Mozzarella Pasta Salad

There’s something about a big bowl of mozzarella pasta salad that just looks like summer in a dish—pearled pasta glistening with olive oil, juicy red tomatoes, ribbons of basil, and soft white mozzarella cubes nestled in between.

It’s a revitalizing, no-fuss meal that comes together in about 20 minutes, perfect when you need something satisfying but light.

This recipe is made for busy weeknights, casual lunches, potlucks, and anyone who loves simple, fresh flavors without much effort.

I still remember a hectic Tuesday when friends texted, “We’re nearby—can we drop in?” With almost nothing planned, this salad saved me.

I tossed it together while the pasta boiled, added what vegetables I had, and set it out with crusty bread. It instantly turned a stressful evening into an easy, relaxed gathering.

It’s just as handy for meal prep or last-minute picnic plans. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, fresh Italian flavors in every bite
• Comes together quickly with simple, everyday ingredients
• Stays delicious when made ahead for easy entertaining
• Packs protein, veggies, and carbs into one satisfying dish
• Pairs effortlessly with grilled meats, sandwiches, or potluck spreads

Ingredients

• 8 ounces short pasta (fusilli, penne, or farfalle) — choose sturdy shapes that hold dressing well
• 1 tablespoon salt — for seasoning the pasta water generously
• 1 cup cherry tomatoes, halved — ripe and sweet for best flavor
• 8 ounces fresh mozzarella balls, halved — bocconcini or ciliegine packed in water
• 1/2 medium cucumber, diced — English or Persian cucumbers stay crunchier
• 1/4 medium red onion, thinly sliced — soak briefly in cold water to mellow sharpness
• 1/4 cup black olives, pitted and sliced — choose briny, flavorful olives (like Kalamata)
• 1/4 cup fresh basil leaves, chopped — add just before mixing to keep color vibrant
• 3 tablespoons extra-virgin olive oil — use a fruity, good-quality oil
• 1 1/2 tablespoons red wine vinegar — provides bright, balanced acidity
• 1 teaspoon Dijon mustard — helps emulsify the dressing
• 1 small garlic clove, minced — finely mince to avoid harsh chunks
• 1/2 teaspoon dried oregano — rub between fingers to release aroma
• 1/4 teaspoon salt — adjust to taste after tossing
• 1/4 teaspoon black pepper — freshly ground for best flavor
• 1/4 teaspoon red pepper flakes (optional) — add gentle heat if desired

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Add the tablespoon of salt to season it well.

Stir in the pasta and cook according to package directions until al dente. Stir occasionally to prevent sticking. Once cooked, test a piece to make certain it’s firm yet tender. Don’t overcook, or it will get mushy in the salad.

Prep the Vegetables

Work while the pasta cooks. Halve the cherry tomatoes and dice the cucumber into small, even pieces.

Thinly slice the red onion and slice the black olives. Chop the fresh basil just before using to keep it bright and fragrant. Keep each ingredient in small piles or bowls for easy assembly later.

Whisk the Dressing

Combine olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes in a small bowl. Whisk vigorously until the mixture thickens and looks slightly creamy.

This emulsifies the dressing so it clings to the pasta and vegetables. Taste and adjust the seasoning if you prefer more salt or tang.

Cool the Pasta

Drain the pasta in a colander once it reaches al dente. Rinse it briefly under cold running water to stop the cooking and cool it down.

Toss gently with your hands or a spoon so all pieces cool evenly. Shake off as much excess water as possible, since leftover water will dilute the dressing.

Combine Pasta and Add-Ins

Transfer the cooled pasta to a large mixing bowl. Add the cherry tomatoes, cucumber, sliced red onion, black olives, and drained, halved mozzarella balls.

Sprinkle in the chopped fresh basil. Use a wooden spoon or spatula to lightly toss the ingredients so they’re evenly distributed without crushing the mozzarella or tomatoes.

Dress and Chill the Salad

Pour the prepared dressing over the pasta mixture. Toss gently until everything is thoroughly coated and glossy.

Taste and adjust with extra salt and pepper if needed. Cover the bowl and refrigerate for at least 20 minutes. Letting it rest allows the flavors to meld and the pasta to absorb the dressing slightly.

