This Balsamic Pasta Salad is one of my go-to summer recipes—light, flavorful, and ready in no time. Tossed with pantry staples, fresh veggies, and tangy balsamic dressing, it’s perfect for backyard BBQs, weekday dinners, and picnics alike.
This post was originally published on June 22, 2022. It was updated with new recipe information on July 3, 2025.
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I’ve been making this balsamic pasta salad on repeat this summer—whether it’s for casual backyard dinners, park picnics, or even weekday lunches when we’re short on time. The first time I brought it to a friend’s cookout, it disappeared before the burgers even hit the grill. Now I’ve learned to double the batch—it’s always a hit.
It’s one of those dishes that feels a little elevated, thanks to the tangy balsamic vinaigrette and creamy, fresh mozzarella, but it couldn’t be easier to throw together. It’s also super adaptable, which makes it a favorite in our house. I’ll prep the pasta in the morning, chop the veggies while the little man naps (or in between projects), and then toss it all together in a few minutes.
This recipe checks a lot of boxes, too—it’s packed with fiber-rich vegetables, complex carbs, and can be easily boosted with extra protein like grilled chicken or chickpeas. So whether you're juggling family dinners, need a delicious dish for your next potluck, or just want something wholesome and flavorful in the fridge, this pasta salad with balsamic dressing delivers.
Looking for more summer side dishes? Check out my Baked Beans with Ground Beef, Taco Pasta Salad, Broccoli Slaw, and White Cheddar Mac and Cheese.
Why You'll Love This Balsamic Pasta Salad
Today’s recipe is a summer-approved pasta salad! Almost every cookout or picnic needs a great side dish, and this one won’t disappoint. It’s quick to prepare, stores well, is made with easy-to-find ingredients, and is full of vibrant flavors—a real crowd-pleaser.
Ingredients and Substitutions
This easy balsamic pasta salad comes together with just a few fresh, everyday ingredients:
- Pasta – A short pasta shape like fusilli, penne, or bow ties works best. These shapes hold onto the dressing and veggies well and stay firm after chilling in the fridge.
- Balsamic dressing – Use your favorite store-bought or homemade balsamic vinaigrette. A quality dressing makes a big difference in the overall flavor. You can also add a splash of high-quality balsamic vinegar or a tablespoon of Dijon mustard to brighten it up.
- Sun-dried tomatoes in oil – A flavorful upgrade that adds richness and a savory kick. The infused oil boosts the taste of the balsamic dressing and acts like a built-in flavor enhancer.
- Spices – A mix of dried basil, thyme, and fresh garlic adds Italian-inspired depth. Make sure your spices are fresh for the best results.
- Cherry tomatoes, bell peppers, and cucumbers – These summer staples add juicy texture and crunch, a refreshing contrast to the pasta.
- Fresh mozzarella – Use cubed fresh mozzarella or mini mozzarella balls for creamy, mild cheese flavor that pairs beautifully with the sweet and tangy balsamic vinegar.
- Black olives – Classic and easy to find, they balance the acidity of the dressing and give the salad a briny, savory element. Yum!
How to Make Balsamic Pasta Salad
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse with cold water to stop the cooking and cool the noodles.
Step 2: In a large bowl, whisk together the balsamic dressing, oil from the sun-dried tomatoes, garlic, herbs, and a few large pinches of salt. This forms a tangy and rich base for the balsamic vinaigrette pasta salad.
Step 3: Add the cooked pasta, chopped veggies (cherry tomatoes, cucumbers, and bell peppers), fresh mozzarella, and olives to the bowl.
Step 4: Toss in the mozzarella until everything is evenly coated in the balsamic vinaigrette. Taste and adjust seasoning as needed.
Important Recipe Pro-Tip: For the best flavor, refrigerate the pasta salad for 1–2 hours before serving. This allows the ingredients to marinate and the flavors to meld together, making it next-level tasty!
Recipe Pro-Tips
- Cool the pasta first: Rinse your pasta under cold water after cooking to stop the cooking process. This also keeps the noodles from getting mushy when mixed with the dressing.
- Use oil-packed sun-dried tomatoes: Their infused oil brings big taste and adds richness to the balsamic vinaigrette pasta salad. Don’t skip it!
- Season to taste: Add additional salt, pepper, or spices to taste to achieve delicious, balanced flavors.
- Storage directions: Leftover pasta salad keeps covered in an airtight container in the refrigerator for 3-4 days. It does not freeze well.
Variations & Dietary Adaptations
It's super simple to make this recipe your own, whether you're working with different ingredients or adjusting for dietary needs.
- Gluten-free: Use a gluten-free pasta (like quinoa or chickpea-based) and double-check your balsamic vinaigrette label to ensure it’s free of gluten-containing ingredients.
- Vegan: Skip the fresh mozzarella or swap in your favorite vegan cheese. A sprinkle of dairy-free parmesan cheese or nutritional yeast or a few spoonfuls of shredded nut-based mozzarella adds a savory finish.
- Extra protein: Stir in cubed grilled chicken, salami, or even garbanzo beans to turn it into a heartier main side dish.
- Boost the greens: Mix in a few handfuls of arugula, baby spinach, or chopped fresh basil just before serving for a pop of color and extra flavor.
- Switch up the cheese: Swap the mozzarella for crumbled feta or add a handful of parmesan cheese for a savory, cheesy flavor.
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Tools Needed to Make this Recipe
More Summer Salad Recipes
- Greek Penne Pasta Salad
- 5 Bean Salad
- Tuna Pasta Salad
- Nectarine Salad
- Zesty Italian Tuna Pasta Salad
If you liked and made this Balsamic Pasta Salad Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Balsamic Pasta Salad
Ingredients
- 1, 16 oz. package fusilli or other small shaped pasta
- 1 cup balsamic vinaigrette
- ¼ cup sun dried tomatoes in oil
- 1 small garlic clove minced
- ½ tsp dried basil
- ¼ tsp dried thyme
- ⅛ teaspoon freshly cracked black pepper
- 1 sweet red pepper diced
- ¼ cup minced red onion
- 1 ¼ cup diced cucumber
- 1 cup baby tomatoes halved
- 1 3.8 oz. can sliced black olives
- 1, 8 oz. balls fresh mozzarella cut into ½-inch cubes
Instructions
- Cook the fusilli in heavily salted water according to the package directions. Drain the pasta and rinse with cold water until the pasta is cool to the touch.
- In a large serving bowl, whisk together the balsamic vinaigrette, sun dried tomatoes in oil, garlic, dried basil, thyme, and freshly cracked pepper together until combined.
- Add the pasta, red pepper, red onion, cucumber, baby tomatoes, black olives, and fresh mozzarella chunks to the dressing. Gently but thoroughly toss the pasta and vegetables in the dressing until covered. Serve the pasta immediately, or for best flavor, cover and refrigerate the pasta for 1-2 hours before serving cool.
Notes
- Storage directions: Leftover pasta salad keeps covered in an airtight container in the refrigerator for 3-4 days. It does not freeze well.
- Cool the pasta first: Rinse your pasta under cold water after cooking to stop the cooking process. This also keeps the noodles from getting mushy when mixed with the dressing.
- Use oil-packed sun-dried tomatoes: Their infused oil brings big taste and adds richness to the balsamic vinaigrette pasta salad. Don’t skip it!
- Season to taste: Add additional salt, pepper, or spices to taste to achieve delicious, balanced flavors.
