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Add this Tomato Basil Pasta Salad to your next BBQ and add lots of flavor with fresh basil, cherry tomatoes, mozzarella pearls and freshly shredded Parmesan. Super simple prep, easy to make ahead and packed with all the good stuff! This is not your average pasta salad recipe by any means!
This recipe was originally published March 2015. The post was updated to include new copy and photos.
No more same old, same old pasta salad.
Pasta salad is so much more than pasta tossed in salad dressing. Don’t settle for boring, super basic pasta salads when you can enjoy one bursting with fresh ingredients and vibrant flavor.
Between this rotini pasta salad, Pesto Orzo Salad and this Tortellini Caprese Pasta Salad, there is not much else you will ever need in the department of cold pasta recipes!
Why You Will Love This Tomato Basil Pasta Salad:
- It’s great for meal prep. It is easy to make ahead for the week. Toss this tomato basil rotini pasta salad recipe together and then eat off of it for several days.
- Fresh summer ingredients. Fresh basil, tomatoes, and spinach–maybe even fresh from the garden? This salad is so great to enjoy when the produce is at its peak freshness, espeically if you have lots of fresh basil and ripe tomatoes in the garden!
- So simple to prep. As easy as tossing everything into the bowl and mixing–that makes for a great pasta salad if you ask me! There really isn’t much you have to do!
- So easy to vary. This tomato basil pasta salad is great as is but there are so many ways to add to or vary the recipe to meet your needs. You can first make it into a meal by adding a protein such as diced grilled chicken. You could use gluten free pasta if you need to avoid gluten. Add ins are endless as well! So many options.
Ingredients and Substitutions:
- pasta: we often use a short pasta like rotini but another similar option is still great. Bowtie pasta, penne, rigatoni, cavatappi are all great options. Use a gluten free pasta if needed and make sure to cook to al dente so it doesn’t become mushy in the salad.
- spinach: fresh baby spinach is ideal. Frozen spinach doesn’t work very well in this tomato basil pasta salad, so I don’t recommend it.
- tomatoes: any bite sized tomato is great, cherry tomatoes, grape tomatoes, etc.
- basil: fresh basil leaves are a key ingredient in this recipe. Dried basil will not compare. Follow these tips to keep your basil fresh.
- onion: red onion, thinly sliced is ideal for color and flavor, you can lessen the amount if preferred
- balsamic vinegar: a good balsamic vinegar for a smooth flavor in your pasta salad
- olive oil: extra virgin olive oil, a really good olive oil is perfect here as well, for a vibrant flavor
- garlic: freshly minced is best but if fresh garlic is not available you can use 1/2 teaspoon garlic powder.
- parmesan: shredded is best in this recipe however you could use grated or even shaved. Shredded mixes in and doesn’t fully coat the pasta like grated
- mozzarella: fresh mozzarella pearls work perfectly but you can use a fresh mozzarella cheese log and cut into bite sized pieces–I find that the cut sides of the log really hold the flavor from the dressing really well!
- seasoning: simple with salt, black pepper, and some crushed red pepper. Italian seasoning is a great addition as well if desired.
Step-by-Step Instructions:
- Cook pasta according to package instructions. Drain the pasta and then toss the spinach in to wilt it slightly.
- Transfer to a large bowl and add the tomatoes, basil, and onion and toss to combine.
- Whisk together olive oil, balsamic vinegar, garlic, salt, pepper and red pepper.
- Pour the dressing over the pasta salad and toss to combine and coat ingredients evenly.
- Add the mozzarella and parmesan and toss well. Chill for about 30 minutes to one hour if possible before serving to allow the flavors to really meld into the salad. A couple of hours and up to overnight is great as well! Transfer to a serving bowl and enjoy!
Recipe Tips
- You can make this tomato basil pasta salad the day before you intend to serve it. You can easily make this salad up to one day ahead of time. This allows all the flavors to really meld together. Allow it to sit out for about 15 minutes before serving and toss it in some extra olive oil.
- Be sure to cook your pasta al dente. Rinse pasta in cold water immediately after cooking to stop the pasta from continuing to cook. If you overcook your pasta it can get mushy in the salad and then fall apart.
Storage Instructions:
Store leftover pasta salad for up to 4 or 5 days in an airtight container in the refrigerator. The olive oil will solidify a bit during refrigeration so you want it to sit out for about 15 minutes before serving. I like to toss it in a little olive oil as well before serving.
I do not recommend freezing this recipe. It will not be the same once thawed.
What to Serve with This Tomato Basil Pasta Salad:
- By all means: burgers! I have an amazing Sun-Dried Tomato Turkey Burger that would pair well with this pasta salad or these Mozzarella Stuffed Burgers. If you are looking for a vegetarian option, then go with these Black Bean Burgers instead.
