Name: Cherry Tomato Pasta Salad | Easy Summer Meal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 ounces or 115 grams miniature shell pasta; 1 pint cherry tomatoes, one and a half cups, quartered; 1/4 white onion, very thinly sliced; 4 ounces mozzarella pearls; 1/4 cup good quality olive oil; 2 tablespoons red wine vinegar; 1/2 teaspoon oregano; 1/8 teaspoon smoked paprika; 1/4 teaspoon black pepper; 1/4 cup fresh parsley; 1 garlic clove, grated

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Cherry tomato pasta salad is the ultimate summer dish. It’s light, refreshing, and perfect for all your barbecues, picnics, and gatherings!

Made with ripe tomatoes and plenty of them, protein-packed pasta, a zesty vinaigrette, and mozzarella pearls, this cherry tomato pasta salad will leave you feeling satisfied without weighing you down. This recipe is easy to prepare, keeps well for several days, and will be your new favorite summer salad!

It’s very similar to a Caprese pasta salad, and if you have fresh basil, I would definitely add some. For a heartier meal, try my high-protein tuna pasta salad. It’s one of the most popular recipes on the blog, and it’s one of my favorites for meal prep!

Like so many of my other favorite recipes, the salad started as a mistake. I wanted to make my bacon and tomato pasta salad, but I didn’t have any bacon. I decided to make it anyway, and I had already prepared a vinaigrette as part of my weekly ingredient prep. The result was a light and fresh pasta salad that I immediately knew I would be making again and again!

With summer heat already upon us, it’s nice to have some lighter recipes on hand, and simple tomato pasta salad is perfect! Heavy, mayonnaise-based salads tend to go downhill quickly at outdoor gatherings. This is one you can enjoy safely without stressing about anything spoiling too quickly, even longer if you leave out the mozzarella.

Cherry Tomato Pasta Salad

Why We Love It

Simple. Just a few ingredients are all you need, and most of them you probably already have.
Fresh. It’s fresh, bright, and bursting with flavor- a perfect summer salad!
Flavorful. Speaking of flavor, we’re using a zesty vinaigrette as the dressing.
Healthy. This is good-for-you food, providing protein, fiber, healthy fats, and vitamins!

Ingredients You’ll Need

The ingredients in this easy pasta and tomato salad recipe are simple. I provide swaps under “variations and ingredient substitutions” below.

Pasta. I used Banza shells for this recipe. The small shells are the perfect size for catching the tomatoes and dressing. Chickpea pasta is a great way to add both protein and fiber to your diet. However, it’s an acquired taste. (see my notes below) I recommend making this with your favorite pasta – whatever kind that is!
Tomatoes. You can’t have a cherry tomato pasta salad without the main ingredient! I suggest using a variety of cherry tomatoes, as each has a different flavor profile, ranging from tangy to sweet. Using a variety adds a wonderful flavor to the dish. Here in Nashville, we have access to local farmers’ markets and stands throughout the summer. If you live in an area where they are not available, most grocery stores sell tomato medleys. For that matter, any tomato will work. I’ve even chopped up larger ones.
Mozzarella pearls. Sometimes called bocconcini or ciliegine, mozzarella pearls are tiny balls of cheese about the size of a marble. They add a delicious creaminess and chewiness as well as protein! They also soak up the vinaigrette, essentially turning them into little marinated mozzarella balls.
White onion. A small amount of very thinly sliced white onion adds a subtle onion flavor, as well as a hint of crunch.
Curly parsley. A generous amount of curly parsley adds a grassy, floral flavor to the dish.
Seasonings. A generous amount of oregano adds an earthy, savory flavor. Salt brings out the flavor, and a tiny bit of smoked paprika gives that little something in the background that you can’t quite put your finger on, but you know you like it! Salt to taste. (see notes)
Vinaigrette. A simple red wine vinaigrette brings the salad together while keeping it fresh and vibrant. I recommend using a good-quality olive oil. It matters, especially when making a recipe that has a limited number of ingredients. You will taste the olive oil!

I don’t have any measurements for salt because it’s a personal preference. Millions of people follow low-sodium diets, while others are more sensitive to salt than I am, my husband being one of them. Depending on the cheese you use, you may need more or less salt. My suggestion is to mix the salad in its entirety and add salt to taste, a little at a time.

