Easy Fresh Italian Pasta Salad with Mozzarella and Veggies
After making this Fresh Italian Pasta Salad dozens of times, I’ve perfected the recipe for a light, flavorful dish that’s perfect for summer cookouts. The secret? A simple, tangy dressing that brings all the flavors together. Keep reading for my best tips, or jump to the recipe card below. If you love recipes like this, you’ll also enjoy Easy Italian Grinder Salad Sandwich Recipe for Quick Lunch and Slow Cooker Garlic Butter Beef Bites with Potatoes.
Why This Easy Fresh Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Light and refreshing, perfect for summer
- Bursting with fresh veggies and tangy dressing
- Better than takeout and ready in just 20 minutes
- Easy to customize with your favorite ingredients
What You'll Need for Easy 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, thinly sliced
- 1 cup (150g) fresh mozzarella pearls
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 1 tbsp (15ml) Dijon mustard
- 1 tbsp (15ml) honey
- 1 tsp (5ml) dried oregano
- 1 tsp (5ml) garlic powder
- Salt and pepper, to taste
- Optional: Fresh basil, chopped
- Optional: Parmesan cheese, grated
- Optional: Crispy bacon, crumbled
📝 Ingredient Notes
- pasta: Use any shape you like, such as rotini, penne, or fusilli.
- mozzarella: You can also use cubed mozzarella or even feta cheese.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the dressing → See on Amazon
- Sharp kitchen knife — Makes prep work faster and safer → See on Amazon
How to Make Easy 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 dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, garlic powder, salt, and pepper.
- Combine ingredients: In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, and mozzarella pearls.
- Toss with dressing: Pour dressing over pasta mixture and toss to combine. Add more salt and pepper if needed.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Top with fresh basil, Parmesan cheese, and crispy bacon if desired.
Cook's Tips for Perfect Easy Fresh Italian Pasta Salad with Mozzarella and Veggies
- Common mistake and fix: Don't overcook the pasta. It will become mushy and absorb too much dressing.
- Tip: For a heartier salad, add grilled chicken, shrimp, or chickpeas.
- Tip: Make ahead and store in the refrigerator for up to 3 days. The flavors will meld together and the pasta will absorb some of the dressing, so you may need to add more dressing before serving.
Storing & Reheating Easy 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 3 days. Make-ahead tip: Can be made up to 1 day ahead.
Freezing Easy 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: To prevent the pasta from sticking together, rinse it under cold water after cooking and draining.
- Best substitution: You can substitute the red wine vinegar with white wine vinegar or lemon juice.
- Make-ahead: This dish can be made up to 1 day ahead. Store in the refrigerator and add more dressing before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the dressing seems too thick, add more olive oil or vinegar to thin it out.
Want to level up this recipe?
Good quality olive oil — Enhances the flavor of the dressing → Check price on Amazon
Easy 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, thinly sliced
- 1 cup (150g) fresh mozzarella pearls
Seasonings
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 1 tbsp (15ml) Dijon mustard
- 1 tbsp (15ml) honey
- 1 tsp (5ml) dried oregano
- 1 tsp (5ml) garlic powder
- Salt and pepper, to taste
Optional Toppings
- Fresh basil, chopped
- Parmesan cheese, grated
- Crispy bacon, crumbled
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, garlic powder, salt, and pepper.
- Combine ingredients: In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, and mozzarella pearls.
- Toss with dressing: Pour dressing over pasta mixture and toss to combine. Add more salt and pepper if needed.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Top with fresh basil, Parmesan cheese, and crispy bacon if desired.
Notes
- Chef tip: To prevent the pasta from sticking together, rinse it under cold water after cooking and draining.
- Best substitution: You can substitute the red wine vinegar with white wine vinegar or lemon juice.
- Make-ahead: This dish can be made up to 1 day ahead. Store in the refrigerator and add more dressing before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the dressing seems too thick, add more olive oil or vinegar to thin it out.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 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: Can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 420
- Protein: 12g
- Fat: 20g
- Carbs: 50g
- Fiber: 3g
- Sugar: 7g
- Sodium: 500mg
- Cholesterol: 20mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Fresh Italian Pasta Salad with Mozzarella and Veggies FAQs
Yes, you can make this pasta salad up to 1 day ahead. Store in the refrigerator and add more dressing before serving.
This could be due to overcooking the pasta or not using enough dressing. Make sure to cook the pasta al dente and use enough dressing to coat the pasta and vegetables.
While you can freeze the cooked pasta and vegetables separately, the texture of the pasta will change upon thawing and it's not recommended to freeze the entire dish.
No, this pasta salad is a cold dish and does not require cooking in the air fryer.
You can substitute the red wine vinegar with white wine vinegar or lemon juice.
A Warm Final Note
I can’t wait for you to try Easy 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!
