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Colorful pasta salad cups filled with fresh ingredients and vibrant dressing

Pasta Salad Cups

Bright, bite-sized cups filled with pasta, cherry tomatoes, mozzarella, and fresh basil, perfect for any occasion.
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Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 cups
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces small pasta shells (conchiglie) Use mini shells for bite-size cups.
  • 1 pint cherry tomatoes, halved Swap with sun-dried tomatoes for a deeper flavor.
  • 8 ounces fresh mozzarella, diced or mini pearls Buffalo mozzarella makes it luxurious.
  • 1 cup cucumber, diced Optional for crunch; swap for kale for a stronger leafy note.
  • 1/3 cup red onion, finely diced Soak in cold water for milder flavor if desired.
  • 1/4 cup Kalamata olives, sliced Swap with green olives or capers for a different taste.
  • 1/2 cup fresh basil leaves, chiffonade Sub in fresh parsley for a different herb character.
Dressing Ingredients
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar Or use lemon juice for a citrusy lift.
  • 1 teaspoon Dijon mustard Helps the dressing emulsify.
  • 1/2 teaspoon honey Optional to balance acidity.
To Taste
  • Salt and freshly ground black pepper To taste.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook until al dente (usually 8–10 minutes). Drain and rinse briefly under cold water.
  2. Whisk together the dressing: olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Adjust acidity or sweetness to taste.
  3. Toss the cooled pasta shells in the dressing to coat lightly.
  4. Fold in cherry tomatoes, cucumber, red onion, olives, and fresh basil. Add mozzarella last.
Assembly
  1. Spoon the pasta salad into small phyllo cups, mini muffin tins lined with lettuce, or use endive leaves.
  2. Chill assembled cups for 20–30 minutes before serving.

Notes

For a dairy-free version, use diced avocado or seasoned chickpeas instead of mozzarella. Store leftovers separately for best texture.