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Salads · American

Classic Pasta Salad

Corkscrew pasta, pepperoni, mozzarella and artichokes in a sharp garlic vinaigrette: the potluck regular.

Hands-on
25 min
Total
25 min
Makes
6 servings (4 as a main)
Serves
6

15 min prep + 10 min cook. Waiting for the water to boil isn't counted, and the optional 2-hour chill isn't included either.

  • easy
  • potluck
  • picnic
  • summer
  • make-ahead

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Classic Pasta Salad
Amount
Units

Ingredients

You need: large pot · colander · large mixing bowl · small bowl · whisk or fork · chopping board and knife · airtight container (for leftovers)

Contains: wheat · milk

Method

  1. Cook the pasta

    Bring a large pot of salted water to a boil and cook the 454 g (1 lb) corkscrew pasta for the time on the package for al dente. Taste a piece at the shortest time given.

    Ready when: Tender, with just a little firmness in the centre when you bite it. It softens a bit more in the dressing.

  2. Cool it fast

    Drain the pasta, rinse it under cold running water until it no longer feels warm, and drain it again very well.

    Otto tried this firstOtto tips steaming pasta straight onto the mozzarella and it melts into a sticky clump. The sources cool the pasta first.

  3. Combine the salad

    In a large bowl, mix the 340 g (12 oz) drained artichoke hearts, 227 g (8 oz) cubed smoked mozzarella, 227 g (8 oz) cubed pepperoni, 1 cup halved cherry tomatoes, 2 tbsp chopped pepperoncini and the handful of torn basil. Stir in the cooled pasta.

  4. Dress and toss

    Whisk the chopped garlic clove, 2 tbsp red wine vinegar and 60 ml (1/4 cup) olive oil in a small bowl, and season with salt and pepper. Pour it over the salad and toss until everything is coated.

  5. Serve or chill

    Serve right away, or cover and refrigerate for about 2 hours until cold.

Swaps

  • Instead of tri-color corkscrew pasta: plain rotini or wagon-wheel pasta, same weight
  • Instead of cherry tomatoes: Roma (plum) tomatoes, coarsely chopped Romas have meaty flesh that releases little juice, so the salad doesn't go soggy.

Make ahead, store & reheat

Make ahead
Chill it for about 2 hours before serving, and don't keep it longer than 48 hours.
Storage
Keep covered in the fridge and eat within 48 hours. Don't leave it out for more than 2 hours, or 1 hour above 32°C (90°F); for a long picnic or buffet, set the bowl on ice to keep it at 4°C (40°F) or colder.

If something goes wrong

  • Watery, soggy salad Why: Juicy tomatoes or wet pasta.
    Drain the pasta very well after rinsing, and use Roma tomatoes, which release less juice.
  • Cheese melted into clumps Why: The pasta was still hot.
    Let it cool, or rinse it under cold water, before mixing.

Good to know

  • For a main dish, stir in a can of drained, rinsed beans.
  • Taste the dressed salad before seasoning more: pepperoni, pepperoncini and marinated artichokes already bring salt.

Safety

  • Pepperoni is a dry, fermented sausage. People at higher risk of Listeria (pregnant people, adults 65+, anyone with a weakened immune system) are advised not to eat it unheated; leave it out of their portion. The same people should only eat mozzarella made from pasteurized milk.
  • This salad has meat and cheese in it: keep it cold and don't leave it out longer than 2 hours.
  • Draining a big pot of boiling water can scald. Pour away from you, and kids should let an adult do it.
  • Rinse the tomatoes and basil under running water before cutting.