Quick Tuscan Pasta Salad with Sun-Dried Tomatoes and Fresh Mozzarella
This Tuscan pasta salad comes together in about 25 minutes, and the bold red wine vinaigrette gives it a tangy punch that holds up beautifully at room temperature. It’s the kind of dish you can bring to a potluck or pile onto a plate for a fast weeknight dinner.
No mayo, no fuss, just chewy pasta, salty salami, sweet sun-dried tomatoes, and little pillows of fresh mozzarella in every bite.
What Makes This Pasta Salad a Keeper
The dressing is the real star here. Red wine vinegar and a touch of Dijon mustard create a bright, sharp base that cuts through the richness of the cheese and salami without weighing anything down.
Sun-dried tomatoes add concentrated sweetness, while fresh basil lifts the whole bowl at the end. It tastes even better after a short rest on the counter, so you can make it ahead without any last-minute scramble.
Ingredients
- 8 oz dried short pasta (fusilli, farfalle, or similar): the nooks catch the dressing.
- 4 oz salami, sliced into thin strips: Genoa or soppressata both work well.
- 8 oz fresh mozzarella (bocconcini): use the small balls packed in water for the softest texture.
- 1/2 cup oil-packed sun-dried tomatoes, drained and sliced: the oil keeps them tender.
- 1 cup cherry tomatoes, halved: any color, as long as they are ripe.
- 1/4 cup thinly sliced red onion: soak in cold water for 5 minutes if you want a milder bite.
- 1/2 cup pitted kalamata olives, halved: you can use other briny olives too.
- 1/4 cup fresh basil leaves, torn: add right before serving so they stay perky.
- 3 tbsp extra-virgin olive oil: the base of the vinaigrette.
- 3 tbsp red wine vinegar: gives the dressing its signature sharpness.
- 1 tsp Dijon mustard: helps the dressing emulsify.
- 1 garlic clove, minced: press or grate it.
- 1/2 tsp dried oregano: crumble it between your fingers to release the oils.
- 1/2 tsp kosher salt: plus more for the pasta water.
- 1/4 tsp black pepper: freshly cracked.
Variations / Substitutions
- Vegetarian: skip the salami and add a drained can of chickpeas or a handful of roasted red peppers.
- Different cheese: crumbled feta swaps in for a saltier, tangier note.
- Balsamic vinegar: replace the red wine vinegar for a sweeter, rounder dressing.
- Gluten-free: use your favorite short gluten-free pasta; the salad holds up just as well.
- No fresh mozzarella: a block of low-moisture mozzarella cubed small will work in a pinch.
If you like this one, try my Caprese Pasta Salad next.
How To Make Tuscan Pasta Salad
Step 1: Whisk the Dressing
In a small bowl, whisk together the 3 tbsp olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, the minced garlic, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until the mixture looks slightly thickened and no oily streaks remain, about 30 seconds.
You can make the dressing up to 3 days ahead and keep it in the fridge. Just bring it to room temperature and give it another whisk before using.
Step 2: Boil the Pasta
Bring a large pot of water to a rolling boil. Salt it generously—about 1 tablespoon of salt for 4 quarts of water. Cook the 8 oz pasta exactly according to the package timing for al dente. Drain the pasta and immediately rinse it under cool water to stop the cooking.
Spread the cooled pasta on a sheet pan or a large plate so it dries off a bit. You want it dry enough to cling to the dressing, not watery.
Step 3: Toss the Salad
In a big serving bowl, combine the cooled pasta, the 4 oz sliced salami, 1/2 cup sun-dried tomatoes, 1 cup halved cherry tomatoes, the 1/4 cup red onion, and the 1/2 cup olives. Pour the dressing over everything and toss until every piece of pasta is coated. Let the salad sit at room temperature for about 10 minutes so the flavors can mingle.
That short rest makes all the difference. The pasta drinks up some of the vinegar, and the oregano and garlic start to bloom.
Step 4: Scatter the Mozzarella and Serve
Right before you’re ready to eat, drain the 8 oz fresh mozzarella balls and pat them dry if they are wet. Tear any large ones in half. Scatter the mozzarella and the 1/4 cup torn basil over the salad, then toss one last gentle time.
Serve immediately while the cheese is cool and creamy and the basil is bright green. The bowl will look like a riot of color and texture, and that is exactly how it should be.
Tips for the Best Tuscan Pasta Salad
- Use fresh mozzarella packed in water, not the low-moisture block. The water-packed kind stays soft and milky when you bite into it.
- Oil-packed sun-dried tomatoes are your friend. Dry-packed ones need to be rehydrated, and they still won’t match that silky texture.
- If the salad sits in the fridge and the pasta absorbs too much dressing, revive it with a small drizzle of olive oil and a tiny splash of vinegar.
- For a picnic, hold the mozzarella and basil until the last minute so everything stays fresh.
Cooking times vary a little depending on the pasta shape you grab.
| Pasta Shape | Approximate Cook Time |
|---|---|
| Farfalle | 10-12 mins |
| Fusilli | 10-12 mins |
| Penne | 9-11 mins |
| Orecchiette | 10-12 mins |
Storing Leftover Pasta Salad
- Refrigerate: transfer any leftovers to an airtight container and keep them in the fridge for up to 3 days. Let the salad sit at room temperature for about 15 minutes before eating, and add a splash of olive oil if it looks dry.
What Goes Well With Tuscan Pasta Salad
This salad stands on its own as a light main, but I love it alongside grilled lemon pepper chicken thighs. The charred, citrusy meat plays nicely with the tangy vinaigrette. For a vegetarian option, a platter of roasted peppers and eggplant rounds out the meal. A crisp Pinot Grigio or a sparkling water with lemon ties it all together.
Frequently Asked Questions
Is this pasta salad served hot or cold?
It’s best at room temperature or lightly chilled. Right out of the fridge the olive oil can firm up a little, so let it sit for a few minutes.
How long can this sit out at a party?
Up to 2 hours at room temperature is safe. If it is a hot day, slide the bowl over a tray of ice to keep it cool.
Why did my pasta get mushy?
Overcooking is the usual culprit, especially if the pasta sat in the dressing while still warm. Cook it just to al dente, drain, and rinse it with cold water to stop the cooking.
Can I freeze this pasta salad?
I don’t recommend freezing. The fresh mozzarella and tomatoes turn watery when thawed, and the pasta loses its pleasant chew.
Tuscan Pasta Salad Recipe
Ingredients
Method
- Whisk together the olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until emulsified.
- Cook the pasta in well-salted boiling water until al dente. Drain, rinse with cool water, and let it dry slightly.
- In a large bowl, toss the pasta with salami, sun-dried tomatoes, cherry tomatoes, red onion, and olives. Pour the dressing over and toss again. Let it rest 10 minutes.
- Just before serving, add the mozzarella and fresh basil, toss gently, and serve.
