Marinated Mozzarella Pasta Salad Recipe
This marinated mozzarella pasta salad recipe is a bright, fresh and flavorful vegetarian side dish idea. Mozzarella cheese is marinated in a delicious balsamic vinaigrette with herbs and spices, then tossed with tender pasta, fresh crunchy vegetables, and more balsamic dressing.
This tasty salad makes a fantastic appetizer or summer side and even works great as a light lunch or dinner with your favorite protein. See our step by step photos below and make this easy flavorful pasta salad today – it’s great for summer entertaining!
Want more easy pasta salad recipes? Try our cottage cheese pasta salad, radiatori pasta salad, and our favorite tzatziki pasta salad.
Pasta salads are always one of our favorite go-to staples in the summer. We always make a big batch for entertaining, and they make a quick and easy lunch recipe for the office – and are great to meal prep with!
We love adding cheeses to our pasta salads, and mozzarella makes a great choice. Since mozzarella is mild in flavor, marinating the cheese gives it a wonderful boost and adds nice acidity and complex flavor to this pasta salad.
Notes from the Kitchen
- Pasta salad has a wonderful variety of textures from the soft mozzarella to the tender pasta to the fresh crunchy vegetables.
- A simple and easy side dish that takes very little cooking time!
- It’s versatile. You can add your favorite fresh veggies or see our suggestions below for more additions.
- Great for meal prep or making ahead of time.
- Cooks of any skill level can successfully make this dish by referencing our how-to-make photos below.
Ingredients You’ll Need
See our recipe card below for the full ingredient amounts and instructions.
The base of this pasta salad is mozzarella cheese. You can use either fresh mozzarella packed in water or brick mozzarella sold in a block. I used gemelli pasta which is a fun twisty shape that works well in salads.
Marinate it in olive oil, balsamic vinegar, fresh basil, fresh parsley, salt, pepper and Italian seasonings. This marinade also becomes the dressing for the pasta salad, so you have the same flavor throughout the dish!
We also add fresh greens like baby spinach, crunchy bell pepper, and juicy and ripe tomatoes. The addition of the vegetables adds a nice freshness to the pasta salad.
I also like to top this pasta salad with shaved parmesan cheese, which adds a nice salty finish to the dish.
Additions and Substitutions
You can use any shape of pasta for this recipe. I used gemelli pasta but any medium shaped pasta like rotini, medium shells or penne will work great.
If you wanted to substitute spinach for another green: arugula works well or even baby kale.
I highly recommend making your own marinade for the mozzarella because it only takes 5 minutes. But if you are short on time, you can use a bottled balsamic vinaigrette dressing instead.
Step-By-Step Photos and Directions
Step 1: Prep your mozzarella cheese. If you are using fresh mozzarella, then drain any excess water. If you are using block mozzarella, dice it into half-inch cubes. Transfer the prepared mozzarella into an airtight container.
Step 2: To the mozzarella, add the marinade ingredients: olive oil, balsamic vinegar, Italian seasoning, salt, pepper, fresh basil, and fresh parsley. Cover the cheese, and marinate for at least 1 hour, and up to 48 hours.
Step 3: Bring a large pot of salted water to a boil. Cook the pasta according to pasta instructions, then rinse under cold water until pasta is cool, and drain. Place the cooked pasta in a large mixing bowl.
Step 4: To the pasta, add the baby spinach and fresh tomatoes.
Step 5: Add the marinated mozzarella to the pasta salad with dressing too. Toss the pasta salad well to combine.
Step 6: Top with parmesan cheese, and serve!
Recipe FAQs
The base of this recipe is cooked pasta and we add fresh vegetables like baby spinach, bell pepper and tomatoes. The marinade for the mozzarella which we also use as the dressing for this pasta salad is made with olive oil, balsamic vinegar and a wonderful blend of herbs and spices.
At a minimum marinade the mozzarella for at least 1 hour. We like to do it up to 48 hours in advance to give the mozzarella a chance to absorb the balsamic vinegar and all of the wonderful flavors in the marinade for a better flavor overall.
If you have leftover pasta salad, store it in an airtight container and enjoy within 2 days. If you are adding the baby spinach it will wilt in the fridge once it’s been tossed with the dressing.
Expert Tips
- To make part of this recipe in advance, you can marinate the mozzarella for up to 48 hours before you assemble the rest of the pasta salad.
- To meal prep this pasta salad, follow the recipe as normal. However, don’t toss with the baby spinach until you are about to serve (it will wilt once coated in the dressing).
- You can try this recipe with different marinades. I used a balsamic vinaigrette to marinate the mozzarella but you could try Italian vinaigrette or a different bottled salad dressing instead.
More Vegetarian Summer Salad Recipes
- Rigatoni Pasta Salad Recipe
- Creamy Arugula Pasta Salad Recipe
- Vegan Pasta Salad with Mayo Recipe
- Creamy Cucumber Pasta Salad
- Avocado Pasta Salad Recipe
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Our cookbook One Ingredient, Five Ways has tasty no-waste plant-based recipes for everyone!
Marinated Mozzarella Pasta Salad
Equipment
- Large Pot
Ingredients
- 8 ounces mozzarella cheese
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon Italian seasoning
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounces pasta I used gemelli
- 4 cups baby spinach chopped
- 3 medium Roma tomatoes diced
- 1/3 cup parmesan cheese
Instructions
- Prep your mozzarella cheese. If you are using fresh mozzarella, then drain any excess water. If you are using block mozzarella, dice it into half-inch cubes. Transfer the prepared mozzarella into an airtight container.
- To the mozzarella, add the marinade ingredients: olive oil, balsamic vinegar, Italian seasoning, salt, pepper, fresh basil, and fresh parsley. Cover the cheese, and marinate for at least 1 hour, and up to 48 hours.
- Bring a large pot of salted water to a boil. Cook the pasta according to pasta instructions, then rinse under cold water until pasta is cool, and drain. Place the cooked pasta in a large mixing bowl.
- To the pasta, add the baby spinach and fresh tomatoes.
- Add the marinated mozzarella to the pasta salad with dressing too. Toss the pasta salad well to combine.
- Top with parmesan cheese, and serve!
Notes
- To make part of this recipe in advance, you can marinate the mozzarella for up to 48 hours before you assemble the rest of the pasta salad.
- To meal prep this pasta salad, follow the recipe as normal. However, don’t toss with the baby spinach until you are about to serve (it will wilt once coated in the dressing).
- You can try this recipe with different marinades. I used a balsamic vinaigrette to marinate the mozzarella but you could try Italian vinaigrette or a different bottled salad dressing instead.
Nutrition
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Ingredients
- 8 ounces mozzarella cheese
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon Italian seasoning
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounces pasta, I used gemelli
- 4 cups baby spinach, chopped
- 3 medium Roma tomatoes, diced
