5 ingredient pasta salad

I’ve been making this bright, easy dish for as long as I can remember. It’s the kind of recipe that shows up to every summer gathering, and somehow it always disappears in minutes. There’s something magical about the way the olive oil, lemon, and basil wake up the pasta, while the mozzarella pearls melt just enough to create little pockets of creaminess. This 5 ingredient Pasta Salad is my go-to because it tastes like a celebration, but it’s so simple you can throw it together after work and still have time to sit with a cold drink and catch up with a friend. I remember making a version with a larger crowd and realizing the best part wasn’t just the flavor—it was how effortlessly it travelled from kitchen to picnic blanket. If you’ve got a busy week ahead, this is a lifesaver on busy nights. The aroma alone—tomatoes bursting with color, fragrant basil leaves, a drizzle of olive oil—pulls everyone to the table. It’s like a warm hug in a bowl, and yes, my kids actually ask for seconds.

What is Pasta Salad?

Think of 5 ingredient Pasta Salad as the sunniest cousin of a standard pasta salad. It’s essentially a bright, crowd-friendly dish built on a handful of headline ingredients plus a few pantry staples to bring it all together. The name isn’t a hard-and-fast rule—recipes evolve, and sometimes you discover a new favorite by swapping in a single ingredient—but the spirit stays the same: big flavor from minimal components. For me, this dish is all about balance: tender pasta, juicy tomatoes, creamy mozzarella, fragrant basil, and a kiss of olive oil to tie it all together. The origin? A playful fusion of Italian fresca and pantry-friendly shortcuts, a reminder that simple ingredients prepared well can shine just as brightly as something fussy. It’s a dish you can rehearse in your sleep, yet it always feels fresh when it hits the bowl. If you’ve ever wanted a recipe you can riff on with your own twists, this is a perfect starting point for your own 5 ingredient pasta salad revolution.

How do I make Pasta Salad?

Quick Overview

In a nutshell, you boil the pasta until al dente, chop cherry tomatoes and tear basil while the mozzarella pearls glisten a little in their own milky way. You whisk a light dressing with olive oil, a touch of lemon, and a pinch of salt, then toss everything together while the pasta is still warm enough to soak up the flavors. A quick chill helps the flavors marinate, and you’re ready to serve. The whole process feels homey and uncomplicated—a reminder that good food doesn’t need to be complicated to be delicious. This 5 ingredient pasta salad comes together fast, yet it feels celebratory enough for guests, making it perfect for weeknights and weekend gatherings alike.

Ingredients

For the Main Batter:

• 12 oz (340 g) pasta shapes (fusilli, farfalle, or penne work beautifully)
• 1 pint cherry tomatoes, halved or quartered for bigger slices
• 8 oz fresh mozzarella pearls (or cubed mozzarella if you prefer)
• Generous handful fresh basil leaves, torn
• 3–4 tablespoons extra-virgin olive oil, plus a little extra for finishing

For the Filling:

• 2 tablespoons red wine vinegar or lemon juice (a bright acidity is lovely)
• 1 garlic clove, minced (optional, but worth it)
• Salt and freshly ground Black Pepper, to taste
• Pinch of dried oregano or Italian seasoning (optional)

For the Glaze:

• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
• 1–2 tablespoons extra-virgin olive oil
• Salt to taste

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Start by bringing a large pot of salted water to a rolling boil. It sounds simple, but salting the water well is the secret to properly seasoned pasta. While you wait, rinse your tomatoes and basil, and set out your mozzarella pearls. If you’re using garlic, mince it and set it aside with a pinch of salt to draw out the flavor. When the water boils, drop in the pasta and cook until just shy of al dente—packaged directions are a starting point, but I like to test a minute or two early so it doesn’t mush out when you toss with the dressing.

Step 2: Mix Dry Ingredients

In this recipe, the pasta is the anchor, but you also want to have your tomatoes and mozzarella prepared so you can fold everything together quickly. A quick rinse with cold water after draining stops the pasta from overcooking, but since we’re aiming for a slightly warm, glossy finish, I skip the cold rinse and let the pasta have a moment to soak up some of that olive oil dressing.

Step 3: Mix Wet Ingredients

Whisk together your dressing: olive oil, lemon juice, salt, pepper, and a touch of garlic if you’re using it. The goal is a light emulsion that’s bright without being tart. If you’re using the glaze elements, whisk them separately in a small bowl. This helps you control sweetness and acidity so it tastes balanced in the final toss.

Step 4: Combine

Drain the pasta and return it to the pot or a large mixing bowl. While it’s warm, pour over about two-thirds of the dressing and toss gently to coat. The warmth helps the oil cling to every spiral and pearl like a little gloss, so each bite feels luscious. Add the cherry tomatoes, mozzarella pearls, and torn basil. If you’re into a more vibrant bite, sprinkle on the garlic and oregano now. Toss again, tasting as you go. You want the flavors to feel harmonious rather than competing—the lemon should brighten, not overtake, the basil and tomato.

