Balsamic Pasta Salad

There’s something about a big bowl of balsamic pasta salad that looks like a celebration on the table—twirls of pasta glistening with deep brown vinaigrette, bursts of cherry tomato red, crisp cucumber green, and creamy white mozzarella.

This invigorating, make-ahead salad comes together fast, perfect for busy weeknights, laid-back lunches, and easy entertaining when you don’t have time to fuss.

It’s ideal for beginners and meal-preppers: toss, chill, and you’re done.

I still remember a sweltering summer evening when friends dropped by unannounced. The fridge was nearly bare, but I’d cooked pasta, a few veggies, and a bottle of balsamic.

Fifteen minutes later, we were standing around the kitchen island, forks in hand, sharing this salad and catching up like it had all been planned.

Serve it at picnics, potlucks, or as a stress-free side for Sunday suppers.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor from tangy balsamic, garlic, and fresh basil
• Comes together quickly with simple prep and minimal cooking time
• Stays delicious when chilled, perfect for make-ahead meals and gatherings
• Uses easy-to-find ingredients and flexible add-ins to customize your salad
• Pairs effortlessly with grilled meats, sandwiches, or as a standalone meal

Ingredients

• 8 ounces pasta, short shape (fusilli, rotini, or penne) — cook to firm al dente so it holds up in salad
• 1 tablespoon salt, for pasta water — seasons the pasta from the inside out
• 1 cup cherry tomatoes, halved — choose sweet, firm tomatoes so they don’t get mushy
• 1 cup cucumber, diced — peel or seed if skin is thick or watery
• 1/2 cup red onion, thinly sliced — slice very thin so the flavor doesn’t overpower
• 1/2 cup black olives, sliced — use good-quality, pitted olives for best flavor
• 1/2 cup mozzarella balls, halved — ciliegine or bocconcini packed in water work well
• 1/4 cup fresh basil, chopped — add just before mixing to keep it bright and fragrant
• 1/4 cup extra-virgin olive oil — use a fruity, mild oil for a smooth dressing
• 3 tablespoons balsamic vinegar — a syrupy, aged-style balsamic gives deeper flavor
• 1 teaspoon Dijon mustard — helps emulsify the vinaigrette
• 1 teaspoon honey — balances the acidity of the vinegar
• 1 clove garlic, minced — mince very finely to distribute flavor evenly
• 1/2 teaspoon dried oregano — crush lightly between fingers to release aroma
• 1/2 teaspoon salt — adjust to taste after tossing salad
• 1/4 teaspoon black pepper — freshly ground for best bite
• 2 tablespoons Parmesan cheese, grated (optional) — sprinkle on just before serving for extra richness

Step-by-Step Method

Cook the Pasta

Bring a large pot of water to a rolling boil. Stir in 1 tablespoon of salt.

Add the short pasta and cook according to package directions until al dente.

Stir occasionally to prevent sticking. Don’t overcook, as the pasta will soften more in the dressing.

When done, drain in a colander and rinse under cool water.

Cool and Drain Completely

Let the rinsed pasta sit in the colander to drain fully. Shake gently to remove excess water.

Spread it briefly on a tray or keep tossing in the colander so it cools evenly.

Make certain the pasta is no longer warm before mixing. Dry, cool pasta absorbs dressing better and keeps the salad from becoming watery.

Whisk the Balsamic Dressing

In a small bowl, add olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper.

Whisk vigorously until the mixture thickens and looks cohesive.

Taste and adjust seasoning if needed.

Set the dressing aside at room temperature so the flavors blend as you prepare the vegetables.

Prep and Chop the Vegetables

Use a cutting board and chef’s knife to halve cherry tomatoes and dice the cucumber.

Thinly slice the red onion so its flavor is milder. Slice the black olives and halve the mozzarella balls.

Chop the fresh basil just before using to keep it bright and fragrant. Keep all ingredients in neat piles, ready to mix.

Combine Pasta and Vegetables

Transfer the cooled pasta to a large mixing bowl.

Add the cherry tomatoes, cucumber, sliced red onion, black olives, mozzarella halves, and chopped basil.

Use a wooden spoon to gently toss the ingredients together.

Distribute everything evenly so each bite has a mix of textures and flavors before adding the dressing.

Dress and Toss the Salad

Pour the balsamic dressing evenly over the pasta mixture.

Toss gently but thoroughly with a wooden spoon, lifting from the bottom of the bowl so everything gets coated.

Avoid smashing the mozzarella and tomatoes. Taste a few pieces and adjust seasoning with extra salt or pepper if needed.

Smooth the surface for even chilling.

Chill to Meld the Flavors

Cover the mixing bowl tightly with plastic wrap or a lid. Refrigerate the pasta salad for at least 30 minutes.

