Best Fresh Italian Pasta Salad with Mozzarella and Veggies

Love a good pasta salad? This fresh Italian pasta salad with mozzarella and veggies is my go-to for summer cookouts. After making it dozens of times, I’ve perfected the balance of flavors and textures. The trick I discovered is using day-old pasta for the best texture. It’s crispy, fresh, and so much better than store-bought. If you love recipes like this, you’ll also enjoy Moist Banana Bread Brownies with Chocolate Chips and Fresh Cucumber Tomato Feta Salad Ready in 10 Minutes.

What You'll Need for Best 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 (such as rotini, fusilli, or penne)
• 1 pint (300g) cherry or grape tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 8 oz (225g) mozzarella balls, halved
• 1/2 cup (75g) crumbled feta cheese (optional)
• 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) dried basil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Optional: Fresh basil leaves, chopped
• Optional: Parmesan cheese, grated
• Optional: Pepperoncini peppers, sliced (optional)

How to Make Best Fresh Italian Pasta Salad with Mozzarella and Veggies

1. Cook pasta: Cook pasta according to package instructions. Drain and rinse under cold water. Set aside to cool.
2. Prepare dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, basil, garlic, salt, and pepper. Set aside.
3. Combine ingredients: In a large bowl, combine cooled pasta, tomatoes, cucumber, bell pepper, mozzarella, and feta (if using).
4. Toss: Pour dressing over pasta salad and toss to combine. Taste and adjust seasoning if needed.
5. Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
6. Serve: Garnish with fresh basil, grated Parmesan, and pepperoncini peppers (if using). Serve chilled or at room temperature.

Storing & Reheating Best Fresh Italian Pasta Salad with Mozzarella and Veggies

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Can be made up to one day ahead.

Freezing Best Fresh Italian Pasta Salad with Mozzarella and Veggies

Not suitable 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: For the best texture, use day-old pasta. If you're making the pasta fresh, cook it, rinse it under cold water, and then spread it out on a baking sheet to cool before adding it to the salad.
• Best substitution: No mozzarella on hand? You can use small cubed cheddar or even crumbled goat cheese as a substitute.
• Make-ahead: This pasta salad can be made up to one day ahead. Store it in the refrigerator, but add the fresh basil and Parmesan just before serving.
• Scaling: This recipe is easily scalable. Just adjust the ingredient quantities accordingly.
• Troubleshooting: If your pasta salad is too dry, you can add a little more dressing or a splash of olive oil just before serving.

Best Fresh Italian Pasta Salad with Mozzarella and Veggies

⏱

Prep

20 minutes

🍳

Cook

10 minutes

⏳

Total

30 minutes

🍽

Serves

6 servings

🥗

Diet

vegetarian

Ingredients

Main Ingredients

• 1 lb (450g) pasta (such as rotini, fusilli, or penne)
• 1 pint (300g) cherry or grape tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 8 oz (225g) mozzarella balls, halved
• 1/2 cup (75g) crumbled feta cheese (optional)

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) dried basil
• 1 clove garlic, minced
• Salt and pepper, to taste

Optional Toppings

• Fresh basil leaves, chopped
• Parmesan cheese, grated
• Pepperoncini peppers, sliced (optional)

Instructions

1. Cook pasta: Cook pasta according to package instructions. Drain and rinse under cold water. Set aside to cool.
2. Prepare dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, basil, garlic, salt, and pepper. Set aside.
3. Combine ingredients: In a large bowl, combine cooled pasta, tomatoes, cucumber, bell pepper, mozzarella, and feta (if using).
4. Toss: Pour dressing over pasta salad and toss to combine. Taste and adjust seasoning if needed.
5. Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
6. Serve: Garnish with fresh basil, grated Parmesan, and pepperoncini peppers (if using). Serve chilled or at room temperature.

Notes

• Chef tip: For the best texture, use day-old pasta. If you're making the pasta fresh, cook it, rinse it under cold water, and then spread it out on a baking sheet to cool before adding it to the salad.
• Best substitution: No mozzarella on hand? You can use small cubed cheddar or even crumbled goat cheese as a substitute.
• Make-ahead: This pasta salad can be made up to one day ahead. Store it in the refrigerator, but add the fresh basil and Parmesan just before serving.
• Scaling: This recipe is easily scalable. Just adjust the ingredient quantities accordingly.
• Troubleshooting: If your pasta salad is too dry, you can add a little more dressing or a splash of olive oil just before serving.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: Not suitable 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 one day ahead.

Nutrition Per Serving

• Calories: 400
• Protein: 15g
• Fat: 18g
• Carbs: 50g
• Fiber: 3g
• Sugar: 6g
• Sodium: 600mg
• Cholesterol: 25mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Fresh Italian Pasta Salad with Mozzarella and Veggies FAQs

A Warm Final Note

I can’t wait for you to try Best 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!