This Mozzarella Pasta Salad with its unique Parmesan Balsamic dressing is the perfect side dish or light main course for a warm spring or summer evening! It features tender pasta shells tossed with fresh mozzarella balls, juicy cherry tomatoes, crisp cucumber, savory sun-dried tomatoes, all coated in a vibrant dressing made with ground tomatoes, balsamic vinegar, olive oil, and Parmesan cheese. I absolutely adore this Mozzarella Pasta Salad because it’s packed with fresh, Mediterranean-inspired flavors and comes together so easily. It’s fantastic for potlucks, picnics, or just a simple, delicious meal, especially now on this beautiful April day!
Why You’ll Love This Mozzarella Pasta Salad
- Fresh and Flavorful: Bursting with juicy tomatoes, fresh mozzarella, cucumber, and a tangy, savory dressing.
- Unique Dressing: The combination of ground tomatoes and balsamic vinegar creates a unique and delicious dressing base.
- Easy to Make: Simple steps involving cooking pasta and mixing ingredients.
- Perfect for Gatherings: Great for potlucks, picnics, and barbecues as it serves easily and tastes great chilled or at room temperature.
- Satisfying Meal: Works well as a vegetarian main course or a hearty side dish.
Ingredients for Mozzarella Pasta Salad
Here’s what you’ll need to make this vibrant and flavorful pasta salad. The full list with measurements is in the recipe card below.
Salad Base
- Pasta shells (or other short pasta) (Pasta)
- Sun-dried tomatoes (drained from oil, cut into strips) (Vegetable)
- Cucumber, sliced (Vegetable)
- Cherry tomatoes, halved (Vegetable)
- Mozzarella balls (or diced mozzarella) (Dairy)
- Fresh basil (optional, mentioned in source ingredient photo but not list) (Herb)
Parmesan Balsamic Dressing
- Ground tomatoes (also known as tomato purée or crushed tomatoes) (Canned Tomato Product)
- Balsamic vinegar (Acid)
- Olive oil (Oil)
- Brown sugar (Sweetener)
- Grated Parmesan cheese (Dairy)
- Salt (Seasoning)
- Freshly cracked black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the combination of flavors in this Mozzarella Pasta Salad, but feel free to customize it:
- Add Protein: Toss in some grilled chicken strips, chickpeas, or salami/pepperoni.
- Different Pasta: Use rotini, fusilli, penne, or farfalle instead of shells.
- Add More Veggies: Include chopped red onion, bell peppers, artichoke hearts, or Kalamata olives.
- Different Cheese: Substitute feta cheese for the mozzarella for a tangier flavor.
- Make it Spicy: Add a pinch of red pepper flakes to the dressing.
- Use Fresh Tomatoes in Dressing: Blend fresh ripe tomatoes instead of using canned ground/pureed tomatoes for the dressing base.
How to Make Mozzarella Pasta Salad
Let me show you how easy it is to whip up this delicious Mozzarella Pasta Salad:
Cook the Pasta
- First, I cook the pasta shells according to the package instructions in boiling salted water until they are al dente (tender but still have a slight bite).
- Once cooked, I drain the pasta well in a colander and immediately rinse it under cold running water. This stops the cooking process and cools the pasta down for the salad.
- I toss the cooled, drained pasta with a tiny drizzle of olive oil to prevent sticking while I prepare the rest.
Make the Parmesan Balsamic Dressing
- In the meantime, while the pasta cooks or cools, I make the dressing. In a large salad bowl (the one I’ll eventually toss the salad in!), I combine the ground/pureed tomatoes, balsamic vinegar, olive oil, brown sugar, grated Parmesan cheese, salt, and pepper.
- I whisk these ingredients together well until the dressing is smooth and combined. I give it a taste and adjust the seasoning with more salt and pepper if needed.
Combine the Salad
- To the large bowl containing the dressing, I add the cooled pasta.
- Next, I add the remaining salad ingredients: the mozzarella balls (or diced mozzarella), sun-dried tomato strips, sliced cucumber, and halved cherry tomatoes. (And fresh basil, if using!)
- Using a large spoon or spatula, I gently toss everything together until the pasta and other ingredients are evenly coated in the tomato-balsamic-parmesan dressing.
- I taste the Mozzarella Pasta Salad again and adjust the seasoning if necessary.
Chill and Serve
- Chill
- Serve
Tips and Tricks for the BEST Pasta Salad
Here are my secrets for making this Mozzarella Pasta Salad truly exceptional:
- Cook Pasta Al Dente: Avoid overcooking the pasta, as it will continue to soften slightly as it sits in the dressing. Mushy pasta is no fun!
- Rinse Pasta: Rinsing the pasta under cold water after cooking stops the cooking process and removes excess starch, preventing a gummy salad.
