Name: Quick and Easy Pasta Salad with Fresh Mozzarella and Veggies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound dried pasta like fusilli, penne, rotini, or farfalle; 1 cup sliced bell pepper (from 1 medium bell pepper); 1 cup thinly sliced zucchini (from 1/2 medium zucchini); 1 cup halved cherry tomatoes; 1/3 cup thinly sliced green onions (from 5 to 6 green onions); 1/4 cup sliced pepperoncini or banana peppers (optional); 1 cup (4 ounces) halved mixed olives; 1 cup (2 ounces) grated parmesan cheese or other hard cheese; 1 cup (6 ounces) fresh mozzarella balls, chopped; 1/3 cup fresh parsley or basil (optional); 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar; 1/2 teaspoon fine sea salt, plus more to taste; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon dried oregano; 2 to 3 tablespoons juice from pepperoncini jar (optional); 1/2 cup extra-virgin olive oil

Jump to Recipe· 4.2 from 23 reviews

If you are looking for a vibrant, flavorful dish that comes together in no time, this Quick and Easy Pasta Salad with Fresh Mozzarella and Veggies Recipe is a total game-changer. Packed with fresh vegetables, creamy mozzarella, and a tangy homemade dressing, this delightful pasta salad manages to be both light and satisfying. Whether you’re whipping it up for a quick lunch, a potluck, or a sunny picnic, it’s incredibly flexible and easy to customize with what you have on hand. Trust me, once you try this, it will quickly become one of your go-to recipes for a colorful, crowd-pleasing meal.

Ingredients You’ll Need

A clear glass bowl on a white marbled surface contains a colorful pasta salad with distinct layers. At the base is a layer of creamy off-white spiral pasta arranged loosely. Around the pasta are separate sections of fresh vegetables and cheese: bright green thinly sliced zucchini rounds stacked in the top left, small white mozzarella balls next to the zucchini, shiny red cherry tomatoes halved below the mozzarella, and shredded pale yellow cheese below the tomatoes. Towards the right side, there are sliced green and black olives mixed together, bright orange bell pepper strips, and finely chopped green onions in a small pile at the bottom right. The composition is neat and shows vibrant contrasting colors in a clear bowl. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Quick and Easy Pasta Salad with Fresh Mozzarella and Veggies Recipe lies in its simple but carefully chosen ingredients. Each component plays a crucial role in balancing texture, color, and flavor, so your palate can enjoy every bite.

1 pound dried pasta: Choose fusilli, penne, rotini, or farfalle for their fantastic ability to hold onto the dressing in every nook and cranny.
1 cup sliced bell pepper: Adds a crisp, sweet crunch and a burst of vibrant color.
1 cup thinly sliced zucchini: Offers a fresh, mild taste and great texture contrast to the other veggies.
1 cup halved cherry tomatoes: Juicy and slightly sweet, they bring brightness and a pop of red.
1/3 cup thinly sliced green onions: Adds a subtle kick with their aromatic and sharp flavor.
1/4 cup sliced pepperoncini or banana peppers (optional): If you like a tangy, slightly spicy twist, these peppers add excellent dimension.
1 cup (4 ounces) halved mixed olives: Their briny richness provides an irresistible savory depth.
1 cup (2 ounces) grated parmesan cheese: Parmesan melts slightly into the dressing adding savory, umami goodness.
1 cup (6 ounces) fresh mozzarella balls, chopped: Creamy and mild, they bring a luscious, soft bite to the salad.
1/3 cup fresh parsley or basil (optional): Use these herbs to brighten everything up with a fresh, herbal note.
For the dressing: 1/3 cup red wine vinegar, 1/2 teaspoon sea salt, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon dried oregano, 2 to 3 tablespoons pepperoncini juice (optional), and 1/2 cup extra-virgin olive oil – these simple pantry staples blend the salad together with zesty, balanced flavors.

How to Make Quick and Easy Pasta Salad with Fresh Mozzarella and Veggies Recipe

Step 1: Cook and Chill the Pasta

Bring a large pot of salted water to a boil and add your chosen pasta. Cooking until tender takes about 6 to 10 minutes – keep an eye on the package instructions for perfect timing. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. This step is essential because it prevents the pasta from turning mushy and helps it absorb the dressing better.

Step 2: Whisk Together the Dressing

While your pasta cooks, take a large bowl and whisk together the red wine vinegar, sea salt, freshly ground black pepper, dried oregano, pepperoncini juice if you’re using it, and extra-virgin olive oil until it fully emulsifies. This dressing is the heart of your salad, packing a punch of tanginess and herbaceous warmth that will tie all the ingredients beautifully. The olive oil gives body and silkiness while the vinegar layers in a gentle acidity that makes every bite refreshing.

