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Easy Cold Pasta Salad Lunchbox with Mozzarella Pearls

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This easy cold pasta salad with mozzarella pearls is the perfect lunchbox solution—it’s quick to make, travels beautifully, and tastes even better the next day. Tender pasta, creamy cheese, fresh veggies, and a tangy balsamic dressing come together for a satisfying meal that will make you actually look forward to lunch.

Ingredients

Scale
  • 8 ounces (225g) short pasta (rotini, fusilli, or farfalle)
  • 8 ounces (225g) mozzarella pearls
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) cucumber, diced
  • 1/4 cup (40g) red onion, finely diced
  • 1/4 cup (10g) fresh basil leaves, chopped
  • 2 tablespoons (30g) kalamata olives, sliced (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Salt and boil the water. Fill a large pot with about 4 quarts of water and add 1 tablespoon of salt. Bring to a rolling boil over high heat.
  2. Cook the pasta. Add the pasta to the boiling water and stir immediately. Cook according to package directions until al dente, usually 8-10 minutes.
  3. Drain but don’t rinse. Drain the pasta in a colander. Do not rinse with cold water.
  4. Make the dressing while the pasta cools slightly. In a small jar or bowl, combine olive oil, balsamic vinegar, red wine vinegar, minced garlic, dried oregano, salt, pepper, and red pepper flakes (if using). Whisk or shake until emulsified.
  5. Dress the warm pasta. Transfer the drained pasta to a large mixing bowl while still warm. Pour about three-quarters of the dressing over the pasta and toss gently.
  6. Let the pasta cool completely. Spread the dressed pasta on a baking sheet or large plate and refrigerate for 10-15 minutes until completely cool.
  7. Prep your vegetables while the pasta cools. Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and slice the basil into thin ribbons. If using olives, slice those too.
  8. Combine everything. Once the pasta is cool, add the mozzarella pearls, cherry tomatoes, cucumber, red onion, basil, and olives. Drizzle the remaining dressing over the top and toss gently.
  9. Taste and adjust. Add more salt, vinegar, or pepper as needed.
  10. Chill before serving. Cover the bowl and refrigerate for at least 30 minutes before packing lunchboxes.

Notes

Salt the pasta water aggressively—it should taste like the sea. Do not rinse the pasta after draining; the starch helps the dressing cling. Add mozzarella pearls only after the pasta has cooled completely to prevent melting. For best flavor, make the salad a day ahead and refrigerate overnight. If the salad seems dry after a day or two, add a splash of olive oil and balsamic vinegar.

Nutrition

Keywords: cold pasta salad, mozzarella pearls, lunchbox, easy pasta salad, make-ahead lunch, vegetarian pasta salad

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