Creamy, tangy, and packed with sunny tomato flavor — this Easy Pasta Salad is the kind of dish you’ll reach for again and again. It shines at picnics, busy weeknight dinners, and potlucks because it’s simple to make, refreshingly light, and endlessly adaptable. Fun fact: pasta salad recipes were popularized in the early 20th century as a cold, portable way to enjoy pasta, and today they remain a summer favorite.
If you love fuss-free recipes that still taste homemade and thoughtful, you’ll enjoy this one. Want a different twist next time? Try our version inspired by a sandwich in the link to the Club Sandwich Pasta Salad for another crowd-pleasing option. This Easy Pasta Salad is quick to pull together, family-friendly, and perfect for busy cooks who want big flavor without complicated steps. Give it a try and watch it become a regular in your recipe rotation.
What is Easy Pasta Salad?
Why is it called Easy Pasta Salad? Is it because it’s easy to say, easy to make, or both? Think of it as the pasta salad that refuses to be fussy — it combines short pasta, juicy tomatoes, creamy mozzarella, olives, and a simple pesto-oregano dressing that comes together in minutes. A playful anecdote: my aunt used to call it “lazy chef’s dinner” because she could whip it up while chatting on the phone. And yes, as grandma liked to remind us, “the way to a man’s heart is through his stomach.” So whether you’re courting guests or feeding a hungry family, this recipe is a friendly invitation to the table. Try it — you’ll see why the name fits.
Why You’ll Love This
- Effortless and satisfying: The main highlight is its balance of juicy tomatoes, creamy mozzarella, and herb-laced pesto that hits salty, fresh, and savory notes in every bite.
- Wallet-friendly: Making this at home saves money compared with store-bought deli salads; simple pantry staples and seasonal tomatoes make it economical and bright.
- Texture and flavor bursts: Green olives add briny pops, pesto brings aromatic depth, and al dente pasta gives a chewy, comforting base that holds the dressing and juices beautifully.
If you like layered, flavorful pasta salads, this one’s a lovely cousin to the Deviled Egg Pasta Salad on the site — both are great for serving a crowd and travel well to picnics. Ready to make it? Grab your mixing bowl and let’s go.
How to Make
Quick Overview
This recipe is straightforward: no fancy techniques, just chopping, tossing, and letting flavors mingle. Preparation is quick — most of the work is chopping and assembling. The standout element is how the warm pasta soaks up the tomato juices and pesto, creating a lightly sauced, flavorful salad. Prep and cook time: about 20 to 30 minutes total.
Ingredients
- 400g pasta (short shapes like fusilli, penne, or farfalle)
- 250g buffalo mozzarella or cow’s milk mozzarella, sliced and cubed, room temperature
- 6 ripe tomatoes, diced into small cubes
- 2 handfuls of green olives, sliced
- 4 teaspoons olive oil
- 4 teaspoons dried oregano
- 4 teaspoons pesto (store-bought or homemade)
- 1 garlic clove, cut into large chunks or minced if preferred
- Salt, to taste
Directions
Step 1: Dice the tomatoes into small cubes and place them in a large mixing bowl. Sprinkle with salt to start drawing out their natural juices.
Step 2: Add olive oil over the tomatoes and give it a light mix.
Step 3: Cut the garlic into large chunks—this allows the flavor to infuse without overpowering. Prefer a stronger kick? Mince it and leave it in!
Step 4: Sprinkle in the oregano, and stir gently to combine.
Step 5: Slice the green olives and toss them in with the tomatoes.
Step 6: Slice and cube the mozzarella. Let it rest on a plate to release excess moisture.
Step 7: Add the pesto to your tomato mixture and mix everything well.
Step 8: Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente.
Step 9: Drain the pasta and immediately toss it—while still warm—into the bowl with the tomato mixture. This helps soak up all those juicy flavors.
Step 10: Finally, add the mozzarella cubes and give everything a good, gentle mix. Let it rest a few minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
What to Serve With
- Grilled chicken or shrimp for added protein and a warm contrast.
- A crisp green salad with lemon vinaigrette to balance the creaminess.
- Crusty bread or garlic bread to scoop up any leftover juices.
- A light white wine or sparkling water with citrus to refresh the palate.
- Roasted vegetables, like zucchini or bell peppers, for an extra veggie boost.
Top Tips for Perfecting
- Use ripe tomatoes: They make the salad juicy and flavorful. If tomatoes aren’t in season, substitute sun-dried tomatoes (chopped) for intensity.
