Whenever I cook pasta, especially for gatherings with friends or even just at home, I always make a little extra.
I store it in the fridge because it’s a lifesaver for those last-minute meals, quick work lunches, or when you just need something fast without sacrificing flavor.
That’s exactly how this recipe came to life. It’s super easy to customize with whatever you have on hand, and in just a few minutes, you can turn simple leftover pasta into something fresh, vibrant, and absolutely delicious.
Trust me, this is one of those dishes that surprises everyone — each bite better than the last.
Pasta Salad with Mozzarella & Pineapple
Ingredients (serve 3-4):
- 12 oz / ≈ 350 g cooked penne pasta, cooled
- 1 cup pineapple chunks, drained and chopped
- 1 cup cherry tomatoes, halved
- ½ cup black olives
- 1 cup / ≈ 150 g mozzarella balls (bocconcini or pearls)
- 1 strawberry (optional, for decoration)
- Fresh parsley, to taste
- Olive oil, to taste
- Balsamic glaze, to taste
- salt to taste
Step-By-Step/ Instructions:
1) Cook the penne in well-salted water according to package instructions. Drain and let it cool completely.
2) Cut the cherry tomatoes in half, chop the pineapple if needed, and drain the olives.
3) In a large bowl, combine the cooled pasta, tomatoes, pineapple, olives, and mozzarella balls.
4) Drizzle with olive oil and balsamic glaze. Toss gently until everything is well coated.
5) Add fresh parsley on top and place a strawberry in the center if you want a decorative touch.
6) Serve immediately or pack it for lunch and enjoy every delicious bite.
Enjoy!
Suggestions:
This pasta salad is one of those simple recipes that feels a little special.
It’s quick, refreshing, and has that perfect balance between sweet and savory that keeps you coming back for more.
You can easily make it your own by adding ingredients like spinach, tofu, or walnuts for an even more satisfying vegetarian version, or by using whatever you have in the fridge, like ham, corn, tuna, eggs, or bacon.
Whether you serve it at a summer barbecue or enjoy it as a light lunch, it’s a dish that always works, and honestly, each bite feels better than the last.
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