Looking for a light, fresh, and colorful dish that screams summer? This Italian Farfalle Pasta Salad with cherry tomatoes and basil is exactly what you need. Simple yet flavorful, it’s the perfect recipe for a quick lunch, a picnic, or a summer potluck. And like many Italian classics, it’s made with just a few quality ingredients that truly shine.
The star of this salad is farfalle, the bow-tie-shaped pasta that holds up beautifully in cold dishes. It pairs wonderfully with juicy red and yellow cherry tomatoes and aromatic fresh basil.
I like to use datterini tomatoes when I can find them. These small Italian tomatoes are extra sweet and bursting with flavor. If you can’t find them, a mix of red and yellow cherry tomatoes will do the trick.
All it takes to bring everything together is a generous drizzle of extra virgin olive oil and a pinch of salt. No mayo, no heavy dressings—just pure, Mediterranean goodness. That’s the beauty of Italian cooking: let the ingredients speak for themselves.
This farfalle pasta salad is naturally vegetarian, easy to make, and even easier to love. Serve it slightly chilled or at room temperature for the best flavor. And if you want to add a little protein, try tossing in some mozzarella cubes, though I personally love it just as it is.
It’s a celebration of Italian summer on a plate: vibrant, simple, and irresistibly good.
Ingredients
Prep Time: 5 Min | Resting Time: 20 Min | Cook Time: 12 Min | Servings: 4
- 350 g (12 oz) farfalle pasta
- 500 g (1.1 pound) fresh ripe cherry tomato mix (red and yellow)
- 6 tablespoons extra virgin olive oil
- 10-12 leaves fresh basil
- Salt, to taste
Directions
Prepare the Tomato and Basil Dressing
Step 1) - Start by making the dressing, as it should rest for at least 20 minutes before using.
Wash and dry the cherry tomatoes. Slice them in half, or into quarters if they’re larger. Avoid cutting them too small—they should remain juicy and chunky.
Season the tomatoes with a generous drizzle of extra virgin olive oil (about 3 tablespoons, or to taste) and a pinch of fine salt.
Step 2) - Rinse and pat dry the fresh basil leaves. Tear them roughly by hand for a rustic touch - don’t chop them too finely.
Use plenty of basil (at least 10 to 12 leaves) to give the farfalle pasta salad that signature Italian flavor and fragrance.
Add the torn basil leaves to the seasoned tomatoes and stir gently. Set the dressing aside to rest for about 20 minutes, stirring occasionally. This allows the tomatoes to release their juices and the basil to infuse the olive oil with its fresh aroma.
Cook the Pasta
Step 3) - Bring a large pot of water to a boil and salt it well. A good rule of thumb is 1 liter (4 cups) of water with 10 g (¾ tablespoon) of coarse salt for every 100 g (3.5 oz) of dry pasta.
Add the farfalle pasta and cook it according to the package instructions until al dente, usually around 10-12 minutes.
Step 4) - Drain the pasta and transfer it to a large mixing bowl.
Toss it with 3 tablespoons of extra virgin olive oil to prevent sticking, then let it cool at room temperature.
If you're short on time or feel the pasta is overcooked, you can run it under cold water to stop the cooking process. For more details, see the section below: "How to Cool Pasta for Pasta Salads."
Step 5) - Once the pasta is cool, add the tomato and basil dressing. Mix gently to combine all the ingredients.
Your colorful Farfalle Pasta Salad is now ready to serve! Enjoy this refreshing Italian dish chilled or at room temperature.
Storage
This farfalle pasta salad with cherry tomatoes and basil is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Since the dressing is made with fresh ingredients like raw tomatoes and basil, it's important not to keep it for too long, as the basil may darken and the tomatoes can become overly soft.
Before serving, give the pasta salad a good stir and, if needed, add a drizzle of extra virgin olive oil to refresh the flavor and texture.
Pro tip: We don’t recommend freezing this pasta salad, as the tomatoes and basil will lose their texture and aroma once thawed. For best results, prepare and enjoy it fresh or within a short time after making it.
