Best Fresh Italian Pasta Salad with Mozzarella and Veggies
This Fresh Italian Pasta Salad with Mozzarella and Veggies is the ultimate summer dish. After making this many times for cookouts, I’ve perfected the balance of crispy veggies, tangy dressing, and creamy mozzarella. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sweet Potato Shepherd’s Pie Recipe for Dinner and Easy S’mores Hand Pies Recipe for a Fun Dessert.
Why This Best Fresh Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Crispy veggies and pasta
- Tangy Italian dressing
- Creamy mozzarella cheese
- Perfect for meal prepping or cookouts
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 (450g) uncooked pasta
- 1 pint (300g) cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 8 oz (225g) mozzarella cheese, cubed
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Optional: Fresh parsley, chopped
- Optional: Grated Parmesan cheese
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- pasta: Use any shape you prefer, such as rotini, penne, or fusilli.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Ensures perfectly cooked pasta every time. → See on Amazon
- Vegetable Chopper — Saves time and effort in prepping veggies. → See on Amazon
How to Make Best Fresh Italian Pasta Salad with Mozzarella and Veggies
- Cook pasta: Cook pasta according to package instructions. Drain and rinse under cold water to cool.
- Prepare dressing: In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, basil, salt, and pepper.
- Combine ingredients: In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, and mozzarella cheese.
- Add dressing: Pour dressing over pasta mixture and toss to combine.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Top with optional toppings as desired.
Cook's Tips for Perfect Best Fresh Italian Pasta Salad with Mozzarella and Veggies
- Common mistake and fix: Don't overcook the pasta. It will become mushy and ruin the texture of the salad. Cook it al dente and rinse under cold water to cool.
- Pro tip: For a lighter version, use Greek yogurt instead of mayonnaise in the dressing.
- Pro tip: Add grilled chicken or shrimp for a protein-packed meal.
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 refrigerator for up to 5 days. Make-ahead tip: Yes, this dish can be made up to 24 hours in advance.
Freezing Best Fresh Italian Pasta Salad with Mozzarella and Veggies
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as this is a cold dish. Microwave: Not necessary, as this is a cold dish.
Recipe Notes
- Chef tip: For a spicy kick, add some diced jalapeño or a pinch of red pepper flakes to the dressing.
- Best substitution: Substitute the mozzarella cheese with cubed feta or cubed cheddar cheese.
- Make-ahead: Prepare the dressing and chop the veggies up to 24 hours in advance. Combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the pasta salad is too dry, add a little more dressing. If it's too wet, drain some of the dressing before serving.
Want to level up this recipe?
Salad Spinner — Ensures crispy veggies by removing excess water. → Check price on Amazon
Best Fresh Italian Pasta Salad with Mozzarella and Veggies
Ingredients
Main Ingredients
- 1 lb (450g) uncooked pasta
- 1 pint (300g) cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 8 oz (225g) mozzarella cheese, cubed
Seasonings
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Optional Toppings
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crushed red pepper flakes
Instructions
- Cook pasta: Cook pasta according to package instructions. Drain and rinse under cold water to cool.
- Prepare dressing: In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, basil, salt, and pepper.
- Combine ingredients: In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, and mozzarella cheese.
- Add dressing: Pour dressing over pasta mixture and toss to combine.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Top with optional toppings as desired.
Notes
- Chef tip: For a spicy kick, add some diced jalapeño or a pinch of red pepper flakes to the dressing.
- Best substitution: Substitute the mozzarella cheese with cubed feta or cubed cheddar cheese.
- Make-ahead: Prepare the dressing and chop the veggies up to 24 hours in advance. Combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the pasta salad is too dry, add a little more dressing. If it's too wet, drain some of the dressing before serving.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as this is a cold dish.
- Microwave reheat: Not necessary, as this is a cold dish.
- Make ahead: Yes, this dish can be made up to 24 hours in advance.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbs: 55g
- Fiber: 3g
- 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, you can make this pasta salad up to 24 hours in advance. Store it in an airtight container in the refrigerator until ready to serve.
If the pasta salad is too dry, add a little more dressing. If it's too wet, drain some of the dressing before serving.
No, this pasta salad does not freeze well due to the presence of mayonnaise in the dressing.
No, this pasta salad is a cold dish and does not require cooking in an air fryer.
You can substitute the mozzarella cheese with cubed feta or cubed cheddar cheese.
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!