This resting time allows the pasta to absorb the dressing and the flavors to blend.

For longer chilling, up to overnight, you may add a splash of extra oil and vinegar before serving to refresh.

Finish and Serve

Just before serving, remove the salad from the refrigerator and give it a gentle toss to redistribute any settled dressing.

Sprinkle grated Parmesan over the top, if using. Taste once more and adjust with a pinch of salt or pepper if needed.

Serve chilled or at cool room temperature as a side or light main.

Ingredient Swaps

• Gluten-free: Use gluten-free short pasta (corn, rice, or quinoa-based) and cook just to al dente to avoid mushiness.
• Dairy-free/vegan: Omit mozzarella and Parmesan; replace with dairy-free cheese cubes or marinated tofu, and swap honey for maple syrup or agave.
• Budget swaps: Use regular block mozzarella (diced) instead of fresh balls, canned olives over specialty varieties, and any mild vinegar (red wine or apple cider) if balsamic is pricey.
• Regional/availability: Substitute cherry tomatoes with any ripe diced tomato, cucumber with zucchini or bell pepper, and fresh basil with flat-leaf parsley or a pinch of dried Italian seasoning.

You Must Know

– Swap – When subbing veggies (like adding roasted peppers or arugula), keep the total veg volume around 3–3½ cups****.

This ratio to 8 ounces pasta keeps the salad balanced so it doesn’t turn watery or overly bulky.

Serving Tips

• Serve chilled in a wide, shallow bowl to showcase colorful ingredients.
• Pair with grilled chicken, steak, or fish for a complete, balanced meal.
• Offer crusty garlic bread and a light green salad alongside.
• Garnish with extra basil leaves and a final drizzle of balsamic glaze.
• Pack in jars for picnics: pasta on bottom, extra dressing on top.

Storage & Make-Ahead

Balsamic pasta salad keeps well in the fridge for up to 3 days in an airtight container.

For make-ahead, assemble up to a day in advance, but reserve some dressing to stir in before serving.

This dish doesn’t freeze well; the pasta and vegetables turn mushy after thawing.

Reheating

Reheat gently to keep pasta tender.

Use a microwave at 50% power in short bursts, or warm in a covered oven dish or skillet with a splash of water or oil.

Pasta Salad Picnic Traditions

Often, a bowl of balsamic pasta salad becomes the quiet centerpiece of a picnic table, drawing people in with its glossy spirals, jeweled tomatoes, and fragrant basil. I love watching hands hover, then plunge in for a generous spoonful, paper plates bending slightly under the weight.

For me, the ritual starts at home: sealing the chilled salad in a container, tucking a wooden spoon beside it, and knowing the flavors will deepen during the drive. At the park, I set it down among crinkling chip bags and sweating lemonade jugs, and suddenly everything feels more relaxed.

You taste cool pasta, sweet balsamic, briny olives, and creamy mozzarella, and conversations loosen, stretching lazily into the afternoon.

Final Thoughts

Give this balsamic pasta salad a try and see how easily it can become a go-to favorite for weeknights, picnics, or potlucks.

Don’t hesitate to tweak the veggies, cheese, or add-ins to make it perfectly your own.

Frequently Asked Questions

Can I Make This Balsamic Pasta Salad Gluten-Free or Low-Carb?

Yes, you can. I’d swap in tender gluten-free pasta or use zucchini or hearts of palm noodles for low‑carb, then keep that glossy balsamic dressing, juicy tomatoes, and creamy mozzarella so each bite still feels lush.

How Can I Adjust the Recipe for Dairy-Free or Vegan Guests?

You can easily serve dairy-free or vegan guests if you skip mozzarella and Parmesan, then sprinkle in briny olives, toasted pine nuts, and extra basil; I’ll splash in richer olive oil for velvety, satisfying bites.

What Protein Options Pair Best to Make This a Main Dish?

Grilled chicken, garlicky shrimp, or seared salmon work beautifully; I’d also toss in marinated chickpeas or white beans. Picture juicy bites nestled among tangy pasta, soaking up balsamic richness so every forkful feels satisfyingly complete.

How Do I Prevent the Pasta Salad From Drying Out at a Potluck?

I prevent drying by reserving extra dressing, then stirring it in right before serving. I also undercook the pasta slightly and keep the bowl chilled, covered, so everything stays plush, glossy, and tender for you.

Is This Balsamic Pasta Salad Safe to Leave Out at Room Temperature?

It’s only safe for about 2 hours at room temp, or 1 hour if it’s really warm. After that, I’d chill it on ice or refrigerate; the mozzarella and dressing can harbor bacteria.