Capri Summer Pasta Salad

Recently, I shared a pasta dish from Sicily for the Mazzoni Wines blog. Feeling the island vibes, I decided to craft a recipe inspired by another Italian gem – Capri. Caprese Salad might be Capri’s most famous culinary export, but I wanted to share something a little different: a refreshing summer pasta salad, a dish I fondly recall from one of my trips there.

Roasted peppers, diced ham, marinated artichokes, Italian tuna, and good olive oil all go into this. The salad gets better as it sits, so you can make it ahead. Good for beach picnics or when you need to bring something to a party.

It comes together quickly, which is helpful when it’s too hot to cook much.

Step by Step Guide to Making Capri Pasta Salad:

1. Cook & Oil the Pasta

Bring a large pot of water to a rapid boil. Salt generously.

Add pasta, cook 2 minutes shy of package instructions (al dente).

Drain and immediately toss with 2 Tbsp olive oil to prevent sticking. Cover and let cool.

2. Whisk the Vinaigrette

In a medium bowl, combine oil, diced red onion, balsamic vinegars, salt, and pepper.

Whisk until emulsified. Taste and adjust salt. Set aside to let flavors meld.

3. Prepare Mix?Ins

In a large bowl, combine tuna, ham, tomatoes, provolone, artichokes, peppers, green beans, and carrot.

4. Marinate Salad Base

Pour half the vinaigrette over the bowl. Toss gently to coat.

Cover with plastic wrap and chill for 10 minutes to let flavors integrate.

5. Combine Everything

Bring the chilled mix to room temperature (about 1 hour).

Add pasta and remaining vinaigrette. Toss thoroughly.

6. Serve

Transfer to a serving dish. Optional: garnish with extra Parmigiano, fresh herbs, or lemon zest.

Recipe Notes

Pasta Choice:
Cellentani’s corkscrew shape holds sauce well, but fusilli or penne are fine substitutes.

Balance Proteins:
Adjust tuna/ham quantities based on preference or switch to grilled chicken.

Chill Time:
Temping briefly in the fridge intensifies flavor without damping freshness—don’t overchill.

Make?Ahead Tips:
Keeps well for 24 hours; add cheese just before serving to retain texture.

FAQ – Capri Pasta Salad

Can I use different pasta types?
Yes—fusilli, penne, or orecchiette all work; adjust cooking time to al dente.

Is this salad gluten-free?
Not as written. To make it gluten-free, use certified GF pasta and ensure all packaged ingredients are labeled gluten-free.

Can I make this ahead?
Absolutely! It keeps 1 day refrigerated. Add fresh cheese or basil just before serving.

Can I omit ham or tuna?
Yes—omit either or both for a vegetarian version; adding marinated chickpeas or olives adds flavor.

How to adjust for heat or spice?
Include chopped calabrian chilies or a dash of hot pepper flakes in the vinaigrette.

Will the pasta soak up all the dressing?
Some will, which is why you add the vinaigrette in two stages to preserve balance and flavor.

Capri Summer Pasta Salad

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5 from 2 reviews

• Author: Francesco Romano
• Total Time: 35 minutes
• Yield: Serves 6
• Diet: Pescatarian, Omnivore

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Description

A vibrant pasta salad bursting with summer flavors. Perfect for picnics or potlucks!

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) Cellentani pasta
• 2 cans (4 oz/113 g each) Italian tuna in oil, drained
• 8 oz (227 g) sliced ham, diced into 1/2-inch pieces
• 12 oz (340 g) heirloom cherry tomatoes, halved
• 8 oz (227 g) provolone cheese, diced into 1/2-inch pieces
• 0.5 cups (50 g) freshly grated Parmigiano-Reggiano
• 12 oz (340 g) jar marinated artichoke hearts, drained and quartered
• 12 oz (340 g) jar fire-roasted bell peppers, diced into 1/2-inch pieces
• 0.75 lbs (340 g) fresh green beans, blanched and cut into 1-inch pieces
• 1 carrot, blanched and diced into 1/4inch pieces
• 0.33 cups (80 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) to coat pasta
• 0.5 red onion, finely diced
• 1 tbsp (15 ml) balsamic vinegar
• 3 tsp (15 ml) white balsamic vinegar
• 2 tsp salt
• 1 tsp freshly ground black pepper

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Instructions

1. Cook the Pasta
2. Bring a large pot of well-salted water to a boil.
3. Add the pasta and cook until just al dente — about 2 minutes less than the package directions.
4. Drain and toss with 2 tablespoons of olive oil to prevent sticking.
5. Cover and set aside to cool.
6. Prepare the Vinaigrette
7. In a medium bowl, whisk together olive oil, both vinegars, salt, pepper, and diced red onion.
8. Let sit at room temperature while preparing the rest of the salad.
9. Prep the Vegetables and Cheese
10. Dice or halve all vegetables and cheeses as listed. Blanch the green beans and carrot briefly (1-2 minutes in boiling water, then into an ice bath), then dry thoroughly.
11. Marinate the Salad Base
12. In a large mixing bowl, combine cherry tomatoes, provolone, artichokes, ham, roasted peppers, green beans, and carrot.
13. Pour the vinaigrette over and toss well to coat.
14. Cover and refrigerate for 10–15 minutes to let the vegetables absorb flavor.
15. Combine Pasta and Finish Salad
16. Let the pasta and marinated vegetables come to room temperature (about 30–60 minutes before serving).
17. Toss together with the drained tuna, grated Parmigiano-Reggiano, and any leftover vinaigrette from the bowl.
18. Taste and adjust seasoning with salt and pepper if needed. Serve cold or room temperature.

Notes

• For best flavor, marinate the vegetables for at least 30 minutes to allow the flavors to meld.
• Substitute other cheeses like mozzarella or asiago for the provolone or Parmigiano-Reggiano.
• Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 25 minutes
• Tempering Time: 60 mins
• Cook Time: 10 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 50
• Fiber: 5
• Protein: 20
• Cholesterol: 50

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