4 Ingredient Pasta Salad

A simple, breezy summer salad that's perfect for weeknight meals or picnics, featuring juicy cherry tomatoes and creamy mozzarella.

Prep Time 10

Cook Time 10

Total Time 20

Course Salad, Side Dish

Cuisine Italian, Mediterranean

Servings 4 servings

Calories 300 kcal

1 cup mozzarella balls (bocconcini), halved if large Use high-quality mozzarella for creamier bites; drain excess liquid.

1 cup cherry tomatoes, halved Halve right before tossing to avoid releasing too much juice.

2 cups cooked pasta (rotini, penne, or farfalle), cooled Don’t overcook; al dente holds up better once dressed.

1/2 cup Italian dressing (store-bought or homemade) Toss with pasta just before serving if making ahead.

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.

For extra flavor, stir in a tablespoon of chopped fresh basil or a pinch of red pepper flakes. Serve chilled beside grilled chicken or fish.

Keyword Easy Salad, pasta salad, Picnic Food, Quick Recipe, Summer Salad