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How to Make Pasta Salad With Cherry Tomatoes

This pasta salad with cherry tomatoes can be prepared in under 30 minutes and requires minimal effort. As always, detailed instructions are included in the recipe card below.

Start by making the vinaigrette. This allows some time for the flavors to blend together.
Add the dressing ingredients to a large bowl and whisk well.
Add the onions and mozzarella pearls to the dressing and stir well to combine.
Start your pasta water, and when it comes to a boil, add your pasta. (see notes below)
Cook the pasta according to the package instructions. (see notes below)
While the pasta is cooking, you have time to prep the veggies if you haven’t already.
Quarter the tomatoes and add them to the bowl with the dressing.
Chop the parsley and add it to the bowl.
When the pasta is done cooking, rinse it well with cold water to stop the cooking and drain it well.
Add the pasta to the bowl with the vinaigrette, tomatoes, and parsley.
Using a big spatula, gently mix the ingredients until well combined.
Taste and adjust the salt and pepper to your liking.
Enjoy immediately or chill in the refrigerator for 30 minutes to an hour before serving.

Should I Cut Cherry Tomatoes For Pasta Salad?

I bit into a rotten cherry tomato in my 20s, and it scarred me for life. So, the short answer to that question is yes lol! Seriously, though, sometimes tomatoes can look okay from the outside but not be OK on the inside. For that reason, I always cut cherry tomatoes when I’m adding them to a salad raw. Additionally, it encourages their juices to come out, and then the salad, the juice becomes part of the dressing.

What Is The Secret To A Good Pasta Salad?

There are as many different opinions on this as there are things that could go wrong when making a pasta salad, but pasta salad variations in my life.

Start with properly cooked pasta. If the pasta is overcooked or undercooked, the salad is already ruined.
Do NOT cook pasta al dente for pasta salad. Cook it thoroughly, or it gets too firm as it sits in the fridge.
Pasta salad is a blank canvas. Get creative and add a variety of flavors and textures. Crunch veggies, creamy cheese, chewy protein, and even a crispy topping can all add to the deliciousness!
It can be creamy or a vinaigrette, but a flavorful dressing is the finishing touch, and it needs to pack a flavor punch! The pasta will mellow out the flavors, so don’t be afraid to really jazz up the dressing. Additionally, as the salad sits in the fridge, the pasta absorbs some of the dressing, so I like to make extra for either mixing in or drizzling over the top before serving, if needed.
Salt the pasta water, but not like the sea. The pasta absorbs the water, so too much salt is too much. You can add so much that the pasta itself becomes too salty, and the amount of salt I see people adding to the pasta water on the internet is absurd. I typically add about a tablespoon of kosher salt, which adds a very subtle salt flavor to the pasta.
Speaking of salt, it brings out flavor, so if your salad tastes bland, add a little salt, stir to combine, and continue adjusting the amount until it tastes how you want it. Only add a little at a time to prevent oversalting.

Should I Rinse Pasta For Pasta Salad?

This is something people vehemently disagree on, but I recommend rinsing the pasta. It is true that not rinsing it leaves the starch and helps the dressing stick, but I’ve also never had an issue with dressing sticking to the pasta. I prefer rinsing the excess starch off, and the cold water stops the cooking process, ensuring you don’t wind up with overcooked noodles.

Helpful Tips

Bean pasta can be a little finicky. If you overcook it, it can fall apart. If you undercook it, it becomes hard and crumbly.
When I make a pasta salad, I like everything to be the same size. You get a little of everything, and one bite makes it taste better.
The dressing makes ALL the difference, so be sure to taste it and adjust the ingredients to suit your tastes. I also make extra in case anyone wants to drizzle more on top when it’s served.
The cherry tomatoes you choose for this pasta salad will make a big difference in the flavor. You don’t necessarily need to visit your local farmers’ market, but you definitely want to ensure they’re ripe and fresh. Using a variety adds a more complex flavor.

