Garlic Pasta Salad

    1 hour 35 minutes

    A wonderfully herby pasta salad. You can adjust the amount of garlic and other seasonings to your own taste. A great side dish or meal in itself.

    18 people made this

    Serves: 8 

    • 500g rigatoni pasta
    • 1/2 cup extra-virgin olive oil, or as needed
    • 2 red capsicums, seeded and chopped
    • 1 green capsicum, seeded and chopped
    • 500g cherry tomatoes, halved
    • 3 tablespoons minced garlic
    • salt and pepper to taste
    • 1 bunch fresh basil, chopped
    • 1 teaspoon fresh parsley, chopped
    • 1 teaspoon dried oregano, or to taste
    • 1 cup diced Asiago cheese
    • 1/2 cup grated Parmesan cheese

    Preparation:25min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour35min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, until tender. Drain and transfer to a large bowl. Stir in enough olive oil to coat but not so that it pools at the bottom of the bowl.
    2. Mix in the red and green capsicums, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil you may need to add more.

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    Reviews in English (16)


    Great recipe, made a few changes though. I added a cup or so of diced cucumber, as well as a couple cups of broccoli, I poured the hot pasta water over the broccoli to steam... rinsed all in cold water to keep from overcooking pasta and broccoli. Also I added quite a bit less oregano and added in a few TBS of balsamic vinegar to increase the flavor, overall great recipe and delicious summer salad~  -  21 Aug 2007  (Review from Allrecipes USA and Canada)


    This recipe is great !! I found it a little bland so i added italian dressing and black olives! delicious!!  -  12 Mar 2006  (Review from Allrecipes USA and Canada)


    Leaving town again so it's time to clean out the fridge again too, which Hub's staff always appreciates. This salad did a good job of clearing out the vegetable crisper - I added all ingredients to taste and came up with a winner. I appreciate this recipe for the fact it doesn't call for bottled Italian dressing which makes this salad better than those right from the start. I used fresh garlic rather than the jarred and added black olives as well as orange and yellow bell peppers. I also gave it a splash of white wine vinegar. Finally, I wanted something a little smaller than rigatoni so I chose to use penne pasta instead. This is such a great combination of flavors - the olive oil, cheeses and fresh herbs realy make this salad exceptionally good. I think it would be impossible for this to turn out badly.  -  18 May 2010  (Review from Allrecipes USA and Canada)