A light and refreshing Italian pasta salad perfect for hot summer days.
Nothing says summer in Italy like fresh vegetables, fragrant herbs, and a drizzle of premium extra virgin olive oil. This Sicilian-inspired pastina salad is a celebration of the season—simple, healthy, and bursting with Mediterranean flavors.
Tossed with Papa Vince’s Khorasan Pastina (Orzo), juicy cherry tomatoes, crisp cucumbers, creamy mozzarella, and a zesty lemon-olive oil dressing, it’s the perfect side dish or light lunch.
This is a recipe we make at home all summer long, and once you try it, you’ll understand why!
Ingredients:
For the Salad:
- 1 ½ cups Papa Vince Khorasan Pastina (Orzo)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced ½ cup red onion, thinly sliced
- 1 cup fresh mozzarella pearls (or diced mozzarella)
- ½ cup black olives, pitted and sliced
- ¼ cup fresh basil leaves, torn
- 2 tbsp fresh parsley, chopped
For the Dressing:
4 tbsp Papa Vince Extra Virgin Olive Oil (EVOO)
Juice and zest of 1 large lemon
1 clove garlic, finely minced
1 tsp Dijon mustard
Salt & freshly ground black pepper, to taste
Instructions:
1. Cook the Pastina:
Bring a large pot of salted water to a boil. Cook the Papa Vince Khorasan Pastina according to the package directions until al dente. Drain and rinse under cold water to stop cooking. Refrigerate for at least 30 minutes.
2. Prepare the Dressing:
In a small bowl or jar, whisk together Papa Vince EVOO, lemon juice and zest, minced garlic, Dijon mustard, salt, and pepper until emulsified.
3. Assemble the Salad:
In a large serving bowl, combine the cooked pastina, cherry tomatoes, cucumber, red onion, mozzarella, olives, basil, and parsley.
4. Toss with Dressing:
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Chill & Serve:
Serve chilled or at room temperature.
Tips & Variations:
- Add grilled chicken or tuna for a protein-packed meal.
- For extra flavor, toss in a handful of sun-dried tomatoes or artichoke hearts.
- Replace mozzarella with crumbled feta for a tangier Mediterranean twist.
- Best enjoyed the same day but keeps well in the fridge for up to 2 days.
