Marinated Mozzarella Pasta Salad
This marinated mozzarella pasta salad recipe is a bright, fresh and flavorful vegetarian recipe. Mozzarella cheese is marinated in a delicious balsamic vinaigrette with herbs and spices, and then tossed with tender pasta, fresh crunchy vegetables and more balsamic dressing.
Servings: 8 1-cup servings
Calories: 359kcal
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
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.
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.
Nutrition
Calories: 359kcal | Carbohydrates: 37g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 26mg | Sodium: 415mg | Potassium: 291mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1950IU | Vitamin C: 9mg | Calcium: 222mg | Iron: 2mg