4 Ingredient Pasta Salad

Posted on February 25, 2026

This simple, breezy summer salad is a true weeknight hero—ready in minutes, picnic-perfect, and made with just four pantry-friendly ingredients. The 4 Ingredient Pasta Salad is light, fresh, and exactly the kind of recipe you’ll want to pin and make again and again. If you’re pairing it with a main, consider a warm, savory option like crispy artichoke pasta for contrast.

Why You’ll Love This 4 Ingredient Pasta Salad :

Ultra-easy: just cook, toss, and serve—minimal hands-on time.
Fresh flavor: juicy cherry tomatoes and creamy mozzarella keep each bite bright.
Perfect for meal prep: makes a great lunch or potluck contribution.
Crowd-pleaser: picky eaters usually love the familiar pasta + cheese combo.
Versatile: swap pasta shapes or dressing to match what you have on hand.

Ingredients Needed :

Dairy

1 cup mozzarella balls (bocconcini), halved if large

Produce

1 cup cherry tomatoes, halved

Pasta

2 cups cooked pasta (rotini, penne, or farfalle work well), cooled

Dressing

1/2 cup Italian dressing (store-bought or homemade)

Step-by-Step Instructions :

Cook 2 cups of pasta according to package directions until al dente; drain and rinse under cold water.
In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and Italian dressing.
Gently toss until everything is evenly coated.
Taste and adjust seasoning with a pinch of salt and freshly cracked black pepper, if desired.
Serve immediately or chill in the refrigerator for 15 minutes before serving to let flavors meld.

If you’re prepping this ahead for a picnic, this quick rinse method keeps the pasta from getting gummy; for another easy pasta pairing idea, check a recipe for crispy artichoke pasta.

Serving Suggestions 4 Ingredient Pasta Salad

Serve chilled or slightly cool beside grilled chicken or fish.
Spoon onto a bed of mixed greens for a more substantial salad.
Offer extra Italian dressing on the side for guests who like it saucier.
Add crusty bread and fresh fruit to round out a light summer meal.

Tips for Success 4 Ingredient Pasta Salad

Don’t overcook pasta—al dente texture holds up better once dressed.
Halve the tomatoes right before tossing to avoid releasing too much juice.
Use high-quality mozzarella for creamier bites; drain excess liquid from bocconcini.
If making ahead, toss dressing with pasta just before serving to keep ingredients lively.
For extra flavor, stir in a tablespoon of chopped fresh basil or a pinch of red pepper flakes.

For more inspiration on adapting simple pasta salads, take a look at a flavorful option like crispy artichoke pasta.

variation (if any)

Add protein: folded in diced grilled chicken or canned tuna turns this into a main-dish salad.
Veg-forward: toss in sliced cucumbers, diced bell pepper, or a handful of arugula.
Swap the dressing: use balsamic vinaigrette or pesto-thinned with a little olive oil for a flavor change.

FAQs

Q: Can I make this ahead of time?
A: Yes—cook and cool the pasta, then toss with tomatoes and mozzarella. Add the dressing right before serving for best texture, or toss lightly and chill up to 4 hours.

Q: How long will leftovers keep?
A: Stored in an airtight container, this pasta salad is best within 2–3 days. Tomatoes may release juice over time, so stir before serving.

Q: Can I use shredded mozzarella instead of bocconcini?
A: You can, but bocconcini or small mozzarella balls give a nicer texture and look; if using shredded, drain well to avoid extra moisture.

Q: Is this salad gluten-free?
A: It can be—use a gluten-free pasta and check your Italian dressing label for gluten-containing additives.

Q: How do I prevent the salad from becoming watery?
A: Rinse and thoroughly drain the mozzarella and cooked pasta, and add dressing sparingly if making ahead.