Tips
How to Cool Pasta for Pasta Salad
The texture of your pasta salad depends not just on the ingredients, but on how the pasta is cooked and cooled.
For best results, cook the pasta about 1 minutes less than the time on the package—just slightly more al dente.
If you have time, avoid rinsing the pasta under cold water. Instead, drain it well, transfer it to a bowl, and toss it with a bit of olive oil to prevent sticking. Let it cool at room temperature.
Why avoid cold water? Because it washes away the starch, which helps the dressing cling to the pasta. Without it, the salad may lose flavor and texture.
That said, if you're short on time, rinse the pasta under cold water—but be sure to drain it very well and use a slightly saltier cooking water than usual to preserve flavor.
What Type of Tomatoes to Use
I used Datterini tomatoes, which are popular in Italy for their sweet, intense flavor.
You can use any small, firm tomato variety, such as cherry tomatoes and grape tomatoes. Just make sure they’re not too watery, with few seeds and dense, flavorful flesh.
The key is to use ripe, fresh, in-season tomatoes for the best taste and texture.
More Italian Salads to Try
- Caprese Pasta Salad
- Panzanella Salad
- Italian Rice Salad
- Tuna Pasta Salad with Green Beans
- Shrimp Pasta Salad with Zucchini and Lemon
FAQs
While fresh egg pasta is delicious, it's not ideal for cold pasta salads, as it’s too delicate and soft once cooked. For best results, stick to dried farfalle.
Want to try making fresh farfalle at home? Check out our homemade farfalle pasta recipe made with egg pasta dough!
Yes, this salad is perfect for meal prep or gatherings. You can make it up to one day in advance. Just store it in the fridge in an airtight container and give it a stir before serving. Add a drizzle of olive oil to freshen it up if needed.
Absolutely! While this recipe is simple and fresh, you can customize it with mozzarella pearls, black olives, or even tuna for extra protein. Just make sure not to overpower the flavor of the tomatoes and basil.
Recipe Card
Farfalle Pasta Salad with Cherry Tomatoes and Basil
Ingredients
- 350 g farfalle pasta - 12 oz
- 500 g cherry tomato mix (red and yellow) - 1.1 pound
- 6 tablespoons extra virgin olive oil
- 12 leaves fresh basil
- salt - to taste
Instructions
- Start by making the dressing, as it should rest for at least 20 minutes before using.Wash and dry the cherry tomatoes. Slice them in half, or into quarters if they’re larger. Avoid cutting them too small—they should remain juicy and chunky.
- Season the tomatoes with a generous drizzle of extra virgin olive oil (about 3 tablespoons, or to taste) and a pinch of fine salt.
- Rinse and pat dry the fresh basil leaves. Tear them roughly by hand for a rustic touch - don’t chop them too finely.Use plenty of basil (at least 10 to 12 leaves) to give the farfalle pasta salad that signature Italian flavor and fragrance.Add the torn basil leaves to the seasoned tomatoes and stir gently. Set the dressing aside to rest for about 20 minutes, stirring occasionally. This allows the tomatoes to release their juices and the basil to infuse the olive oil with its fresh aroma.
- Bring a large pot of water to a boil and salt it well. A good rule of thumb is 1 liter (4 cups) of water with 10 g (¾ tablespoon) of coarse salt for every 100 g (3.5 oz) of dry pasta.Add the farfalle pasta and cook it according to the package instructions until al dente, usually around 10-12 minutes.
- Drain the pasta and transfer it to a large mixing bowl.Toss it with 3 tablespoons of extra virgin olive oil to prevent sticking, then let it cool at room temperature.If you're short on time or feel the pasta is overcooked, you can run it under cold water to stop the cooking process.
- Once the pasta is cool, add the tomato and basil dressing. Mix gently to combine all the ingredients.Your colorful Farfalle Pasta Salad is now ready to serve! Enjoy this refreshing Italian dish chilled or at room temperature.
Leave a Reply