Tuscan Herb Pasta Salad
This Tuscan Herb Pasta Salad is an easy Tuscany-inspired dish with robust sundried tomatoes, rich kalamata olives, juicy tomatoes, and fresh vibrant basil. The tomato & olive oil dressing is quick and easy to prepare and adds a burst of rich and sweet flavor to each bite!
You will also love…
- Try out this Dill Pickle Pasta Salad for a fun, unique twist that pickle lovers go crazy for!
- For a refreshing fan favorite, try out my Pesto Orzo Salad that has sundried tomatoes (just like this recipe).
- For a high protein and vibrant recipe, try out my Quinoa Chickpea Salad with fresh veggies and a lemony vinaigrette.
Ingredients
Ingredient notes:
- Pasta: I used fusilli pasta for this recipe but you can use another type of smaller pasta such as penne or rotini. Feel free to choose a gluten-free pasta if needed.
- Kalamata olives: I love the saltiness of these olives that adds so much flavor to this recipe! Y
- Sun-dried tomatoes: I like to use sun-dried tomatoes in oil to add some extra flavor, but if you prefer a healthier version you can use the dried, bagged version. If you have some extra sundried tomatoes, try out my Sundried tomato pasta or my Tofu gnocchi with a sundried tomato sauce.
- Fresh basil: This will add a vibrant flavor (and color!) to the tuscan pasta salad.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- You can try out other olives in this recipe. There are lots of variations such as black olives or green olives.
- Add in other veggies to this recipe: spinach, kale, cucumber, red pepper, and more.
- Want a higher protein pasta salad? Add some chickpeas, white beans, or even tofu cubes.
📝Step-by-Step Instructions
Step 1: Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: In a small bowl, whisk together the extra virgin olive oil, tomato paste, balsamic vinegar, minced garlic, dried oregano, dried thyme, red pepper flakes (if using), salt, and black pepper to make the dressing. Adjust seasoning to taste.
Step 3: In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, halved Kalamata olives, chopped sun-dried tomatoes, and sliced fresh basil leaves.
Step 4: Pour the dressing over the pasta and toss until well combined, ensuring all ingredients are evenly coated.
Step 5: If desired, sprinkle grated Parmesan cheese over the salad and toss again.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the pasta salad a final toss and adjust seasoning if necessary. Serve chilled or at room temperature.
❓Recipe FAQs
Tuscan pasta salad will typically keep well in the refrigerator for 2-3 days. However, it’s best enjoyed within the first day or two for optimal freshness.
This pairs well with lots of other dishes such as wraps (like my Buffalo tofu wrap or Crunchy kale wrap), burgers (such as my Southwest black bean burger), and more! It also pairs well with other healthy sides like my refreshing Spring Mix salad!
While Tuscan pasta salad is traditionally served chilled, you can certainly enjoy it warm if you prefer. Just be mindful that the flavors may be slightly different when served warm compared to when chilled.
Pro Tips
- Slice your basil into thin strips. This will elevate your tuscan pasta salad and make it look even prettier! This is called the chiffonade method. To learn how to cut your basil into thin pieces, check out this article on how to cut basil.
- Cook the pasta just until it’s al dente (firm to the bite). This will prevent the tuscan pasta salad from becoming mushy when mixed with other ingredients.
⇨ More Satisfying Salads ⇦
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Tuscan Herb Pasta Salad
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Ingredients
- 10 oz fusilli or penne pasta
- 1/4 cup extra virgin olive oil
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4- 1/2 teaspoon red pepper flakes optional, for a bit of heat
- 1/4-1/2 teaspoon salt adjust to taste
- 1 cup cherry tomatoes halved
- 1/2 cup Kalamata olives pitted and halved
- 1/3 cup sun-dried tomatoes chopped
- 1/4 heaping cup fresh basil leaves thinly sliced
- 1/4 cup grated parmesan cheese (vegan) optional
Instructions
- Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.10 oz fusilli or penne pasta
- In a small bowl, whisk together the extra virgin olive oil, tomato paste, balsamic vinegar, minced garlic, dried oregano, dried thyme, red pepper flakes (if using), salt, and black pepper to make the dressing. Adjust seasoning to taste.1/4 cup extra virgin olive oil, 2 tablespoons tomato paste, 1 tablespoon balsamic vinegar, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/4- 1/2 teaspoon red pepper flakes, 1/4-1/2 teaspoon salt
- In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, halved Kalamata olives, chopped sun-dried tomatoes, and sliced fresh basil leaves.1 cup cherry tomatoes, 1/2 cup Kalamata olives, 1/3 cup sun-dried tomatoes, 1/4 heaping cup fresh basil leaves
- Pour the dressing over the pasta and toss until well combined, ensuring all ingredients are evenly coated.
- If desired, sprinkle grated Parmesan cheese over the salad and toss again.1/4 cup grated parmesan cheese
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the pasta salad a final toss and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
- Slice your basil into thin strips. This will elevate your tuscan pasta salad and make it look even prettier! This is called the chiffonade method. To learn how to cut your basil into thin pieces, check out this article on how to cut basil.
- Cook the pasta just until it’s al dente (firm to the bite). This will prevent the tuscan pasta salad from becoming mushy when mixed with other ingredients.
- Storage: Store for 2-3 days in the fridge in an airtight container.
- Other additions: chickpeas, spinach, kale, diced red pepper, and more!
I added sun-dried tomatoes and I used gluten-free pasta. The dish turned out really great. I also skipped the parmesan cheese to keep it vegan and it was still delicious!
Thanks JM! Glad you liked it 🙂