Fresh Italian Pasta Salad with Mozzarella and Veggies
Fresh Italian Pasta Salad with Mozzarella and Veggies is the ultimate summer dish. After making this many times, I’ve perfected the balance of fresh veggies and tangy dressing. The crisp veggies and melty mozzarella make this salad irresistible. Try it with my Creamy Moroccan Harissa Lentil Soup for a complete meal. If you love recipes like this, you’ll also enjoy Creamy Moroccan Harissa Lentil Soup and Easy Persian Noodle Soup with Lentils and Fresh Herbs.
Why This Fresh Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Bursting with fresh flavors
- Perfect for summer cookouts
- Better than takeout
- Easy to customize
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
- 1/2 cup fresh basil
- Salt
- Pepper
- Garlic
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Optional: Parmesan cheese
- Optional: Pine nuts
- Optional: Red onion
📝 Ingredient Notes
- pasta: Use any shape you prefer
- mozzarella: Fresh mozzarella is best
🛒 Tools & Equipment I Recommend
- Pasta Pot — Cooks pasta perfectly every time → See on Amazon
- Salad Spinner — Dries lettuce and veggies quickly → See on Amazon
How to Make 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, slice cucumber, and dice bell pepper. Chop basil and slice mozzarella.
- Make dressing: Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper.
- Toss salad: In a large bowl, combine pasta, veggies, mozzarella, and dressing. Toss to combine.
Cook's Tips for Perfect Fresh Italian Pasta Salad with Mozzarella and Veggies
- Common mistake and fix: Don't overcook pasta. It will become mushy and ruin the salad.
- Tip: For a lighter salad, use whole wheat pasta and less dressing.
- Tip: Add grilled chicken or shrimp for a protein-packed meal.
- Tip: Make ahead and store in the fridge for up to 3 days.
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 for up to 3 days Make-ahead tip: Yes, prepare all ingredients ahead of time and toss before serving
Freezing Fresh Italian Pasta Salad with Mozzarella and Veggies
Not recommended
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not recommended
Recipe Notes
- Chef tip: For a twist, try adding grilled vegetables like zucchini and eggplant.
- Best substitution: Use feta cheese instead of mozzarella for a tangy twist.
- Make-ahead: Prepare all ingredients ahead of time and toss before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If salad is too dry, add more dressing or a splash of water.
Want to level up this recipe?
Pasta Server — Makes serving pasta salad easy and neat → 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
- 1/2 cup fresh basil
Seasonings
- Salt
- Pepper
- Garlic
- Olive oil
- Balsamic vinegar
- Dijon mustard
Optional Toppings
- Parmesan cheese
- Pine nuts
- Red onion
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare veggies: Halve cherry tomatoes, slice cucumber, and dice bell pepper. Chop basil and slice mozzarella.
- Make dressing: Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper.
- Toss salad: In a large bowl, combine pasta, veggies, mozzarella, and dressing. Toss to combine.
Notes
- Chef tip: For a twist, try adding grilled vegetables like zucchini and eggplant.
- Best substitution: Use feta cheese instead of mozzarella for a tangy twist.
- Make-ahead: Prepare all ingredients ahead of time and toss before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If salad is too dry, add more dressing or a splash of water.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Not recommended
- Oven reheat: Not necessary
- Microwave reheat: Not recommended
- Make ahead: Yes, prepare all ingredients ahead of time and toss before serving
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 15g
- Carbs: 60g
- Fiber: 4g
- Sugar: 6g
- Sodium: 700mg
- Cholesterol: 30mg
- 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 and toss before serving to keep the pasta from getting soggy.
You may have used too much pasta or not enough dressing. Try adding more dressing or a splash of water.
No, freezing pasta salad will make the pasta mushy and the veggies soggy.
No, pasta salad is best served cold or at room temperature.
Feta cheese is a great substitute for a tangy twist.
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!
