Crispy Italian Pasta Salad with Mozzarella and Veggies
Crispy Italian Pasta Salad with Mozzarella and Veggies. After making this many times, I’ve perfected the trick to keep it crispy. The fresh veggies and melty mozzarella make this salad irresistible. Try it with my Easy Mediterranean Side Salad for a perfect meal. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mediterranean Side Salad and Easy Mushroom Spinach Lasagna Recipe for Dinner.
Why This Crispy Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Crispy pasta with a perfect bite
- Melty mozzarella in every forkful
- Packed with fresh veggies and flavor
- Better than takeout and so easy to make
What You'll Need for Crispy 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
- 1 pint (300g) cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 small red onion
- 8 oz (225g) mozzarella cheese
- 1/2 cup (120ml) olive oil
- 1 tsp (5ml) dried basil
- 1 tsp (5ml) dried oregano
- Salt and pepper to taste
- 1/4 cup (60ml) red wine vinegar
- Optional: Fresh basil leaves
- Optional: Parmesan cheese
- Optional: Balsamic glaze
📝 Ingredient Notes
- pasta: Any shape works, but penne or rotini hold dressing best.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Boils pasta perfectly every time → See on Amazon
- Mandoline Slicer — Slices veggies thin and evenly → See on Amazon
How to Make Crispy Italian Pasta Salad with Mozzarella and Veggies
- Cook pasta: Boil salted water, cook pasta until al dente, drain and rinse.
- Prepare veggies: Halve cherry tomatoes, slice cucumber, bell pepper, and red onion thinly.
- Cube mozzarella: Cut mozzarella into bite-sized cubes.
- Make dressing: Whisk olive oil, vinegar, basil, oregano, salt, and pepper.
- Toss salad: In a large bowl, combine pasta, veggies, mozzarella, and dressing. Toss gently.
- Serve: Plate salad, garnish with fresh basil, and serve immediately.
Cook's Tips for Perfect Crispy Italian Pasta Salad with Mozzarella and Veggies
- Common mistake and fix: Don't overcook pasta to prevent it from being too soft and mushy.
- Tip: For a lighter salad, use less dressing and add more veggies.
- Tip: Make ahead and store in the fridge, but dress just before serving for best texture.
Storing & Reheating Crispy Italian Pasta Salad with Mozzarella and Veggies
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare all ingredients ahead, but dress just before serving.
Freezing Crispy Italian Pasta Salad with Mozzarella and Veggies
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, serve chilled or at room temperature. Microwave: Microwave briefly to take the chill off.
Recipe Notes
- Chef tip: For a quick meal, use leftover cooked pasta and veggies.
- Best substitution: Substitute feta cheese for mozzarella for a tangier salad.
- Make-ahead: Prepare all ingredients ahead, but dress just before serving.
- Scaling: Easily double or halve ingredients for more or fewer servings.
- Troubleshooting: If salad is too dry, add more dressing or a splash of olive oil.
Want to level up this recipe?
Salad Spinner — Dries lettuce and veggies for crispier salad → Check price on Amazon
Crispy Italian Pasta Salad with Mozzarella and Veggies
Ingredients
Main Ingredients
- 1 lb (450g) pasta
- 1 pint (300g) cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 small red onion
- 8 oz (225g) mozzarella cheese
- 1/2 cup (120ml) olive oil
Seasonings
- 1 tsp (5ml) dried basil
- 1 tsp (5ml) dried oregano
- Salt and pepper to taste
- 1/4 cup (60ml) red wine vinegar
Optional Toppings
- Fresh basil leaves
- Parmesan cheese
- Balsamic glaze
Instructions
- Cook pasta: Boil salted water, cook pasta until al dente, drain and rinse.
- Prepare veggies: Halve cherry tomatoes, slice cucumber, bell pepper, and red onion thinly.
- Cube mozzarella: Cut mozzarella into bite-sized cubes.
- Make dressing: Whisk olive oil, vinegar, basil, oregano, salt, and pepper.
- Toss salad: In a large bowl, combine pasta, veggies, mozzarella, and dressing. Toss gently.
- Serve: Plate salad, garnish with fresh basil, and serve immediately.
Notes
- Chef tip: For a quick meal, use leftover cooked pasta and veggies.
- Best substitution: Substitute feta cheese for mozzarella for a tangier salad.
- Make-ahead: Prepare all ingredients ahead, but dress just before serving.
- Scaling: Easily double or halve ingredients for more or fewer servings.
- Troubleshooting: If salad is too dry, add more dressing or a splash of olive oil.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not necessary, serve chilled or at room temperature.
- Microwave reheat: Microwave briefly to take the chill off.
- Make ahead: Prepare all ingredients ahead, but dress just before serving.
Nutrition Per Serving
- Calories: 420
- Protein: 15g
- Fat: 22g
- Carbs: 45g
- Fiber: 3g
- Sugar: 5g
- Sodium: 650mg
- Cholesterol: 30mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Italian Pasta Salad with Mozzarella and Veggies FAQs
Prepare ingredients ahead, but dress just before serving for best texture.
Add more dressing or a splash of olive oil to revive it.
No, but you can use an air fryer to crisp up leftover pasta.
Feta cheese adds a tangy flavor and crumbles nicely.
Easily double or triple ingredients for more servings.
A Warm Final Note
I can’t wait for you to try Crispy 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!
