Cherry Tomato Pasta Salad | Easy Summer Meals
If you landed here after searching for fresh tomato recipes, I’m so glad you did because this cherry tomato pasta salad is the only summer salad recipe you need!
Bursting with juicy tomatoes, tender pasta, and a light, flavorful dressing, it’s one of those easy summer meals that works for almost any occasion. Need a simple dinner for a busy weeknight? Searching for make ahead meals to bring to a BBQ? This recipe checks all the boxes.
I snuck in some extra protein and fiber, making this one of my favorites for easy healthy meal prep. It’s also customizable. Swap out the herbs or add your favorite cooked protein!
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, you should definitely add some. For a heartier meal, try adding in cooked chicken or shrimp.
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 Ingredients
The ingredients in this easy tomato pasta 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, as each has a different flavor profile, ranging from tangy to sweet.
- Mozzarella pearls. Sometimes called bocconcini or ciliegine, mozzarella pearls are tiny balls of cheese about the size of a marble. They add delicious creaminess and protein. They also soak up the vinaigrette, essentially turning them into little marinated mozzarella balls.
- Seasonings. A generous amount of oregano adds an earthy, savory flavor, and a tiny bit of smoked paprika lends a subtle smoky note that I adore with sweet cherry tomatoes.
- 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, while yes, you need it, 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 entire salad and add salt to taste, a little at a time.
Instructions
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 cooking the pasta. In the time it takes to bring the water to a boil, cook, rinse, and drain the pasta, you can have everything else prepped.
- After you bring a pot of water to a boil for the pasta, make the vinaigrette first. This allows some time for the flavors to blend together.
- Prep the veggies and add them to the dressing along with the mozzarella pearls.
- Add the rinsed and drained pasta to the bowl and gently toss to combine.
- 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.
Our Favorite “Table Vinegar”
Growing up, I can’t remember a meal where there wasn’t a bottle of red wine vinegar on the dinner table. It has a smoother, more complex acid profile than other vinegars, giving a bright pop of acidity with a bit of fruitiness. It’s my go to vinegar and what I use in most recipes here on this site!
What Is The Secret To A Good Pasta Salad?
I’ve been making pasta salads since I was old enough to hold the spoon for my Sicilian grandmother. Here’s what I’ve learned.
- 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.
- The dressing makes ALL the difference. You want a lot of flavor here as it will mellow out when mixed with the pasta and other ingredients. I also make extra in case anyone wants to drizzle more on top when it’s served.
- Pasta salad needs enough dressing – but not too much. I like to hold a little back before dumping it all in. It’s easier to add more than try and fix an oversauced salad.
- Salt the pasta water, but not as much as the internet tells you to. The pasta absorbs the water, so too much salt is too much. The amount of salt I see people on the internet adding to pasta water is absurd. I typically add about a tablespoon of kosher salt to a 5-quart pot.
- Speaking of salt, it brings out flavor, so if your salad tastes bland, add a little salt, stir to combine, and keep adjusting the amount until it tastes the way you want.
- Use ingredients that are similar in size and cut; add-ins appropriately. That way you get a little of everything in one bite, which makes it taste better.
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.
Variations and Substitutions
- 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.
- Adding cubed rotisserie chicken adds extra protein and a wonderful savoriness, making it the perfect light dinner for summer or a meal-prep option for lunch during the week.
- Consider swapping the vinaigrette for my homemade ranch for the ultimate creamy ranch and tomato pasta salad!
- 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!
Cherry Tomato Pasta Salad | Easy Summer Meal
Equipment
- Mixing bowl
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.
