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- 8 oz fusilli or rotini pasta - 1 pint cherry tomatoes, halved - 8 oz fresh mozzarella balls (bocconcini), halved - 1/4 cup fresh basil leaves, chopped - 1/4 cup red onion, finely diced - 1/4 cup black olives, sliced (optional) - 2 tablespoons balsamic vinegar - 3 tablespoons extra virgin olive oil - Salt and pepper to taste - 1 teaspoon Italian seasoning The key to a great Tomato Mozzarella Pasta Salad is using fresh ingredients. Start with 8 oz of fusilli or rotini pasta. This type of pasta holds the flavors well. I love using cherry tomatoes for their sweetness. Halving them releases their juicy goodness into the salad. Next, you need 8 oz of fresh mozzarella balls, known as bocconcini. Their creamy texture pairs perfectly with the tangy tomatoes. For a pop of color and flavor, add 1/4 cup of fresh basil leaves, chopped. I find that fresh basil adds a lovely aroma and taste. Don't forget the crunch! Use 1/4 cup of finely diced red onion. This gives the salad a nice bite. If you're a fan of olives, consider adding 1/4 cup of sliced black olives for extra flavor. Now, let's talk about the dressing. You will need 2 tablespoons of balsamic vinegar and 3 tablespoons of extra virgin olive oil. These ingredients give your salad a rich taste. Season it with salt and pepper to your liking. Lastly, add 1 teaspoon of Italian seasoning to enhance the flavors further. Gathering these ingredients will create a fresh and tasty delight that you will enjoy! {{ingredient_image_1}} - Start by cooking 8 oz of fusilli or rotini pasta. Follow the package instructions. - Cook until it is al dente. This means it should be firm when bitten. - Once done, drain the pasta and rinse it under cold water. This cools it quickly. - In a large bowl, combine 1 pint of halved cherry tomatoes, 8 oz of halved fresh mozzarella balls, 1/4 cup of chopped fresh basil, and 1/4 cup of finely diced red onion. - Next, add the cooled pasta to this mixture. Stir gently to mix everything well. - In a small bowl or jar, whisk together 2 tablespoons of balsamic vinegar, 3 tablespoons of extra virgin olive oil, 1 teaspoon of Italian seasoning, and salt and pepper to taste. - This dressing adds flavor and richness to your salad. - Pour the dressing over the salad and toss gently. Make sure each ingredient is well coated. - If you want, add 1/4 cup of sliced black olives. They bring a nice briny flavor. - Taste the salad and adjust the seasoning with more salt and pepper if needed. - Transfer the salad to the refrigerator. Let it chill for at least 30 minutes before serving. - Chilling helps the flavors blend together nicely, making each bite a delight. - Use al dente pasta for the best texture. This keeps your pasta firm and tasty. Overcooked pasta can turn mushy and ruin the dish. - Chill to enhance flavor melding. Letting your salad sit in the fridge helps the flavors mix together. Aim for at least 30 minutes. - Use fresh ingredients for the best taste. Fresh tomatoes, mozzarella, and basil make a world of difference. They bring bright flavors and lovely colors to your salad. - Substitute mozzarella with feta for a tangy twist. Feta adds a nice salty flavor that pairs well with the sweet tomatoes. - Garnish with fresh basil and a drizzle of balsamic reduction. This makes your salad look great and adds extra flavor. - Serve in a large bowl for easy sharing. A big bowl lets everyone scoop out their portion and enjoy together. Pro Tips Use Fresh Ingredients: Opt for the freshest cherry tomatoes and basil you can find to enhance the flavor of your salad. Chill for Flavor: Allow the pasta salad to chill in the refrigerator for at least 30 minutes. This helps the flavors meld beautifully. Customize Your Salad: Feel free to add other ingredients like grilled chicken, bell peppers, or artichoke hearts for extra flavor and texture. Perfect Pasta Cooking: Make sure to cook the pasta al dente to prevent it from becoming mushy when mixed with the dressing. {{image_2}} You can easily boost the protein in your Tomato Mozzarella Pasta Salad. Grilled chicken adds a hearty touch. Simply slice it and mix it in. Shrimp also works great. Just cook the shrimp until pink and toss them in. If you prefer a vegetarian option, add chickpeas. They are full