Name: Crudaiola Barese Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz short pasta (casarecce, penne, or ziti); 2 cups cherry tomatoes, halved; 2 cloves garlic, minced; 1/4 cup fresh basil leaves, torn; 1/4 cup grated Parmigiano-Reggiano; 1/4 cup extra virgin olive oil; Salt and black pepper to taste

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Crudaiola Barese Pasta Salad is a traditional dish from the Puglia region of Southern Italy, celebrated for its fresh, vibrant flavors and minimal cooking. Featuring al dente short pasta tossed with ripe cherry tomatoes, fragrant basil, minced garlic, and rich Parmigiano-Reggiano, all brought together with a generous drizzle of extra virgin olive oil, this salad captures the essence of summer in every bite. Perfect served warm, at room temperature, or cold, it’s a versatile and elegant dish suitable for any occasion.

Why You’ll Love This Recipe

Crudaiola Barese is a celebration of simplicity and high-quality ingredients. The tomatoes and basil infuse the warm pasta with freshness, while the garlic and cheese add depth and richness. This salad requires no stove-top sauce preparation—just fresh ingredients and a single pot for the pasta. Whether you’re hosting a summer lunch, planning a picnic, or preparing a quick weeknight meal, this pasta salad delivers bold flavor with minimal effort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

short pasta (casarecce, penne, or ziti)
cherry tomatoes, halved
garlic, minced
fresh basil leaves, torn
grated Parmigiano-Reggiano
extra virgin olive oil
salt and black pepper to taste

directions

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and allow to cool slightly.
While the pasta is cooking, place the halved cherry tomatoes in a large mixing bowl. Add the minced garlic, torn basil leaves, grated Parmigiano-Reggiano, extra virgin olive oil, salt, and pepper. Gently toss to combine.
Add the warm pasta to the tomato mixture and toss until well coated, allowing the warm pasta to absorb the flavors.
Let the pasta salad rest for at least 15 minutes before serving to allow the ingredients to meld.
Serve warm, at room temperature, or chilled. Garnish with additional grated cheese and basil if desired.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories per Serving: Approximately 330 kcal

Variations

Add mozzarella: Fresh mozzarella balls (bocconcini) can add creaminess and extra richness.
Use different herbs: Swap basil for arugula or parsley for a peppery or earthier note.
Add protein: Include grilled chicken, tuna, or white beans for a more filling dish.
Try other cheeses: Pecorino Romano or fresh ricotta salata can offer a different flavor profile.
Infused oils: Use garlic- or chili-infused olive oil for added complexity.

storage/reheating

Store Crudaiola Barese Pasta Salad in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving, or reheat gently if desired, though it’s best enjoyed at room temperature or slightly chilled. Avoid freezing as the texture of the tomatoes and basil may degrade.

FAQs

Can I make Crudaiola Barese Pasta Salad ahead of time?

Yes, it can be made several hours in advance. Letting it sit allows the flavors to develop even more.

Should the pasta be hot or cool when mixed?

It should be slightly warm. This helps absorb the tomato and basil flavors without wilting the herbs too much.

What pasta shapes work best?

Short pasta like casarecce, penne, or ziti are ideal for catching the dressing and small ingredients.

Can I use other types of tomatoes?

Yes, plum tomatoes or heirloom varieties can be chopped and used instead of cherry tomatoes.

Is this recipe vegetarian?

Yes, it is naturally vegetarian as long as the cheese used is free from animal rennet.

Can I skip the cheese?

Yes, though the Parmigiano-Reggiano adds savory depth. For a dairy-free version, use nutritional yeast or omit entirely.

What’s the best olive oil for this salad?

Use high-quality extra virgin olive oil, as its flavor plays a central role in the dish.

Can I add vinegar or lemon juice?

You can, but traditionally the acidity comes from the tomatoes. A small splash of balsamic or lemon juice can be added if desired.

How do I prevent the garlic from overpowering the dish?

Use fresh garlic and mince it finely. Allow it to sit in the oil for a few minutes before tossing to mellow the flavor.

Can this be served as a main course?

Yes, especially if you add protein like chicken, tuna, or beans to make it more filling.

Conclusion

Crudaiola Barese Pasta Salad exemplifies the beauty of simple, fresh ingredients harmonizing to create a dish that’s both light and full of flavor. Whether served warm or chilled, it brings a taste of Southern Italy to your table. Ideal for summer, it’s a quick, elegant, and satisfying recipe that’s sure to become a favorite in your seasonal rotation.

Crudaiola Barese Pasta Salad

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Crudaiola Barese Pasta Salad is a Southern Italian dish featuring al dente pasta tossed with fresh cherry tomatoes, garlic, basil, Parmigiano-Reggiano, and olive oil—simple, vibrant, and full of summer flavor.

Author: Mari
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: Boiled
Cuisine: Italian
Diet: Vegetarian

Ingredients

Units Scale

12 oz short pasta (casarecce, penne, or ziti)
2 cups cherry tomatoes, halved
2 cloves garlic, minced
1/4 cup fresh basil leaves, torn
1/4 cup grated Parmigiano-Reggiano
1/4 cup extra virgin olive oil
Salt and black pepper to taste

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Instructions

Cook pasta in salted boiling water until al dente. Drain and set aside to cool slightly.
In a large bowl, combine halved cherry tomatoes, minced garlic, torn basil, grated cheese, olive oil, salt, and pepper. Toss gently.
Add warm pasta to the bowl and mix until well coated.
Let rest for at least 15 minutes to allow flavors to meld.
Serve warm, room temperature, or chilled. Garnish with extra cheese and basil if desired.