Fresh Italian Pasta Salad with Mozzarella and Veggies
Fresh Italian Pasta Salad with Mozzarella and Veggies is a summer staple. After making this many times, I’ve perfected the dressing for the perfect balance of tangy and sweet. The crisp veggies and melty mozzarella make this salad irresistible. Try it with my Easy Roasted Potato Salad for a complete meal. If you love recipes like this, you’ll also enjoy Easy Roasted Potato Salad and Cozy Moroccan Sweet Potato and Chickpea Soup Recipe.
Why This Fresh Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Crisp veggies for a refreshing bite
- Melty mozzarella for creamy indulgence
- Tangy dressing that's not too heavy
- Easy to customize with your favorite veggies
What You'll Need for Fresh Italian Pasta Salad with Mozzarella and Veggies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb pasta
- 1 pint cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 8 oz mozzarella balls
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: Fresh basil leaves
- Optional: Parmesan cheese
📝 Ingredient Notes
- pasta: Use any shape you like, but penne or rotini work best.
- mozzarella: Ciliegine or bocconcini work well for bite-sized pieces.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Cooks pasta perfectly every time. → See on Amazon
- Salad Spinner — Dries lettuce and veggies quickly for better texture. → See on Amazon
How to Make Fresh Italian Pasta Salad with Mozzarella and Veggies
- Cook pasta: Cook pasta according to package instructions. Drain and rinse under cold water.
- Prepare veggies: Halve cherry tomatoes, slice cucumber, and dice bell pepper. Toss with cooked pasta.
- Make dressing: Whisk together olive oil, vinegar, minced garlic, basil, oregano, salt, and pepper.
- Combine: Pour dressing over pasta and veggies. Add mozzarella and toss gently. Chill for at least 30 minutes before serving.
Cook's Tips for Perfect Fresh Italian Pasta Salad with Mozzarella and Veggies
- : For a lighter salad, use whole wheat pasta and less dressing.
- Common mistake and fix: Don't overcook pasta. It will absorb too much dressing and become mushy.
- : Add fresh basil leaves just before serving to keep them from turning black.
Storing & Reheating Fresh Italian Pasta Salad with Mozzarella and Veggies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can make this up to a day ahead. Add basil just before serving.
Freezing Fresh Italian Pasta Salad with Mozzarella and Veggies
Not recommended for pasta salad.
How to Reheat Without Drying It Out
Oven: Not necessary, just give it a good toss before serving. Microwave: Not recommended, as it can make the pasta soggy.
Recipe Notes
- Chef tip: To make this a meal, add grilled chicken or shrimp.
- Best substitution: Use canned artichoke hearts for a different texture.
- Make-ahead: Prepare all ingredients ahead of time, but don't mix until ready to serve.
- Scaling: This recipe is easy to double or halve.
- Troubleshooting: If your dressing is too thick, add a bit more vinegar or oil to thin it out.
Want to level up this recipe?
Good Quality Olive Oil — Makes a big difference in the flavor of your dressing. → Check price on Amazon
Fresh Italian Pasta Salad with Mozzarella and Veggies
Ingredients
Main Ingredients
- 1 lb pasta
- 1 pint cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 8 oz mozzarella balls
Seasonings
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Optional Toppings
- Fresh basil leaves
- Parmesan cheese
Instructions
- Cook pasta: Cook pasta according to package instructions. Drain and rinse under cold water.
- Prepare veggies: Halve cherry tomatoes, slice cucumber, and dice bell pepper. Toss with cooked pasta.
- Make dressing: Whisk together olive oil, vinegar, minced garlic, basil, oregano, salt, and pepper.
- Combine: Pour dressing over pasta and veggies. Add mozzarella and toss gently. Chill for at least 30 minutes before serving.
Notes
- Chef tip: To make this a meal, add grilled chicken or shrimp.
- Best substitution: Use canned artichoke hearts for a different texture.
- Make-ahead: Prepare all ingredients ahead of time, but don't mix until ready to serve.
- Scaling: This recipe is easy to double or halve.
- Troubleshooting: If your dressing is too thick, add a bit more vinegar or oil to thin it out.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for pasta salad.
- Oven reheat: Not necessary, just give it a good toss before serving.
- Microwave reheat: Not recommended, as it can make the pasta soggy.
- Make ahead: You can make this up to a day ahead. Add basil just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbs: 55g
- Fiber: 3g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Italian Pasta Salad with Mozzarella and Veggies FAQs
Yes, prepare all ingredients ahead of time, but don't mix until ready to serve.
You may have used too much pasta or not enough dressing. Try using less pasta and more dressing next time.
Not recommended, as pasta can become mushy when thawed.
This recipe is best made in a large bowl, not in the air fryer.
You can use small cubed cheddar or provolone cheese as a substitute.
A Warm Final Note
I can’t wait for you to try Fresh Italian Pasta Salad with Mozzarella and Veggies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
