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Mozzarella, Tomato, and Arugula Pasta Salad (Italian)

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5 from 2 reviews

Let’s Make a New kind of Pasta Salad! This one is packed with Italian flavors. The greens used are fresh arugula to give a little spice and tang and basil for sweetness. Then comes the delicious vine ripe tomatoes, a handful of mini mozzarella (bocconcini or pearl), and a healthy dose of olive oil to incorporate it all! This is a dish to make in bulk and save for lunch. 

  • Total Time: 20 minutes
  • Yield: 6 servings 1x


Units Scale
  • 1 pint (275 g/ 10oz) cherry tomatoes, cut in half
  • 2 cups (150 g/ 5oz) pre-washed arugula salad
  • 12 oz (340 g) fresh mozzarella balls such as bocconcini, pearls, or ciliegine
  • 1/2 cup good quality olive oil, such as COLAVITA
  • 2 tablespoons balsamic vinegar (optional)
  • 1 lb (454 g) short pasta of your choice
  • 6 basil leaves torn by hand
  • Salt and Pepper to taste


  1.  In a large serving bowl toss the tomatoes, olive oil, vinegar (if using), basil, salt and pepper. Let sit on counter for 5-10 minutes.
  2. Meanwhile, boil 6 quarts water and add 3 tablespoons of salt to season the pasta water. Cook pasta according to package directions for ‘al dente’ texture.
  3. While pasta is cooking add the arugula to the bowl of tomatoes and let sit until the pasta is done cooking.
  4. When pasta is done cooking, strain, and add to the bowl of prepared ingredients. Toss to coat evenly. Let cool for 5 minutes.
  5. Add the mozzarella balls on top and drizzle liberally with more olive oil and a little salt and pepper. If you add the mozzarella when the pasta is too hot is will melt and not taste or look the same.
  6. Serve warm, room temperature, or cold!


You can easily DOUBLE this recipe! You can press the 2X icon on the recipe and it will update the information for you!

  • Author: Elena Davis
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian