Quick & Fresh Pasta Salad with Mozzarella Balls

This pasta salad with mozzarella balls is the kind of dish you want on a warm evening when you need something cool, bright, and filling without much effort.

Cherry tomatoes, fresh basil, and little pearls of mozzarella get tossed with a sharp red wine vinaigrette. It is ready in about 25 minutes and tastes even better the next day.

Why This Pasta Salad Stays in My Summer Rotation

The mozzarella stays soft and creamy against the firm pasta, while the tomatoes give little bursts of acidity. A quick vinaigrette soaks into every twist, so each bite is tangy and fresh.

There is no mayo, so it travels well and keeps its texture in the fridge. I make this on Sunday and pull it out as a side all week.

Ingredients

• 8 oz short pasta (fusilli, rotini, or penne): any short shape that catches dressing works
• 8 oz fresh mozzarella balls (ciliegine or bocconcini): drained, larger ones halved
• 1 pint cherry tomatoes: halved, any color
• 1/2 cup fresh basil leaves: torn just before adding
• 1/4 cup extra-virgin olive oil: the base of the dressing
• 2 tbsp red wine vinegar: gives a clean tang
• 1 tsp Dijon mustard: helps the dressing come together
• 1 clove garlic: minced small so it does not overwhelm
• 1/2 tsp dried oregano: optional, but it adds a nice herbal note
• 1/2 tsp kosher salt: plus more for the pasta water
• 1/4 tsp black pepper: freshly ground

Variations / Substitutions

• Swap the vinegar: red wine vinegar for balsamic gives a sweeter, deeper flavor.
• Add protein: toss in diced salami or grilled chicken for a heartier meal.
• Use other fresh herbs: parsley or chives work well if basil is out of season.
• Make it dairy-free: use a plant-based mozzarella or skip the cheese and add toasted pine nuts.
• Try a different tomato: grape tomatoes or diced campari tomatoes hold up just as nicely.

If you like this, you might also enjoy my Easy Caprese Pasta Salad.

How To Make Pasta Salad with Mozzarella Balls

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the 8 oz pasta and cook until al dente according to the package, about 8 to 10 minutes. Drain and rinse under cold water until the pasta feels cool to the touch.

The pasta should still have a firm bite; it will soften just a bit when it absorbs the dressing. Rinsing stops the carryover heat and keeps the salad from getting gummy.

Step 2: Whisk the Dressing

While the pasta cooks, whisk together the 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, minced garlic, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Whisk for about 30 seconds until the dressing looks a little cloudy and the mustard is fully blended.

Give it a quick taste. If it needs more brightness, add a tiny splash of vinegar. The dressing will taste sharp on its own, but it mellows once it coats the pasta and tomatoes.

Step 3: Fold in the Tomatoes and Mozzarella

Add the cooled, drained pasta, the halved cherry tomatoes, and the 8 oz mozzarella balls to the bowl with the dressing. Fold gently with a rubber spatula or large spoon for about 20 seconds, just until everything is coated and the cheese pearls are evenly distributed.

Use a light hand so you do not break the mozzarella. The dressing will pool a little at the bottom at first, but that is normal; it will redistribute as you toss and as the salad sits.

Step 4: Toss and Serve

Scatter the 1/2 cup torn basil over the top and give the salad one more gentle toss. Taste and adjust salt or vinegar, then mound it onto a platter or into a wide bowl. A few extra basil leaves scattered on top makes it look especially pretty.

Serve right away for the freshest basil flavor, or let it hang out in the fridge for 15 to 30 minutes so the pasta drinks up even more of the dressing. Both ways are good.

Tips for the Best Pasta Salad

• Let the cooked pasta cool completely before adding the mozzarella, so the cheese stays firm and does not melt.
• If your mozzarella balls are sitting in liquid, drain them and pat dry with a paper towel. Extra moisture can water down the dressing.
• Taste the salad again after it has been in the fridge. Cold foods often need a little extra salt and a fresh hit of vinegar to wake them up.
• This is a forgiving dish. If it gets too dry after a day, drizzle in a bit more olive oil and a few drops of vinegar and toss again.

Cook times vary by shape, so always check a minute early:

Storing Leftover Pasta Salad

Refrigerate: Store in a sealed container for up to 4 days. The pasta will soak up more dressing as it sits, so add a splash of olive oil and vinegar before serving if it seems dry.

What Goes Well With Pasta Salad with Mozzarella Balls

This pasta salad is a great side for grilled sausages or bratwurst, where the tangy dressing cuts through the richness. Try it with simple roast chicken or piled next to a burger. For a vegetarian meal, serve it alongside stuffed portobello mushrooms.

Frequently Asked Questions

Can I use a large ball of fresh mozzarella instead of small balls?

Yes. Cut it into bite-sized cubes and pat them dry with a paper towel so they do not make the salad watery.

Why does the salad taste bland after chilling?

Cold mutes flavors. Taste it straight from the fridge and add a pinch of salt and a few drops of vinegar to bring it back to life.

How long can this salad sit out at a party?

At room temperature, it is safe for up to 2 hours. After that, move it to the refrigerator.

Can I skip the garlic?

You can. The dressing will be less punchy, but a pinch of garlic powder gives a similar warmth without the bite of raw garlic.

Pasta Salad with Mozzarella Balls Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 8 oz short pasta (fusilli, rotini, or penne)
• 8 oz fresh mozzarella balls (ciliegine or bocconcini), drained
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method

 

1. Cook the 8 oz pasta in salted boiling water until al dente, 8 to 10 minutes. Drain and rinse with cold water until cool.
2. While the pasta cooks, whisk together the 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon, minced garlic, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl for about 30 seconds.
3. Add the cooled pasta, 1 pint halved cherry tomatoes, and 8 oz mozzarella balls to the dressing. Fold gently for about 20 seconds to coat.
4. Add the 1/2 cup torn basil and give one final toss. Taste, adjust seasoning, and mound onto a platter to serve.

Notes

This salad tastes even better after a 30-minute rest in the fridge. If it has been sitting longer, drizzle in a little extra olive oil and vinegar before serving to freshen it up.