Fresh Italian Pasta Salad with Mozzarella and Veggies
Make the best Fresh Italian Pasta Salad with Mozzarella and Veggies for your summer cookouts. After making this many times, I’ve perfected the dressing for a tangy, better-than-takeout taste. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Chocolate Peanut Butter Protein Cups and Crispy Tuna Patties Easy to Make in 25 Minutes.
Why This Fresh Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Crisp veggies and creamy mozzarella
- Tangy dressing that's better than takeout
- Easy to make and perfect for cookouts
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
- 1 pint cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 1 pint mozzarella balls
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 clove garlic
- Salt and pepper
- Optional: Fresh basil
- Optional: Parmesan cheese
📝 Ingredient Notes
- pasta: Use any shape you like.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Boils pasta perfectly every time. → See on Amazon
- Salad Spinner — Dries greens quickly for crisp salads. → 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.
- Prepare veggies: Halve cherry tomatoes, slice cucumber, and dice bell peppers. Toss with cooked pasta.
- Make dressing: Whisk together olive oil, vinegar, mustard, honey, minced garlic, salt, and pepper.
- Assemble salad: Add mozzarella balls to pasta and veggies. Pour dressing over top. Toss to combine. Garnish with fresh basil and Parmesan cheese.
Cook's Tips for Perfect Fresh Italian Pasta Salad with Mozzarella and Veggies
- Common mistake and fix: Don't overcook pasta. It will become mushy in the salad.
- Storage: Store leftovers in the fridge for up to 3 days. The pasta may absorb some liquid, so you might need to add more dressing.
- Make-ahead: You can make this salad a day ahead. Just wait to add the dressing until right 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 for up to 3 days. Make-ahead tip: Can be made a day ahead. Add dressing just before serving.
Freezing Fresh Italian Pasta Salad with Mozzarella and Veggies
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: Use day-old bread to make croutons for extra crunch.
- Best substitution: Substitute feta cheese for mozzarella for a tangier salad.
- Make-ahead: Prepare all ingredients ahead of time. Combine just before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If salad is too dry, add more dressing. If it's too wet, add more pasta or bread.
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Fresh Italian Pasta Salad with Mozzarella and Veggies
Ingredients
Main Ingredients
- 1 lb pasta
- 1 pint cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 1 pint mozzarella balls
Seasonings
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 clove garlic
- Salt and pepper
Optional Toppings
- Fresh basil
- Parmesan cheese
Instructions
- Cook pasta: Cook pasta according to package instructions. Drain and rinse under cold water.
- Prepare veggies: Halve cherry tomatoes, slice cucumber, and dice bell peppers. Toss with cooked pasta.
- Make dressing: Whisk together olive oil, vinegar, mustard, honey, minced garlic, salt, and pepper.
- Assemble salad: Add mozzarella balls to pasta and veggies. Pour dressing over top. Toss to combine. Garnish with fresh basil and Parmesan cheese.
Notes
- Chef tip: Use day-old bread to make croutons for extra crunch.
- Best substitution: Substitute feta cheese for mozzarella for a tangier salad.
- Make-ahead: Prepare all ingredients ahead of time. Combine just before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If salad is too dry, add more dressing. If it's too wet, add more pasta or bread.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made a day ahead. Add dressing just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbs: 55g
- Fiber: 3g
- Sugar: 7g
- Sodium: 700mg
- Cholesterol: 25mg
- Sat. Fat: 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, you can prepare all the ingredients ahead of time. Just wait to add the dressing until right before serving.
You might have added too much pasta or not enough dressing. Adjust the ratio to your liking.
No, pasta salad does not freeze well. The pasta will become mushy and the dressing will separate.
No, pasta salad is best served cold. The air fryer is not suitable for this recipe.
Feta cheese is a great substitute for a tangier salad. You can also use fresh mozzarella for a creamier texture.
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!
