Mozzarella Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 Measuring spoons set
Ingredients
- 8 ounce pasta short shape fusilli, penne, or farfalle
- 1 tablespoon salt for boiling water
- 1 cup cherry tomatoes halved
- 8 ounce fresh mozzarella balls drained and halved bocconcini or ciliegine
- 1/2 medium cucumber diced
- 1/4 medium red onion thinly sliced
- 1/4 cup black olives pitted and sliced
- 1/4 cup fresh basil leaves chopped
- 3 tablespoon extra-virgin olive oil
- 1 1/2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
- Bring a large pot of water to a boil and season it with the tablespoon of salt.
- Add the pasta to the boiling water and cook according to package directions until al dente.
- While the pasta cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, thinly slicing the red onion, slicing the olives, and chopping the basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes until emulsified.
- Drain the cooked pasta in a colander and rinse briefly under cold water to cool and stop the cooking.
- Shake off excess water from the pasta and transfer it to the large mixing bowl.
- Add the cherry tomatoes, cucumber, red onion, olives, mozzarella balls, and chopped basil to the cooled pasta.
- Pour the dressing over the pasta mixture and toss gently with a wooden spoon or spatula until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl and refrigerate the salad for at least 20 minutes to allow the flavors to meld before serving.
Notes
For best flavor, use good-quality extra-virgin olive oil and very fresh mozzarella, and avoid overcooking the pasta so it holds its shape in the salad. If making ahead, you may want to reserve a little dressing to stir in just before serving, as the pasta will absorb some over time. You can customize the salad with additions such as roasted red peppers, artichoke hearts, or arugula, and if substituting larger mozzarella, simply cut it into bite-size cubes. Keep the salad chilled and avoid leaving it at room temperature for more than 2 hours, and if serving a crowd, consider doubling the recipe and serving the dressing on the side so guests can add extra if they like.
Tried this recipe?Let us know how it was!