Fresh Italian Pasta Salad with Mozzarella and Veggies
This **Italian pasta salad** is the ultimate summer side dish. After making it countless times for cookouts, I’ve perfected the dressing and veggie combo. The crisp veggies and melty mozzarella make it irresistible. Keep reading for my best tips, or **jump to the recipe** now. If you love recipes like this, you’ll also enjoy Easy Baked Stuffed Apples with Oats and Cinnamon and Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe.
Why This Fresh Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Crisp veggies and tender pasta in every bite
- Easy to customize with your favorite add-ins
- Perfect for meal prep or summer cookouts
- Better than takeout and ready in 30 minutes
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 (450g) pasta (like rotini or penne)
- 1 pint (300g) cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 8 oz (225g) mozzarella, cubed
- 1/2 cup (120g) pitted Kalamata olives, halved
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 1 tbsp (15ml) Dijon mustard
- 1 tbsp (15ml) honey
- 2 cloves garlic, minced
- 1 tsp (5ml) dried oregano
- Salt and pepper, to taste
- Optional: Fresh basil leaves
- Optional: Crumbled feta cheese
- Optional: Chopped red onion
- Optional: Artichoke hearts
📝 Ingredient Notes
- pasta: Any short pasta shape works. Rotini, penne, or fusilli are great choices.
- olives: Black olives can be used instead of Kalamata.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Ensures perfectly cooked pasta every time. → See on Amazon
- Salad Spinner — Dries veggies quickly for better texture. → 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: Dice cucumber, bell pepper, and halve cherry tomatoes. Cube mozzarella and halve olives.
- Make dressing: Whisk together olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper.
- Combine: In a large bowl, combine pasta, veggies, olives, and dressing. Toss to coat. Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve: Garnish with fresh basil and serve chilled or at room temperature.
Cook's Tips for Perfect Fresh Italian Pasta Salad with Mozzarella and Veggies
- Tip: Undercook pasta slightly to prevent it from becoming mushy as it sits.
- Common mistake and fix: Don't overdress the salad. Start with less dressing and add more if needed. You can always add more, but you can't take it away.
- Tip: For a lighter version, use Greek yogurt instead of mayonnaise in the dressing.
- Tip: Add grilled chicken or shrimp for a heartier meal.
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 in the fridge for up to 5 days. Make-ahead tip: Can be made up to 1 day ahead. Dressing can be made up to 1 week ahead.
Freezing Fresh Italian Pasta Salad with Mozzarella and Veggies
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Serve chilled or at room temperature. Microwave: Not recommended. Microwaving can make the pasta soggy.
Recipe Notes
- Chef tip: For a quick and easy meal, pair this pasta salad with grilled chicken or shrimp.
- Best substitution: Substitute the mozzarella with cubed cheddar or Monterey Jack cheese.
- Make-ahead: This salad can be made up to 1 day ahead. Store in an airtight container in the fridge.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the pasta salad is too dry, add more dressing. If it's too wet, add more pasta or let it sit for a while to allow some of the liquid to be absorbed.
Want to level up this recipe?
Pasta Server — Makes serving pasta salad a breeze. → Check price on Amazon
Fresh Italian Pasta Salad with Mozzarella and Veggies
Ingredients
Main Ingredients
- 1 lb (450g) pasta (like rotini or penne)
- 1 pint (300g) cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 8 oz (225g) mozzarella, cubed
- 1/2 cup (120g) pitted Kalamata olives, halved
Seasonings
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 1 tbsp (15ml) Dijon mustard
- 1 tbsp (15ml) honey
- 2 cloves garlic, minced
- 1 tsp (5ml) dried oregano
- Salt and pepper, to taste
Optional Toppings
- Fresh basil leaves
- Crumbled feta cheese
- Chopped red onion
- Artichoke hearts
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare veggies: Dice cucumber, bell pepper, and halve cherry tomatoes. Cube mozzarella and halve olives.
- Make dressing: Whisk together olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper.
- Combine: In a large bowl, combine pasta, veggies, olives, and dressing. Toss to coat. Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve: Garnish with fresh basil and serve chilled or at room temperature.
Notes
- Chef tip: For a quick and easy meal, pair this pasta salad with grilled chicken or shrimp.
- Best substitution: Substitute the mozzarella with cubed cheddar or Monterey Jack cheese.
- Make-ahead: This salad can be made up to 1 day ahead. Store in an airtight container in the fridge.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the pasta salad is too dry, add more dressing. If it's too wet, add more pasta or let it sit for a while to allow some of the liquid to be absorbed.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary. Serve chilled or at room temperature.
- Microwave reheat: Not recommended. Microwaving can make the pasta soggy.
- Make ahead: Can be made up to 1 day ahead. Dressing can be made up to 1 week ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 14g
- Fat: 25g
- Carbs: 50g
- Fiber: 4g
- Sugar: 8g
- Sodium: 800mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Italian Pasta Salad with Mozzarella and Veggies FAQs
Yes, you can make it up to 1 day ahead. Store in an airtight container in the fridge.
You may have used too much pasta or not enough dressing. Try adding more dressing next time.
No, freezing can make the pasta and veggies mushy. It's best to enjoy this salad fresh.
No, the air fryer is not suitable for making pasta salad.
Black olives can be used as a substitute.
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!
