What kind of pasta do you use ? I find that the smaller types that are made with wholemeal, spelt of soya flour have a better taste.
You also need to undercook the pasta slightly and season it with vinaigrette ( a simple homemade evo dressing with lemon or vinegar) whilst it is still warm. It will finish off cooking naturally.
You then need a bit of crunch by adding raw diced or shredded vegetables. I also like to add some leaves eg rocket or baby mesclun. I also like to add a few Greek or French black olives.