Crispy Italian Pasta Salad with Mozzarella and Veggies
Crispy Italian Pasta Salad with Mozzarella and Veggies is the perfect summer side dish. After making this many times, I’ve discovered the trick to getting that perfect crispy texture. The crispy pasta, fresh veggies, and melty mozzarella will make your taste buds dance. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce and Easy Chocolate Chip Cookie Pie Recipe for Dessert.
Why This Crispy Italian Pasta Salad with Mozzarella and Veggies Is Pure Comfort
- Crispy pasta for a satisfying crunch
- Fresh veggies for a light, summery feel
- Melty mozzarella that pulls apart perfectly
- Easy to make and perfect for cookouts
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 (like rotini or penne)
- 1 pint (300g) cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 8 oz (225g) mozzarella, cubed
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) balsamic vinegar
- 1 tsp (5ml) dried oregano
- 1 tsp (5ml) garlic powder
- Salt and pepper to taste
- Optional: Fresh basil leaves
- Optional: Parmesan cheese
- Optional: Red pepper flakes
📝 Ingredient Notes
- pasta: Any short pasta shape will work. Avoid long pasta like spaghetti.
🛒 Tools & Equipment I Recommend
- Stainless Steel Pasta Pot — Even heat distribution for perfect pasta every time. → See on Amazon
- Bamboo Salad Serving Spoons — Perfect for tossing and serving your crispy pasta salad. → See on Amazon
How to Make Crispy Italian Pasta Salad with Mozzarella and Veggies
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare Veggies: Halve cherry tomatoes and dice cucumber and bell peppers. Cube mozzarella.
- Make Dressing: Whisk together olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.
- Toss Salad: In a large bowl, combine pasta, veggies, and dressing. Toss until well coated.
- Serve: Serve immediately, or refrigerate for at least 30 minutes to allow flavors to meld. Top with fresh basil, Parmesan, and red pepper flakes if desired.
Cook's Tips for Perfect Crispy Italian Pasta Salad with Mozzarella and Veggies
- Common mistake and fix: Don't overcook the pasta. It should be al dente to maintain that perfect crispy texture.
- Tip: For extra crispy pasta, spread it on a baking sheet and broil for 2-3 minutes after draining.
- Tip: Add grilled chicken or shrimp for a heartier meal.
Storing & Reheating Crispy 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 fridge for up to 3 days. Make-ahead tip: Can be made up to 1 day ahead. Dressing and veggies can be prepped up to 1 day ahead.
Freezing Crispy Italian Pasta Salad with Mozzarella and Veggies
Not recommended.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended.
Recipe Notes
- Chef tip: For extra flavor, add some chopped fresh garlic to the dressing.
- Best substitution: Substitute the mozzarella with cubed feta for a tangy twist.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If your pasta is soggy, try spreading it on a baking sheet and broiling for 2-3 minutes after draining.
Want to level up this recipe?
Stainless Steel Salad Bowl Set — Perfect for mixing and serving your crispy pasta salad. The non-slip base keeps it in place while you toss. → Check price on Amazon
Crispy Italian Pasta Salad with Mozzarella and Veggies
Ingredients
Main Ingredients
- 1 lb (450g) pasta (like rotini or penne)
- 1 pint (300g) cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 8 oz (225g) mozzarella, cubed
Seasonings
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) balsamic vinegar
- 1 tsp (5ml) dried oregano
- 1 tsp (5ml) garlic powder
- Salt and pepper to taste
Optional Toppings
- Fresh basil leaves
- Parmesan cheese
- Red pepper flakes
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare Veggies: Halve cherry tomatoes and dice cucumber and bell peppers. Cube mozzarella.
- Make Dressing: Whisk together olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.
- Toss Salad: In a large bowl, combine pasta, veggies, and dressing. Toss until well coated.
- Serve: Serve immediately, or refrigerate for at least 30 minutes to allow flavors to meld. Top with fresh basil, Parmesan, and red pepper flakes if desired.
Notes
- Chef tip: For extra flavor, add some chopped fresh garlic to the dressing.
- Best substitution: Substitute the mozzarella with cubed feta for a tangy twist.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If your pasta is soggy, try spreading it on a baking sheet and broiling for 2-3 minutes after draining.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended.
- Make ahead: Can be made up to 1 day ahead. Dressing and veggies can be prepped up to 1 day ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbs: 55g
- Fiber: 3g
- Sugar: 7g
- Sodium: 650mg
- Cholesterol: 40mg
- 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
Overcooking the pasta or not draining it properly can lead to soggy pasta salad. Try broiling the pasta for 2-3 minutes after draining to crisp it up.
Yes, you can make the dressing and prep the veggies up to 1 day ahead. The salad can be made up to 1 day ahead, but it's best to dress it just before serving.
Store leftover pasta salad in an airtight container in the fridge for up to 3 days. The texture may change slightly over time.
This recipe is not gluten-free as it contains pasta. To make it gluten-free, use a gluten-free pasta alternative.
Add grilled chicken, shrimp, or tofu for a heartier meal. You could also add some canned beans or chickpeas for extra protein.
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!
