Short pasta: A pasta that has plenty of nooks and crannies such as fusilli, rotini is best for salad. The small sizes are easy to serve and have the space to hold the dressings. 

Don’t overcook pasta: It is important not to overcook the pasta, you want in al -dente which means it has a little bite. Otherwise, the pasta turns mushy. 

To stop the pasta from cooking, remove from heat, rinse and drain it in cold water and toss it in olive oil to prevent sticking from one another. 

You can serve the pasta salad warm or cold. 

Prefer using the best-quality extra-virgin olive oil for the best flavors. Use fresh ingredients for the best pasta salad. 

Cherry tomatoes are best for this recipe, if you go for the large tomatoes, they might release water when you chop, drain the liquid and then combine the tomatoes with other ingredients. 

Variations: You can add crumbled feta cheese, cubed mozzarella, olives, capers, cucumbers, or any of your favorite veggies.