Italian Pasta Salad Recipe for Lunch

This vibrant Italian pasta salad blends tender pasta with crisp vegetables, creamy mozzarella, and zesty Italian dressing for a refreshing, no-cook meal. Ready in 30 minutes, it’s perfect for lunch or gatherings and tastes better the next day.

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Course: Lunch Salad

Cuisine: Italian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 420kcal

Author: Eva Stoner

Ingredients

8 oz elbow macaroni pasta
2 cups cherry tomatoes, halved
1 cup diced English cucumber
1 cup cubed fresh mozzarella
1/2 cup halved Kalamata olives
1/4 cup finely chopped red onion
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp garlic powder
Salt and pepper to taste
1/4 cup chopped fresh basil, plus extra for garnish

Instructions

Bring a pot of salted water to a boil. Cook pasta 8–10 minutes until al dente. Drain and let cool completely.
In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, mozzarella, olives, and red onion.
In a small bowl, whisk olive oil, vinegar, garlic powder, salt, and pepper. Pour dressing over salad and toss gently.
Garnish with fresh basil. Chill at least 1 hour before serving for optimal flavor.

Notes

Chill for up to 2 days for better flavor melding.
Substitute orzo or farfalle pasta if preferred.
Add bell peppers for extra crunch.
Use vegan mozzarella for a dairy-free version.

Nutrition