There is something truly irresistible about the Zesty Italian Pasta Salad with Fresh Veggies, Mozzarella, and Homemade Dressing Recipe. This dish combines perfectly cooked pasta with vibrant, crunchy vegetables, creamy mozzarella pearls, and a homemade dressing that bursts with tangy, herby flavor. It is a refreshing and satisfying salad that works beautifully for summer gatherings, potlucks, or anytime you want a bright, delicious meal. Every bite offers a harmony of textures and tastes that keeps you coming back for more, making it a permanent favorite in my recipe collection.
Ingredients You’ll Need
What’s fantastic about this salad is how the simple, fresh ingredients come together to create such a colorful and flavorful masterpiece. Each component adds a distinct texture or flavor, contributing to an overall dish that feels both hearty and light.
- 12 oz short pasta (rotini, penne, or farfalle): Your base for the salad—choose a shape that holds onto dressing and veggies well.
- 1 cup cherry tomatoes, halved: Adds a juicy burst of sweetness and vibrant red color.
- 1 cup cucumber, chopped: Brings refreshing crunch and balances the richness of the cheese and meats.
- ½ cup red bell pepper, diced: Sweet and colorful, it amps up both taste and visual appeal.
- ½ cup black olives, sliced: Offer a salty, slightly tangy depth that pairs perfectly with Italian flavors.
- ½ cup pepperoncini, sliced: Adds a mild heat and piquant tang that livens every bite.
- ½ cup mozzarella pearls (or diced fresh mozzarella): Creamy texture and mild flavor soften the salad’s crunch and spice.
- ¼ cup red onion, thinly sliced: Sharpness for contrast, thin slices prevent overpowering the other ingredients.
- ¼ cup fresh basil, chopped: Fresh herbaceous note that elevates the salad and ties all the flavors together.
- ½ cup salami or pepperoni, diced (optional): Adds a savory, meaty element if you enjoy a bit of protein and more robust flavor.
- ¼ cup extra virgin olive oil: The base of your dressing, brings smoothness and richness.
- 2 tbsp red wine vinegar: Brings acidity that brightens and balances the dressing.
- 1 tbsp lemon juice: Adds fresh citrus zing for extra liveliness.
- 1 tsp Dijon mustard: Provides subtle creaminess and sharpness to the dressing.
- 1 tsp honey: Just a touch of sweetness to harmonize the tartness.
- 1 tsp Italian seasoning: Classic blend of herbs that gives the dressing authentic Italian flair.
- ½ tsp garlic powder: Deepens the savory flavor without overwhelming freshness.
- ½ tsp red pepper flakes (optional): For a gentle kick of heat if you like your salad spicy.
- Salt & black pepper, to taste: Essential seasonings to bring all flavors into perfect balance.
How to Make Zesty Italian Pasta Salad with Fresh Veggies, Mozzarella, and Homemade Dressing Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your preferred short pasta and cook it just until al dente—this bite is crucial because the pasta will continue to soak up dressing flavors later. Once cooked, drain it and rinse under cold water to stop the cooking process and cool it down, preparing it for mixing with fresh ingredients.
Step 2: Make the Dressing
While the pasta cools, whisk together all the ingredients for the homemade Italian dressing in a small bowl. Combine the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic powder, red pepper flakes if you like some heat, and season with salt and black pepper. This zesty dressing is what gives the salad its signature bright and tangy flavor profile.
Step 3: Assemble the Salad
In a large mixing bowl, toss together the cooled pasta, cherry tomatoes, cucumber, red bell pepper, black olives, pepperoncini slices, mozzarella pearls, thinly sliced red onion, freshly chopped basil, and diced salami or pepperoni if you’re using it. This colorful mix creates a dazzling and satisfying combination of textures and flavors bound to impress.
Step 4: Dress and Serve
Drizzle the zesty homemade Italian dressing over the assembled salad and toss gently yet thoroughly until every bite is coated. You can serve this pasta salad immediately if you’re eager, but letting it chill in the fridge for at least 30 minutes really allows the flavors to meld beautifully. Either way, you’re looking at a refreshing, delicious meal that’s sure to delight.
How to Serve Zesty Italian Pasta Salad with Fresh Veggies, Mozzarella, and Homemade Dressing Recipe
Garnishes
Top your salad with fresh basil leaves for a fragrant finish or sprinkle some freshly grated Parmesan cheese if you want to add a nutty richness. A few whole pepperoncini or a handful of sliced black olives on top adds a pretty visual contrast and extra tang.
