Mixed Veggie & Mozzarella Pasta Salad

Pasta salads don’t need to be complicated to be good, and this one proves it. Cooked rotini gets tossed with mozzarella, frozen mixed veggies, and a simple mayo dressing brightened with fresh basil and dried oregano. Ready in under 20 minutes, packs well for lunch the next day, and uses things most people already have in the freezer and fridge.

The technique notes are short but matter. Rinse the pasta cold after draining. Warm pasta melts the cheese into a stringy mess and dilutes the mayo. Drain it ruthlessly so the dressing doesn’t slide off. Frozen mixed veggies (corn, peas, carrots, green beans) are perfectly fine here, just thaw them under cool running water and pat dry to keep watery vegetables from thinning the dressing. The mozzarella is best grated on the large holes of a box grater, not pre-shredded, since pre-shredded cheese is dusted with anti-caking starch that turns mealy in cold dishes.

Kitchen Tips

• Cook the pasta just past al dente. Rotini that’s slightly underdone will stiffen as it cools, leaving a chalky bite.
• Use full-fat real mayo, not light mayo. Light versions are watery and break the dressing.
• Salt the pasta water aggressively. Pasta is the only ingredient that absorbs seasoning before dressing.
• Let the salad sit for 30 minutes before serving so the flavors marry. It also tastes better on day two.

Variations

• Toss in halved cherry tomatoes, sliced black olives, or diced salami for an antipasto twist.
• Swap mozzarella for feta and add cucumber for a Greek-leaning version.
• Stir in a tablespoon of red wine vinegar or a spoonful of pesto to brighten the dressing.