Ingredients
Scale
For the pasta salad:
- 1 lb rotini or penne pasta
- 1 lb frozen mini meatballs (or regular meatballs, sliced)
- 8 oz fresh mozzarella, cut into bite-sized pieces
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, torn or roughly chopped
- ½ cup sliced pepperoncini (optional, but recommended)
- ¼ cup grated Parmesan cheese
For the marinara vinaigrette:
- ½ cup marinara sauce
- ⅓ cup red wine vinegar
- ½ cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. You want it to have a little bite since it’ll soften slightly as it sits in the dressing.
- While the pasta cooks, prepare the meatballs according to package directions. If you’re using full-sized meatballs, slice them into halves or quarters once they’re cooked.
- Drain the pasta and rinse it under cold water to stop the cooking. This also helps the dressing stick better.
- Make the vinaigrette by whisking together the marinara sauce, red wine vinegar, olive oil, minced garlic, oregano, and red pepper flakes in a large bowl. Season with salt and pepper to taste.
- Add the warm pasta to the bowl with the vinaigrette and toss to coat everything evenly. The pasta will absorb more flavor while it’s still warm.
- Let the dressed pasta cool for about 10 minutes, then add the sliced meatballs, fresh mozzarella, cherry tomatoes, basil, and pepperoncini if using.
- Toss everything together gently so you don’t break up the mozzarella too much. You want distinct pieces, not a melted mess.
- Sprinkle the Parmesan over the top and give it one final toss.
- Taste and adjust seasoning if needed. Sometimes it needs an extra pinch of salt or a drizzle more vinegar depending on your marinara.
- Serve immediately, or refrigerate for up to 2 hours before serving. If making ahead, you might want to reserve some of the basil to add fresh right before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
