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Mini Meatball Pasta Salad

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This Mini Meatball Pasta Salad combines tender, flavorful mini meatballs with al dente pasta, crisp veggies, and a zesty Italian vinaigrette. It’s a fresh, high-protein meal perfect for picnics, potlucks, or meal prep.

Ingredients

Scale
  • 1 lb ground beef (or turkey/chicken, 85% lean preferred)
  • 1/3 cup breadcrumbs (Panko or Italian style)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp milk
  • 12 oz short pasta (rotini, penne, or bowtie)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely sliced
  • 1/3 cup Kalamata olives, sliced (optional)
  • 1 cup fresh mozzarella balls, halved
  • 2 tbsp fresh basil leaves, torn
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • 1 clove garlic, minced
  • Salt & pepper, to taste
  • 1 tsp dried Italian herbs

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, pepper, and milk. Mix lightly until just combined.
  3. Roll mixture into mini meatballs, about 1-inch in diameter (about 30-36 meatballs).
  4. Arrange meatballs on the prepared baking sheet. Bake for 15-18 minutes, turning once halfway, until browned and cooked through.
  5. While meatballs bake, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (8-10 minutes). Drain and rinse briefly with cool water.
  6. Prep veggies and cheese: halve cherry tomatoes, dice cucumber and bell pepper, slice onion, halve mozzarella balls, and tear basil leaves. Slice olives if using.
  7. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried Italian herbs, salt, and pepper to make the dressing.
  8. In a large mixing bowl, combine cooked pasta, veggies, mozzarella, and cooled meatballs. Pour over dressing and toss gently until evenly coated.
  9. Tear fresh basil over the top and toss again. Transfer salad to a serving bowl or platter. Chill for 20-30 minutes if desired.
  10. If salad seems dry, drizzle extra olive oil. For more color, add arugula or spinach before serving.

Notes

For gluten-free, use gluten-free pasta and breadcrumbs. For dairy-free, skip mozzarella and use nutritional yeast in meatballs. Make meatballs ahead and store separately for best texture. Toss salad while pasta is slightly warm for better dressing absorption. Add extra veggies or greens for more crunch and color.

Nutrition

Keywords: mini meatball pasta salad, pasta salad, picnic salad, meal prep, Italian pasta salad, high protein salad, potluck recipe, summer salad

Find it online: https://tessierecipes.com/mini-meatball-pasta-salad-recipe-easy-fresh-and-flavorful-meal/