Step 5: Prepare Filling

In a small bowl, combine the vinegar or lemon juice with a pinch of salt and pepper. Pour this over the salad and give a gentle fold. The acidity should lift the flavors without turning the dish sour. If you’re a cheese lover, a light shower of extras like shaved parmesan or feta can be stirred in at this stage for an extra layer of tang and creaminess. I’ve learned that a little more mozzarella at this point can make the bite feel more indulgent without tipping into richness.

Step 6: Layer & Swirl

Now is the moment for a little finesse. Drizzle the glaze over the salad in thin ribbons and use a light, marbling motion with your spoon to create little streaks of brightness through the bowl. A gentle swirl helps the flavors mingle without turning everything into a uniform mush. If you’re serving right away, you can skip this; if you’ve got a bit of time, let it rest for 15–20 minutes so the dressing infuses the pasta and vegetables more fully.

Step 7: Bake

Yeah, I know this one sounds strange for a pasta salad, but the step label keeps the recipe in familiar territory. In truth, you don’t need to bake anything here. If you want a touch of toasty flavor for the basil or a lightly crisped edge on your mozzarella, you can quickly toast the basil in a dry skillet for about 30 seconds, just until it’s fragrant, and fold it in at the end. But as written, this dish requires no baking—simply a gentle toss and a brief rest to let the flavors mingle.

Step 8: Cool & Glaze

If you want a glossy finish and a more pronounced lemon note, drizzle the glaze (lemon juice, honey, olive oil, salt) over the salad and toss lightly. This is optional but delightful, especially if you’re planning to serve it later in the day or want a more pieced-together, restaurant-style shine. The glaze should feel like a satin sheen, not a heavy coating—enough to lift the flavors, not drown them. Taste and adjust with a pinch more salt or a squeeze of lemon if needed.

Step 9: Slice & Serve

Transfer the pasta salad to a clean serving bowl. If you’ve prepped everything well, the colors should be bright—red tomatoes, green basil, white pearls of mozzarella. It’s pretty enough for a picnic, and casual enough for a weeknight dinner. Serve immediately for the freshest flavor, or refrigerate for up to 4 hours (or up to 24 hours if you don’t add fresh mozzarella until you’re ready to serve). When you bring it to the table, give it a final light toss and a little drizzle of olive oil. The last two minutes of finishing are where the magic happens: a little extra olive oil, a whisper of lemon, and a crack of black pepper make all the difference in this 5 ingredient pasta salad.

What to Serve It With

This 5 ingredient pasta salad is a versatile partner to so many meals. It’s the kind of dish that helps pull a dinner party together or rounds out a casual family lunch with minimal fuss. Here are some simple ideas to pair with it, along with quick serving suggestions that have become family traditions in my kitchen.

For Breakfast: It might seem odd, but this pasta salad can wake up a brunch table when you toss in a handful of arugula and a squeeze of lemon. Serve alongside crusty bread and a soft cheese, with a pot of strong coffee. It’s a surprising but welcome contrast to sweet pastries, and you can set out a few lemon wedges so guests can tailor the brightness themselves.

For Brunch: A bright, light dish to balance eggs and pastries. Plate it on a long platter with extra basil sprigs and Cherry tomato halves for color. Add a sparkling beverage or a citrusy white wine, and you’ve got a relaxed, festive vibe that makes people slow down and chat longer.

As Dessert: Okay, hear me out—this is not a dessert, but I’ve watched guests enjoy the olive-bright finish after a heavier, creamy course. If you’re serving it after a creamy main, offer a small dollop of aged balsamic glaze over the tomatoes for a curious, sweet-tinish contrast. It’s a playful pivot that transforms the usual pasta salad into a surprising end-note for your meal.

For Cozy Snacks: It’s great for an afternoon break with crackers or warm bread. My kids love spooning it into small bowls and nibbling on the basil ribbons while watching a movie. The simplicity means you can keep a batch ready in the fridge and dip into it whenever the mood hits.

In our family, this 5 ingredient pasta salad always travels well—whether for a picnic, a potluck, or a quick weeknight dinner. It’s the kind of recipe that tastes like a hug that’s been handed down through a dozen conversations and a few good summers. If you’re trying to coax a picky eater to try something new, the familiar textures of pasta and cheese provide comfort, while the basil and lemon bring a brightness that makes the whole bowl feel lighter and friendlier. This dish has become a little ritual in our kitchen—an easy, reliable anchor that everyone looks forward to at the table.

Top Tips for Perfecting Your 5 Ingredient Pasta Salad

Here are some practical refinements I’ve learned from making this countless times. They’re small details, but they change the whole experience.

Pasta Prep: Cook the pasta until just al dente, then reserve a splash of the cooking water. A bit of the starchy water helps bind the dressing and keeps the salad glossy as it rests. Don’t rinse the pasta unless you plan to serve it cold right away; the starch helps the dressing cling.