- Mozzarella prep: Pat the cubed mozzarella dry on a paper towel to avoid watering down the salad.
- Pasta choice: Choose short pasta with grooves (fusilli, penne, farfalle) to hold onto the pesto and tomato juices.
- Garlic control: Large chunks give a gentle garlic presence; mince for more punch. If serving to kids, omit raw garlic and add a pinch of garlic powder instead.
- Rest time: Letting the salad sit 5 to 10 minutes allows the warm pasta to absorb the dressing and juices — that’s when flavor deepens.
- Avoid over-salting: Olives and pesto already add salt, so taste before adding extra.
- Want protein? Toss in cooked chickpeas or shredded rotisserie chicken for a heartier dish — similar protein additions are what make the Deviled Egg Pasta Salad so satisfying.
Storing and Reheating Tips
- Refrigeration: Store leftover pasta salad in an airtight container for up to 3 days. Keep it chilled and consume within this timeframe for best texture.
- Freezing: This salad is not ideal for freezing because the mozzarella and tomatoes lose texture when thawed.
- Best way to serve leftovers: Stir the salad well before serving; if it seems dry, drizzle 1 teaspoon of olive oil or a little extra pesto to refresh it.
- If you prefer warm, gently reheat a single portion in a microwave for 30–45 seconds and add a splash of water or oil to loosen the dressing. Avoid reheating large batches to preserve texture — this salad is best enjoyed cold or at room temperature.
FAQs
Can I use a different type of cheese instead of mozzarella?
Yes. Fresh mozzarella is ideal for creaminess, but cubed feta or goat cheese will add a tangy, saltier profile. Keep in mind feta is crumbly and salty, so reduce added salt.
Is it okay to use jarred pesto?
Absolutely. Jarred pesto works well and saves time. If you have homemade pesto, it will add a fresher, brighter flavor.
Can I make this ahead of time for a picnic?
Yes. Make it a few hours ahead and keep chilled. Add mozzarella just before serving for the best texture, or keep it mixed if you prefer a fully melded salad.
How do I prevent the mozzarella from making the salad watery?
Allow the cubed mozzarella to sit on a plate and blot excess moisture with a paper towel before adding it to the salad.
Can I add protein to make this a main dish?
Definitely. Grilled chicken, shrimp, chickpeas, or slices of salami all pair nicely and make the salad more substantial.
Conclusion
This Easy Pasta Salad is a simple, satisfying recipe that combines fresh tomatoes, pesto, olives, and mozzarella with al dente pasta for a bright, family-friendly dish that’s perfect for any occasion. It’s quick to prepare, budget-friendly, and flexible enough to adapt to what you have on hand. If you want another classic take on chilled pasta dishes, check out this Simple Pasta Salad Recipe for more ideas and inspiration. Serve it at your next gathering and enjoy the compliments.
Easy Pasta Salad
Equipment
- Mixing Bowl
- Large Pot
Ingredients
Ingredients
- 400 g Pasta (short shapes like fusilli, penne, or farfalle)
- 250 g Buffalo mozzarella or cow’s milk mozzarella, sliced and cubed Room temperature
- 6 Ripe tomatoes, diced into small cubes
- 2 handfuls Green olives, sliced
- 4 teaspoons Olive oil
- 4 teaspoons Dried oregano
- 4 teaspoons Pesto (store-bought or homemade)
- 1 clove Garlic, cut into large chunks or minced
- to taste Salt
Instructions
- Step 1: Dice the tomatoes into small cubes and place them in a large mixing bowl. Sprinkle with salt to start drawing out their natural juices.
- Step 2: Add olive oil over the tomatoes and give it a light mix.
- Step 3: Cut the garlic into large chunks—this allows the flavor to infuse without overpowering. Prefer a stronger kick? Mince it and leave it in!
- Step 4: Sprinkle in the oregano, and stir gently to combine.
- Step 5: Slice the green olives and toss them in with the tomatoes.
- Step 6: Slice and cube the mozzarella. Let it rest on a plate to release excess moisture.
- Step 7: Add the pesto to your tomato mixture and mix everything well.
- Step 8: Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente.
- Step 9: Drain the pasta and immediately toss it—while still warm—into the bowl with the tomato mixture. This helps soak up all those juicy flavors.
- Step 10: Finally, add the mozzarella cubes and give everything a good, gentle mix. Let it rest a few minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.