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Four Cheese Pasta Salad with Roasted Garlic Dressing

Four Cheese Pasta Salad with Roasted Garlic Dressing

Phoebe Green
Inspired by Italian-American deli classics and the indulgence of quattro formaggi, this pasta salad pairs tender spirals with a lush, roasted-garlic dressing. Silky, savory, and gently sweet from slow-roasted cloves, it’s balanced by bright lemon and vinegar, juicy tomatoes, and briny accents. Four cheeses—mozzarella, feta, provolone, and Parmesan—layer creaminess, salt, and tang for depth in every bite.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Salad
Cuisine Fusion / Other
Servings 2 servings
Calories 988 kcal

Equipment

  • Rimmed baking sheet
  • Aluminum foil
  • Chef's Knife
  • Cutting board
  • Large pot (4–5 qt)
  • Colander
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Microplane zester
  • Wooden spoon or spatula

Ingredients
 
 

For the Roasted Garlic Dressing:

  • 1 bulb garlic medium; whole and unpeeled
  • 1 tsp olive oil for roasting the garlic
  • 2 tbsp mayonnaise whole-egg style
  • 2 tbsp plain Greek yogurt whole milk
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • ½ tsp honey to balance acidity
  • ¼ tsp kosher salt fine; for dressing
  • ⅛ tsp freshly ground black pepper plus more to taste

For the Pasta Salad & Assembly:

  • 1 tbsp kosher salt for pasta water
  • 6 oz short pasta rotini, cavatappi, or penne
  • 1 tsp olive oil for tossing drained pasta
  • ⅓ cup extra-virgin olive oil for emulsifying the dressing
  • 2 tbsp warm pasta cooking water use 1 to 2 tbsp as needed to thin dressing
  • 1 cup cherry tomatoes halved
  • ⅓ cup roasted red peppers jarred, well drained and sliced
  • 2 tbsp red onion very thinly sliced
  • ½ cup baby arugula loosely packed
  • 1 tbsp fresh basil chopped
  • 1 tbsp fresh flat-leaf parsley chopped
  • ⅓ cup fresh mozzarella pearls or small dice
  • ¼ cup feta cheese crumbled
  • 2 tbsp aged provolone finely grated (or Asiago)
  • ¼ cup Parmesan cheese finely grated
  • ½ tsp lemon zest finely grated

Instructions
 

  • Roast the Garlic: Preheat the oven to 400°F / 200°C. Slice the top 1/4 inch off the garlic bulb to expose the cloves, set on a small piece of foil, drizzle with 1 tsp olive oil, wrap tightly, and place on a rimmed baking sheet. Roast until the cloves are soft, golden, and jammy, 30–35 minutes. Cool 5 minutes so it’s safe to handle.
  • Start the Dressing Base: In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, white wine vinegar, honey, 1/4 tsp kosher salt, and 1/8 tsp black pepper until smooth and creamy, about 1–2 minutes. Set aside.
  • Cook the Pasta: Bring about 3 qt of water to a rolling boil in a large pot over high heat. Season with 1 tbsp kosher salt, add the pasta, and cook until al dente, 9–11 minutes (check package). Reserve 1/4 cup pasta cooking water, drain, and spread pasta on a baking sheet; toss with 1 tsp olive oil and let steam off and cool for 5 minutes.
  • Finish the Roasted Garlic Dressing: Squeeze the roasted garlic cloves into the bowl with the dressing base and mash into a smooth paste with a spoon. Whisk in the extra-virgin olive oil in a slow, steady stream until emulsified and glossy, 60–90 seconds. Whisk in 1–2 tbsp warm pasta cooking water to loosen to a silky, spoonable consistency.
  • Prep the Mix-Ins: Halve the cherry tomatoes, slice the roasted red peppers and onion thinly, chop the basil and parsley, and zest the lemon. Keep cheeses measured and ready.
  • Assemble the Salad: In a clean large bowl, combine the cooled pasta, tomatoes, roasted red peppers, red onion, and arugula. Add about two-thirds of the dressing and toss gently with a spatula until every surface is lightly coated. Add more dressing as needed—this salad should be glossy, not soupy.
  • Add the Cheeses: Fold in mozzarella, feta, provolone, and Parmesan, keeping the pieces intact. Taste and adjust seasoning with additional salt and black pepper if needed.
  • Finish and Serve: Sprinkle lemon zest and the chopped basil and parsley over the top. Let the salad rest for 10 minutes to meld flavors, then serve slightly cool or at room temperature. Refrigerate leftovers promptly.

Notes

Chef’s Tips:

  • Texture is King: Cook pasta just to al dente, then cool quickly so it stays bouncy and doesn’t absorb too much dressing.
  • Emulsify Properly: Drizzle the extra-virgin olive oil slowly while whisking so the roasted garlic dressing turns glossy and stable.
  • Salt in Layers: Season the pasta water generously and finish with a pinch in the bowl only after adding cheeses (feta and Parmesan are salty).
  • Make-Ahead: Keep dressing and salad components separate up to 24 hours; toss with arugula and cheeses just before serving. Save a splash of pasta water to re-loosen the dressing if chilled.
  • Cheese Swaps: Try Asiago for provolone or young pecorino for Parmesan. If subbing ricotta for mozzarella, dollop it at the end to keep it creamy.
  • Serving: This shines slightly cool, not cold—15 minutes out of the fridge wakes up the aromatics and garlic sweetness.

Nutrition

Calories: 988kcalCarbohydrates: 74gProtein: 26gFat: 66gSaturated Fat: 15gPolyunsaturated Fat: 11gMonounsaturated Fat: 34gTrans Fat: 0.03gCholesterol: 47mgSodium: 4756mgPotassium: 527mgFiber: 4gSugar: 7gVitamin A: 1114IUVitamin C: 36mgCalcium: 414mgIron: 3mg
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