Freshness Matters: Use the best basil you can find and tear it by hand instead of chopping with a knife. Torn leaves release more aroma and keep their bright green color better. A little basil goes a long way, so start with a generous handful and adjust to taste.

Cheese and Creaminess: Mozzarella pearls are fantastic for even distribution; if you use cubed mozzarella, cut balsamic-mint edges, so you don’t over-milk the salad. Feta or burrata can be lovely substitutions if you want a creamier bite, but you may want to dial back the dressing a touch so the flavors don’t feel heavy.

Acidity Balance: The lemon juice in both the dressing and glaze brightens the dish, but taste as you go. If it feels sharp, a touch more olive oil or a small pinch of sugar can balance it out. Trust your palate—these small tweaks can lift the whole bowl.

Swirl Patterns: If you’re into presentation, drizzle the glaze in thin lines over the salad and use a fork to create a gentle marbled pattern. It’s purely aesthetic, but the visual drama makes the first bite feel special.

Ingredient Swaps: Want to swap in spinach, arugula, or cucumber? Go for it. If you swap in olives, capers, or sun-dried tomatoes, keep the dressing light so the result doesn’t feel heavy. The core idea remains the same: one bright, simple base with a handful of bold accents that you love.

Make-Ahead Magic: This salad can sit in the fridge for a few hours, but add fresh basil and any delicate cheese just before serving to preserve color and texture. If you’re planning to store it overnight, consider tossing extra basil and cheese in just before serving to avoid wilting.

Texture Play: For a little bite, consider adding a handful of toasted pine nuts or slivered almonds. It will add a nice contrast to the soft pasta and creaminess of the mozzarella.

These tips have helped me tune the dish to countless occasions. The heart of the recipe remains simple and friendly, but these little modifications let you tailor it to your crowd and your pantry. It’s worth playing with a few versions until you land on your own signature 5 ingredient pasta salad that you’re excited to share every time.

Storing and Reheating Tips

Storing pasta salad is all about preserving texture and brightness. Here’s how I handle it after family meals and gatherings.

Room Temperature: If you’re serving within a couple hours, you can leave it out in a covered dish, lightly covered with plastic wrap to keep the basil from browning. The flavors will mellow a bit, which some people actually prefer, but you’ll want to check halfway through to ensure nothing looks soggy or wilted.

Refrigerator Storage: The best way to keep it is in a wide, shallow container so the salad doesn’t steam and get mushy. It will keep well for up to 3 days in the fridge. If you’ve added delicate greens or extra basil, add them fresh right before serving for maximum brightness.

Freezer Instructions: I don’t recommend freezing this dish as the texture of mozzarella can change and tomatoes soften in an unappealing way once thawed. It’s best to prepare fresh for a picnic or a crowd and refrigerate until you’re ready to serve.

Glaze Timing Advice: If you plan to freeze or refrigerate, you might want to hold off adding the glaze until just before serving. The glaze can separate when cold, so a quick whisk at the end with a fresh drizzle can restore that glossy finish.

In practice, this 5 ingredient pasta salad benefits from a quick prep, a rest to meld flavors, and a light finish right before serving. It stays vibrant and satisfying even after sitting in the fridge for a day or two, making it a dependable addition to your weeknight lineup or your weekend spread.

Frequently Asked Questions

Final Thoughts

This 5 ingredient pasta salad has earned a steady place at our table for its simplicity, flexibility, and the way it tastes like a sunny day with friends. It’s the kind of dish you can improvise without losing the signature brightness that makes it so appealing. It’s easy to bring to a potluck, quick enough for a weeknight, and forgiving enough to accommodate what you’ve got on hand. If you’re new to this recipe, start with the core five ingredients and then let your pantry guide the rest—a handful of arugula, a few olives, or even a sprinkle of toasted nuts can turn the dish into your own signature version. I’ve found that the best part isn’t just the flavor—it’s how this bowl invites conversation, laughter, and lingering around the table. Happy cooking, and I can’t wait to hear how yours turns out! If you try a variation, drop a note in the comments so we can swap ideas and tweaks.

5 Ingredient Pasta Salad

A quick and easy pasta salad with only 5 ingredients. Perfect for potlucks and picnics!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.5 pound Rotini pasta
• 0.5 cup Italian dressing
• 0.5 cup Cherry tomatoes halved
• 0.25 cup Cucumber diced
• 0.25 cup Black olives sliced

Instructions

 

Preparation Steps

• Cook rotini pasta according to package directions. Drain and rinse with cold water.
• In a large bowl, combine the cooked pasta, Italian dressing, halved cherry tomatoes, diced cucumber, and sliced black olives.
• Toss gently to combine all ingredients. Chill for at least 30 minutes before serving.

Notes

This pasta salad is best served cold. You can add other vegetables like bell peppers or red onion if desired.