20-Minute Pasta Salad With Peas and Tiny Mozzarella Balls You’ll Crave

You know those sunny afternoons when you suddenly remember you promised to bring something to the neighborhood potluck? That’s when my pasta salad with peas and tiny mozzarella balls saves the day! I perfected this recipe during a chaotic summer of backyard barbecues and last-minute picnic invites. The secret? Those sweet little peas popping against creamy mozzarella balls – it’s like springtime in every bite.

What I love most (aside from how ridiculously easy it is) is how this salad stays fresh tasting even after hours in the cooler. No sad, soggy pasta here! Just bright flavors that make people think you spent way more time in the kitchen than you actually did. My cousin still doesn’t believe me when I say it takes barely 20 minutes from pantry to picnic basket.

Trust me, once you try this combination of al dente pasta, crisp peas, and those adorable little cheese pearls swimming in lemony dressing, you’ll understand why it’s become my most requested warm-weather dish. It’s the kind of recipe that feels fancy but couldn’t be simpler – exactly what busy home cooks like us need!

Why You’ll Love This Pasta Salad with Peas and Tiny Mozzarella Balls

This isn’t just another pasta salad—it’s your new secret weapon for easy, crowd-pleasing meals. Here’s why I’m obsessed:

• Faster than takeout: Done in 20 minutes flat, even when you’re scrambling before guests arrive
• Cool and crisp: That lemon-olive oil dressing keeps everything bright, never heavy
• Vegetarian magic: Satisfies meat-eaters too with its perfect combo of textures
• Potluck superstar: Travels like a champ and looks gorgeous in any serving bowl
• Kid-approved: Those tiny mozzarella balls? Basically edible confetti that disappears fast

Seriously, I’ve made this for everything from bridal showers to rushed weeknight dinners, and it never lets me down.

Ingredients for Pasta Salad with Peas and Tiny Mozzarella Balls

Here’s the beautiful part – you only need a handful of simple ingredients to make this pasta salad sing. I’ve made this enough times to know exactly what works best (and what doesn’t). Stick with me on these:

• 8 oz penne or fusilli – The ridges hold onto that lemony dressing like nobody’s business
• 1 cup fresh or frozen peas – Frozen works great in a pinch, but fresh spring peas? Absolute heaven
• 1 cup tiny mozzarella balls (ciliegine) – Drain them well so they don’t water down your dressing
• 2 tbsp good olive oil – The better the oil, the brighter the flavor
• 1 tbsp fresh lemon juice – Meyer lemons if you can get them – game changer!
• 1/4 tsp each salt & black pepper – Taste as you go, I always add a pinch more
• 1/4 cup chopped fresh basil – Tear, don’t chop, to keep it from bruising

See? Nothing fancy, but when they come together? Pure magic. Now grab your biggest mixing bowl – we’re ready to make some salad!

How to Make Pasta Salad with Peas and Tiny Mozzarella Balls

Okay, let’s get cooking! I’ve made this pasta salad so many times I could probably do it in my sleep, but I’ll walk you through each step like I’m right there in your kitchen. Promise – it’s foolproof!

Step 1: Cook the Pasta and Peas

First, bring a big pot of salted water to a rolling boil – it should taste like the sea! Toss in your pasta and set a timer for 1 minute less than the package says. We want that perfect al dente bite. About 2 minutes before the pasta’s done, throw in the peas (frozen straight from the bag is fine!). Drain everything in a colander and immediately rinse with cold water to stop the cooking. Give it a good shake – we want those little guys nice and dry.

Step 2: Prepare the Dressing

While the pasta cools, let’s make that magical lemony dressing. Grab a small bowl and whisk together the olive oil and lemon juice like your life depends on it – we’re looking for that perfect emulsion where everything comes together smoothly. Sprinkle in the salt and pepper, then taste with a pasta noodle (chef’s privilege!). Needs more zing? Squeeze in extra lemon. Too tart? Drizzle in more oil. Trust your tastebuds!

Step 3: Assemble the Salad

Now for the fun part! In your biggest mixing bowl, gently combine the cooled pasta and peas with those adorable mozzarella balls. Pour the dressing over everything, then use a rubber spatula to fold it all together like you’re tucking in a baby – we want to keep those cheese pearls intact! Finish by scattering torn basil leaves over the top. Pro tip: Let it chill for 30 minutes if you can resist – the flavors get even better as they mingle!

