Pasta Salad with Mozzarella and Italian Herbs
A bright, savory pasta salad with chewy short pasta, juicy cherry tomatoes, creamy fresh mozzarella, and a sharp Italian-herb vinaigrette that gets better as it rests—ideal for busy nights, lunches, and potlucks.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small bowl or jar
- Whisk
- Knife
- Cutting board
- Spoon or silicone spatula
Ingredients
For the pasta salad
- 250 g short pasta (fusilli, rotini, or farfalle)
- 1 tsp fine sea salt for the pasta water, plus more to taste
- 160 g cherry or grape tomatoes halved
- 200 g fresh mozzarella balls (ciliegine or pearl-size) drained and patted dry; halved if large
- 20 g fresh basil leaves torn
- 5 g fresh flat-leaf parsley finely chopped
- 10–15 g red onion very thinly sliced (or use 2 Tbsp sliced green onion)
- 20 g pitted black or green olives sliced (optional)
For the Italian herb vinaigrette
- 60 ml extra-virgin olive oil
- 30 ml red wine vinegar (or white wine vinegar)
- 1 small clove garlic finely minced or grated
- 1 tsp Dijon mustard
- 1 tsp dried Italian herb blend
- 1/2 tsp dried oregano optional, for extra herbal punch
- 1/4–1/2 tsp fine sea salt to taste (for vinaigrette)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp sugar or honey optional
Instructions
- Cook the pasta. Bring a large pot of water (about 3–4 liters / 3–4 quarts) to a rolling boil. Add 1 tsp fine salt, then stir in the pasta. Cook according to package directions until just al dente—usually 1 minute less than the suggested time.
- Cool the pasta properly. Drain the pasta in a colander. For a cold salad, rinse very briefly with cool water (10–15 seconds) while gently stirring to stop the cooking and remove excess starch, then drain thoroughly. Shake the colander several times and let the pasta sit for at least 2–3 minutes so excess water doesn’t dilute the vinaigrette.
- Make the Italian herb vinaigrette. While the pasta drains and cools, add olive oil, red wine vinegar, minced garlic, Dijon mustard, dried Italian herb blend, dried oregano, salt, pepper, and sugar or honey (if using) to a small bowl or jar. Whisk until emulsified, or cover and shake until slightly thickened and unified.
- Season and lightly dress the pasta. Transfer the drained, cooled pasta to a large mixing bowl. Pour about half of the vinaigrette over the pasta and toss thoroughly until evenly coated. Let it sit for 10–15 minutes at room temperature so the flavors start to absorb.
- Prep the mix-ins. Halve the cherry/grape tomatoes. Halve or quarter the mozzarella balls if larger than bite size. Tear the basil into bite-sized pieces and finely chop the parsley. Slice the red onion very thinly (soak in cold water 5–10 minutes, then drain and pat dry, if it tastes very sharp).
- Combine pasta, mozzarella, and vegetables. Add tomatoes, mozzarella, red onion, olives (if using), basil, and parsley to the bowl with the pasta. Toss gently with a large spoon or silicone spatula so the mozzarella stays intact.
- Add more dressing as needed. Drizzle in most of the remaining vinaigrette and toss again. Taste and adjust with extra dressing, a pinch more salt, and/or black pepper.
- Chill briefly, then finish with fresh herbs. Cover and refrigerate for at least 20–30 minutes. Before serving, taste and adjust again (cold foods can seem under-seasoned). Add a few more torn basil leaves and a light drizzle of olive oil if it looks dry.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 18gFat: 25gSaturated Fat: 8gCholesterol: 35mgSodium: 620mgPotassium: 420mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 12mgCalcium: 260mgIron: 2.5mg
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