If you don’t have a big bowl of this easy pasta salad in your fridge… you’re missing out! It’s the easiest quick lunch/dinner.side-dish ever! You’ll love this pasta salad recipe because it makes a huge bowl, tastes incredible, and is easily adaptable.

Loaded with cherry tomatoes, mozzarella cheese, fresh herbs, and Italian dressing, it’s the perfect summer side dish. Make it as is, or bulk it up with grilled chicken, shrimp, or extra veggies like black olives, chopped bell pepper, cucumbers, or zucchini. 

Quick & Easy Pasta Salad

Easy pasta salad is a quintessential summer recipe! Served cold and loaded with fresh ingredients, it’s the best side dish for picnics, cookouts, and 4th of July celebrations. Whenever I bring a big bowl of this to a bbq or potluck, it’s the first dish that people snap up. And I always leave with requests for the recipe. 

So what makes this easy pasta salad recipe so darn good? A combination of perfectly cooked pasta, homemade Italian dressing, juicy cherry tomatoes, fresh herbs, and mozzarella cheese. Colorful, fresh, and bursting with flavor in every bite, this summer classic is absolutely irresistible. 

Why You’ll love this Pasta Salad Recipe…

• The pasta salad dressing is 100% homemade, but oh-so-easy. No heavy mayo here, just a homemade Italian dressing you’ll want to drizzle on everything!
• Ready in less than 30 minutes! This is the quick and easy pasta salad recipe you’ll fall in love with.
• The perfect combination of salad ingredients… there’s so much texture and flavor in each bite. 
• You can easily customize this salad to your needs; add more veggies, use different pasta shapes, add grilled protein, or switch up the cheese. 
• No fancy chef skills needed. If you can boil pasta and chop salad ingredients, you can make this pasta salad. 
• A total showstopper! Topped with cherry tomatoes, fresh herbs, and cheery balls of cheese, this summer salad is visually stunning and always stop people in their tracks. 

Pasta Salad Ingredients 

• Pasta: I use farfalle, but feel free to use other pasta shapes like elbow noodles, mini shells, or fusilli instead. Pasta shapes with crevices work best in pasta salad because they catch all the yummy pasta salad dressing!
• Cherry tomatoes: In-season cherry tomatoes work best because they’re naturally sweet and juicy. If you can’t find ripe cherry tomatoes, any variety could work. I’ve even used sun-dried tomatoes in the winter. 
• Red Onion: Thinly sliced, red onion gives this salad a nice kick of flavor and a pop of color. I don’t suggest substituting white onion or green onions. 
• Mozzarella Cheese: I love mini mozzarella balls and feel they really make this salad. But you can sub crumbled goat’s cheese or feta if desired. And non-marinated mozzarella balls or mozzarella chunks are also some other options. Or add a little grated Parmesan cheese to the salad or Italian dressing.

I don’t always add them, but black olives are a delicious addition to this salad! They add a briny pop of flavor and the black olives add visual interest as well!

Italian Dressing (Pasta Salad Dressing)

• Basil: This is not the place to substitute dried basil. The fresh herbs are a must and add a ton of flavor and give the Italian salad dressing a gorgeous green hue. 
• Garlic: Use FRESH garlic and not just garlic powder.
• Olive Oil: Use whatever you have on hand, but don’t sub canola oil or vegetable oil. 
• Lemon Juice: I know I sound like a broken record, but again, fresh is essential here. Don’t sub bottle lemon juice. 
• Vinegar: In a pinch, use white wine vinegar instead of red wine vinegar. 
• Granulated Sugar: Balances the acidity in the salad dressing without making it sweet. 
• Salt and Pepper: I like to use crushed red pepper flakes, but feel free to use black pepper instead. Both work great.

How to Make Pasta Salad

1. Make the Italian Dressing: Place the basil, garlic, olive oil, lemon juice, sugar, salt, and pepper in a food processor and pulse until smooth. There should be no large chunks of anything! Set aside or in the fridge until needed.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook until al dente, then drain the pasta. To help it cool down quickly, you’ll need to rinse it under cold water until cool.
3. Prep the Salad Ingredients: In the meantime, prep the remaining salad ingredients. You’ll want to slice the cherry tomatoes in half and thinly slice the basil and red onion. Remove the mozzarella cheese balls from the oil and set them aside, too.
4. Grab a Large Bowl: Combine the cooled pasta, with the Italian salad dressing and toss. Toss in the tomatoes, onion, fresh herbs, and cheese and toss well. 