Side Dishes
This pasta salad pairs wonderfully with grilled chicken or fish, making for a balanced meal. It also complements classic BBQ sides like corn on the cob, garlic bread, or roasted vegetables exceptionally well. For a light lunch, serve it alongside some crusty bread and a simple green salad.
Creative Ways to Present
Serve this salad layered in a clear glass bowl for colorful appeal at your next party or pack it into mason jars for an easy picnic or lunchbox option. You could also turn it into a hearty wrap by spooning it into large lettuce leaves for a low-carb, fresh handheld meal.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers stored in an airtight container in the refrigerator. The pasta salad tastes great for up to 3 days as the dressing will continue to intensify the flavors, though the veggies might soften slightly over time. Be sure to give it a gentle toss before serving again.
Freezing
This particular pasta salad does not freeze well because the fresh vegetables and mozzarella will lose their texture upon thawing. For best results, enjoy it fresh or keep refrigerated for short-term storage.
Reheating
Since this is a cold pasta salad, reheating is generally unnecessary and not recommended. If you prefer it at room temperature, simply let it sit out for about 20 minutes before serving to take the chill off.
FAQs
Can I use a different type of cheese instead of mozzarella?
Absolutely! While mozzarella pearls are classic and mild, you can experiment with feta for a tangier twist or even cubes of provolone or cheddar depending on your taste preferences.
Is this salad suitable for vegetarians?
Yes, it definitely can be. Simply omit the salami or pepperoni, and you’ll still have a delicious, satisfying vegetarian pasta salad loaded with fresh veggies and vibrant flavors.
Can I make the dressing ahead of time?
Yes! The homemade Italian dressing can be whisked up a day or two in advance and stored in the refrigerator. Just give it a good shake or stir before tossing it with the salad to recombine.
What if I don’t have pepperoncini?
If you don’t have pepperoncini, mild banana peppers or even pickled jalapeños can work as a substitute, providing similar tang and a little heat to complement the salad.
How do I keep the pasta from getting soggy?
Cooking the pasta al dente and rinsing it under cold water stops it from overcooking and removes excess starch, which helps prevent sogginess when mixed with the dressing and veggies.
Final Thoughts
If you’re looking for a crowd-pleasing, vibrant salad that feels like sunshine on a plate, the Zesty Italian Pasta Salad with Fresh Veggies, Mozzarella, and Homemade Dressing Recipe is your new best friend this summer. It’s simple to whip up, endlessly customizable, and packed with flavors that comfort as much as they excite. I promise, once you make it, it will become a staple you’ll love sharing with friends and family all season long.
Print
Zesty Italian Pasta Salad with Fresh Veggies, Mozzarella, and Homemade Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
A vibrant and refreshing classic Italian pasta salad featuring al dente pasta, crisp vegetables, savory meats, tangy olives, and creamy mozzarella, all tossed in a zesty homemade Italian dressing. Perfect for BBQs, picnics, or effortless summer meal prep with customization options to add your favorite veggies.
Ingredients
For the Pasta Salad:
- 12 oz short pasta (rotini, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- ½ cup red bell pepper, diced
- ½ cup black olives, sliced
- ½ cup pepperoncini, sliced
- ½ cup mozzarella pearls (or diced fresh mozzarella)
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil, chopped
- ½ cup salami or pepperoni, diced (optional)
For the Zesty Italian Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp red pepper flakes (optional, for heat)
- Salt & black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set the pasta aside to drain completely.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic powder, red pepper flakes (if using), and salt and black pepper to taste until well combined and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, chopped cucumber, diced red bell pepper, sliced black olives, sliced pepperoncini, mozzarella pearls, thinly sliced red onion, chopped fresh basil, and the diced salami or pepperoni if using. Toss gently to mix all ingredients evenly.
- Dress & Serve: Drizzle the prepared zesty Italian dressing over the assembled pasta salad. Toss thoroughly until all the ingredients are evenly coated with the dressing. Serve immediately for a fresh salad, or cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- The pasta salad is very versatile; feel free to add extra veggies like carrots, celery, or artichoke hearts for more color and texture.
- If you prefer a vegetarian version, omit the salami or pepperoni and add extra mozzarella or chickpeas for protein.
- For best flavor, let the salad chill in the refrigerator before serving, allowing the dressing to soak into the ingredients.
- This salad is great for potlucks and meal prep as it keeps well overnight in an airtight container.
- Adjust the amount of red pepper flakes based on your preferred heat level or omit them for a milder taste.
