Skip to Content

Pasta Salad with Roasted Garlic Vinaigrette is Your Go-to Summer Pleaser

Tossing short pasta with a roasted garlic vinaigrette in a pasta salad is a winner this summer.

5:48 PM EDT on June 19, 2023

As cooking (and eating) often move outdoors for summer, pasta salads can be a versatile, seasonal accompaniment to meats off the grill or prepared foods taken to your fresh air destination of choice. This dish of penne in a roasted garlic vinaigrette — tossed with fresh mozzarella, chopped tomatoes, salt-cured olives, grated cheese, herbs and seasonings — is a crowd-pleasing, flavor-forward compliment to any event under the sun or stars. We especially recommend using organic penne rigate from San Francisco-based Flour + Water as their attention to texture really holds the sauce, and the clean flavor and toothiness are the perfect compliments to this bountiful salad.

Buon appetito!

[Note: Appetito may earn commissions from products featured in links to this story.]

Summer Pasta Salad with Roasted Garlic Vinaigrette

Summer Pasta Salad with Roasted Garlic Vinaigrette

0 from 0 votes
Recipe by Andrew Cotto


Prep time


Cooking time




  • For the pasta:

  • 1 pound 1 any short, high-quality dried pasta

  • 1 pound 1 fresh mozzarella, cubed

  • 1 cup 1 salt cured black olive, pitted

  • 4 4 plum tomatoes, seeded and chopped

  • 1 cup 1 chopped parsley or torn basil

  • For the Roasted Garlic Vinaigrette:

  • 1 bulb 1 garlic with the top sliced off horizontally

  • 1 cup 1 + 1 teaspoon Extra Virgin Olive Oil

  • 1 cup 1 grated Parmigiano Reggiano cheese

  • 1/3 cup 1/3 Red Wine Vinegar

  • 1 tablespoon 1 dried Italian seasoning (or simply oregano)

  • Salt & Black Pepper to taste


  • Preheat oven to 400 degrees.
  • Brush the teaspoon of EVOO over the exposed garlic cloves.
  • Wrap the bulb in tin foil and place in the oven.
  • Roast for 40 minutes, until the bulb is fragrant and soft.
  • Remove from the oven and let cool.
  • In a large mixing bowl, add the vinegar and a pinch of salt.
  • Slowly whisk in the EVOO until an emulsion forms.
  • Unwrap the garlic bulb and squeeze the cloves into the vinaigrette.
  • Add the Italian seasonings.
  • Add salt & pepper to taste.
  • Whisk all of the ingredients together.
  • Set aside.
  • Put on a large pot of water to boil.
  • Add a palmful of salt to the water.
  • Add the pasta and stir until the water returns to a boil.
  • Cook, stirring occasionally, until the pasta is al dente.
  • Drain the pasta and shake off excess water.
  • Add pasta to the mixing bowl with the vinaigrette.
  • Toss thoroughly and allow the pasta to absorb some of the vinaigrette and cool.
  • Before serving, add the mozzarella, tomatoes, olives, Parmigiano, and parsley or basil.
  • Toss thoroughly.
  • Enjoy!

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

Tagliarini alla Vongole

This tagliarini alla vongole recipe comes from the book Pasta Masterclass, by London-based chef Mateo Zielonka. Here, he uses the ribbon-shaped tagliarini pasta to pair with flavorful clams and herbs, a delicious take on the classic linguine alla vongole.

November 30, 2023

Giada De Laurentiis on the Holidays and Giadzy

Appetito interviews Italian food icon Giada De Laurentiis about the unique products from Giadzy and her holiday gift ideas.

November 30, 2023

An Interview with Chef Silvia Baldini

Our contributor and honey expert, C. Marina Marchese, sat down with Chef Silvia Baldini to discuss her new cookbook.

November 28, 2023

Pici Pasta with Potatoes and Beans

Pici pasta with potatoes and beans is a recipe from the new cookbook Pasta et Al. The dish calls for a fresh, thick-rolled pasta in a Tuscan preparation.

November 27, 2023
See all posts