Easy Tomato Basil Pasta Salad
A vibrant, crowd-pleasing pasta salad loaded with cherry tomatoes, fresh mozzarella pearls, baby spinach, and fragrant basil — all tossed in a simple homemade balsamic dressing. Perfect for BBQs, potlucks, and meal prep, and best made a day ahead so the flavors fully develop.
Ingredients
- 12 oz rotini pasta or bowtie, penne, or cavatappi; gluten-free if needed
- 2 cups baby spinach fresh only
- 1.5 cups cherry tomatoes halved; grape tomatoes also work
- ½ cup fresh basil leaves torn, not chopped
- ¼ red onion thinly sliced
- 8 oz fresh mozzarella pearls or a fresh log cut into bite-sized pieces
- ½ cup shredded Parmesan cheese freshly shredded from a block is best
- 3 tbsp extra virgin olive oil use a good-quality oil
- 2 tbsp balsamic vinegar smooth and aged preferred
- 2 cloves garlic freshly minced (or ½ tsp garlic powder)
- ½ tsp kosher salt adjust to taste
- ¼ tsp black pepper freshly cracked
- ¼ tsp crushed red pepper flakes optional, for gentle heat
Instructions
- Group: Cook the Pasta1. Bring a large pot of generously salted water to a boil. Add the rotini and cook according to package directions until just al dente — taste it a minute before the suggested time to avoid overcooking.2. Drain the pasta in a colander and immediately rinse under cold running water to stop the cooking process and cool it down quickly.3. While the pasta is still slightly warm, toss in the fresh baby spinach. The residual heat will gently wilt the leaves without making them soggy.Group: Build the Salad4. Transfer the pasta and wilted spinach to a large mixing bowl.5. Add the halved cherry tomatoes, torn basil leaves, and thinly sliced red onion. Toss gently to distribute everything evenly.Group: Make the Dressing6. In a small bowl or jar, combine the extra virgin olive oil, balsamic vinegar, minced garlic, salt, black pepper, and crushed red pepper flakes. Whisk vigorously until the dressing is well combined and slightly emulsified.Group: Dress and Finish7. Pour the dressing over the pasta salad and fold everything together gently until all ingredients are evenly coated.8. Add the mozzarella pearls and shredded Parmesan. Fold in carefully so the cheese is distributed without breaking apart.9. Cover the bowl and refrigerate for at least 30 minutes before serving — 1 to 2 hours is ideal. Overnight chilling gives the best flavor.10. Before serving, toss the salad once more and drizzle with a little extra olive oil if it looks dry. Transfer to a serving bowl and garnish with a few fresh basil leaves.
Notes
- Make it ahead: This salad tastes even better the next day. Prepare up to 24 hours in advance and store covered in the refrigerator. Let it rest at room temperature for 15 minutes before serving and toss with a fresh drizzle of olive oil.
- Prevent mushy pasta: Always cook to al dente and rinse immediately in cold water. Overcooked pasta breaks down as it absorbs the dressing.
- Tone down the onion: If raw red onion is too sharp, soak the slices in cold water for 10 minutes, then drain before adding to the salad.
- Add a protein: Diced grilled chicken, sliced grilled shrimp, or canned tuna can be added to make this a complete meal.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
- Optional add-ins: Sliced pepperoni, sun-dried tomatoes, chopped bell pepper, Kalamata olives, toasted pine nuts, grilled zucchini, roasted red peppers, or a drizzle of balsamic glaze.