Description
Antipasto pasta salad with mozzarella balls is a vibrant and flavorful dish that brings the essence of Italy to your table. This refreshing salad combines al dente pasta, juicy cherry tomatoes, creamy mozzarella, and crisp bell peppers, all tossed in a zesty Italian dressing. Ideal for potlucks or picnics, this easy-to-make recipe is sure to impress guests and can be enjoyed chilled as a side or light meal any time of year.
Ingredients
Scale
- 8 oz small pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini or ciliegine)
- 1 cup bell peppers, diced (mixed colors)
- ½ cup olives (Kalamata and green), sliced
- ½ cup Italian dressing (store-bought or homemade)
- ¼ cup fresh basil leaves, chopped
Instructions
- Cook the pasta in salted boiling water until al dente; drain and rinse under cold water.
- While the pasta cools, chop cherry tomatoes, bell peppers, and basil; slice olives if whole.
- In a large bowl, combine cooled pasta with chopped vegetables, mozzarella balls, and olives; toss gently.
- Drizzle Italian dressing over the mixture and toss to coat evenly.
- Cover and chill in the fridge for at least one hour to let flavors meld.
- Before serving, give the salad another gentle toss and garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Cold Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: - Customize by adding proteins like grilled chicken or salami for extra flavor. - For variation, substitute mozzarella with feta cheese or add roasted red peppers. - To keep it fresh longer, store dressing separately until ready to serve.