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Easy Italian Pasta Salad with Fresh Mozzarella and Basil

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A quick and refreshing Italian pasta salad featuring fresh mozzarella, basil, cherry tomatoes, and a tangy balsamic dressing, perfect for summer picnics and outdoor gatherings.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 8 ounces fresh mozzarella balls (bocconcini), drained and halved
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, torn or roughly chopped
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/3 cup black olives, pitted and sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces rotini or fusilli pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta. Shake off excess water and transfer pasta to a large mixing bowl.
  3. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, minced garlic, salt, black pepper, and dried oregano if using until well combined and slightly emulsified.
  4. Pour the dressing over the cooled pasta. Add halved fresh mozzarella balls, cherry tomatoes, sliced red onion, black olives, and torn basil leaves. Gently toss until the dressing evenly coats all ingredients.
  5. Taste the salad and adjust seasoning with more salt, pepper, or balsamic vinegar if needed.
  6. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. If short on time, 15 minutes is sufficient.
  7. Before serving, give the salad one last gentle toss. Optionally, drizzle a little extra olive oil or scatter a few whole basil leaves on top for presentation.

Notes

Cook pasta al dente to avoid mushy texture when chilled. Rinse pasta under cold water to stop cooking and cool it down. Whisk dressing vigorously to emulsify. Be gentle when tossing to avoid squishing mozzarella. Refrigerate at least 30 minutes for best flavor. Store leftovers in airtight container up to 3 days. Add extra olive oil or vinegar before serving leftovers to refresh flavors.

Nutrition

Keywords: Italian pasta salad, fresh mozzarella, basil, summer salad, picnic recipe, easy pasta salad, rotini salad, balsamic dressing

Find it online: https://sagestirs.com/easy-italian-pasta-salad-with-fresh-mozzarella-and-basil-perfect-for-summer-picnics/