Tomato Zucchini Pasta Salad

Warm weather calls for meals that are light, fresh, and easy to throw together without spending hours in the kitchen — and tomato zucchini pasta salad fits the bill perfectly. It’s one of those dishes that effortlessly brings together simple ingredients and turns them into something vibrant and satisfying. The mix of juicy tomatoes, tender zucchini, and perfectly cooked pasta makes every bite feel like summer in a bowl.

What I love most about this salad is how versatile it is. Whether you’re making it for a backyard gathering, meal prepping lunches for the week, or just trying to use up garden veggies, it adapts beautifully. You can serve it cold, at room temperature, or even slightly warm — and it still tastes amazing. Plus, it’s a great way to sneak in more vegetables without feeling like you’re eating a “salad.”

This recipe is also a crowd-pleaser. The flavors are fresh but familiar, making it a safe yet flavorful choice for picky eaters or anyone who isn’t totally sold on traditional leafy salads. The olive oil dressing keeps things light and zesty without overpowering the natural flavors of the veggies, and a sprinkle of cheese (if you like) takes it to the next level.

Whether you’re into low-fuss meals or simply craving something refreshing and wholesome, this tomato zucchini pasta salad is a delicious option that checks all the right boxes. It’s one of those recipes you’ll find yourself coming back to all season long.

Why You’ll Love It

• Fresh, seasonal ingredients – This salad makes the most of ripe tomatoes and summer zucchini, giving you a dish that tastes garden-fresh and full of flavor.
• Quick and easy to make – It comes together in under 30 minutes, making it perfect for busy weeknights, lazy weekends, or last-minute potluck plans.
• Great for meal prep – It stores well in the fridge for a few days, so you can make a big batch and enjoy it for lunches or light dinners throughout the week.
• Customizable to your taste – Add your favorite protein, swap the pasta shape, toss in some extra veggies, or go heavy on the herbs — it’s easy to make it your own.
• Light but satisfying – It’s a balanced mix of carbs, veggies, and healthy fats that leaves you feeling full without being weighed down.

Ingredient List

• 8 oz pasta (rotini, penne, or farfalle work great)
• 1 medium zucchini, diced
• 1½ cups cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup fresh basil, chopped
• ½ cup mozzarella pearls (or cubed fresh mozzarella)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Ingredient Notes

• Pasta – Rotini or farfalle holds the dressing well and gives the salad a nice texture. Whole wheat or gluten-free pasta also works.
• Zucchini – You don’t need to cook it! Raw zucchini gives a nice crunch and fresh flavor when diced small.
• Cherry tomatoes – Look for super ripe ones; they’re juicier and add a natural sweetness.
• Mozzarella pearls – These little guys melt slightly into the salad if it’s warm — so good! If using a block, cube it small.
• Olive oil – I like to use extra virgin olive oil for a richer, fruitier finish.
• Dijon mustard – Don’t skip it! It adds a subtle tang and helps the dressing emulsify beautifully.

Kitchen Equipment Needed

• Large pot – For boiling the pasta. I use my stainless steel stockpot for even heat and easy draining.
• Mixing bowl – To toss everything together. A big one gives you plenty of room to mix without spilling.
• Sharp knife – For slicing tomatoes, zucchini, and onion. I always reach for my chef’s knife — it makes prep quicker.
• Cutting board – A sturdy one helps keep things clean and organized while you chop.
• Measuring spoons & cups – For getting the dressing just right.
• Salad tongs or serving spoon – Makes tossing the salad and serving much easier (and neater).

Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt — it helps flavor the pasta.
• Add your pasta and cook according to package directions until al dente (tender but still firm to the bite).
• Once cooked, drain the pasta and rinse it briefly with cold water to stop the cooking process and cool it down.

Pro Tip: Rinsing helps prevent the pasta from sticking together and keeps the salad nice and cool for serving.

---

Step 2: Prep the Veggies

• While the pasta is cooking, dice the zucchini into small bite-sized cubes (no need to peel).
• Slice the cherry tomatoes in half.
• Thinly slice the red onion — the thinner, the better for a mild, sweet crunch.
• Chop the basil just before adding it in, so it stays fresh and fragrant.

