Getting out with the family for a picnic isn’t just for Summer, you can enjoy many easy-to-make (and portable) meals all year. This Italian Pasta Salad recipe will be on high rotation for your picnic menu – and no doubt friends and family will be requesting to bring it along time and again! Not only is it incredibly easy to make, but you can prep it in advance—because who wants to spend time in the kitchen when you could be enjoying company and a drink?
You can throw just about any ingredients into a pasta salad, but a key ingredient to focus on is the pasta you choose. My choice is Pastificio Liguori fusilli pasta. It’s dried at a low temperature, to maintain quality and nutritional value. For my irresistible version I’ve combined the pasta with juicy cherry tomatoes, black olives, rich sun-dried tomatoes, tuna, and fresh basil. These ingredients perfectly balance the creamy Provolone and sharp Parmigiano Reggiano flavors.
There’s truly nothing better —it’s refreshing, vibrant, and bursting with Mediterranean flavors that are perfect for warm weather gatherings or an improvised catch up with friends. The best part is when guests decide to stay on and their appetite lingers too, you won’t even need to warm it up, just plate and serve.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/italian-pasta-salad/
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#pasta #food #vincenzosplate
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50 Comments
Italian cold pasta salad never tasted this good. How Italian are you when you cook pasta?
How much olive oil do you need?
Vincenzo: “yes”
Delicious! Thanks for sharing another amazing recipe, Vincenzo!!!!
Accompagnano the Pasta 😂 ti amo
These are good recipes, but the guy is irritatingly pretentious.
What about adding pesto to the still warm drained pasta. And when you feel naughty, some mayonaise. Also don't forget to a bell pepper.
This looks excellent but wait. Where is the vinegar? No vinegar in a salad? I think I will make this but I'll bet I'll be adding vinegar. I will give you the benefit of the doubt and try it before adding any. I love the taste of vinegar and the sharpness is one of my favorite things about any salad.
With this amount of olive oil, this is not italian salad but algerian salad 😂But good video as always
That served with chicken thighs or drumsticks instead of the tuna would be yummy! 😋
Love fusilli pasta! 👏
I do like sweetcorn in my salads 😋
❤nothing more is nesesery.
I used to make that every day almost at a restaurant in Seattle. Main difference was chicken instead of tuna and back then no fresh basil.
Good stuff.
Vincenzo, when you put the pasta in boiling water, it stops boiling. Do we calculate the 10-minute period after it starts boiling again, or is it as soon as you put it in?
I’m not a fan of so much oil – I would probably make a cream with a little oil, hot pasta water and finely grated parmigiano to mix the pasta with the salad instead to coat it 👍
One trick i saw with cherry tomatoes is you put a plate over the top like a sandwich with mild pressure. Then you can slice all the tomatoes at one time. You can then scrape the juice off the plate if any.
EV Olive oil must be cheap in Australia. That would cost a fortune to make in Europe 😀
A ITALIAN TUNA FAKE SALAD GROSS.
I made basically the same thing a few weeks ago for me and my nephew, only difference is I added cucumber but everything else was exact.
😎👍🏻👍🏻🇺🇸🇺🇸🇺🇸🤌🏻🤌🏻
I've always added vinegar… thought that was kinda like a main ingredient for pasta salad. ?
Well now I know why Vincenzo is so chubby, because of all that oil he consumes. I call this salad the Diabetes Salad.
I could definitely take some ideas out of this recipe and make my own… with some guanciale 🙂
Great video and presentation!
Pasta salad is a Summer-must! I like that he says you can add or take away what doesn't please you, however, the cheeses are required. We like to add a few green olives as well. Capers – I'll pass. I'm not sure if he added enough EV Olive Oil (just kidding.) I've had it with sardines and/or anchovies instead of tuna. Just be aware they can pack a punch of salt. AND, don't forget the fresh Basil. Thanks Vincenzo.
How much olive oil? A gallon? Vincenzo: No No!! that is soo wrong. you need 2 gallons!
I just made it, it was wonderful. I just added a little more olive oil.
Hi Vincenzo – I enjoyed the recipe very much! I agree with you on never washing the pasta.
this channel would have only half the quality without the slo-mo shots…cheers Vincenzo!
Legend has it, Vincenzo is still pooring olive oil to this day 😂🫗🫖🥗
I'm definitely going to try this! I found a website here in the States that carries Pastificio/Ligouri pasta, and am definitely going to order some. I have never had a genuine Italian pasta, and never one that you have recommended, because it is just not available where I live. Once it arrives, I'm making this summer salad, even if it is fall!
He uses nothing compared to the amount of oil they use in Greece and Sardinia. They are in the blue zones.
Fantastico!
