Equipment
Ingredients
Core Ingredients
- 300 g fusilli pasta, dry
- 300 g cherry tomatoes, halved
- 1 red onion, finely diced
- 1 fresh basil, roughly torn
- 60 ml extra virgin olive oil
Seasoning
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 444 kcal
- Protein
- 12 g
- Carbohydrates
- 60 g
- Fat
- 17 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 568 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 380 mg
- Calcium
- 46 mg
- Iron
- 2.2 mg
- Magnesium
- 85 mg
- Phosphorus
- 287 mg
- Zinc
- 2.2 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 30 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 8 mcg
- Water
- 27 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Fill a large pot with water, salt it generously until it tastes like the sea, and bring to a rolling boil at 100°C/212°F. Add the fusilli pasta and cook according to package directions until exactly al dente.
Transfer the pasta to a colander to drain. Rinse briefly with cool water to stop the cooking process and prevent sticking, then shake vigorously to remove excess moisture.
While the pasta cools slightly, use a chef knife and cutting board to halve the cherry tomatoes, finely dice the red onion, and tear the fresh basil leaves.
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced red onion, and torn basil. Drizzle the extra virgin olive oil over the top, season generously with kosher salt and black pepper, and toss gently with a wooden spoon until everything is evenly coated.
Let the pasta salad rest at room temperature so the juices from the tomatoes blend with the olive oil to create a natural dressing.
Chef's Notes
- Because this recipe relies on only five main ingredients, the quality of your olive oil and tomatoes dictates the final success of the dish. Use the best extra virgin olive oil you can afford.
- Always tear fresh basil with your hands rather than chopping it with a knife. Chopping crushes the delicate leaves, causing them to oxidize and turn black quickly.
- Salting pasta water is non-negotiable. The water should taste distinctly salty like a mild broth; this is your only chance to season the pasta itself from the inside out.
- If preparing ahead of time, withhold the fresh basil until right before serving to maintain its vibrant green color and intense aromatic qualities.
Storage
Refrigerator: 3 days — Store in an airtight container. Bring to room temperature before serving as cold temperatures mute the flavors and firm up the olive oil.
Troubleshooting
Pasta salad tastes dry and lacks flavor
Cause: The pasta absorbed all the olive oil because it was mixed while too hot, or not enough salt was used
Fix: Drizzle heavily with another splash of extra virgin olive oil, add a pinch of salt, and toss vigorously
Prevention: Ensure pasta is cooled slightly before mixing and season heavily, as cold dishes require more salt than hot dishes
Onion flavor is entirely overpowering
Cause: Red onion was particularly pungent or diced too large
Fix: Cannot be easily extracted, but you can add a splash of balsamic vinegar or lemon juice to balance the sharpness
Prevention: Dice onions very finely. If you know you have a sharp onion, soak the diced pieces in cold water for 10 minutes before adding to the salad
Cultural Context
In Italy, pasta fredda translates to cold pasta, a quintessential summer dish designed to be made ahead and enjoyed during the hottest months. Unlike heavier mayonnaise-based pasta salads common in other regions, authentic Italian pasta salads rely strictly on olive oil, the natural juices of ripe vegetables, and the starch of the pasta to form a light, emulsified dressing.