Step 3: Combine Pasta with Dressing

Once your pasta is drained and cooled, toss it right into the bowl with the dressing. Stir well, making sure every piece of pasta is coated. This moment is when the pasta starts soaking up all those vibrant flavors. Trust me, starting with the pasta in the dressing ensures the salad stays lively and prevents dryness.

Step 4: Add Fresh Veggies, Cheese, and Herbs

Now comes the colorful part – fold in your sliced bell peppers, zucchini, halved cherry tomatoes, green onions, pepperoncini peppers (if using), olives, and both the grated parmesan and chopped fresh mozzarella. Finish with fresh parsley or basil if you want to add a final fresh herb note. Give everything a gentle toss so the ingredients distribute perfectly throughout the salad, giving you that perfect mix of textures and flavors in every forkful.

Step 5: Chill for Best Flavor

While you can enjoy this salad immediately, it truly shines if refrigerated for at least 30 minutes or up to five days. This resting time lets the ingredients and dressing meld together into a harmonious medley. It’s always a crowd-pleaser made ahead!

How to Serve Quick and Easy Pasta Salad with Fresh Mozzarella and Veggies Recipe

A large clear glass bowl is filled with a pasta salad made of light yellow spiral pasta mixed with small white mozzarella balls, slices of red and yellow cherry tomatoes, thin green cucumber slices, pieces of black olives, small diced orange bell peppers, and green bell pepper bits. The salad is lightly sprinkled with grated white cheese. The bowl is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra fresh basil leaves or a few more shaved parmesan curls on top adds a lovely fresh and cheesy aroma. Some cracked black pepper freshly ground right before serving can lift the flavors even higher, making each bite taste vibrant and inviting.

Side Dishes

This pasta salad pairs wonderfully with grilled chicken, garlic bread, or a simple green salad for a balanced meal. It’s also fantastic beside BBQ dishes or layered alongside sandwiches for an easy picnic or summer cookout.

Creative Ways to Present

Serve this salad chilled in a large colorful bowl for casual occasions or plate it in individual mason jars or glass cups for a charming appetizer or party dish. Adding edible flowers or thin ribbons of fresh vegetables as decoration can make the dish visually stunning and perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Your Quick and Easy Pasta Salad with Fresh Mozzarella and Veggies Recipe stores wonderfully in the fridge for 3 to 5 days. Just make sure it’s tightly covered or in an airtight container to keep it fresh and prevent odors from the fridge affecting the flavors.

Freezing

Since this salad contains fresh mozzarella and crunchy vegetables, freezing is not recommended. The texture of the cheese and veggies will suffer, becoming watery or mushy once thawed, which would take away from the fresh appeal of the dish.

Reheating

This salad is best served cold or at room temperature, so reheating is not necessary or advisable. If you prefer, you can let it sit out for 15 minutes before serving to take the chill off and bring out more aromatic flavors.

FAQs

Can I use any type of pasta for this salad?

Absolutely! Just make sure to choose a pasta shape with nooks and crannies, like fusilli or penne, so your dressing has plenty of places to cling. This ensures every bite is flavorful and satisfying.

Is there a way to make this recipe vegan or dairy-free?

Yes, you can swap out the fresh mozzarella and parmesan cheese for your favorite plant-based cheese alternatives or omit cheese altogether. Adding more olives or nuts can provide richness and texture in place of the dairy.

How long does the pasta salad keep in the refrigerator?

When stored properly in an airtight container, the pasta salad stays fresh for about 3 to 5 days. This makes it perfect for making ahead for busy weeks or entertaining.

Can I add other vegetables to this salad?

Definitely! This recipe is very flexible. Adding cucumbers, radishes, or even roasted vegetables like asparagus or eggplant can bring new flavors and textures to the salad.

Do I have to use pepperoncini juice in the dressing?

The pepperoncini juice adds a delightful tangy kick, but it’s optional. You can skip it or replace it with a bit of extra vinegar if you prefer a milder flavor profile.

Final Thoughts

Your kitchen is about to become your new favorite spot when you try this Quick and Easy Pasta Salad with Fresh Mozzarella and Veggies Recipe. It’s a splendid mix of fresh, creamy, tangy, and savory — all coming together in one beautiful bowl. Easy to make, flexible, and satisfying, it’s bound to be a recipe you reach for time and time again. Go ahead, make it your own, share it with friends, and savor every delightful bite!