Fresh Italian Pasta Salad with Mozzarella and Veggies
Love a good pasta salad? This Fresh Italian Pasta Salad with Mozzarella and Veggies is crispy, tangy, and perfect for summer cookouts. After making this many times, I’ve discovered the trick to keeping it fresh and flavorful. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Gnocchi Broccoli Bake with Creamy Cheese Sauce and Crispy Ranch Potatoes Recipe for Easy Air Fryer Dinner.
Why This Fresh Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Crispy pasta and veggies in every bite
- Tangy Italian dressing for a flavor boost
- Easy to customize with your favorite veggies
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
- 1 pint (300g) cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 small red onion
- 8 oz (225g) mozzarella cheese
- 1/2 cup (120ml) Italian dressing
- Salt
- Black pepper
- 1 tsp (5ml) dried basil
- 1 tsp (5ml) dried oregano
- Optional: Fresh parsley
- Optional: Balsamic glaze
- Optional: Crushed red pepper flakes
đź“ť Ingredient Notes
- pasta: Use any shape you prefer, such as rotini, penne, or fusilli.
- mozzarella cheese: You can also use fresh mozzarella for a creamier texture.
đź›’ Tools & Equipment I Recommend
- Pasta Pot — Cooks pasta evenly and prevents overcooking. → See on Amazon
- Salad Spinner — Dries lettuce and veggies quickly for a crispy salad. → 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: Chop cherry tomatoes, cucumber, red bell pepper, and red onion. Dice mozzarella cheese.
- Mix salad: In a large bowl, combine cooked pasta, veggies, mozzarella, salt, pepper, basil, and oregano. Pour Italian dressing over the top and toss to combine.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Top with optional toppings as desired.
Cook's Tips for Perfect Fresh Italian Pasta Salad with Mozzarella and Veggies
- Common mistake and fix: Don't overcook the pasta. It will become mushy and ruin the texture of the salad.
- Pro tip: For a creamier salad, toss in some cubed fresh mozzarella just before serving.
- Pro tip: Make this salad ahead of time and store in the refrigerator. The flavors will meld together and become even tastier.
Storing & Reheating 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: You can make this salad up to 1 day ahead of time.
Freezing Fresh Italian Pasta Salad with Mozzarella and Veggies
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Gently reheat in the microwave if desired.
Recipe Notes
- Chef tip: For a vegetarian version, omit the mozzarella cheese or substitute with a plant-based alternative.
- Best substitution: You can use any combination of veggies you like. Some great options include bell peppers, cucumbers, cherry tomatoes, olives, and artichoke hearts.
- Make-ahead: This salad is perfect for meal prepping. Make a big batch and store individual portions in the refrigerator.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your pasta salad becomes watery, drain the excess liquid and add more dressing as needed.
Want to level up this recipe?
Salad Bowl Set — Perfect for mixing and serving this pasta salad. The non-slip base keeps it in place. → Check price on Amazon
Fresh Italian Pasta Salad with Mozzarella and Veggies
Ingredients
Main Ingredients
- 1 lb (450g) pasta
- 1 pint (300g) cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 small red onion
- 8 oz (225g) mozzarella cheese
- 1/2 cup (120ml) Italian dressing
Seasonings
- Salt
- Black pepper
- 1 tsp (5ml) dried basil
- 1 tsp (5ml) dried oregano
Optional Toppings
- Fresh parsley
- Balsamic glaze
- Crushed red pepper flakes
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare veggies: Chop cherry tomatoes, cucumber, red bell pepper, and red onion. Dice mozzarella cheese.
- Mix salad: In a large bowl, combine cooked pasta, veggies, mozzarella, salt, pepper, basil, and oregano. Pour Italian dressing over the top and toss to combine.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Top with optional toppings as desired.
Notes
- Chef tip: For a vegetarian version, omit the mozzarella cheese or substitute with a plant-based alternative.
- Best substitution: You can use any combination of veggies you like. Some great options include bell peppers, cucumbers, cherry tomatoes, olives, and artichoke hearts.
- Make-ahead: This salad is perfect for meal prepping. Make a big batch and store individual portions in the refrigerator.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your pasta salad becomes watery, drain the excess liquid and add more dressing as needed.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Gently reheat in the microwave if desired.
- Make ahead: You can make this salad up to 1 day ahead of time.
Nutrition Per Serving
- Calories: 370
- Protein: 14g
- Fat: 12g
- Carbs: 50g
- Fiber: 3g
- Sugar: 6g
- Sodium: 750mg
- Cholesterol: 30mg
- Sat. Fat: 6g
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 this salad up to 1 day ahead of time. Store it in the refrigerator until ready to serve.
Overcooking the pasta can release too much starch, making the salad watery. To prevent this, cook the pasta al dente and rinse it under cold water after cooking.
It's not recommended to freeze this pasta salad as the texture of the pasta and veggies will be affected.
The air fryer is not the best tool for making pasta salad. It's best to cook the pasta on the stove and then mix it with the other ingredients.
You can use any type of cheese you like, such as feta, goat cheese, or even a plant-based alternative.
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!
