Picnic Pasta Salad | The Little Shop of Olive Oils

Picnic Pasta Salad

A picnic would be nice...the warm weather is coming.  Hang in there!


  • 1 lb dried farfalle, penne, or macaroni pasta
  • 1/2 cup Basil Infused Olive Oil, divided
  • 1/4 cup Neapolitan Herb Dark Balsamic Vinegar
  • 2 cups halved cherry tomatoes
  • 1 cup pitted and sliced olives
  • 1 cup chopped cucumber, unpeeled
  • 1 cup chopped bell pepper
  • 2 Tbsp chopped fresh oregano or curly-leaf parsley
  • Sea salt and group black pepper


  • Bring a large saucepan of salted water to a boil, toss in the pasta, and boil according to package directions until not quite al dente. Drain the pasta, rinse it until cold water, and place in a large serving bowl. Toss with 6 Tbsp of the olive oil and the entire 1/4 cup of balsamic. 
  • Preheat the oven to 325℉. 
  • Place the cherry tomato halves in a single layer on a parchment-covered baking tray. Drizzle with the remaining 2 Tbsp of olive oil, and roast for 25 minutes, turning once to ensure they are evenly roasted. Remove from the oven and let cool slightly. 
  • Add the chopped olives, cucumber, and pepper to the cooled pasta and toss in the roasted tomatoes to ensure that everything is well coated in the dressing. 
  • Garnish with the oregano or parsley, and season to taste with salt and pepper. Enjoy!
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