli flakes with the seasoning.
• Swap the greens: Use baby spinach instead of rocket for a milder flavour.

Common mistakes to avoid

• Overcooking the pasta: It can turn soft in the salad; cook it only until al dente.
• Mixing while warm: Warm pasta can wilt the rocket; cool it completely first.
• Adding too much dressing at once: The salad may become oily or overly sweet; add it gradually and taste.
• Chopping unevenly: Large, inconsistent pieces are harder to mix; cut the courgette and tomatoes to the stated sizes.
• Leaving garlic unattended: It can brown quickly; fry it briefly with the courgette.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. The rocket may soften over time; this salad is best served cold or at room temperature rather than reheated.

Frequently asked questions