Balsamic Pasta Salad
This balsamic pasta salad is tossed in a zesty balsamic vinaigrette boosted with sun-dried tomato oil, garlic, and herbs — with fresh mozzarella, cherry tomatoes, cucumbers, and olives. Easy to make ahead and perfect for Memorial Day, cookouts, and summer potlucks.
Equipment
Ingredients
Pasta
- 16 oz. fusilli or rotini pasta
Balsamic Dressing
- 1 cup balsamic vinaigrette
- ¼ cup sun dried tomatoes in oil (oil reserved for dressing — see below)
- 1 clove small garlic minced or pressed
- ½ tsp dried basil
- ¼ tsp dried thyme
- ⅛ teaspoon freshly cracked black pepper
Pasta Salad
- 1 sweet bell 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
- 8 oz fresh mozzarella cut into ½-inch cubes
Instructions
- Cook pasta in heavily salted water according to package directions until al dente. Drain and rinse with cold water until cool to the touch.
- In a large serving bowl, whisk together the balsamic vinaigrette, sun-dried tomato oil, garlic, basil, thyme, and black pepper.
- Add the cooled pasta, red pepper, red onion, cucumber, cherry tomatoes, sun-dried tomatoes, and black olives to the bowl. Toss gently until evenly coated.
- Add the mozzarella and toss once more. Taste and adjust seasoning. Serve immediately or refrigerate 1–2 hours. Add a few extra tablespoons of vinaigrette before serving if needed.
Notes
- Make-ahead: Prepare up to 24 hours ahead. Hold the mozzarella separately and add just before serving. Toss with extra balsamic vinaigrette if needed before serving.
- Pasta tip: Always rinse pasta in cold water for pasta salad —doing so stops cooking and prevents sticking.
- Mozzarella tip: Add just before serving if making more than 8 hours ahead.
- Dressing tip: Use a good-quality store-bought balsamic vinaigrette — the sun-dried tomato oil, garlic, and herbs do the rest.
- Gluten-free: Use chickpea or quinoa-based rotini; check dressing label.
- Vegan: Skip mozzarella; add 1 cup drained chickpeas.
- Storage: Refrigerate 3–4 days. Do not freeze.
- Doubles easily for larger crowds, potlucks, and parties.
Nutrition
Serving: 1gCalories: 216kcalCarbohydrates: 21gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 15mgSodium: 458mgFiber: 2gSugar: 4g
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