Delicious Italian Pasta Salad with Mozzarella & Veggies

There’s something magical about a bowl of Italian Pasta Salad with Mozzarella & Fresh Veggies that instantly transports you to sun-soaked Mediterranean shores. Imagine biting into perfectly cooked pasta intertwined with juicy cherry tomatoes and creamy mozzarella—each mouthful bursting with flavor and colors that shout “Eat me!” This dish is not just a salad; it’s a party on your plate.

Now, as I digress into the life of an amateur chef in my tiny kitchen—where chaos meets culinary creativity—I recall the first time I made this vibrant masterpiece for a summer barbecue. My friend Sarah took one look at my colorful creation and exclaimed, “Wow, did you steal this from an Italian cookbook?” Spoiler alert: I didn’t. But I did learn that this pasta salad has the power to impress while making you feel like a gourmet chef without needing a culinary degree.

I once made this for a picnic, and let’s just say the empty bowl spoke volumes about how much everyone loved it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Choose short varieties like rotini or penne for better holding onto dressing and veggies.
• Cherry Tomatoes: Opt for ripe, juicy tomatoes to add sweetness and color to your salad.
• Fresh Mozzarella Balls: These little gems add creaminess; look for bocconcini for bite-sized pieces.
• Cucumber: Select firm cucumbers for a refreshing crunch; peeling is optional but recommended.
• Red Onion: Thinly slice red onion for sharpness; soak in cold water briefly to mellow its flavor.
• Bell Peppers: Use assorted colors like red, yellow, and green for vibrant visual appeal.
• Italian Dressing: A homemade or store-bought dressing will do; ensure it packs plenty of flavor!
• Fresh Basil: Add torn basil leaves right before serving for aromatic freshness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Pasta: Bring a large pot of salted water to boil. Add the pasta and cook until al dente according to package directions; drain and rinse under cold water.

Prepare the Veggies: While the pasta cools, chop your cherry tomatoes in half, dice cucumber and bell peppers into bite-sized pieces, and thinly slice red onion.

Toss in Mozzarella: In a large mixing bowl, combine cooled pasta with cherry tomatoes, cucumbers, bell peppers, red onion, and mozzarella balls.

Add Dressing: Drizzle your favorite Italian dressing over the mixture; toss gently until everything is well-coated.

Add Fresh Herbs: Finish by folding in torn fresh basil leaves just before serving to maintain their flavor and aroma.

Chill & Serve: Refrigerate for at least 30 minutes to meld flavors before serving chilled or at room temperature—a perfect dish on warm days!

Enjoying this Italian Pasta Salad with Mozzarella & Fresh Veggies is like inviting summer into your home any time of year. It’s refreshing yet hearty enough to satisfy even the hungriest guests while being quick enough that you can whip it up last minute when friends drop by unexpectedly. So go ahead—grab those ingredients—and let’s channel our inner Italian chefs!

Perfecting the Cooking Process

Start by boiling your pasta al dente, then cool it down. Toss in fresh veggies while preparing a zesty dressing to maximize flavor and freshness.

Add Your Touch

Consider adding grilled chicken, chickpeas, or olives for extra protein. You can also swap the mozzarella for feta cheese if you’re feeling adventurous.

Storing & Reheating

Store your pasta salad in an airtight container in the fridge for up to three days. Enjoy cold, but if you prefer warm, gently reheat on low heat.

It was a sunny Saturday afternoon when my friends and I first tried this recipe. We laughed as we debated whether to add more veggies or just dig right in. Spoiler: we did both!

FAQ

What type of pasta works best for Italian Pasta Salad with Mozzarella & Fresh Veggies?

Use short pasta shapes like rotini or penne for easy mixing and eating.

Can I make this salad ahead of time?

Absolutely! Prepare it a day in advance for flavors to meld beautifully.

How can I add more protein to my Italian Pasta Salad with Mozzarella & Fresh Veggies?

Consider adding grilled chicken, beans, or even hard-boiled eggs for a protein boost.

Print

Italian Pasta Salad with Mozzarella & Fresh Veggies

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• Author: platesdaily
• Total Time: 25 minutes
• Yield: Serves 6

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Description

Bright and refreshing, this Italian Pasta Salad with Mozzarella & Fresh Veggies is a delightful mix of flavors that’s perfect for summer gatherings or any occasion.

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Ingredients

Scale 1x2x3x

• 8 oz short pasta (rotini or penne)
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella balls (bocconcini)
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 bell pepper (any color), diced
• 1/2 cup Italian dressing
• Fresh basil leaves, torn

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Instructions

1. Cook the pasta in salted boiling water until al dente; drain and cool.
2. While the pasta cools, chop the cherry tomatoes, dice the cucumber and bell pepper, and slice the red onion.
3. In a large bowl, combine cooled pasta, veggies, and mozzarella.
4. Drizzle with Italian dressing and toss gently to coat.
5. Fold in torn basil leaves just before serving.
6. Chill for at least 30 minutes to enhance flavors.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Chilling
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 20mg

Keywords: For added protein, consider grilled chicken or chickpeas. Swap mozzarella for feta cheese for a unique twist. Prepare a day ahead for maximum flavor by letting it sit in the fridge overnight.