This 20-Minute Tomato, Basil, and Mozzarella Pasta Salad is fresh, fast, and so flavorful! The perfect quick and easy Summer Pasta Salad recipe. Make it for your next party, picnic, or BBQ!
Tomato Basil Mozzarella Salad
Can I tell you a little secret? If this wasn’t a baking blog, it would surely have one of the following names:
- CrankyWithoutCarbs.com
- WillDanceForFarafalle.net
- PastaPastaPasta.org
- MacaroniMadness.com
But I think you get my point. Pasta is my passion! So if you’re a fellow pasta fanatic, today’s post is dedicated to you ♥
Tomato Basil Pasta Salad
Ingredients:
- Farfalle pasta: I have a strong preference towards farfalle, but that doesn’t mean you have to use it! Feel free to use penne, elbow noodles, or fusilli instead. Rigatoni could work in a pinch, but I find noodles with crevices shine best in pasta salad. They catch all that yummy dressing!!!
- Cherry tomatoes: Tomatoes fresh from the garden are ideal! But any variety could work here. I’ve even used sun-dried tomatoes!
- Red onion: Thinly sliced, this gives the salad a nice kick.
- Marinated mozzarella balls: You can use unmarinated if need be. If you love cheese, add a little grated Parmesan cheese to the salad, too.
- Fresh basil leaves
- Garlic: Be sure to use FRESH garlic! And not just garlic powder.
- Olive oil
- Fresh lemon juice
- Granulated sugar
- Salt and pepper
How to Make Cold Pasta Salad
- Make the 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.
- Place a large pot of salted water over high heat and bring it to a rolling boil. Cook the pasta according to package instructions. But make sure you pull it off when it’s still al dente.
- In the meantime, prep the remaining ingredients. You’ll want to slice the cherry tomatoes in half; thinly slice the basil and thinly slice the red onion. Set these ingredients to the side.
- Remove the mozzarella cheese balls from the oil and set them aside, too.
- When the pasta has finished cooking, drain it and rinse under cold water until cool, about 1 minute.
- Place pasta in a large mixing bowl. Then add the dressing to pasta and toss. Next add the tomatoe mixture and mozzarella balls. Toss well to combine.
- Serve at room temperature, or chill until needed.
Can cold pasta salad be made ahead of time?
Yes, this recipe can be made in advance! 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 cold tomato basil 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 dressing, you can make that ahead of time, too! Just be sure to cover it well and store it in the fridge.
How long does pasta salad last?
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
I like keeping this 20-Minute Tomato, Basil, and Mozzarella Pasta Salad 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.
This is basically SUMMER in pasta salad form… I hope you make it and enjoy it!
For more 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
If you try this recipe for Cherry Tomato Basil Mozzarella Pasta Salad, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
20-Minute Tomato, Basil, and Mozzarella Pasta Salad
Ingredients
For the Basil Dressing:
- 2 ounces fresh basil (1 really big handful!)
- 3 cloves garlic, minced
- 3/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons granulated sugar (optional, but it adds a nice sweetness)
- 3/4 teaspoon salt (more or less to taste)
- 1/2 teaspoon crushed red pepper flakes OR freshly ground black pepper (more or less to taste)
For the Pasta Salad:
- 1 pound farfalle pasta
- 1 pint cherry tomatoes
- 1/2 cup thinly sliced red onion
- (1) 12 ounce container marinated mozzarella balls, removed from oil
- 2 ounces fresh basil, thinly sliced (1 really big handful)
Instructions
For the Basil Dressing:
- In the bowl of a food processor or blender, combine the basil, garlic, olive oil, lemon juice, sugar (if using), 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.
Everestgirl says
Wonderful recipe! So easy and quick to put together. Used different coloured mini tomatoes to add colour to dish.
Ashley Manila says
So happy it was a hit! Love using multi-colored tomatoes, too!
Denisa says
This is just what I was craving and it’s perfect since I still have some tomatoes to harvest and the basil plant is still going strong. Well, the mozzarella will have to be bought. Thanks for the recipe!
Andrea says
This went over very well for a party I took this too. The hostess even wanted a container of it before I left (not that there was much left). Since I didn’t buy marinated mozzerella balls, I put them in the dressing as the pasta cooked and added everything as I went, ending with the pasta. I did make about 50% more dressing since I had some extra mozz, and I didn’t use all the pasta, only to reserve it for home eating! I will make this again!
Jackie says
Super simple with lots of flavor! Needed something quick and easy to use some fresh basil and tomatoes from my garden. This recipe did not disappoint!!
ROBIN BREWER says
I just made this salad and it is amazing! So fresh and aromatic without being overwhelming! Thank you for sharing the recipe! 🙂
Carma McMichen says
This was excellent. I threw in some parboiled asparagus because I had some I needed to use but otherwise I followed the recipe exactly. The pesto was perfect. Made lots, invite a crowd.
Amanda Teran says
Thank you for this tasty recipe. I had lots of regular tomatoes and basil from my garden and this was the perfect recipe to use them for. I just chopped them up into smaller pieces instead of using cherry tomatoes. It went over great at our church BBQ.
Brenda says
Thank you i added boiled eggs fresh grated zucchini very tasty salad would not add my stuff again.
kat says
I just made this, and it came out so green, as others have noted. Boyfriend accused me of doing something wrong, because it looks nothing like the photo. It didn’t seem properly balanced at all. What did I do wrong?
bakerbynature says
Hi Kat. I’m sorry you didn’t enjoy this recipe. The dressing in my photos is actually green (if you look at the first photo the noodle in the front and the mozzarella ball show that color). But you could reduce the amount of basil for a less green dressing.
Nicole says
I made this and it turned out very green and looked nothing like the picture. How was yours not green with 4 oz of basil which is more tha 2 cups packed?