Add this Tomato Basil Pasta Salad to your next BBQ for a fresh burst of flavor from basil, cherry tomatoes, mozzarella pearls and freshly shredded Parmesan. It’s quick to prep, easy to make ahead, and loaded with bright ingredients—definitely not your average pasta salad.
This recipe was originally published March 2015 and has been updated with new photos and text.
No more same old, same old pasta salad.
Pasta salad can be so much more than cooked noodles tossed in dressing. Don’t settle for bland or overly simple salads when you can make one that bursts with fresh ingredients and vibrant flavor.
Alongside this rotini version, try recipes like Pesto Orzo Salad or Tortellini Caprese for more cold pasta ideas. If you’re a tomato-and-basil fan, the Cherry Tomato Pasta is another excellent choice.
Why You Will Love This Tomato Basil Pasta Salad:
- Great for meal prep. Make this ahead and enjoy it for meals all week—the flavors hold up well for several days.
- Fresh summer ingredients. Fresh basil, ripe tomatoes and spinach shine in this salad, especially if you have produce from the garden.
- Easy to prep. Toss cooked pasta and fresh ingredients together, mix with the dressing, and you’re done—simple and satisfying.
- Easy to customize. Add grilled chicken or another protein to make it a main dish, use gluten-free pasta if needed, or add any of the suggested mix-ins below.
Ingredients and Substitutions:
- Pasta: Short shapes like rotini work best. Bowtie, penne, rigatoni or cavatappi are all good alternatives. Use gluten-free pasta if needed and cook to al dente to avoid mushy salad.
- Spinach: Fresh baby spinach is ideal; frozen spinach is not recommended for this salad.
- Tomatoes: Any bite-sized tomato—cherry, grape or similar—works well.
- Basil: Fresh basil leaves are essential here; dried basil won’t provide the same flavor.
- Onion: Thinly sliced red onion adds color and bite; reduce the amount if you prefer milder onion flavor.
- Balsamic vinegar: Use a good-quality balsamic for smooth, balanced acidity.
- Olive oil: Extra virgin olive oil gives bright flavor; use a quality oil if possible.
- Garlic: Freshly minced garlic is best; substitute 1/2 teaspoon garlic powder if needed.
- Parmesan: Shredded Parmesan blends into the salad nicely; grated or shaved works too.
- Mozzarella: Fresh mozzarella pearls are convenient; you can also cut a mozzarella log into bite-sized pieces.
- Seasoning: Salt, black pepper and a pinch of crushed red pepper are all you need. Italian seasoning can be added if you like.
Step-by-Step Instructions:
- Cook pasta according to package directions. Drain and immediately toss the baby spinach with the hot pasta so it wilts slightly.
- Transfer the pasta and spinach to a large bowl, then add the tomatoes, chopped basil and sliced red onion. Toss to combine.
- Whisk together olive oil, balsamic vinegar, minced garlic, salt, cracked pepper and crushed red pepper.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Add the mozzarella pearls and shredded Parmesan, toss gently, then chill the salad for 30 minutes to one hour to let the flavors meld. It can also be refrigerated for a few hours or overnight for even better flavor.
Recipe Tips
- Make it ahead: Prepare this salad up to one day in advance to let flavors develop. Bring it to room temperature for about 15 minutes before serving and toss with a little extra olive oil if it seems dry.
- Cook pasta al dente: Rinse pasta under cold water right after cooking to stop the cooking process and keep the texture firm so it doesn’t become mushy in the salad.
Storage Instructions:
Store the salad covered in the refrigerator for up to 3–4 days. Freezing is not recommended as the texture and flavor of the ingredients will change.
What to Serve with This Tomato Basil Pasta Salad:
- Burgers—try turkey, mozzarella-stuffed or a veggie black bean burger for a plant-forward option.
- Simple grilled chicken or grilled drumsticks are classic pairings.
- Mozzarella-stuffed chicken or pan-seared white wine chicken make for a heartier meal.
- Grilled steak or herbed salmon are great choices if you want a steak or fish option alongside the salad.
Possible Add-Ins:
This salad is lovely as written, but you can easily personalize it with any of the following:
- Thick-sliced pepperoni, chopped
- Sun-dried tomatoes
- Chopped bell pepper (red or yellow)
- 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 for lots of fresh flavor from basil, cherry tomatoes, mozzarella pearls and shredded Parmesan. Quick to prep, easy to make ahead, and packed with bright ingredients.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Ingredients
- 8 oz. Rotini pasta
- 2 cups baby spinach
- 2 garlic cloves, minced
- 10 oz. sliced cherry tomatoes
- 1/3 cup chopped fresh basil
- 1/4 cup thinly chopped red onion
- 3 T balsamic vinegar
- 1/3–1/2 cup olive oil
- 1/2 cup grated Parmesan, Romano and/or Asiago (optional)
- 2/3 cup mozzarella pearls
- 1/4 tsp crushed red pepper (optional)
- 1/2 tsp cracked pepper
- 1/2 tsp sea salt
Instructions
- Cook pasta according to package instructions.
- Prep and cut all vegetables.
- Whisk oil, balsamic vinegar, minced garlic, crushed red pepper, salt and pepper together in a small bowl.
- When pasta is al dente, drain and stir in the spinach so it wilts slightly from the heat. Transfer to a bowl.
- Add tomatoes, basil and onion and toss to combine.
- Pour the dressing over the salad and stir to coat evenly.
- Add the cheeses and toss gently. Refrigerate 30 minutes to 1 hour before serving.
Notes
- Make ahead: Prepare up to one day in advance for the best flavor. Let sit at room temperature 15 minutes before serving and add a splash of olive oil if needed.
- Al dente pasta: Rinse with cold water after cooking to stop the cooking process and keep the salad from turning mushy.
Nutrition
Calories: 250 kcal, Carbohydrates: 25 g, Protein: 8 g, Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 9 mg, Sodium: 258 mg, Potassium: 211 mg, Fiber: 2 g, Sugar: 3 g
Nutrition information is an approximation and should be used as a guide.