Italian Summer Pasta Salad
Ingredients
Preparation
Boil creste di gallo for 5–6 minutes. Drain and add to a large bowl with the jar of sun-dried tomatoes, including the oil. Stir to combine, then set aside to cool while you prep the additional ingredients.
Zest and juice the lemon. Thinly slice the onion and quarter the olives. Chop 1 tablespoon of fresh basil. Add everything to the bowl with the pasta, along with the arugula. Stir to combine.
Once cool enough, add the parmesan and season the salad with salt and pepper to taste. Serve topped with balsamic glaze, crushed red pepper flakes, and/or additional fresh basil, if desired.
This Italian Summer Creste di Gallo Pasta Salad is a bright, easy warm-weather recipe made with Borgatti’s Creste di Gallo pasta, sun-dried tomatoes, Castelvetrano olives, baby arugula, shaved parmesan, fresh basil, lemon, and a drizzle of balsamic glaze. Creste di Gallo is the perfect pasta shape for pasta salad because its ruffled edges and curved shape hold onto the sun-dried tomato oil, lemon, herbs, and toppings in every bite.
Fresh, savory, and full of Italian-inspired flavor, this Creste di Gallo pasta salad is perfect for Father’s Day BBQs, summer parties, easy lunches, and make-ahead dinners. The sun-dried tomatoes add rich flavor, the Castelvetrano olives bring a buttery bite, and the arugula and lemon keep everything fresh and bright. Tossed with shaved parmesan and finished with optional red pepper flakes and balsamic glaze, it’s a simple summer pasta salad that feels impressive without being hard to make.
Make this recipe with Borgatti’s Creste di Gallo pasta for a pasta salad that looks beautiful, tastes fresh, and holds up well for entertaining.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