- Use Fresh Mozzarella Pearls: Small mozzarella balls (ciliegine or bocconcini) are perfect for incorporating easily into the salad. If using a large ball, dice it small.
- Quality Balsamic: A good quality balsamic vinegar will make a noticeable difference in the dressing’s flavor.
- Let Flavors Meld: Chilling the salad for at least 30 minutes before serving allows the pasta and ingredients to absorb the dressing and the flavors to marry beautifully.
How to Serve
This Mozzarella Pasta Salad is fantastic served chilled or at room temperature! Enjoy it as:
- A Potluck Favorite: Always a popular choice that travels well.
- A Side Dish: Perfect alongside grilled chicken, fish, burgers, or steak at BBQs and picnics.
- A Light Lunch: A satisfying vegetarian lunch option on its own.
- Meal Prep: Portion it into containers for easy lunches throughout the week.
Make Ahead and Storage
This pasta salad is great for making ahead!
- Make Ahead: You can prepare the entire salad up to a day in advance. The flavors will actually deepen overnight!
- Storage: Store leftover Mozzarella Pasta Salad in an airtight container in the refrigerator for up to 3-4 days.
- Note: The pasta will continue to absorb dressing as it sits. If it seems a little dry the next day, you can refresh it with an extra drizzle of olive oil and balsamic vinegar or a splash of reserved dressing if you made extra.
FAQs about Mozzarella Pasta Salad
- Can I use a different type of pasta?
- Yes! Rotini, fusilli, penne, farfalle (bow ties), or even small shells work great. Choose a shape that holds the dressing well.
- What if I don’t have ground/pureed tomatoes?
- You could try substituting tomato paste thinned with a little water or broth, or finely blending canned diced tomatoes, but the consistency and flavor might vary slightly.
- Can I make this salad vegan?
- Yes! Use a vegan mozzarella alternative and either omit the Parmesan or use a vegan Parmesan substitute in the dressing.
Enjoy this fresh, flavorful, and easy-to-make Mozzarella Pasta Salad with Parmesan Balsamic Dressing! It’s a perfect dish for spring and summer.
Print
Mozzarella Pasta Salad with Parmesan Balsamic Dressing
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Salad, Side Dish, Pasta Salad, Vegetarian
- Cuisine: Italian-Inspired, American
Description
This mozzarella pasta salad with a Parmesan Balsamic dressing is the perfect side dish or light main course for a warm Spring or Summer evening! Features pasta shells, fresh mozzarella, sun-dried tomatoes, cucumber, and cherry tomatoes.
Ingredients
Scale
For the Salad:
- 3/4 pound (350g) medium pasta shells (or other short pasta shape)
- 1/4 pound (100g) oil-packed sun-dried tomatoes, drained and cut into strips
- 1 medium cucumber, sliced or diced
- 1/2 pound (225g) cherry tomatoes, halved
- 1 cup fresh mozzarella balls (ciliegine or pearls), or diced fresh mozzarella log
For the Parmesan Balsamic Dressing:
- 1/2 cup ground tomatoes (tomato purée or passata)
- 4 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 1 teaspoon brown sugar (optional, for balance)
- 1/4 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook Pasta: Cook the pasta shells in a large pot of boiling salted water according to package directions until al dente (firm to the bite).
- Drain and Cool Pasta: Drain the cooked pasta well in a colander. Rinse thoroughly with cold water to stop the cooking process and cool the pasta down. Let drain completely.
- Make Dressing: While the pasta cools, prepare the dressing. In a large salad bowl (the one you’ll serve the salad in), combine the ground tomatoes (tomato purée), balsamic vinegar, olive oil, brown sugar (if using), grated Parmesan cheese, salt, and pepper. Whisk well until combined. Adjust seasoning to your liking.
- Combine Pasta and Dressing: Add the cooled, drained pasta to the bowl with the dressing. Toss gently until the pasta is evenly coated.
- Add Remaining Salad Ingredients: Add the mozzarella balls (or diced mozzarella), sun-dried tomato strips, sliced/diced cucumber, and halved cherry tomatoes to the bowl with the dressed pasta.
- Toss and Serve: Toss everything together gently until well combined. Taste and adjust seasoning again if necessary. Serve the mozzarella pasta salad immediately, or chill in the refrigerator until ready to serve.
Notes
- Pasta: Use medium shells or another short pasta shape like rotini, fusilli, or penne. Cook until al dente. Rinsing cools the pasta quickly for salad.
- Tomatoes: Ground tomatoes/tomato purée/passata provides a smooth base for the dressing. Use ripe cherry tomatoes.
- Mozzarella: Fresh mozzarella pearls (ciliegine) or small balls (bocconcini) are ideal. You can also dice a fresh mozzarella log.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add flavor and chewy texture. Drain well.
- Chilling: Chilling the salad for at least 30 minutes before serving allows the flavors to meld.
- Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 2-3 days.