Expert Tips for the Best Pasta Salad with Peas and Tiny Mozzarella Balls

After making this salad more times than I can count, I’ve picked up some tricks that take it from good to “Can I get your recipe?” territory:

• Chill out: That 30-minute rest in the fridge isn’t just a suggestion – it lets the pasta soak up every bit of lemony goodness. I’ve even made it the night before!
• Gluten-free? Swap in your favorite GF pasta (I love brown rice fusilli), but keep an eye on cooking time – it can get mushy fast.
• Color pop: Toss in halved cherry tomatoes or diced bell peppers for extra crunch and vibrancy.
• Cheese hack: If you can’t find ciliegine, just tear fresh mozzarella into bite-sized pieces – same creamy delight!

And here’s my secret weapon – a quick stir right before serving wakes up all those bright flavors!

Variations for Your Pasta Salad with Peas and Tiny Mozzarella Balls

Here’s the beautiful thing about this recipe – it’s like a blank canvas for your cravings! I love playing with different add-ins depending on what’s in my fridge or who I’m feeding. Some of my favorite twists:

• Protein boost: Grilled chicken or shrimp turns it into a full meal – perfect for summer lunches
• Cheese swap: Swap mozzarella for salty feta or creamy goat cheese when you want more tang
• Crunch factor: Toasted pine nuts or chopped walnuts add the best texture contrast
• Herb garden: Try mint instead of basil when you want a brighter, fresher vibe

The possibilities are endless – just don’t tell my original recipe I’m cheating on it!

Serving and Storing Pasta Salad with Peas and Tiny Mozzarella Balls

Here’s the best part about this pasta salad – it just gets better as it sits! I love serving it slightly chilled in my favorite ceramic bowl with a big wooden spoon. It pairs perfectly with grilled zucchini or eggplant for summer dinners, or pile it next to crispy chicken cutlets when you need something heartier.

Leftovers? (As if!) But if you do have some, just pop it in an airtight container in the fridge. The flavors mingle beautifully for up to 3 days – though the mozzarella might lose a bit of its perfect round shape. No worries though, it still tastes amazing! If it seems dry after chilling, just drizzle a tiny bit of fresh olive oil and give it a quick toss before serving again.

One warning – this salad doesn’t love freezing. The pasta gets mushy and the cheese turns rubbery. But honestly, between you and me, it never lasts long enough in my house to test that theory anyway!

Frequently Asked Questions

You’ve got questions? I’ve got answers! After years of making this pasta salad for every occasion under the sun, here are the things people ask me most:

Can I use dried peas instead of fresh or frozen?
Oh honey, let’s not do that to ourselves! Dried peas would need soaking and cooking forever, and they’d never get that perfect pop of sweetness. Frozen peas are my go-to when fresh aren’t in season – just toss them straight from the freezer into the pasta water for the last couple minutes. Easy peasy!

How long does this pasta salad keep in the fridge?
It stays fresh tasting for about 3 days covered in the fridge – if it lasts that long! The mozzarella balls might lose their perfect round shape after the first day, but the flavors actually get better as they mingle. Just give it a quick stir before serving to wake up all those bright lemony notes.

Can I make this pasta salad ahead of time?
Absolutely! In fact, I often make it the night before potlucks. The flavors develop beautifully overnight. Just hold back a little basil to sprinkle fresh on top before serving – keeps it looking vibrant. The dressing won’t make the pasta soggy because we rinse it cold first – one of my favorite tricks!

Nutritional Information

Here’s the scoop on what you’re enjoying in each serving of this pasta salad (based on my standard ingredients): about 280 calories with a nice balance of 10g protein and 4g fiber to keep you satisfied. Remember, these numbers can swing a bit depending on your specific pasta brand or how generously you pour that olive oil! As always with homemade dishes, treat nutrition info as a helpful guide rather than absolute gospel – I’m all about savoring the flavors first and foremost.

Share Your Pasta Salad Creation!

Now it’s your turn! I’d love to hear how your pasta salad with peas and tiny mozzarella balls turns out. Did you add any fun twists? Snap a pic of your masterpiece – I swear food tastes better when we share it! Drop your photos in the comments below or tag me on social media. Happy cooking, friends!

Print