The Best Pasta Salad

5 from 1 vote

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Whenever I go to a party, this is the pasta salad I bring. This is hands down the best pasta salad which is always first to disappear. Whether you host or are being hosted, this is the perfect salad to make at home or bring along with you. It can be made 1-2 days in advance and it’s absolutely outstanding every single time. You can make as much as you like and please remember, always to measure with your heart.

The Best Pasta Salad

Whether you host or are being hosted, this is the perfect salad to make at home or bring along with you. It can be made 1-2 days in advance and it’s absolutely outstanding every single time.
5 from 1 vote
Servings: 6 people
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients 

  • 500 grams any short dry pasta of choice, 6 cups approximately. I used Fusilli but you can use orzo or anything else
  • 1 cup pitted olives + 2 tablespoons olive brine
  • ½ finely chopped cucumber
  • 1 cup cherry tomatoes
  • ½ cup chopped sun-dried tomatoes
  • 1 cup Bocconcini cheese , leave out if you are vegan
  • ¼ cup or more freshly chopped parsley
  • 1 tablespoon or more of dry oregano
  • salt to taste
  • cup or more of olive oil
  • 2-3 tablespoons white balsamic vinegar or to taste

Instructions 

  • Boil any pasta of choice as per the package directions and make sure the pasta water is a salty as the seat as it’s your only chance to season the pasta.
  • Drain it and let it cool completely, it has to be fully cooled down. Add the rest of the ingredients once the pasta is nice and cold and give it a stir.
  • Cover it, refrigerate and enjoy. You are more than welcome to adjust or add more olive oil the following day if it feels dry.

Video

Notes

Please leave out the cheese if you are plant-based and you can totally add any toppings you like.
The salad can be customized according to taste. If you don’t like sun-dried tomatoes just replace it with something else, such as artichokes. You can also leave it out completely and add some pesto. 
The pasta water should be as salty as the sea when boiling it. You can taste and adjust for extra salt later too.
You can use feta instead or any cheese of choice, marinated artichokes, any olives you love, roasted bell pepper, so the salad toppings are endless.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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4 Comments

  1. 5 stars
    Tasty and customizable. Was looking for a pasta salad recipe with the ingredients I already had on-hand and this was it. Made the dish to recipe, with the exception of using fresh basil and feta crumbles instead of fresh parsley and cheese balls. The white balsamic and olive brine gave it a great non-standard flavor. Can’t wait to try it after it sits overnight!

    1. Hi there, I don’t calculate any of the nutritional information at the moment because every product/brand holds different nutritional values. Please plug in your ingredients into an app like my fitness pal for best and most correct results ❤️