Calabrese Pasta Salad

Calabrese pasta salad is a wonderful pasta dish featuring roasted red peppers served either warm or cool as a side dish or entrée.

Calabrese pasta salad is a simple Italian-inspired dish made with fusilli pasta, roasted-style vegetables, olives, and feta cheese all tossed in a garlic and herb olive oil dressing. It’s the kind of recipe that feels just as good served warm straight from the pan as it does chilled the next day, making it perfect for busy weeknights, potlucks, or summer meals.

This recipe was originally inspired by a pasta box version my mother and I tried years ago, and it quickly became a favourite thanks to its bold, savoury flavour and the balance of tender pasta, sweet peppers, tangy tomatoes, and salty feta. It’s one of those dishes that tastes like it took more effort than it actually does.

Tips for Best Results

• Cook the pasta just until al dente so it holds its shape and doesn’t become mushy once dressed
• Salt your pasta water well to build flavour right from the start
• Rinse the pasta only for cold pasta salad to stop cooking and prevent sticking
• Use good quality olive oil since it’s a key flavour in the dressing
• Let the warm vegetables sit in the herb oil so they absorb maximum flavour before mixing
• Drain the tomatoes well to avoid a watery salad
• Taste and adjust seasoning at the end since feta and olives already add saltiness
• Let the salad rest for 10 – 15 minutes before serving so the flavours can blend

Ingredients & Substitutions

• Fusilli pasta – Rotini, penne, farfalle, or any short pasta with ridges will work well
• Olive oil – Extra virgin olive oil is best for flavour, but light olive oil can be used if preferred
• Garlic – Fresh minced garlic gives the best flavour, though 1/2 tsp garlic powder can be used in a pinch
• Basil & oregano – Fresh herbs are ideal, but dried herbs work just as well (use about 1/3 the amount)
• Red onion – Purple onion adds the best bite, but sweet onion or Spanish onion can be substituted
• Sweet red pepper – Any colour bell pepper works, though red offers the sweetest flavour
• Diced plum tomatoes – Canned diced tomatoes are convenient, but fresh chopped tomatoes can be used (well drained)
• Green olives – Kalamata olives or black olives can be substituted for a slightly different flavour profile
• Feta cheese – Goat cheese or ricotta salata can be used for a different but still creamy, salty finish

Storage & Make Ahead

• Make ahead:
  This pasta salad is a great make-ahead dish. You can prepare it up to 1 day in advance and store it in the fridge until ready to serve. For best results, wait to add the feta until just before serving so it stays fresh and creamy.
• Storage:
  Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavours will continue to develop as it sits, but the pasta may absorb some of the dressing over time. If needed, refresh with a drizzle of olive oil and a quick toss before serving.
• Serving tip:
  This salad can be enjoyed straight from the fridge or brought to room temperature for about 15–20 minutes for the best flavour and texture.

Looking for more easy pasta salads?

If you loved this Calabrese pasta salad, here are a few more simple and flavour-packed pasta salads to try.

Antipasto Pasta Salad
Bring bold Italian flavours together in one easy side dish with this colourful antipasto pasta salad. Perfect for potlucks, BBQs, or any occasion.

Mexican Macaroni Salad
This Mexican Macaroni Salad is a versatile summer salad that works perfectly for picnics, barbecues, or as an easy make-ahead side dish.

Pesto Pasta Salad
This Pesto Pasta Salad features bow tie pasta and fresh ingredients tossed in a vibrant pesto dressing for a simple, flavour-packed summer side.

Chicken and Pea Pasta Salad
This Chicken and Pea Pasta Salad is a quick and easy option that works well for dinner or school lunches kids will actually eat.

Calabrese Pasta Salad

 Yields: 4-6 servings | Prep time: 10 mins | Cook time: 15 mins

Ingredients

• 12 oz (375 g) fusilli pasta
• 1/4 cup (60 mL) olive oil, plus 1 tbsp (15 mL)
• 2 cloves garlic, minced
• 2 tbsp (30 mL) fresh basil, chopped (or 1 1/2 tsp dried)
• 2 tbsp (30 mL) fresh oregano, chopped (or 1 1/2 tsp dried)
• 1/4 tsp freshly ground black pepper
• 1 large red or purple onion, sliced into 1 cm strips (Spanish onion also works)
• 1 sweet red pepper, cored, seeded, and coarsely chopped
• 14 oz (398 mL) can diced plum tomatoes, well drained
• 1/2 cup (125 mL) green olives, whole or sliced
• 1 cup (250 mL) feta cheese, crumbled

Directions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine 1/4 cup (60 mL) olive oil, garlic, basil, oregano, and black pepper.
3. Heat 1 tbsp (15 mL) olive oil in a large skillet over medium-high heat.
4. Sauté onion and sweet pepper, stirring occasionally, until slightly softened.
5. Add drained tomatoes and cook for 1–2 minutes until heated through.
6. Remove from heat and add the vegetable mixture to the bowl with the herb oil. Add cooked pasta and toss to coat.
7. Stir in olives and feta until evenly combined.
8. Serve immediately or allow to cool and serve chilled.

Continue to Content

Yield: 6 servings

Calabrese Pasta Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calabrese pasta salad is wonderful pasta dish featuring roasted red peppers served either warm or cool as a side dish or entrée.

Print

Ingredients

• 12 oz (375 g) fusilli pasta
• 1/4 cup (60 mL) olive oil, plus 1 tbsp (15 mL)
• 2 cloves garlic, minced
• 2 tbsp (30 mL) fresh basil, chopped (or 1 1/2 tsp dried)
• 2 tbsp (30 mL) fresh oregano, chopped (or 1 1/2 tsp dried)
• 1/4 tsp freshly ground black pepper
• 1 large red or purple onion, sliced into 1 cm strips (Spanish onion also works)
• 1 sweet red pepper, cored, seeded, and coarsely chopped
• 14 oz (398 mL) can diced plum tomatoes, well drained
• 1/2 cup (125 mL) green olives, whole or sliced
• 1 cup (250 mL) feta cheese, crumbled

Instructions

1. Prepare Pasta according to package instructions.
2. In a large bowl combine the 1/4 cup olive oil, minced garlic, herbs and ground pepper.
3. In a large skillet sear onion and sweet pepper in remaining 1/4 tbsp of oil over med high heat, stirring several times until slightly soft.
4. Add tomatoes to skillet and cook another 2 minutes until tomatoes are heated through.
5. Remove skillet from burner and add vegetables to oil-herb mixture.
6. Drain pasta, add to bowl with other ingredients.
7. Toss with Feta and Olives. Add optional cooked meat* and combine well.
8. Serve immediately or allow to cool and serve as a cold pasta.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 334Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 22mgSodium: 823mgCarbohydrates: 41gFiber: 5gSugar: 5gProtein: 11g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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