Best Fresh Italian Pasta Salad with Mozzarella and Veggies
Make the best Fresh Italian Pasta Salad with Mozzarella and Veggies in just 20 minutes. After making this many times, I’ve perfected the dressing to coat every bite. The crispy veggies and creamy mozzarella make this salad irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Cherry Limeade Recipe Perfect for Summer and Easy Egg Roll in a Bowl with Ground Turkey and Cabbage.
Why This Best Fresh Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Crispy veggies and tender pasta in every bite
- Creamy mozzarella adds richness
- Tangy Italian dressing coats every bite
- Better than takeout and ready in 20 minutes
What You'll Need for Best 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 (like rotini or penne)
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 8 oz mozzarella balls, halved
- 1/2 cup fresh basil, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Optional: Parmesan cheese, grated
- Optional: Red pepper flakes
- Optional: Olive tapenade
📝 Ingredient Notes
- pasta: Use any shape you like, but something with ridges holds the dressing better.
- mozzarella: Use fresh mozzarella for the best flavor.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Cooks pasta perfectly every time → See on Amazon
- Salad Tongs — Makes serving easy and mess-free → See on Amazon
How to Make Best Fresh Italian Pasta Salad with Mozzarella and Veggies
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare veggies: Halve cherry tomatoes, dice cucumber and bell pepper, and halve mozzarella balls. Chop basil.
- Make dressing: Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and pepper.
- Combine: In a large bowl, combine cooked pasta, veggies, mozzarella, and basil. Pour dressing over top and toss to coat.
Cook's Tips for Perfect Best Fresh Italian Pasta Salad with Mozzarella and Veggies
- : For the best texture, don't overcook the pasta. It should still have a bite to it.
- Common mistake and fix: If your dressing is too thick, add a little more vinegar or olive oil to thin it out.
- : Make this salad ahead of time for a quick meal. The flavors meld together beautifully.
- : For a vegetarian version, omit the mozzarella or substitute with tofu.
Storing & Reheating Best 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: Can be made up to 1 day ahead.
Freezing Best Fresh Italian Pasta Salad with Mozzarella and Veggies
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a spicy kick, add some red pepper flakes to the dressing.
- Best substitution: Use any combination of veggies you like. Zucchini, olives, and artichokes are great additions.
- Make-ahead: This salad keeps well in the fridge for up to 5 days.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your pasta is sticking together, rinse it under cold water after cooking to prevent this.
Want to level up this recipe?
Salad Spinner — Dries lettuce quickly for perfect salad texture → Check price on Amazon
Best Fresh Italian Pasta Salad with Mozzarella and Veggies
Ingredients
Main Ingredients
- 1 lb pasta (like rotini or penne)
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 8 oz mozzarella balls, halved
- 1/2 cup fresh basil, chopped
Seasonings
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
Optional Toppings
- Parmesan cheese, grated
- Red pepper flakes
- Olive tapenade
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare veggies: Halve cherry tomatoes, dice cucumber and bell pepper, and halve mozzarella balls. Chop basil.
- Make dressing: Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and pepper.
- Combine: In a large bowl, combine cooked pasta, veggies, mozzarella, and basil. Pour dressing over top and toss to coat.
Notes
- Chef tip: For a spicy kick, add some red pepper flakes to the dressing.
- Best substitution: Use any combination of veggies you like. Zucchini, olives, and artichokes are great additions.
- Make-ahead: This salad keeps well in the fridge for up to 5 days.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your pasta is sticking together, rinse it under cold water after cooking to prevent this.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 14g
- Fat: 20g
- Carbs: 55g
- Fiber: 4g
- Sugar: 6g
- Sodium: 600mg
- Cholesterol: 30mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Fresh Italian Pasta Salad with Mozzarella and Veggies FAQs
Yes, this salad keeps well in the fridge for up to 5 days. The flavors meld together beautifully.
If your pasta salad is dry, you may not have used enough dressing. Make sure to use the full amount of dressing and toss well to coat.
Not recommended. The pasta and veggies can become mushy when frozen and thawed.
Not applicable. This is a cold salad, not a cooked dish.
For a vegetarian version, omit the mozzarella or substitute with tofu. For a dairy-free version, use a dairy-free cheese alternative.
A Warm Final Note
I can’t wait for you to try Best 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!
