Cozy Italian Pasta Salad with Mozzarella and Veggies

Craving a fresh, hearty Italian pasta salad? This cozy recipe is packed with mozzarella, veggies, and a tangy dressing. After making this many times, I’ve discovered the trick 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 Pumpkin Roll Recipe with Cream Cheese Filling and Easy Amish Hamburger Steak Bake with Cheddar Cheese.

What You'll Need for Cozy 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 (like rotini or penne)
• 1 cup (150g) cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup (150g) mozzarella balls, halved
• 1/2 cup (75g) red onion, finely chopped
• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) red wine vinegar
• 1 tbsp (15ml) Dijon mustard
• 1 tbsp (15ml) honey
• 1 clove garlic, minced
• 1 tsp (5ml) dried basil
• 1 tsp (5ml) dried oregano
• Salt and pepper, to taste
• Optional: Fresh basil, chopped
• Optional: Parmesan cheese, grated
• Optional: Balsamic glaze, for drizzling

How to Make Cozy Italian Pasta Salad with Mozzarella and Veggies

1. Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Prepare dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, basil, oregano, salt, and pepper.
3. Combine ingredients: In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, mozzarella, and red onion. Pour dressing over pasta salad and toss to combine.
4. Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Top with fresh basil, Parmesan cheese, and a drizzle of balsamic glaze if desired.

Storing & Reheating Cozy 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 3 days. Make-ahead tip: Can be made up to 1 day ahead. Add a little more dressing before serving.

Freezing Cozy 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 spicy kick, add some diced jalapeño or a pinch of red pepper flakes to the dressing.
• Best substitution: Substitute the mozzarella with feta or cubed cheddar cheese for a different flavor profile.
• Make-ahead: Prepare the dressing and chop the veggies a day ahead to save time.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the pasta salad is too dry, add a little more dressing or a splash of water to moisten it.

Cozy Italian Pasta Salad with Mozzarella and Veggies

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 lb (450g) pasta (like rotini or penne)
• 1 cup (150g) cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup (150g) mozzarella balls, halved
• 1/2 cup (75g) red onion, finely chopped

Seasonings

• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) red wine vinegar
• 1 tbsp (15ml) Dijon mustard
• 1 tbsp (15ml) honey
• 1 clove garlic, minced
• 1 tsp (5ml) dried basil
• 1 tsp (5ml) dried oregano
• Salt and pepper, to taste

Optional Toppings

• Fresh basil, chopped
• Parmesan cheese, grated
• Balsamic glaze, for drizzling

Instructions

1. Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Prepare dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, basil, oregano, salt, and pepper.
3. Combine ingredients: In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, mozzarella, and red onion. Pour dressing over pasta salad and toss to combine.
4. Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Top with fresh basil, Parmesan cheese, and a drizzle of balsamic glaze if desired.

Notes

• Chef tip: For a spicy kick, add some diced jalapeño or a pinch of red pepper flakes to the dressing.
• Best substitution: Substitute the mozzarella with feta or cubed cheddar cheese for a different flavor profile.
• Make-ahead: Prepare the dressing and chop the veggies a day ahead to save time.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the pasta salad is too dry, add a little more dressing or a splash of water to moisten it.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Not applicable.
• Microwave reheat: Not applicable.
• Make ahead: Can be made up to 1 day ahead. Add a little more dressing before serving.

Nutrition Per Serving

• Calories: 420
• Protein: 12g
• Fat: 22g
• Carbs: 48g
• Fiber: 3g
• Sugar: 7g
• Sodium: 650mg
• Cholesterol: 25mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Italian Pasta Salad with Mozzarella and Veggies FAQs

A Warm Final Note

I can’t wait for you to try Cozy 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!