Fresh Italian Pasta Salad with Mozzarella and Veggies
Italian Pasta Salad is the ultimate summer side dish. After making this many times, I’ve discovered the trick to keeping it fresh and flavorful. The crisp veggies and melty mozzarella make this better than takeout. Jump to the recipe card or keep reading for my best tips, including how to prevent soggy pasta. If you love recipes like this, you’ll also enjoy Easy Spicy Honey Soy Sauce Recipe and Easy Spring Zucchini Basil Soup Recipe.
Why This Fresh Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Easy to make with simple ingredients
- Perfect for summer cookouts and potlucks
- Customizable with your favorite veggies and proteins
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 pasta (like rotini or penne)
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 8 oz fresh mozzarella, diced
- 1/2 cup fresh basil, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper, to taste
- Optional: Crumbled feta or Parmesan cheese
- Optional: Chopped Kalamata olives
- Optional: Sliced red onion
- Optional: Chopped artichoke hearts
📝 Ingredient Notes
- pasta: Any shape will work. Rotini and penne hold dressing well.
- mozzarella: Fresh mozzarella is best, but you can use marinated or regular if needed.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Ensures perfectly cooked pasta every time → See on Amazon
- Salad Spinner — Keeps veggies crisp and dry → See on Amazon
How to Make Fresh Italian Pasta Salad with Mozzarella and Veggies
- Cook pasta: Cook pasta according to package instructions. Drain and rinse under cold water to prevent sticking.
- Prepare veggies: Dice all veggies and mozzarella. Chop basil.
- Make dressing: Whisk together olive oil, vinegar, oregano, garlic powder, salt, and pepper.
- Combine: In a large bowl, combine cooked pasta, veggies, mozzarella, and basil. Pour dressing over top and toss to combine.
Cook's Tips for Perfect Fresh Italian Pasta Salad with Mozzarella and Veggies
- Common mistake and fix: To prevent soggy pasta, don't overdress the salad. Add dressing just before serving.
- : For a protein-packed meal, add grilled chicken, shrimp, or tofu.
- : Make ahead and store in the fridge for up to 3 days. Add dressing just before serving.
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 3 days. Make-ahead tip: Can be made ahead and stored in the fridge for up to 3 days. Add dressing just before serving.
Freezing 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 salad. Microwave: Not necessary, as this is a cold salad.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeño or a drizzle of spicy honey soy sauce.
- Best substitution: Use any combination of veggies you have on hand.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your pasta salad is too dry, add more dressing. If it's too wet, add more pasta or veggies.
Want to level up this recipe?
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Fresh Italian Pasta Salad with Mozzarella and Veggies
Ingredients
Main Ingredients
- 1 lb pasta (like rotini or penne)
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 8 oz fresh mozzarella, diced
- 1/2 cup fresh basil, chopped
Seasonings
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper, to taste
Optional Toppings
- Crumbled feta or Parmesan cheese
- Chopped Kalamata olives
- Sliced red onion
- Chopped artichoke hearts
Instructions
- Cook pasta: Cook pasta according to package instructions. Drain and rinse under cold water to prevent sticking.
- Prepare veggies: Dice all veggies and mozzarella. Chop basil.
- Make dressing: Whisk together olive oil, vinegar, oregano, garlic powder, salt, and pepper.
- Combine: In a large bowl, combine cooked pasta, veggies, mozzarella, and basil. Pour dressing over top and toss to combine.
Notes
- Chef tip: For a spicy kick, add diced jalapeño or a drizzle of spicy honey soy sauce.
- Best substitution: Use any combination of veggies you have on hand.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your pasta salad is too dry, add more dressing. If it's too wet, add more pasta or veggies.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as this is a cold salad.
- Microwave reheat: Not necessary, as this is a cold salad.
- Make ahead: Can be made ahead and stored in the fridge for up to 3 days. Add dressing just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 16g
- Carbs: 40g
- Fiber: 3g
- Sugar: 4g
- Sodium: 500mg
- Cholesterol: 20mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Italian Pasta Salad with Mozzarella and Veggies FAQs
Yes, make ahead and store in the fridge for up to 3 days. Add dressing just before serving.
Overdressing the salad can cause it to become soggy. To prevent this, add dressing just before serving.
No, freezing can cause the pasta and veggies to become mushy.
No, this is a cold salad. The air fryer is not necessary.
Feta or Parmesan cheese can be used as a substitute for mozzarella.
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!
