Fusilli Pasta Salad Recipe – Balsamic, Mozzarella & Basil

Last Updated on 2 months by Neha Deshmukh

Fusilli Pasta Salad Recipe – Balsamic, Mozzarella & Basil

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, easy, and seriously delicious meal – especially during warmer months. This Fusilli Pasta Salad is exactly that. It’s bright, fresh, and bursting with Mediterranean flavors. I first made this for a potluck with friends, and it disappeared in minutes! It’s become a staple in my kitchen ever since.

Why You’ll Love This Recipe

This isn’t your average pasta salad. The combination of sweet balsamic vinegar, creamy mozzarella, and fragrant basil is just heavenly. It’s perfect for a light lunch, a side dish at a BBQ, or even a simple dinner. Plus, it comes together in under 20 minutes! Honestly, what’s not to love? It’s a vibrant, flavorful dish that’s sure to impress.

Ingredients

Here’s what you’ll need to whip up this amazing pasta salad:

• 8 oz (approximately 225g) fusilli pasta
• 2 cups (approximately 280g) cherry tomatoes, halved
• 8 oz (approximately 225g) fresh mozzarella log, cut into pieces
• ½ cup (approximately 12g) chopped fresh basil
• ½ cup (120ml) olive oil
• 2-3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 teaspoon oregano
• Salt to taste
• Crushed black pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this salad.

• Olive Oil: Don’t skimp here! A good quality extra virgin olive oil makes a huge difference. I love using an Italian olive oil for that authentic flavor.
• Balsamic Vinegar: Again, quality matters. Look for a balsamic vinegar that’s aged – it’ll have a richer, more complex flavor.
• Fresh Mozzarella: This is key! The soft, milky mozzarella is what makes this salad so special. I prefer a fior di latte mozzarella, but any good quality fresh mozzarella will work.
• Pasta Shapes: While I love fusilli for its spirals that catch all the dressing, you can experiment! Penne, rotini, or farfalle (bow-tie pasta) would also be delicious. In different regions of Italy, you’ll find pasta salads made with everything from orecchiette to even small shells.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your fusilli pasta in salted water until it’s al dente – that means it should still have a little bite to it. Follow the package directions for cooking time.
2. While the pasta is cooking, let’s make the dressing. In a measuring cup, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Give it a good whisk until everything is nicely combined.
3. Once the pasta is cooked, drain it well and transfer it to a large mixing bowl.
4. Add the halved cherry tomatoes, mozzarella pieces, and chopped fresh basil to the bowl with the pasta.
5. Pour the dressing over everything and toss gently to combine. You want to make sure all the pasta and veggies are coated in that delicious balsamic goodness!
6. Finally, garnish with a few extra basil leaves before serving. It adds a lovely pop of color and freshness.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the pasta! Al dente is the way to go. Soggy pasta is a no-no.
• Taste the dressing and adjust the seasonings as needed. Everyone’s palate is different!
• If you’re short on time, you can use pre-cut mozzarella. But fresh is always best!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan mozzarella and substitute the balsamic vinegar with a vegan-friendly alternative like a red wine vinegar and maple syrup mix.
• Gluten-Free Adaptation: Simply use your favorite gluten-free pasta! There are some great options available now.
• Spice Level: Add a pinch of red pepper flakes to the dressing for a little kick. My friend Maria loves adding a generous pinch!
• Summer Picnic/BBQ Adaptation: Pack the pasta salad in an airtight container and keep it chilled until serving. Consider packing the dressing separately and adding it just before you’re ready to eat to prevent sogginess.

Serving Suggestions

This pasta salad is fantastic on its own, but it also pairs well with:

• Grilled chicken or fish
• A fresh green salad
• Garlic bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta may absorb some of the dressing over time.

FAQs

Let’s answer some common questions:

• Can this pasta salad be made ahead of time? Yes, you can! But I recommend adding the dressing just before serving to prevent the pasta from getting soggy.
• What’s the best type of pasta to use for pasta salad? Fusilli, penne, rotini, and farfalle all work well. Choose a shape with ridges or curves to hold the dressing.
• Can I use different herbs besides basil? Absolutely! Parsley, oregano, or even a little mint would be delicious.
• How can I prevent the pasta salad from becoming soggy? Don’t overcook the pasta, and add the dressing just before serving.
• What’s the best way to store leftover pasta salad? In an airtight container in the refrigerator for up to 3 days.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it and what you think!