In the US, those are called grape tomatoes. Here, cherry tomatoes are more round, less pulpy/more juicy, and more thin skinned, and are sweeter than grape tomatoes. Grape tomatoes are more like romas, cherry tomatoes are more like garden variety tomatoes. Love this recipe! Oh! But when does the pepper go in?
My "like" was 778. I'm going to take it away now for good luck.
Oof, pasta salad is one of my favorite things ever. One of the best meals when it's hot outside. And it gets better and better the longer it's in the fridge. This one looks delicious, love the fresh basil..
If any of my friends brought this over, they would have to leave
I would use lemon to revive the salad and provide more liquid, rather than adding more extra virgin olive oil (it’s usage is way above than Aglio Olio). Sorry Vincenzo😢
Looked good.. I've made pasta salad a few times but I didn't use tuna.. I used sliced meat and not nearly as much olive oil.. Mine was a little dry though. Thank you for the video
This looks tasty. I make a similar one, but more different ingredients. I use fusilli or rotini, whatever I have on hand, and like you, add some olive oil to the pasta while it cools. I put in a lot of different salad vegetables, celery, scallions, black olives, bell pepper slices or chunks, tomatoes, avocado, artichoke hearts from a jar, maybe some others I’m not recalling, also hard boiled eggs, cooked shrimp chopped fairly small, canned tuna or salmon, sometimes some cooked chicken. Then add herbs: basil, garlic, dill, maybe a little oregano, fresh ground pepper, and a dressing of olive oil plus lemon juice and vinegar.
This is great, I will make this next. And if you think it's a lot of oil, he is basically making a salad dressing which has a lot of olive oil in anyway. But this is el naturel!
How to make olive oil with a side of pasta salad. Haha! I love it! You've been such an inspiration to improve my Italian cooking.
I think most of those that think of it being to much olive oil probably is using a cheap lower grade olive oil. A higher quality brings so much olive flavor to the dish as well as many health benefits. And yes a higher quality olive oil may not be cheap but we are talking flavor and health benefits that are worthy of the cost.
Like the looks of the pasta salad. I think it is far better that a mayonnaise version as it allow the fresh ingredients to bring the acid (the tomato juice) a frsher and cleaner taste. Well done Vincenzo.
I don't know, Vincenzo, between learning Italian cooking with my niece, my wonderful godson, and making stunning food on my own, i'm not sure my friends could love me more. We all have our role in our social ecosystem, and I am the inebriated zia who makes sure everyone's belly is happy. I'm okay with that being my legacy. 😂
I wish Doramon gives me that gadget to pull out dishes from TV
I grew up in an Italian family. My great grandmother and grandmother made pasta salad but used about 1/3 the amount of olive oil. And don’t forget to have a glass of Chianti as the side dish.
No vinegar?
Step one make a flavorless pasta salad. Step 2 throw it in the trash. step 3 make a good pasta salad. Step 4 stop cooking "real italian food" bc it has little flavor
I love it I'm going to make this
When I was a child, my mum regularly made pasta salad in summer or for family celebrations. Apart from the fact that we were a working-class family with four children and money was tight, my mum wasn't really good at cooking either (one reason why I started cooking myself very early on).
My mother used the cheapest fussili-like pasta from ALDI, tasteless tomatoes from Dutch greenhouses, mayonnaise instead of olive oil, peas, the cheapest tinned tuna (or sausage) etc.. Olives and basil were never included.
I never liked it, in fact I hated it.
Since then I have always associated fusilli with the terrible pasta salad of my childhood and have NEVER used it, indeed never made or eaten pasta salad.
This video has now convinced me to give Vincenzo's pasta salad a try.
I will be using fussili from my favourite pasta brand FAELLA.
Thank you for this recipe, Vincenzo.
I BELIEVE THE OVAL ONE ARE ( GRAPE TOMATOS ) AND THE ROUND ONES ARE ( CHERRY TOMATOS ) GRAPE TOMATOS ATE SWEET AND BETTER AND CHERRY A BIT MORE BITTER & ACID TASTE I PREFER GRAPE MOST OF THE FIME GREAT FRESH REFRESHING SALAD ❤️💛💚
Very nice recipe! I have made it almost exactly like this, just minus the tuna, and with a small spritz of lemon juice.
What I also like is one with essentially the pesto ingredients – roasted pine nuts, basil, olive oil, shaved parmigiano, hint of (dried, flaked) garlic, pepper, and also a dash of lemon because the mild acidity brings out the other flavors and adds to that summery freshness.
Vincenzo!!! Thank you for another upload. I have tried so many of your pasta recipes and I have become an expert. My family is very happy with me because of that. Thank you!!! 😊 🙏🏽