Italian Pasta Salad (Vegetarian)

Ingredients

• 225 g (8 oz)small-shaped pasta, such as penne, fusilli or farfalle
• 1 can (425 g/15 oz)chickpeas, drained and rinsed
• 100 g (1 cup)fresh cauliflower, chopped
• 150 g (1 cup)cucumber, chopped
• 300 g (2 cups)grape tomatoes, halved
• 40 g (1/4 cup)red onion, chopped
• 113 g (4 oz)fresh mozzarella cheese, cubed
• 75 g (1/2 cup)feta cheese, crumbled
• 15 g (1/4 cup)fresh Italian parsley, chopped
• 10 g (1/4 cup)fresh dill, chopped
• 120 ml (1/2 cup)extra-virgin olive oil
• 60 ml (1/4 cup)red wine vinegar
• 1 clovegarlic, minced
• 15 ml (1 Tbsp.)honey
• 10 ml (2 tsp.)Italian seasoning
• Zest of 1lemon
• To tastekosher salt and freshly ground black pepper

Instructions

1. 1

   Cook the pasta

   Cook the pasta in salted water according to the packet directions until al dente. Drain it straight away, rinse under cold water to remove excess starch, then leave it in a colander to drain and cool slightly.

2. 2

   Make the dressing

   Meanwhile, whisk all the dressing ingredients together in a small bowl. Season to taste with salt and pepper, then set aside.

3. 3

   Assemble the salad

   In a large salad bowl, combine the pasta, chickpeas, cauliflower, cucumber, tomatoes, red onion, mozzarella, feta, parsley and dill. Pour over the dressing and toss to coat. Taste and adjust the salt and pepper.

4. 4

   Chill before serving

   Cover the salad and refrigerate for at least 1 hour, or up to overnight. Before serving, mix it again to incorporate the juices at the bottom and taste once more for salt.

What is Italian pasta salad?

Pasta salad is a chilled dish built around cooked pasta tossed with vegetables and a dressing. This version takes its cues from Italian flavours, including red wine vinegar, olive oil, herbs and a combination of mozzarella and feta.

The chickpeas make it more substantial, while the fresh vegetables and herbs bring crunch and brightness. Chilling gives the dressing time to coat the pasta and mingle with the other ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 347 calories, 13g protein, 36g carbs, 18g fat.

The pasta and chickpeas provide most of the carbohydrates, while olive oil and the cheeses contribute much of the fat. Chickpeas and cheese also provide protein. Pair a serving with extra fresh vegetables or a leafy salad for more variety on the plate.

Choosing the pasta and vegetables

Small shapes: Penne, fusilli and farfalle are all suitable; their ridges, twists or folds help catch the dressing. Cook the pasta just until al dente so it holds its shape when tossed and chilled.

Fresh vegetables: Cauliflower, cucumber and tomatoes give the salad a mix of crisp textures and juicy bites. Cut the ingredients into pieces that are easy to pick up with a fork.

Getting the pasta texture right

Cold rinse: Rinsing straight after draining cools the pasta and removes excess surface starch, which helps keep the salad from becoming sticky. Let it drain well so water does not dilute the dressing.

Doneness: Follow the packet timing and check the pasta near the end; it should be tender but still slightly firm. Softer pasta can break up during tossing and chilling.

Balancing the dressing

Whisk well: Combine the dressing ingredients until the oil and vinegar are blended as evenly as possible. The garlic, Italian seasoning and lemon zest add savoury, herbal and citrus notes.

Taste as you go: Salt and pepper are added to taste, and the cheese contributes its own savouriness. Start with a light hand, then check the seasoning again after chilling.

Why both cheeses work

Mozzarella: Cubes of fresh mozzarella add a soft, mild contrast to the crisp vegetables. Keep the cubes small enough to distribute through the salad.

Feta: Crumbled feta brings a saltier, tangier edge. Toss gently so it is spread through the bowl without completely breaking down.

Chilling and serving

Rest time: The salad needs at least 1 hour in the fridge, and it can be made up to the night before. This makes it handy for preparing ahead of a meal or gathering.

Final toss: Juices and dressing settle at the bottom as the salad rests. Mix everything together before serving, then taste for salt as directed.

What to serve alongside it

Fresh sides: Serve it with a green salad or sliced fruit for a relaxed lunch. Its mix of pasta, chickpeas, vegetables and cheese also works well as part of a picnic spread.

At the table: Offer it as a side with grilled vegetables or another simple main dish. Keep it chilled until serving, especially when preparing it in advance.

Recipe notes & tips

• Salt the pasta water so the pasta is seasoned from the start.
• Drain the rinsed pasta thoroughly before adding it to the salad.
• Chop the vegetables into bite-sized pieces for easier mixing and serving.
• Whisk the dressing again just before pouring if the oil and vinegar have separated.
• Chill the salad for at least 1 hour to let the flavours come together.
• Toss from the bottom of the bowl before serving to redistribute the dressing and juices.

Variations

• Change the shape: Use penne, fusilli or farfalle, keeping the same quantity.
• Add more crunch: Include extra chopped cucumber or cauliflower while keeping the dressing unchanged.
• Adjust the herbs: Use more parsley or dill to suit your preference.
• Make it tangier: Add a little more red wine vinegar and taste before serving.
• Change the cheese balance: Use more mozzarella and less feta for a milder, less tangy result.

Common mistakes to avoid

• Overcooking the pasta: It can become soft after chilling; cook it only until al dente.
• Skipping the rinse: Excess starch can make the pasta sticky; rinse it under cold water after draining.
• Leaving pasta water in the bowl: It can dilute the dressing; let the pasta drain well in a colander.
• Adding dressing to warm pasta: It can make the salad less crisp; cool the pasta slightly first.
• Serving straight away: The flavours have less time to mingle; chill for at least 1 hour.
• Forgetting the final toss: Dressing and juices settle at the bottom; mix them back through before serving.

How to store

Cover and refrigerate leftovers promptly, keeping them chilled for up to 3 days. Stir before serving; this salad is best eaten cold, so it does not need reheating.

Frequently asked questions