5-Ingredient Italian Pasta Salad You’ll Want to Make Over and Over!

Summer brings many joys: relaxing in a hammock, spending days at the beach, enjoying chilled white wine, and of course, indulging in pasta salad. Combine all these elements, and you have a perfect day of bliss.

Throughout the summer, I make it a point to keep pasta salad handy in my refrigerator. It’s convenient for packing on picnics and for quick lunches, and it serves as an effortlessly satisfying meal on evenings when cooking feels like too much work. It’s also a hit at BBQs and laid-back summer gatherings, being both easy to make and universally enjoyed.

The value this pasta salad adds to my life is immense, much like the simplicity of its preparation. It only requires five ingredients and comes together in mere minutes.

Preferred Ingredients for the Salad

I favor radiatori pasta for this dish. Its name is derived from its resemblance to tiny radiators, and its deep grooves and ridges are excellent for holding sauce. This robust pasta shape maintains its integrity well over time in the fridge and is also fun to eat. If radiatori is unavailable, other short pastas like elbows, farfalle, or fusilli are good substitutes.

To save time, this recipe utilizes store-bought pesto. My top choice is Trader Joe’s Vegan Kale, Cashew, & Basil Pesto, which I always pick up on my shopping trips. However, you can opt for homemade pesto or any other store-bought variety you prefer. Another brand I enjoy is Gotham Greens.

For the sun-dried tomatoes, I recommend choosing those stored in olive oil for their richer flavor and softer texture. If you prefer a firmer, more intense taste, non-oil-packed dried tomatoes are an alternative, though they tend to be chewier.

Crafting the 5-Ingredient Italian Pasta Salad

For 4 to 6 servings, gather the following ingredients:

• 1 pound radiatori pasta
• 1 1/2 cups store-bought pesto 
• 1/2 cup mayo 
• 1/2 cup sun-dried tomatoes, chopped
• 2 packed cups baby arugula
• Salt and pepper, to taste

Prepare the pasta according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process.

In a large bowl, combine the cooked pasta, pesto, mayo, sun-dried tomatoes, and arugula. Stir well until all ingredients are evenly distributed. Season with salt and pepper according to your taste preferences.

The salad can be served immediately or stored in a sealed container in the refrigerator for up to five days.

Enhancing the 5-Ingredient Pasta Salad

There are numerous ways to personalize this pasta salad. I enjoy adding chopped kalamata olives or capers for a touch of brininess. For added protein, consider incorporating white beans, chickpeas, or shredded chicken. A bit of lemon zest or juice and fresh cherry tomatoes can introduce a refreshing zing to the dish.

For those who like a bit of spice, sprinkle in some crushed red pepper flakes. A final touch of grated Parmesan cheese perfectly complements the Italian flavors of the salad.