Easy Pasta Tomato Mozzarella

This easy pasta salad is my lifesaver whenever I need something colorful fast and crowd-pleasing for picnics or barbecues I whipped it together for a last-minute block party and it disappeared before I even grabbed a plate

The first time I made this I barely measured anything and still got rave reviews It is forgiving and flexible and now it is the only thing my cousin requests for her birthday picnic every year

Ingredients

• Olive oil: gives the dressing its richness and smooth mouthfeel Use a good quality extra virgin olive oil for the best flavor
• Red wine vinegar: brings tang and brightness Look for one with a deep ruby color
• Dried Italian seasoning: adds herby complexity Choose a fresh jar for sprightlier flavor
• Granulated sugar: balances tartness and rounds out the acidity of the vinegar
• Fresh garlic: brings a punchy bite Make sure to mince it finely so it disperses evenly
• Kosher salt and freshly ground black pepper: enhance and bring together all the flavors
• Red onion: gives the salad a mild crunch and a slight spicy kick Choose one that feels heavy for its size and has tight skin
• Short pasta like rotini or fusilli: grabs onto every bit of the dressing Aim for a sturdy shape that will not fall apart
• Cherry tomatoes: deliver juicy sweetness Look for fragrant tomatoes with glossy skin
• English cucumber: offers refreshing crunch and holds its texture well Avoid ones with shriveled skin
• Mini mozzarella balls: add creamy pockets of cheese Opt for the freshest mozzarella you can find
• Salami: brings savory depth and a little chew Choose a mild Italian-style salami sliced thin and cut into strips
• Kalamata olives: add briny saltiness Pick ones that are glossy and plump
• Fresh parsley: wakes up the whole salad Use flat-leaf for a fresher taste and fine chop it to distribute easily

Step-by-Step Instructions

Make the dressing:

Whisk together olive oil red wine vinegar Italian seasoning sugar minced garlic kosher salt and black pepper in a small bowl until smooth

Soften the onion:

Add chopped red onion to the dressing Stir and let sit while prepping everything else to mellow its sharpness and infuse the dressing

Cook the pasta:

Bring a large pot of salted water to a rolling boil Add the dried pasta and cook until just barely al dente about 8 minutes or as the package directs

Chill the pasta:

Drain cooked pasta and rinse under cold water to stop the cooking process Submerge the colander in an ice bath for about five minutes until the pasta is fully cool and firm

Combine salad:

Drain and shake off any excess water from pasta Place in a large mixing bowl Add in tomatoes cucumber mozzarella balls salami kalamata olives and parsley

Dress and toss:

Pour the dressing with onions over the salad Gently toss everything until evenly coated so every piece is glossy and seasoned

Meld the flavors:

Refrigerate the salad covered for at least thirty minutes before serving This helps all the ingredients soak up the dressing and marry together

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My absolute favorite ingredient in this salad is always the mozzarella balls They are the first thing my nieces dig out with their fingers Sometimes we make a game out of who finds the most and it always ends in laughter Pasta salad has a way of turning simple days into something special and memorable

How to Store

Keep the pasta salad in an airtight container in the fridge It stays crisp and tasty for up to three days If it seems dry after storage just splash in a little more olive oil and vinegar before serving Always give it a quick taste check and adjust the seasoning as needed

Ingredient Swaps

You can absolutely swap out ingredients based on what you have Any small pasta shape works like farfalle or penne Chopped bell peppers or roasted red peppers make colorful alternatives to tomatoes Use cubed cheddar or feta instead of mozzarella Turkey pepperoni or even leftover grilled chicken can step in for salami The salad is endlessly adaptable

Serving Inspiration

Serve this pasta salad chilled straight from the fridge It pairs beautifully with anything from grilled chicken or fish to classic burgers If you want to make it the star of the show add extra greens like baby spinach or arugula and call it a main course I always put out a big bowl at gatherings and watch it vanish

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Cultural Connection

Pasta salads like this one were a summer staple in my Italian American family Growing up my grandmother tossed together pasta salad with backyard tomatoes and whatever cheese she had Sometimes she would add tuna instead of meats and tell stories about how every region of Italy has their own version

Recipe Questions

→ How can I prevent the pasta from becoming mushy?

Cook the pasta just until al dente, then rinse with cold water and chill in an ice bath. This stops cooking and keeps texture firm.

→ Can I substitute other ingredients?

Absolutely. Try bell peppers, artichoke hearts, or swap salami for turkey or chickpeas for a vegetarian option.

→ How long should this salad be chilled before serving?

At least 30 minutes is best. This gives the flavors time to combine and ensures everything is cool and refreshing.

→ How long does this salad keep?

Store in an airtight container in the fridge for up to 3 days. Stir and adjust seasoning before serving leftovers.

→ What pasta shapes work best?

Short shapes like rotini, fusilli, or penne are best; they hold dressing and ingredients in every bite.

→ Is it possible to make the dressing ahead?

Yes, mix the dressing and keep it refrigerated for several days. Whisk before adding to the salad ingredients.