Bocconcini and Tomato Pasta Salad: A Fresh and Flavorful Addition to Your Table

Introduction

When the weather warms up and you’re looking for a dish that’s both refreshing and satisfying, a pasta salad is always a great choice. And when that pasta salad features the creamy richness of bocconcini mozzarella, sweet juicy tomatoes, and a tangy, herb-infused vinaigrette, it’s sure to become a hit. The Bocconcini and Tomato Pasta Salad is a vibrant, easy-to-make dish that offers the perfect balance of flavors and textures. It’s ideal for a summer BBQ, a holiday dinner, or even as a light weeknight meal.

This salad combines the subtle creaminess of bocconcini with the bright acidity of ripe tomatoes, creating a dish that’s fresh, hearty, and incredibly satisfying. The addition of pasta provides that extra heartiness, making it a complete meal or a delightful side. What’s more, it’s versatile enough to suit all kinds of occasions—from casual family meals to festive gatherings.

This recipe is straightforward, takes only about 25 minutes to make, and can easily be customized to suit your preferences or dietary needs. With just a few simple ingredients and minimal effort, you’ll be able to serve up a dish that’s sure to impress your family and guests.

In this article, I’ll walk you through everything you need to know about making this Bocconcini and Tomato Pasta Salad, including step-by-step instructions, tips for perfecting the dish, and ideas for variations and add-ins. So grab your ingredients, and let’s dive in!

Why You’ll Love This Recipe

• Vibrant and Fresh Flavors: The salad boasts fresh, in-season tomatoes and the creamy texture of bocconcini, creating a delightful burst of flavors in every bite.
• Quick and Easy: This recipe is simple to follow, with just a few ingredients and a 25-minute prep time, making it ideal for busy weeknights or last-minute get-togethers.
• Make-Ahead: It’s the perfect make-ahead dish. You can prepare it hours or even a day before serving, and it tastes even better as the flavors meld together.
• Customizable: Whether you want to add more veggies, proteins, or switch up the dressing, this pasta salad is highly adaptable to suit your tastes and dietary preferences.
• Perfect for Any Occasion: This dish works as a light lunch, a side for grilled meats, a potluck favorite, or even a picnic lunch.

Preparation Time and Servings

• Total Time: 25 minutes (10 minutes prep, 15 minutes cooking)
• Servings: 4-6 servings
• Nutrition Facts (per serving): Calories: 350, Protein: 12g, Carbs: 35g, Fat: 20g

Ingredients

For the Salad:

• 12 oz (340g) pasta (short pasta like penne, fusilli, or rotini work best)
• 1 pint cherry tomatoes (or grape tomatoes), halved
• 8 oz bocconcini mozzarella (small mozzarella balls), drained and halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped (you can also use parsley or oregano for a different flavor profile)
• Salt and pepper, to taste

For the Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (or red wine vinegar for a more neutral flavor)
• 1 teaspoon Dijon mustard (helps emulsify the dressing and adds a touch of sharpness)
• 1 clove garlic, minced (adds aromatic depth)
• 1 teaspoon honey (optional, for a slightly sweet note that complements the acidity)
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Cook the Pasta

The first step is to cook the pasta. Bring a large pot of salted water to a boil. For every 4 cups of water, add about 1-2 teaspoons of salt. This step ensures the pasta is well-seasoned from the inside out.

Once the water is boiling, add your pasta. Stir occasionally to prevent it from sticking, and cook according to the package instructions until it’s al dente, which typically takes around 8-10 minutes. The pasta should still have a slight firmness when bitten.

Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking process. This also cools the pasta down, which is important for pasta salad, as it will help the pasta absorb the vinaigrette better without becoming soggy.

Spread the pasta out on a baking sheet or in a large bowl to help it cool quicker. You can set it aside while you prep the other ingredients.

Step 2: Prepare the Tomatoes and Bocconcini

While the pasta is cooking, prepare the rest of the ingredients.

• Tomatoes: Cut the cherry tomatoes in half or quarters if they’re particularly large. This allows the tomatoes to release their juices and flavor into the salad. If you’re using grape tomatoes, which tend to be a bit firmer and sweeter, halving them will still be necessary to help them blend with the pasta.
• Bocconcini: Drain the bocconcini mozzarella balls from their liquid, and slice them in half or quarters depending on their size. Bocconcini are small, soft, and creamy, and they add a smooth, delicate texture to the salad. If you can’t find bocconcini, you can use fresh mozzarella or even a block of mozzarella cut into small cubes.
• Red Onion: Thinly slice the red onion. The onion adds a mild sweetness and a bit of bite to the salad, so make sure to slice it thinly so that it doesn’t overpower the other flavors. If raw onions are too strong for you, you can soak them in cold water for a few minutes to mellow out the flavor.