Ingredient Swaps

• Use any short pasta shape (rotini, shells, macaroni) or whole‑wheat/gluten‑free pasta for dietary needs.
• Swap fresh mozzarella with cubes of firm mozzarella, feta, or a plant‑based mozzarella for a vegetarian/vegan option.
• Replace cherry tomatoes with diced Roma or grape tomatoes, and cucumber with bell pepper or zucchini if preferred.
• Red wine vinegar can be swapped for white wine vinegar or lemon juice; Dijon can be replaced with regular mustard.
• Use green or Kalamata olives (or capers) instead of black olives, and substitute fresh basil with parsley or a mixed Italian herb blend if basil is unavailable.

You Must Know

– Avoid – To prevent watery salad, pat the mozzarella dry and lightly squeeze excess juice from the diced cucumber in a paper towel; if your bowl shows a puddle of liquid at the bottom before chilling, you’ll end up with diluted flavor by the 20-minute mark.

Serving Tips

• Serve chilled in a shallow bowl to showcase colorful ingredients and fresh basil.
• Pair with grilled chicken or shrimp for a more substantial, protein-packed meal.
• Offer extra red wine vinegar and olive oil on the side for customized seasoning.
• Garnish with whole basil leaves and a light drizzle of olive oil before serving.
• Serve alongside crusty Italian bread to soak up extra dressing.

Storage & Make-Ahead

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

For best texture, add fresh basil and a drizzle of extra olive oil just before serving.

It’s ideal to make 4–24 hours ahead.

This salad doesn’t freeze well due to the mozzarella and vegetables.

Reheating

Reheat small portions briefly in the microwave with a splash of water, just to take the chill off.

Alternatively, warm gently in a covered oven-safe dish or skillet on low heat.

Picnic and Potluck Favorite

Often, this mozzarella pasta salad ends up being the first empty bowl at any picnic or potluck. It’s colorful, cool, and familiar enough that everyone feels comfortable taking a helping, but it still tastes special.

I love how the glossy pasta, juicy tomatoes, and milky mozzarella pearls invite people to linger near the table and chat.

When I’m packing it to go, I chill it thoroughly, then tuck it into a well‑sealed container with an ice pack.

I sometimes hold back a bit of basil and dressing, then stir them in just before serving so the flavors taste bright and fresh. Set it out with a big spoon, maybe a small card with the ingredients, and watch it quietly disappear.

Final Thoughts

Give this mozzarella pasta salad a try the next time you need a fresh, crowd-pleasing dish—it’s simple to make and full of flavor.

Feel free to tweak it with your favorite veggies or add-ins so it fits your taste perfectly.

Frequently Asked Questions

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

You can. I’d swap in gluten-free pasta for an easy fix, or use tender zucchini or chickpea pasta for low‑carb vibes. Keep the juicy tomatoes, creamy mozzarella, and bright basil—they’ll still feel wonderfully comforting.

What Wine or Beverages Pair Best With Mozzarella Pasta Salad?

I’d pour a chilled Pinot Grigio, Sauvignon Blanc, or dry rosé beside it. For no alcohol, I’d guide you to sparkling water with lemon or a light basil lemonade—bright, invigorating sips that echo the salad’s freshness.

How Can I Scale This Recipe for a Large Catering Event?

I’d scale it by multiplying ingredients by your guest count divided by four, then batch-cooking pasta, chilling on trays, and mixing in deep pans. I’d keep extra dressing separately and toss again just before serving.

Is This Salad Suitable for People With Lactose Intolerance or Dairy Allergies?

It’s not suitable as written; mozzarella contains dairy. For lactose‑intolerant guests, I’d swap in lactose‑free or plant‑based cheese. For dairy allergies, I’d skip cheese entirely and lean into juicy tomatoes, herbs, and silky olive oil.

Can I Safely Transport This Salad for Long Trips or Outdoor Events?

You can, as long as you keep it cold. I’d chill the salad overnight, pack it in an insulated cooler with plenty of ice packs, keep it shaded, and serve within 2–3 hours outside refrigeration.