Can I Make Pasta Salad Ahead of Time?

Yes! In fact, I think it tastes best after 24 hours in the fridge. It allows the flavors to mingle and develop.

Plus, who doesn’t love a big bowl of Italian pasta salad waiting for them in their fridge?! If you’re going to make this pasta salad in advance, just be sure to cook your pasta al dente. Overcooked noodles will quickly get mushy in this salad, and that would be a shame! I find 7 to 8 minutes at a full boil is usually perfect – but this will vary depending on the variety and brand of pasta you choose.

While we’re on the subject of the pasta salad dressing, you can make that ahead of time, too! Just be sure to cover it well and store it in the fridge.

How to Store Pasta Salad

• If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 5 days. Sometimes I make a batch at the beginning of the week so I can enjoy a bowl everyday for lunch.
• I like keeping this recipe very simple and vegetarian friendly! But feel free to bulk it up by adding grilled chicken or shrimp.
• Or add more veggies like broccoli, arugula, or avocado. It’s very adaptable! Made as is, this pasta salad is perfect for picnics, BBQ’s, and other outdoor Summer events. Just stir it every so often to keep it looking fresh.

Can you Freeze Pasta Salad?

Sadly, the answer to this question is no. I mean, you can technically freeze anything. But you shouldn’t freeze pasta salad. It will emerge from your freezer soggy and very unappetizing. 

More Inspring Pasta Salad Recipes:

• 20-Minute Greek Pasta Salad
• 20-Minute BLT Easy Pasta Salad
• 15-Minute Italian Pasta Salad
• 20-Minute Rainbow Veggie Pasta Salad
• Vegan Spinach and Sundried Tomato Pasta Salad

Easy Pasta Salad Recipe

Ashley Manila

We basically always have a large bowl of this easy pasta salad in the fridge! Loaded with cherry tomatoes, mozzarella cheese, fresh herbs, and Italian dressing, it's the perfect summer side dish. Make it as is, or bulk it up with grilled chicken, shrimp, or extra veggies like chopped bell pepper, cucumbers, or zucchini. 

4.92 from 24 votes

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Prep Time 12 minutes mins

Cook Time 8 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch, Salad, Side Dish

Cuisine American, Italian

Servings 8 large bowls

Ingredients

 

For the Basil Dressing:

• 1/2 cup fresh basil loosely packed
• 3 cloves garlic minced
• 3/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 and 1/2 Tablespoons red wine vinegar
• 2 teaspoons granulated sugar
• 3/4 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes OR freshly ground black pepper

For the Pasta Salad:

• 1 pound farfalle pasta
• 1 pint cherry tomatoes cut in half
• 1/2 cup red onion thinly sliced
• 1 12 ounce container marinated mozzarella balls removed from oil
• 1/3 cup fresh basil loosely packed, thinly sliced

Instructions

 

For the Basil Dressing:

• In the bowl of a food processor or blender, combine the basil, garlic, olive oil, lemon juice, vinegar, sugar, salt, and pepper. Pulse on high for about 2 minutes, scraping down the sides as needed, or until smooth. There should be no large chunks of anything! If there is, continue blending. Set aside until needed.

For the Pasta Salad:

• Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, about 7 to 8 minutes.
• While the water comes to a boil and the pasta cooks, prepare the vegetables. Slice the cherry tomatoes in half; thinly slice the basil and thinly slice the red onion; set aside until needed. Remove the mozzarella balls from the oil and set aside.
• When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
• Place cooled pasta in a large mixing bowl. Add dressing to pasta, then add the tomatoes, basil, onion, and mozzarella balls. Toss to combine.
• Serve at once, or chill until needed.

Notes

Pasta salad may be made and stored in the fridge for up to 3 days.

Keyword pasta, pasta recipe, pasta salad

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