This simple cold pasta salad is one of those recipes you'll make once and then keep on repeat all summer long. Fresh veggies, creamy mozzarella balls, and a tangy homemade lemon vinaigrette tossed with your favorite short pasta. It's light, it's fresh, and it comes together in about 20 minutes flat.
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I started making this cold pasta salad a couple of summers ago when I was trying to eat lighter during the week but still wanted something satisfying for lunch. I'd been buying those pre-made deli pasta salads from the grocery store, and honestly? They were always too oily or too bland. So one afternoon I decided to just throw something together with what I had on hand. Some leftover cherry tomatoes from the garden, half a cucumber, a bag of spinach that needed to be used up, and a container of those little mozzarella balls I'd grabbed on impulse. I shook up a quick vinaigrette in a mason jar and tossed it all together. That first bite sold me. The bright lemon and sherry vinegar cut right through the richness of the olive oil, and the fresh thyme gave it this subtle herby warmth that made the whole thing taste like something from a Mediterranean cafe. My husband walked in, stole a forkful straight from the bowl, and said "Why haven't you been making this the whole time we've been married?" So yeah, it's been on heavy rotation ever since.
The beauty of this cold pasta salad is how flexible it is. The base recipe is perfect as written, but it's also the kind of dish that welcomes whatever is fresh in your fridge or at the farmers market.
Why You'll Love This Simple Cold Pasta Salad
- Ready in about 20 minutes including the time it takes to boil the pasta. The vinaigrette comes together in a mason jar while the pasta cooks.
- No mayo, no heaviness. The lemon vinaigrette keeps things light and bright, so you won't feel weighed down after eating it.
- Packed with fresh veggies like cherry tomatoes, cucumber, bell pepper, spinach, and green onions for color and crunch in every bite.
- Creamy mozzarella balls add a rich, milky contrast to the tangy dressing that makes this feel a little more special than your average pasta salad.
- Perfect for meal prep because it stores well for up to 4 days and actually gets better as the flavors soak into the pasta overnight.
- Endlessly customizable. Swap the veggies, change the cheese, add some protein. This recipe is a great starting point you can make your own.
Simple Cold Pasta Salad Ingredients
Everything here is straightforward and easy to find. You probably have most of it in your kitchen already!
For the lemon vinaigrette:
- ¾ cup extra virgin olive oil (use a good quality one here since you'll really taste it)
- 2 tablespoons sherry vinegar (substitute lemon juice if you can't find it)
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced or pressed
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the pasta salad:
- 16 ounces short pasta (rotini, penne, fusilli, or farfalle all work great)
- 1 ½ cups fresh spinach, thinly sliced
- 1 ½ cups cherry tomatoes, sliced in half
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- ¾ cup black olives, sliced
- 4 green onions, thinly sliced
- 1 cup fresh mozzarella balls, sliced in half
Check the recipe card below for complete measurements.
Substitution notes: Sherry vinegar can be tricky to find at some grocery stores. White balsamic vinegar or champagne vinegar are both great swaps, or you can just use extra lemon juice instead. If you don't have fresh thyme, dried thyme works fine (use about ½ teaspoon). And if mozzarella isn't your thing, crumbled feta or shaved Parmesan are both fantastic in this salad.
How to Make This Cold Pasta Salad
Make the Vinaigrette
- Shake up the dressing. Add the olive oil, sherry vinegar, lemon juice, minced garlic, Dijon mustard, honey, fresh thyme, salt, and pepper to a mason jar. Seal it tightly and shake vigorously until everything is combined. Taste it and add more salt if needed. (It'll taste pretty punchy on its own, but don't worry. Once it coats the pasta and veggies, it mellows out beautifully.) Set it aside for at least 30 minutes so the flavors have time to come together.
Prep the Pasta Salad
- Cook the pasta. Boil your pasta according to the package directions, but reduce the cooking time by 1-2 minutes for perfect al dente texture. Why? Because pasta firms up as it cools, and you want it to have a nice tender bite when you eat it cold. Drain the pasta and rinse it under cold running water for about a minute. This stops the cooking AND washes off the starchy coating that makes cold pasta stick together in a clump. Leave it in the colander to drain completely.
- Chop your veggies. While the pasta is cooling, slice the cherry tomatoes in half, dice the cucumber and bell pepper into bite-sized pieces, thinly slice the spinach and green onions, and slice the olives and mozzarella balls. (I like to do all my chopping while the pasta cooks so everything is ready to go at the same time.)
- Toss it all together. Add the cooled pasta, cherry tomatoes, cucumber, bell pepper, green onions, spinach, mozzarella balls, and black olives to a large bowl. Drizzle on your desired amount of dressing and toss gently until everything is coated. You might not need all of the vinaigrette. Start with about half, toss, and then add more to taste. I usually end up using most of it, but everyone's preference is different.
- Serve cold and enjoy! This is best served right away or after chilling in the fridge for an hour. Give it a final toss before serving, and maybe an extra squeeze of lemon on top if you're feeling it.
Storage and Reheating
- Refrigerator: Store your cold pasta salad in an airtight container for up to 4 days. It's actually a great meal prep option because the flavors deepen as it sits. You might notice the pasta absorbs some of the dressing after a day or two, so just drizzle on a little extra olive oil or leftover vinaigrette and toss before serving.
- Serving at gatherings: Since this is a vinaigrette-based salad (no mayo!), it holds up better at room temperature than creamy pasta salads. That said, I'd still bring it back inside after about 2 hours in warm weather, especially if there's dairy from the mozzarella.
