Best Fresh Italian Pasta Salad with Mozzarella and Veggies
Fresh Italian Pasta Salad with Mozzarella and Veggies is crispy, fresh, and packed with flavor. After making this many times, I’ve discovered the secret to keeping it from getting soggy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sausage Gravy Enchiladas for a Cozy Dinner and Authentic Pot Birria Tacos Recipe with Crispy Tortillas.
Why This Best Fresh Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Packed with fresh veggies and tangy dressing
- Easy to customize with your favorite add-ins
- Perfect for meal prepping and potlucks
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
- 1 pint (300g) cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 8 oz (225g) mozzarella cheese
- 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
- Salt and pepper, to taste
- Dried oregano
- Dried basil
- Salt and pepper
- Optional: Fresh basil leaves
- Optional: Parmesan cheese
- Optional: Olives
- Optional: Artichoke hearts
📝 Ingredient Notes
- pasta: Use any shape you prefer, such as rotini, penne, or fusilli.
- mozzarella cheese: Use fresh mozzarella for the best flavor and texture.
🛒 Tools & Equipment I Recommend
- Pasta Pot with Strainer — Makes draining pasta a breeze → See on Amazon
- Salad Spinner — Dries lettuce and veggies perfectly → See on Amazon
How to Make Best Fresh Italian Pasta Salad with Mozzarella and Veggies
- Cook pasta: Cook pasta according to package instructions. Drain and rinse under cold water.
- Prepare veggies: Chop cherry tomatoes, cucumber, bell peppers, and red onion. Dice mozzarella cheese.
- Make dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, dried basil, salt, and pepper.
- Combine ingredients: In a large bowl, combine cooked pasta, veggies, mozzarella, and dressing. Toss to coat.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Top with fresh basil leaves and additional cheese if desired.
Cook's Tips for Perfect Best Fresh Italian Pasta Salad with Mozzarella and Veggies
- Common mistake and fix: Don't overcook the pasta. It will continue to cook as it sits in the dressing.
- Pro tip: For a lighter dressing, use Greek yogurt instead of some of the olive oil.
- Pro tip: Add grilled chicken or shrimp for a protein-packed meal.
Storing & Reheating Best 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 refrigerator for up to 5 days. Make-ahead tip: Can be made up to 1 day ahead.
Freezing Best Fresh Italian Pasta Salad with Mozzarella and Veggies
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a gluten-free version, use gluten-free pasta.
- Best substitution: Substitute feta cheese for mozzarella for a tangier flavor.
- Make-ahead: Prepare the dressing and chop the veggies up to 1 day ahead.
- Scaling: Easily double or triple the recipe for a crowd.
- 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 absorb some of the dressing.
Want to level up this recipe?
High-quality Olive Oil — Enhances the flavor of the dressing → Check price on Amazon
Best 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 yellow bell pepper
- 1 small red onion
- 8 oz (225g) mozzarella cheese
- 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
- Salt and pepper, to taste
Seasonings
- Dried oregano
- Dried basil
- Salt and pepper
Optional Toppings
- Fresh basil leaves
- Parmesan cheese
- Olives
- Artichoke hearts
Instructions
- Cook pasta: Cook pasta according to package instructions. Drain and rinse under cold water.
- Prepare veggies: Chop cherry tomatoes, cucumber, bell peppers, and red onion. Dice mozzarella cheese.
- Make dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, dried basil, salt, and pepper.
- Combine ingredients: In a large bowl, combine cooked pasta, veggies, mozzarella, and dressing. Toss to coat.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Top with fresh basil leaves and additional cheese if desired.
Notes
- Chef tip: For a gluten-free version, use gluten-free pasta.
- Best substitution: Substitute feta cheese for mozzarella for a tangier flavor.
- Make-ahead: Prepare the dressing and chop the veggies up to 1 day ahead.
- Scaling: Easily double or triple the recipe for a crowd.
- 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 absorb some of the dressing.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 25g
- Carbs: 45g
- Fiber: 3g
- Sugar: 8g
- Sodium: 600mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Fresh Italian Pasta Salad with Mozzarella and Veggies FAQs
Yes, you can make it up to 1 day ahead. Store it in the refrigerator until ready to serve.
Overcooking the pasta and using too much dressing can make the pasta salad soggy. To prevent this, don't overcook the pasta and adjust the amount of dressing to your preference.
No, freezing pasta salad is not recommended as it can cause the pasta to become mushy and the veggies to lose their texture.
No, this recipe is not suitable for the air fryer.
Yes, this pasta salad is packed with fresh veggies and a light dressing. However, it does contain cheese and pasta, so portion control is important.
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!