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Variations and Ingredient Substitutions

If I’m being honest, I prefer regular pasta, but protein pasta helps me hit my protein and fiber goals. As I mentioned above, it can be finicky, so it’s crucial to cook it properly. Pasta made from beans can be cumbly and break apart if over- or undercooked. If you don’t care about the extra fiber and protein, any pasta will work and is what I recommend.
If you haven’t tried my tomato vinaigrette yet, this dressing is very similar, except I add grated tomato right to the dressing! I think it would be delicious in this salad as an alternative to the red wine vinaigrette, although very tomatoey.
As written, this recipe is gluten-free, but it can easily be adapted to be dairy-free using your favorite cheese alternative. For a plant-based pasta salad, omit the mozzarella.
Sometimes, I tear up a rotisserie chicken into the salad for additional protein and flavor. It makes the salad more hearty and gives it a wonderful savoriness, making it the perfect light dinner for summer or a meal prep option for lunch during the week.
If you don’t want to make a homemade vinaigrette, consider adding some homemade ranch for the ultimate ranch pasta salad with tomatoes!
The parsley in this recipe adds an earthy quality without competing with the other ingredients, but I’ve also added fresh basil, oregano, and thyme, and they are all delicious!
Swap the mozzarella with feta, a salty, creamy cheese that adds tons of flavor. Goat cheese would add a tangy, slightly acidic bite, while Havarti provides a creamy, mild, and buttery flavor.

How To Store

Store the salad in a covered container in the refrigerator for up to five days. If you decide to add chicken, I recommend consuming it within 3 to 4 days max!

If you’ve tried my cherry tomato pasta salad recipe or any recipe on my site, please leave a comment below!

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Cherry Tomato Pasta Salad | Easy Summer Meal

Cherry tomato pasta salad is the ultimate summer dish. It’s light, fresh, and perfect for all your barbecues, picnics, and gatherings!

Print This Recipe Pin This to Pinterest

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 251kcal

Equipment

Ingredients

Salad

4 ounces or 115 grams miniature shell pasta
1 pint cherry tomatoes, one and a half cups, quartered
1/4 white onion, very thinly sliced
4 ounces mozzarella pearls

Dressing

1/4 cup good quality olive oil
2 tablespoons red wine vinegar
1/2 teaspoon oregano
1/8 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 cup fresh parsley
1 garlic clove, grated

Instructions

Start by making the vinaigrette.
Add the dressing ingredients to a large bowl. Whisk to combine.
Add the onions and mozzarella pearls and stir to combine.
Start your pasta water, and when it comes to a boil, add your pasta. (see notes below)
Cook the pasta according to the package instructions. (see notes below)
Quarter the tomatoes and add them to the bowl with the dressing.
Chop the parsley and add it to the bowl.
When the pasta is done, rinse it with cold water and drain it well.
Add the pasta to the bowl with the vinaigrette, tomatoes, and parsley.
Using a big spatula, gently mix the ingredients until well combined.
Taste and adjust the salt and pepper to your liking.
Enjoy immediately or chill in the refrigerator for 30 minutes before serving.

Notes

Do NOT cook pasta al dente for pasta salad. Cook it thoroughly, or it gets too firm as it sits in the fridge.
Bean pasta can be a little finicky, and every brand is different, so it can be tricky if you're using one for the first time.
Salt the pasta water, but not like the sea. The pasta absorbs the water, so too much salt is too much. You can add so much that the pasta itself becomes too salty, and the amount of salt I see people adding to the pasta water on the internet is absurd. I typically add about a tablespoon of kosher salt, which adds a very subtle salt flavor to the pasta.
I recommend rinsing the pasta. It is true that not rinsing it leaves the starch and helps the dressing stick, but I’ve also never had an issue with dressing sticking to the pasta. I prefer rinsing the excess starch off, and the cold water stops the cooking process, ensuring you don’t wind up with overcooked noodles.

Nutrition

Nutrition Facts

Cherry Tomato Pasta Salad | Easy Summer Meal

Amount Per Serving

Calories 251 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Cholesterol 8mg3%

Sodium 53mg2%

Potassium 241mg7%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 5g6%

Protein 11g22%

* Percent Daily Values are based on a 2000 calorie diet.

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Cherry Tomato Pasta Salad | Easy Summer Meal

Cherry tomato pasta salad is the ultimate summer dish. It’s light, refreshing, and perfect for all your barbecues, picnics, and gatherings!