of protein and add a nice texture. Just rinse a can of chickpeas and mix them into your salad. You will enjoy the extra flavor and nutrition. The dressing can change the whole vibe of your salad. Try a lemon vinaigrette for a fresh twist. Just mix lemon juice, olive oil, salt, and pepper. This brightens up the dish nicely. If you want something creamier, go for a creamy dressing. Ranch or a yogurt-based dressing adds a rich flavor. Just pour it over the salad and toss it well to coat all the ingredients. Make your salad even more exciting by adding seasonal vegetables. Bell peppers add color and crunch. Just chop them up and mix them in. Cucumbers also make a refreshing addition. Slice them thin and toss them in for extra crunch. For a different taste, use sun-dried tomatoes instead of fresh. They bring a sweet and tangy flavor that pairs well with mozzarella. To keep your Tomato Mozzarella Pasta Salad fresh, store it in an airtight container. This helps lock in flavors and moisture. If you plan to keep it for more than a day, I recommend storing the dressing separately. This way, your salad stays crisp and delicious. For the best taste, enjoy your pasta salad within 3-4 days. After that, the ingredients may lose their freshness. Keeping an eye on this ensures you get the best flavor with every bite. I don’t recommend freezing this salad. Freezing changes the pasta's texture, making it mushy when thawed. If you want to make it ahead, stick to the fridge for the best results. You can store Tomato Mozzarella Pasta Salad in the fridge for about 3 to 4 days. Use an airtight container to keep it fresh. Make sure to check for any signs of spoilage before eating. Yes, you can prepare this salad a day ahead. Just make sure to store it in the fridge. Adding the dressing right before serving helps keep the pasta from getting soggy. This way, the flavors will stay bright and fresh. If you want to switch out mozzarella, try using feta or goat cheese. Both add a nice creaminess. You can also use cheddar for a sharper taste. Each cheese will change the flavor but keep it delicious. To make this salad gluten-free, choose gluten-free pasta. Many brands offer good options made from rice or chickpeas. Just cook it like regular pasta, and you’ll have a tasty dish. Absolutely! You can add bell peppers, cucumbers, or even spinach. These veggies will add color and crunch. Feel free to mix and match what you have on hand for a fun twist. This pasta salad recipe combines fresh ingredients for a fantastic dish. You start with cooked fusilli or rotini, adding cherry tomatoes, mozzarella, and herbs. The balsamic dressing ties everything together. Remember to chill the salad for at least 30 minutes to enhance the flavor. You can also customize the dish with proteins or seasonal veggies. By following this guide, you'll create a tasty, shareable salad that's perfect for any occasion. Enjoy your delicious creation!

Tomato Mozzarella Pasta Salad

A refreshing pasta salad with cherry tomatoes, mozzarella, and basil, dressed in a balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 oz fusilli or rotini pasta
  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella balls (bocconcini), halved
  • 1 4 cup fresh basil leaves, chopped
  • 1 4 cup red onion, finely diced
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • to taste Salt and pepper
  • 1 teaspoon Italian seasoning
  • 1 4 cup black olives, sliced (optional)

Instructions
 

  • Cook the fusilli pasta according to the package instructions, until al dente. Drain and rinse under cold water to cool it down.
  • In a large mixing bowl, combine the halved cherry tomatoes, mozzarella balls, chopped basil, and diced red onion.
  • In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Italian seasoning, salt, and pepper.
  • Add the cooled pasta to the tomato and mozzarella mixture. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
  • If using, add black olives and stir to incorporate.
  • Taste and adjust seasoning with additional salt and pepper if desired.
  • Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

Serve the pasta salad in a large bowl garnished with fresh basil leaves on top and a drizzle of balsamic reduction for a beautiful finish.
Keyword basil, mozzarella, pasta salad, summer, tomato