Pro Tip: If the red onion is too strong for your taste, soak the slices in cold water for 5–10 minutes, then drain. It mellows the flavor.

---

Step 3: Make the Dressing

• In a small bowl or jar, combine:
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
• Whisk until fully combined and slightly thickened, or shake well if using a jar with a lid.

Pro Tip: Whisk continuously to help the oil and vinegar blend smoothly. The mustard helps emulsify the dressing so it coats the pasta evenly.

---

Step 4: Assemble the Salad

• In a large mixing bowl, add:
  • Cooked and cooled pasta
  • Diced zucchini
  • Halved cherry tomatoes
  • Sliced red onion
  • Mozzarella pearls
• Pour the dressing over everything and gently toss to coat.

---

Step 5: Finish and Serve

• Just before serving, sprinkle in the chopped basil and give it one last gentle toss.
• Taste and adjust the seasoning — add a pinch more salt, pepper, or a splash of vinegar if needed.

Pro Tip: If you’re making it ahead, wait to add the basil until just before serving to keep it bright and flavorful.

Tips and Tricks for Success

• Don’t overcook the pasta – Slightly undercooked (al dente) pasta holds its shape and texture better in cold salads.
• Chill before serving (if you can) – Let the salad sit in the fridge for 30–60 minutes to allow the flavors to meld beautifully.
• Toss again before serving – Pasta tends to absorb dressing, so give it a good stir and, if needed, drizzle a bit more olive oil or vinegar before serving.
• Cut ingredients uniformly – Similar-sized pieces make for a better bite and even flavor distribution.
• Double the batch for a crowd – It’s easy to scale up and always disappears fast at gatherings.

Ingredient Substitutions and Variations

• Pasta: Swap with orzo, couscous, or a gluten-free variety.
• Zucchini: Use cucumber for a super crisp alternative (especially if serving immediately).
• Mozzarella: Try feta, goat cheese, or even shredded parmesan for a sharper kick.
• Protein boost: Add grilled chicken, tuna, or chickpeas for a more filling meal.
• Extra veggies: Bell peppers, corn, or spinach mix in beautifully for extra color and nutrients.
• Herbs: Switch basil with parsley or dill for a different flavor profile.

Serving Suggestions

• As a light lunch on its own – It’s refreshing, filling, and doesn’t weigh you down in the middle of the day.
• With grilled chicken or salmon – The smoky, savory flavor from the grill pairs perfectly with the fresh veggies and tangy dressing.
• I love serving this pasta with garlic bread and a crisp green salad – It balances the richness perfectly and turns it into a more complete meal.
• Pack it for a picnic or road trip – It holds up well in a cooler and doesn’t need to be kept piping hot or ice cold.
• As a colorful side dish for BBQs – It’s a great complement to burgers, hot dogs, or ribs, and adds a fresh element to the spread.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge – It’ll stay fresh for up to 3 days.
• Give it a quick stir before eating – The dressing tends to settle at the bottom. Add a small drizzle of olive oil or vinegar if it seems dry.
• Wait to add basil if storing – Fresh herbs are best added right before serving to keep them from wilting.
• No reheating needed – This pasta salad is meant to be enjoyed cold or at room temperature.
• Avoid freezing – The texture of the pasta and fresh veggies doesn’t hold up well after thawing.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Yes! It actually tastes even better after a few hours in the fridge. Just wait to add the basil until right before serving for the freshest flavor.

What type of pasta works best?

Short pasta shapes like rotini, farfalle, or penne are perfect. They hold the dressing well and are easy to scoop up with a fork.

Do I have to cook the zucchini?

Nope! Raw zucchini works great in this salad. Dice it small so it blends nicely with the other ingredients and adds a fresh crunch.

Can I make it dairy-free?

Absolutely. Just skip the mozzarella or use a plant-based cheese alternative — the salad will still be super flavorful.

How can I add protein to this salad?

Grilled chicken, canned tuna, chickpeas, or even hard-boiled eggs are great protein add-ins to turn it into a heartier meal.

What if I don’t have red wine vinegar?

No worries! You can use white wine vinegar, apple cider vinegar, or even a squeeze of fresh lemon juice as a substitute.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!