Pastina Salad
This simple Pastina Salad is fresh, colorful, and full of bright, crunchy flavor and texture. It’s the perfect light side for using up leftover vegetables or to prep in advance since the flavor only gets better with time.
Pasta salad is a side dish staple but sometimes it needs a little refresh. This simple Pastina Salad has become one of our favorites to bring to cookouts and family gatherings because it’s full of bright flavor, easy to make in advance, and a little unexpected with its unique, tiny pasta shape. It’s fun, fresh, and never fails to get people coming back for seconds.
Made with tiny pastina noodles, crisp fennel, juicy orange, olives, fresh basil, and a light, citrusy vinaigrette, this cold Pastina Salad is a fresh, bite-sized twist on classic pasta salad. We love how it’s customizable, too, so use what ingredients you already have on hand.
It’s the perfect easy make-ahead side for potlucks, picnics, or simply family dinner, and a recipe you’ll enjoy having in your repertoire. If you love a pasta salad, our Caprese Pasta Salad and Chicken Pesto Pasta Salad are two others to try.
Table of Contents
Why You’ll Love This Recipe
- Fun, bite-sized pasta shape. Pastina’s cute tiny shape makes for something new and fun, and for a less-traditional pasta salad texture.
- Comes together quickly. With a simple method, make this salad in time no time at all. And it’s easy to customize with whatever veggies you have on hand.
- Great make-ahead side.This salad can be prepped and assembled in advance, so it’s perfect for potlucks, picnics, and barbecues.
- A lighter, fresher alternative. With the bright vinaigrette, this recipe is lighter, brighter, and fresher than the more traditional and heavier mayo-based pasta salads.
Ingredients
For The Salad:
- Pastina: “Little Pasta” and tiny-shaped, this gives the salad a unique texture.
- Fennel: Fresh, crisp, and subtly licorice-flavored. Thinly slice for the best texture.
- Orange: Adds juicy sweetness and fresh citrus flavor that pairs perfectly with the fennel.
- Castelvetrano Olives: Mild and buttery with a briny bite that balances the citrus.
- Red Onion: For a sharp, aromatic bite, that pairs well with the fennel and vinaigrette.
- Ricotta Salata: A firm, salty Italian cheese.
- Basil: For fresh, aromatic flavor.
For The Citrus Vinaigrette:
- Olive Oil: Use a good quality extra virgin olive oil as the dressing base.
- Orange Juice: Adds sweetness and fresh citrus flavor. Freshly squeezed or good-quality store-bought both work.
- Lemon Juice: Use freshly squeezed for brightness.
- Dijon Mustard: Helps emulsify the vinaigrette and adds a subtle tang.
- Honey: Adds just the right amount of sweetness.
- Salt & Pepper: Season to taste and adjust as needed.
How To Make Pastina Salad
1. Bring a large pot of generously salted water to a boil. Add the pastina and cook until al dente according to package directions.
2. Drain the pastina and rinse briefly under cool water to stop the cooking. Drain well and transfer to a large serving bowl.
3. Make the citrus vinaigrette. Add the olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper to a mason jar. Cover tightly and shake vigorously until well combined and emulsified.
4. Add the fennel, red onion, orange, and Castelvetrano olives to the cooled pastina. Pour about half of the citrus vinaigrette over the salad and gently toss to combine, adding more vinaigrette as needed.
5. Add the basil and ricotta salata and gently toss again until evenly combined.
6. Taste and season with additional salt and freshly ground black pepper as needed. Serve immediately or let the salad rest for about 30 minutes before serving.
Expert Tips
- Rinse cooked pastina under cold water. Do this to stop it from overcooking and to cool it quickly before assembling the salad.
- Let the salad rest for 30 minutes. This gives the flavors time to come together. Toss again before serving.
- Prep ahead. If making the salad ahead, reserve some of the citrus vinaigrette and the fresh basil. Toss both into the salad just before serving.
- Taste and adjust seasoning before serving. Take a quick bite then re-season the salad with salt, pepper, or a squeeze of lemon before enjoying, since pasta can absorb some of the dressing as it sits.
Variations & Substitutions
- Give the salad a Mediterranean flavor. Add in diced bell pepper, kalamata olives, or artichoke hearts for an extra bright, flavorful twist.
- Try another cheese. Swap in tangy feta or fresh mozzarella pearls for the ricotta salata. All options are delicious here.
- Make it heartier. Add cooked, diced chicken or chickpeas to turn this pasta salad into a heartier, protein-rich main-dish salad.
- Use a different small pasta shape. Something like orzo or ditalini works just as well, if pastina isn’t available,
Storage
Store leftover salad in an airtight container in the refrigerator up to 3-4 days. The pasta may absorb some dressing as it sits, so give it a stir with a fresh drizzle of olive oil or a squeeze of lemon before serving again.
Frequently Asked Questions
Yes! This salad is great for meal prep. We just recommend adding the fresh basil last, right before serving, so it stays colorful, flavorful, and vibrant. Reserve half the dressing on the side, too, and mix right before serving.
Any small pasta shape would work, like orzo or ditalini.
Definitely — diced or shredded cooked chicken, white beans or chickpeas would turn this into a heartier, protein-packed main.
More Delicious Salad Recipes
Pastina Salad
Ingredients
Pastina Salad
- 8 ounces pastina
- 1 small fennel bulb thinly sliced
- ¼ cup red onion finely diced
- 1 large orange sgmented and cut into pieces
- ¼ cup Castelvetrano olives pitted and chopped
- â…“ cup ricotta salata finely grated
- â…“ cup fresh basil torn
Citrus Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Add the pastina and cook until al dente according to package directions.
- Drain the pastina and rinse briefly under cool water to stop the cooking. Drain well and transfer to a large serving bowl.
- Make the citrus vinaigrette. Add the olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper to a mason jar. Cover tightly and shake vigorously until well combined and emulsified.
- Add the fennel, red onion, orange, and Castelvetrano olives to the cooled pastina. Pour about half of the citrus vinaigrette over the salad and gently toss to combine, adding more vinaigrette as needed.
- Add the basil and ricotta salata and gently toss again until evenly combined.
- Taste and season with additional salt and freshly ground black pepper as needed. Serve immediately or let the salad rest for about 30 minutes before serving.
Notes
- Store leftover salad in an airtight container in the refrigerator up to 3-4 days. The pasta may absorb some dressing as it sits, so give it a stir with a fresh drizzle of olive oil or a squeeze of lemon before serving again.
- Rinse the cooked pastina briefly under cool water to stop the cooking and remove excess starch. Drain very well before assembling the salad.
- Let the salad rest, if desired. A 30-minute rest allows the flavors to come together. Toss again before serving.
- Slice the fennel very thinly so its crisp texture doesn’t overwhelm the small pasta.
- Ricotta salata is a firm, salty Italian cheese. Finely grate it so it distributes evenly throughout the pastina.
