The 5-Ingredient Italian Pasta Salad I Can’t Stop Making

There are certain things I look forward to in the summer: hammock naps, beach days, chilled white wine, and pasta salad. Combine them into one day and I could die of sheer contentment. 

I strive to have pasta salad in my fridge at all times throughout the summer. It’s easy to pack for picnics and on-the-go lunches, plus it makes the most satisfying lazy dinner on nights when I can’t be bothered to cook a full meal. It’s also a crowd-pleaser and easy to prepare in advance for BBQs and casual summer get-togethers. It’s somehow the solution to every summer problem.

The importance of this pasta salad in my life cannot be overstated. The same goes for the simplicity of this recipe. It’s only five ingredients and it comes together in just 15 minutes.

My Favorite Ingredients To Use

My favorite pasta shape for this salad is radiatori. The name comes from the fact that the shape looks like miniature radiators. They have lots of grooves and ridges so they hold the sauce well. They’re a sturdy shape that won’t fall apart as the pasta salad sits in the fridge, plus they’re fun to eat. If you can’t find radiatori, try another short pasta like elbows, farfalle, or fusilli.

This recipe calls for store-bought pesto in order to save time and hassle. My absolute favorite is Trader Joe’s Vegan Kale, Cashew, & Basil Pesto, which I make sure to stock up on every time I go. You could make homemade pesto or use your favorite store-bought option. Another one I enjoy is Gotham Greens.

For the sun-dried tomatoes, look for an option stored in olive oil. You could use dried ones that aren’t oil-packed if you prefer, they will just be chewier and less robust in flavor.

How To Make My 5-Ingredient Italian Pasta Salad

For 4 to 6 servings, you’ll need:

• 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

Cook the pasta according to the package instructions. Drain and rinse with cold water.

In a large mixing bowl, add the cooked pasta, pesto, mayo, sun-dried tomatoes, and arugula. Mix until everything is combined. Add salt and pepper to taste.

You can eat it immediately or store it in an airtight container in the fridge for up to 5 days.

Add Some Flair to This 5-Ingredient Pasta Salad

There are many ways to customize this pasta salad. I love adding chopped kalamata olives or capers for extra briny flavor. For protein, you could add white beans, chickpeas, or shredded chicken. I like to add a little brightness with lemon zest or juice and fresh cherry tomatoes. 

For a bit of heat, add crushed red pepper flakes. Topping with grated Parmesan cheese rounds out the dish and compliments the Italian flavors.