Mediterranean Summer Berry Pasta Salad with Mozzarella & Balsamic Glaze
This bright and fresh Mediterranean-inspired pasta salad balances sweet berries, creamy mozzarella, peppery arugula, and fragrant basil. Tossed with a simple balsamic glaze, it’s a colorful, refreshing, and utterly crave-worthy dish — perfect for picnics, potlucks, or a light summer meal.
Time Overview
Prep Time: 15 minutes
Cook Time (pasta): 10 minutes
Assembly Time: 5 minutes
Total Time: 30 minutes
Servings: 4–6
Ingredients
Base Salad:
2 cups uncooked pasta shells or bowties (orzo or rotini also work)
Salted water, for boiling
1½ cups fresh strawberries, hulled and chopped
1 cup fresh blackberries (or blueberries)
1½ cups fresh baby arugula
¾ cup fresh mozzarella pearls (bocconcini), halved if large
¼ cup fresh basil, thinly sliced (chiffonade)
Balsamic Glaze Dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze (store-bought or homemade, see tip)
1 tsp honey or maple syrup (optional, for balance)
Salt & pepper, to taste
Juice of ½ lemon (optional, for added brightness)
Instructions
1. Cook the Pasta
Boil the pasta in salted water according to package instructions until al dente.
Drain, rinse under cold water to cool, and toss with a bit of olive oil to prevent sticking.
2. Prep the Ingredients
Wash and chop strawberries.
Rinse blackberries gently and pat dry.
Halve mozzarella pearls and slice basil thinly.
3. Assemble the Salad
In a large bowl, combine cooked pasta, arugula, strawberries, blackberries, mozzarella, and basil.
Drizzle with olive oil and balsamic glaze. Add lemon juice if using.
Gently toss to coat all ingredients evenly.
4. Finish & Serve
Season with salt and freshly cracked pepper to taste.
Serve immediately or chill for up to 1 hour before serving for enhanced flavor.
Tips for Success
Use firm berries: Ripe but firm berries hold their shape best in salad.
Don’t overdress: The balsamic glaze is intense — start with less and add more as needed.
Cool pasta thoroughly: Helps preserve the delicate texture of fruit and greens.
Chiffonade basil last-minute: Keeps it fresh and vibrant.
Make your own glaze: Simmer ½ cup balsamic vinegar until thickened to a syrup.
Variations
Cheese swap: Use crumbled feta or goat cheese for a tangier profile.
Greens variation: Substitute spinach or baby kale for arugula.
Fruit additions: Add blueberries, raspberries, or pomegranate seeds.
Protein boost: Add grilled chicken or prosciutto for a heartier meal.
Grain swap: Use farro, couscous, or quinoa instead of pasta for a gluten-free or more Mediterranean twist.
FAQs
Q: Can I make this ahead of time?
A: You can prep all ingredients in advance, but assemble and dress it just before serving to keep it fresh.
Q: Can I use frozen berries?
A: Fresh is best for texture, but if using frozen, thaw and drain well to avoid sogginess.
Q: What can I use instead of balsamic glaze?
A: A mixture of balsamic vinegar and honey or maple syrup works, or use a honey-lemon vinaigrette.
Q: How long will leftovers keep?
A: Best eaten fresh, but leftovers can be stored for up to 1 day in the fridge (pasta may absorb some dressing).
Nutrition Estimate (Per Serving)
(Based on 6 servings)
Calories: ~290 kcal
Protein: 9g
Carbs: 32g
Fat: 14g
Fiber: 4g
Sugar: 8g
Sodium: ~200mg
Values may vary based on pasta type and quantity of dressing.
Conclusion
This Mediterranean Summer Berry Pasta Salad is a celebration of seasonal freshness — a sweet-and-savory explosion of textures and colors. Perfect for summer gatherings, it’s as delicious as it is visually stunning. With the juicy berries, creamy mozzarella, and tangy balsamic glaze all tied together over pasta, this dish offers the best of Mediterranean flair with a fruity twist.