Italian Pasta Salad

This salad brings together much emblematic Italian produce: pasta, of course, and Parmesan, rocket, fresh and dried tomatoes, and mozzarella… An enchanting dish for the eyes and the taste buds. As an entrée, as part of a buffet, or a picnic; every occasion is an opportunity to serve this delicious salad.
Recipe by Virginie Besançon


Preparation time: 40 minutes - Cooking time: 10 minutes

Serves 4

  1. Cook the pasta al dente by following the instructions on the packet.
  2. Rinse the cherry tomatoes and cut them in half.
  3. Peel and dice the onion.
  4. Slice the dried tomatoes and the capicollo into strips.
  5. Rinse the rocket and pick the leaves off the basil branches.
  6. When the pasta is cooked, drain then run under cold water.
  7. Pour into a salad bowl, drizzle with the olive oil and add the other ingredients, except the Parmesan.
  8. Season, taste and correct if necessary.
  9. Keep a few rocket and basil leaves as well as the Parmesan shavings to garnish before serving.


300 g conchiglie or penne rigate pasta

250 g cherry tomatoes

2 small red onions

2 tbsp. marinated dried tomatoes

4 slices of capicollo

120 g mini Mozzarella balls, strained

50 g shaved Parmesan

25 g rocket

4 branches of small-leafed basil

2 tbsp. capers

2 or 3 tbsp. balsamic vinegar

Tuscan olive oil

Salt and freshly ground pepper

Les Petites Tables
EcoMusée de l'Olivier à Volx
Ancienne Route de Forcalquier
04130 Volx
T 04 86 68 53 14
Saveurs et Délices du Sud, la nouvelle cuisine du soleil
A book by Virginie Besançon
Photos Michel Reuss
Editions Les Beaux Jours (October 2009)

Italian Pasta Salad
Italian Pasta Salad
Recipe : Virginie Besançon
Photographies Virginie Besançon
Les Petites Tables
Les Petites Tables
Restaurant in Volx
Photographies Virginie Besançon

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