Italian Pasta Salad with Mozzarella and Olives

This simple yet elegant pasta salad brings together the rustic flavours of Italy with a modern twist. Fresh cherry tomatoes, briny olives and delicate mozzarella pearls mingle with al dente fusilli, all dressed in a sharp red wine vinaigrette. The dish is served chilled, making it an ideal accompaniment for barbecues or a light lunch on a warm day. The combination of textures – the soft pasta against the firm olives and the creamy pearls – offers a satisfying bite without being heavy. With eight servings, it feeds a family or a small gathering with ease.

Ingredients

400g (14 oz) fusilli – cooked al dente, chilled 250g (9 oz) cherry tomatoes – halved 150g (5 oz) mozzarella pearls – drained 100g (3.5 oz) black olives – pitted and sliced 1 medium red onion – finely diced 30g (1 oz) fresh basil – torn 60ml (2 fl oz) extra‑virgin olive oil – for dressing 30ml (1 fl oz) red wine vinegar – for dressing 1 tsp garlic powder Salt to taste Black pepper to taste

All ingredients should be fresh and of good quality; tomatoes and basil are best when in season to maximise flavour, and olives give the dish a salty contrast that balances the sweet acidity of the tomatoes.

Essential Kitchen Tools

Pots	Large saucepan for boiling pasta
Bowl	Large mixing bowl for assembling the salad
Knife	Sharp knife for dicing onion and halving tomatoes
Colander	For draining pasta and rinsing ingredients
Whisk	For whisking the vinaigrette into a smooth emulsion

Why This Recipe Works

The combination of al dente fusilli, sharp tomatoes, briny olives, and creamy mozzarella pearls creates a harmony of textures that keeps the dish interesting from the first bite to the last. The red wine vinaigrette cuts through the richness of the mozzarella and olive oil, brightening the overall flavour profile. Serving it chilled allows the flavours to settle, making the salad feel lighter and more refreshing. By using fresh basil, you add a herby aroma that lifts the dish without overpowering the other ingredients. This balance of sweet, salty, and acidic elements is key to the meal’s success, ensuring that the salad remains cohesive yet vibrant even after refrigeration.

Pro Tips for Better Results

To avoid soggy pasta, rinse the cooked fusilli under cold water immediately after draining, then toss with a little olive oil to keep strands separate. For a deeper tomato flavour, roast the cherry tomatoes lightly before adding them to the mix. If you prefer a more pronounced vinaigrette, let the dressing rest for a few minutes after whisking, allowing the garlic powder to infuse fully. Consider adding a pinch of sugar to the vinaigrette if your tomatoes are particularly acidic; this balances acidity without masking other flavours. Finally, sprinkle freshly ground pepper over the finished salad right before serving to keep the pepper’s aroma sharp.

Nutrition Facts (per serving)

Nutrients	Amount per serving
Calories	480 kcal
Protein	16 g
Fat	22 g
Carbohydrates	60 g
Sugar	6 g
Fiber	4 g
Sodium	650 mg

Instructions

1. 1. Bring a large saucepan of salted water to a rolling boil, then add the fusilli and cook for 10–12 minutes until al dente, or until the pasta is just tender, about 2 minutes less than the package instructions for a firmer bite, then drain and rinse under cold water to halt the cooking process.
2. 2. While the pasta is still hot, transfer it immediately to a large mixing bowl, drizzle with a tablespoon of olive oil, and toss to prevent sticking, ensuring the strands remain separate for a light salad texture.
3. 3. Add the halved cherry tomatoes, sliced olives, diced red onion, and torn basil leaves to the bowl, stirring gently to distribute the ingredients evenly, allowing the flavours to mingle while the pasta cools.
4. 4. In a small bowl, whisk together the remaining olive oil, red wine vinegar, garlic powder, salt, and pepper until the dressing emulsifies, creating a bright, tangy balance that complements the olives and mozzarella.
5. 5. Pour the vinaigrette over the pasta mixture and toss gently, making sure every strand is coated, then fold in the mozzarella pearls carefully to avoid breaking them.
6. 6. Cover the bowl with cling film or a lid and place it in the refrigerator for at least 30 minutes, or overnight if you prefer a more integrated flavour profile, allowing the dressing to marry with the pasta.
7. 7. Just before serving, give the salad a final gentle toss, taste and adjust seasoning if necessary, then transfer to a serving dish or individual bowls for an elegant presentation.
8. 8. Garnish with a few extra basil leaves or a sprinkle of grated parmesan if desired, and serve chilled as a refreshing side or a light main course.