Step 3: Make the Vinaigrette

Now it’s time to prepare the dressing. In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, garlic, and honey (if using). Whisk or shake the ingredients until the dressing emulsifies and becomes smooth.

Taste the vinaigrette and adjust the seasoning with salt and pepper. You want the vinaigrette to be tangy with a touch of sweetness. If you prefer a slightly creamier dressing, you can add a spoonful of mayonnaise or Greek yogurt for extra richness.

If you’d like a bit more acidity, feel free to add a little more vinegar. For a more herbal dressing, you can whisk in a teaspoon of dried oregano, thyme, or even fresh lemon juice for brightness.

Step 4: Assemble the Salad

Once the pasta is cool and the other ingredients are ready, it’s time to assemble the salad. In a large mixing bowl, combine the pasta, tomatoes, bocconcini, red onion, and basil.

Pour the vinaigrette over the salad and toss gently to coat all the ingredients. The vinaigrette should cover the pasta and vegetables evenly, but be sure not to overmix as it can cause the mozzarella to break apart.

Taste the salad and adjust the seasoning. You may want to add more salt, pepper, or a drizzle of olive oil if the pasta seems dry. This is also the time to add any additional ingredients like extra herbs or seasoning.

Step 5: Chill and Serve

For the best flavor, allow the pasta salad to chill for at least 30 minutes before serving. This gives the pasta time to absorb the dressing, and it allows the flavors to meld together beautifully. However, if you’re in a rush, you can serve it immediately.

Once ready to serve, garnish with additional fresh basil or a sprinkle of Parmesan cheese for a burst of flavor and visual appeal.

How to Serve

This Bocconcini and Tomato Pasta Salad is incredibly versatile and can be served in many ways:

• As a Side Dish: Pair it with grilled meats such as chicken, lamb, or fish for a well-rounded meal. It also pairs wonderfully with BBQ or Mediterranean-style dishes.
• As a Light Main Course: With the addition of mozzarella and tomatoes, this salad can be filling enough to stand alone as a main dish, especially on a warm summer day when you crave something light but satisfying.
• Perfect for Potlucks or Picnics: Since this salad can be made ahead and served cold, it’s an ideal dish to bring to potlucks, picnics, or barbecues.
• Meal Prep: You can prepare this salad in advance and store it in an airtight container for up to 2-3 days in the fridge. The flavors improve as it sits, making it a great option for lunch prep.

Additional Tips

1. Use Fresh Ingredients: The quality of ingredients plays a huge role in the flavor of the salad. Look for fresh, ripe tomatoes and high-quality bocconcini or mozzarella for the best result.
2. Cook the Pasta Al Dente: Overcooked pasta will become mushy and absorb too much dressing, so make sure to cook your pasta just until al dente to preserve its texture.
3. Chill for Better Flavor: Let the salad chill for at least 30 minutes to allow the flavors to meld together. If you’re preparing it ahead of time

, it’s even better the next day!

4. Customize Your Salad: Feel free to add extras like olives, roasted red peppers, or even some grilled chicken to make the salad more substantial.

Recipe Variations

• Add Protein: Grilled chicken, shrimp, or chickpeas are great additions to make the salad more filling. Simply chop them into bite-sized pieces and toss them with the pasta.
• Vegan Version: For a vegan take on this dish, use a plant-based mozzarella or simply leave out the cheese and add more vegetables like cucumbers or avocado.
• Different Pasta: While short pasta like penne, rotini, or fusilli works best, you can experiment with other types like farfalle (bowtie pasta), macaroni, or even orzo for a twist.
• Dressing Variations: Swap the balsamic vinegar for lemon juice for a fresher, zestier flavor. You can also add a pinch of crushed red pepper flakes for a little heat.

Conclusion

This Bocconcini and Tomato Pasta Salad is a delicious and refreshing dish that’s perfect for all occasions. With its combination of creamy mozzarella, sweet tomatoes, and flavorful dressing, it’s guaranteed to be a hit with anyone who tries it. Whether you’re making it for a quick lunch, a picnic, or a BBQ, this salad will impress with its vibrant colors, fresh ingredients, and satisfying flavors.

I hope you enjoy making this pasta salad as much as I do! Don’t forget to share your creation on social media or leave a comment letting me know how it turned out. Enjoy your cooking and happy eating!

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