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Easy Italian Pasta Salad Recipe with Sun-Dried Tomatoes and Mozzarella Perfect for Summer

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A quick and flavorful Italian pasta salad featuring sun-dried tomatoes, fresh mozzarella, and a zesty dressing, perfect for summer gatherings and light meals.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 1 cup sun-dried tomatoes, chopped (oil-packed, drained)
  • 8 ounces fresh mozzarella balls, halved or torn into bite-sized pieces
  • 1/2 cup fresh basil, roughly chopped
  • 1/4 cup red onion, finely sliced
  • 1/3 cup Kalamata olives, pitted and halved (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions until al dente, about 9 to 11 minutes. Stir occasionally to prevent sticking. Drain the pasta, reserving a few tablespoons of the cooking water.
  2. While pasta cooks, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon Italian seasoning, and salt and pepper to taste in a small bowl. Taste and adjust seasoning if needed.
  3. Roughly chop 1 cup oil-packed sun-dried tomatoes, halve or tear 8 ounces fresh mozzarella, slice 1/4 cup red onion thinly, and roughly chop 1/2 cup fresh basil. If using, halve 1/3 cup Kalamata olives.
  4. While the pasta is still warm, transfer it to a large mixing bowl. Pour the dressing over and toss gently to coat. Add reserved pasta water if the salad seems dry to loosen it up.
  5. Fold in sun-dried tomatoes, mozzarella, red onion, olives, and basil. Toss gently again to distribute evenly without breaking up the mozzarella too much.
  6. Taste and adjust salt, pepper, or vinegar if needed. Let the salad sit for at least 15 minutes at room temperature or chill for up to 2 hours to let flavors meld. Stir once or twice during chilling.

Notes

Do not overcook the pasta; it should be al dente to maintain texture. Toss pasta while warm to absorb dressing flavors better. Slice onions thinly to avoid overpowering the salad. Chop sun-dried tomatoes smaller to balance flavor intensity. Add mozzarella just before serving if preparing ahead to keep it fresh.

Nutrition

Keywords: Italian pasta salad, sun-dried tomatoes, mozzarella, summer salad, easy pasta salad, quick recipe, rotini pasta, penne pasta, fresh basil, healthy salad

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