- Freezing: I don't recommend freezing this one. The veggies will turn mushy and the mozzarella changes texture when frozen and thawed. It's so quick to throw together fresh that there's really no need to freeze it anyway!
Tips and Variations for Cold Pasta Salad
- Rinse your pasta, seriously. I know, I know. Every Italian grandmother just gasped. But for cold pasta salads, rinsing is a MUST. It stops the cooking process and removes the starchy coating that makes noodles clump together. Trust me on this one.
- Let the dressing sit. That 30 minutes of resting time makes a real difference. The garlic, thyme, and mustard need a little time to mingle and mellow out. If you're pressed for time, even 15 minutes helps.
- Add some protein. Grilled chicken, diced salami, chickpeas, or even some canned tuna would turn this from a side dish into a full meal. Have you ever tried tossing in some leftover rotisserie chicken? It's fantastic and takes zero extra effort.
- Switch up the cheese. Crumbled feta gives it a more Greek vibe. Shaved Parmesan adds a nutty, salty bite. Cubed provolone is great too if you want something a little heartier.
- Play with the veggies. Roasted red peppers, artichoke hearts, sun-dried tomatoes, diced avocado, or even some blanched asparagus all work well here. Use whatever looks good at the store or is sitting in your fridge waiting to be used.
- Watch the pasta shape. Short, textured pasta shapes like rotini, fusilli, or penne work best because they catch and hold onto the dressing in all those nooks and crannies. Smooth pasta like spaghetti won't grab the vinaigrette the same way.
Simple Cold Pasta Salad FAQ
Yes, and it honestly tastes even better the next day! The dressing soaks into the pasta and the flavors really come together after sitting in the fridge for a few hours. Just give it a good toss before serving, and add a splash of olive oil or extra dressing if the pasta has absorbed too much. I make this the night before whenever I'm bringing it to a picnic or party, and it always gets compliments.
Short, textured shapes are your best bet. Rotini, fusilli, penne, farfalle, and small shells all work beautifully because they trap the vinaigrette in their ridges and curves. I personally love rotini for this recipe, but farfalle (bow ties) are a close second because they look so pretty in the bowl. Avoid long pasta like spaghetti or fettuccine since it tangles and doesn't distribute the dressing evenly.
The biggest trick is making extra dressing. Pasta naturally absorbs liquid as it sits, so what looks perfectly dressed today can seem a little dry tomorrow. I always recommend saving about a quarter of the vinaigrette to add right before serving. A drizzle of plain olive oil also works in a pinch. Another tip: don't overdrain your pasta after rinsing. A tiny bit of residual water actually helps keep things moist.
Yes! As written, this simple cold pasta salad is completely vegetarian. It's loaded with fresh vegetables and mozzarella, so it's satisfying without any meat. If you want to make it vegan, just skip the mozzarella and the honey in the dressing (swap the honey for a pinch of sugar or maple syrup instead). The olives add enough richness that you won't miss the cheese.
Recipes You May Like
- Southern Potato Salad - A classic creamy side dish that pairs perfectly alongside this pasta salad at any summer cookout.
- Chick-fil-A Kale Salad - Another fresh and crunchy salad option if you love mixing greens with bold flavors.
- Ramen Noodle Salad - A fun, crispy noodle salad with a completely different flavor profile that's just as addictive.
Your New Favorite Cold Pasta Salad Starts Here
This simple cold pasta salad has become one of those recipes I come back to again and again because it just works every single time. It's quick, it's fresh, the homemade lemon vinaigrette is SO much better than anything from a bottle, and it feeds a crowd without breaking a sweat. Whether you're meal prepping for the week or bringing a dish to a summer party, this one has you covered.
Give it a try and let me know what you think in the comments! I'd love to hear about any fun swaps you make or what you like to serve it with. And if you want to find this recipe again later, don't forget to pin it to your Pinterest board. You'll thank yourself when warm weather hits!
Happy cooking!
Sophie
📖 Recipe
Simple Cold Pasta Salad
A fresh, light, and endlessly customizable cold pasta salad with vibrant veggies, mozzarella balls, and a zesty homemade lemon vinaigrette.
Ingredients
- ¾ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced or pressed
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 16 ounces short pasta (rotini, penne, fusilli, or farfalle)
- 1 ½ cups fresh spinach, thinly sliced
- 1 ½ cups cherry tomatoes, sliced in half
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- ¾ cup black olives, sliced
- 4 green onions, thinly sliced
- 1 cup fresh mozzarella balls, sliced in half
Instructions
- Add olive oil, vinegar, lemon juice, garlic, mustard, honey, thyme, salt, and pepper to a mason jar. Shake until well combined. Let sit at least 30 minutes.
- Boil pasta according to package instructions, reducing cook time by 1-2 minutes. Drain and rinse under cold water. Let cool completely.
- Slice tomatoes, cucumber, bell pepper, green onions, spinach, olives, and mozzarella while pasta cools.
- In a large bowl, combine cooled pasta with all chopped veggies and cheese.
- Drizzle with desired amount of vinaigrette and toss gently to coat. Start with half the vinaigrette and add more as needed.
- Serve immediately or chill for an hour. Stir and optionally add a fresh squeeze of lemon before serving.
Notes
Store in the fridge up to 4 days in an airtight container. If dry, add a bit of olive oil or leftover vinaigrette before serving. Not recommended for freezing.
Nutrition Information:
Serving Size:
1 cupAmount Per Serving: Calories: 330Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 15mgSodium: 420mgCarbohydrates: 26gFiber: 3gSugar: 4gProtein: 8g
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