- A basic, simple grilled chicken, plain and simple right on top is amazing with this as well. These Grilled Chicken Drumsticks are a great match as well.
- Mozzarella Stuffed Chicken–now that is what you pair with this Tomato Basil Pasta Salad! Keep it simple as well with this White Wine Chicken!
- Toss some steaks on the grill to round out this pasta salad, or even some Herbed Salmon.
Possible Add-Ins:
You will love this pasta salad as is, however, more ingredients can add even more to it! Try any of these:
- pepperoni–thick slices, cut into small pieces
- sun-dried tomatoes
- chopped bell pepper–red or yellow are my preference in this simple pasta salad
- a teaspoon of Italian seasoning
- sliced olives
- toasted pine nuts
- grilled zucchini
- a drizzle of balsamic glaze
- roasted red peppers
Related recipes:
- Sun-Dried Tomato Spinach and Feta Turkey Burgers
- Tortellini Caprese Pasta Salad
- Tomato Mozzarella Basil Skewers
- Street Corn with Garlic Feta Butter
- Instant Pot Mac and Cheese
- 3 Bean Cowboy Caviar
- Simple Pasta Salad with Grilled Lemon Garlic Zucchini
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Tomato Basil Rotini Pasta Salad
Add this Tomato Basil Pasta Salad to your next BBQ and add lots of flavor with fresh basil, cherry tomatoes, mozzarella pearls and freshly shredded Parmesan. Super simple prep, easy to make ahead and packed with all the good stuff! This is not your average pasta salad recipe by any means!
Ingredients
- 8 oz. Rotini pasta
- 2 cups baby spinach
- 2 garlic cloves, minced
- 10 oz. sliced cherry tomatoes
- ⅓ cup chopped fresh basil
- ¼ cup thinly chopped red onion
- 3 T balsamic vinegar
- ⅓ – ½ c olive oil
- ½ c grated parmesan, romano and/or asiago cheese (optional)
- ⅔ c mozzarella pearls
- ¼ tsp crushed red pepper (optional)
- ½ tsp cracked pepper
- ½ tsp sea salt
Instructions
- Cook pasta according to package instructions.
- Prep and cut all of the vegetables.
- In a small bowl, whisk together oil, vinegar, garlic, red pepper, salt and pepper.
- When pasta is cooked al dente, drain. Add spinach immediately and stir. This will allow the spinach to wilt a bit from the heat of the pasta. Transfer to a medium bowl.
- Add tomatoes, basil and onion and toss to combine.
- Pour the dressing in and stir to coat evenly.
- Finally, add the cheeses and toss to combine.
- Refrigerate for about 30 minutes to one hour before serving.
Notes
- You can make this tomato basil pasta salad the day before you intend to serve it. You can easily make this salad up to one day ahead of time. This allows all the flavors to really meld together. Allow it to sit out for about 15 minutes before serving and toss it in some extra olive oil.
- Be sure to cook your pasta al dente. Rinse pasta in cold water immediately after cooking to stop the pasta from continuing to cook. If you overcook your pasta it can get mushy in the salad and then fall apart.
Nutrition
Calories: 250kcal, Carbohydrates: 25g, Protein: 8g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 9mg, Sodium: 258mg, Potassium: 211mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1105IU, Vitamin C: 8mg, Calcium: 121mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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Looks like a tasty salad BUT….PLEASE remove the stems from the spinach leaves. No one wants to eat those long stems. Mozzarella pearls are sold at Trader Joes
Ha, I hear ya, but I have yet to get a complaint on this one for the stems. But you are probably right, people would prefer it that way.
Ohhhh yum! This looks wonderful. I will definitely have to try this recipe out.
Yay! Enjoy Rebecca!
I absolutely love pasta salads. We eat them year round. This was has a different take on the ones I usually make and I like it!
Yes, this one is a good alternative to a lot of the usuals!
I LOVE pasta salad! This looks so yummy and easy!
Oh, then you will enjoy this one!
Yum this looks good!
Thanks so much Erin!
Sounds yummy! Pinning to try later.
Love it, thanks!
I love pasta salad! I like how you switched it up here though, so thanks for the recipe!!
-Lauren
Yea, can’t do the same old all the time. Enjoy Lauren!
Wow, that’s what I’m making tonight! Your recipe sounds just perfect for this gloomy old day here.
Yes! Channeling all the sunshine I can!
This pasta salad makeover is perfection! Now I’m craving it!
I know. I get so sick of the same old version.
Looks yummy and perfect for a summer BBQ dish ?
Agree!!! Thanks!