Description
This quick and easy pasta salad recipe is perfect for a light meal or side dish, featuring hearty pasta shapes tossed with fresh vegetables, olives, cheeses, and a tangy homemade vinegar-based dressing. It's versatile, refreshing, and can be made in under 20 minutes, ideal for warm weather or meal prep.
Ingredients
Pasta Salad
- 1 pound dried pasta (fusilli, penne, rotini, or farfalle)
- 1 cup sliced bell pepper (1 medium)
- 1 cup thinly sliced zucchini (1/2 medium)
- 1 cup halved cherry tomatoes
- 1/3 cup thinly sliced green onions (5 to 6 green onions)
- 1/4 cup sliced pepperoncini or banana peppers (optional)
- 1 cup (4 ounces) halved mixed olives
- 1 cup (2 ounces) grated parmesan cheese or another hard cheese
- 1 cup (6 ounces) fresh mozzarella balls, chopped
- 1/3 cup fresh parsley or basil (optional)
Homemade Dressing
- 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dried oregano
- 2 to 3 tablespoons juice from pepperoncini jar (optional)
- 1/2 cup extra-virgin olive oil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 10 minutes, checking the package instructions for exact time. Once cooked, drain the pasta and rinse thoroughly under cold water to stop the cooking process and cool the pasta for the salad.
- Prepare the dressing: While the pasta cooks, whisk together the vinegar, fine sea salt, black pepper, dried oregano, and pepperoncini juice (if using) at the bottom of a large mixing bowl. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify the dressing properly.
- Toss pasta with dressing: Add the drained and rinsed pasta to the bowl with the dressing and mix well to evenly coat all the pasta with the flavors.
- Add vegetables and cheeses: Gently stir in the sliced bell pepper, zucchini, halved cherry tomatoes, thinly sliced green onions, pepperoncini (if using), mixed olives, grated parmesan cheese, chopped fresh mozzarella balls, and fresh herbs such as parsley or basil (if using).
- Season and chill: Taste the salad and adjust seasoning with additional salt and pepper as desired. Serve immediately for a fresher bite, or cover and refrigerate for at least 30 minutes to let the flavors meld together. The salad will keep well refrigerated up to 5 days.
Notes
- Use pasta shapes with lots of crevices like fusilli or rotini to hold the dressing better.
- Rinsing the pasta with cold water stops cooking and prevents it from becoming mushy.
- For a creamier version, add mayonnaise or a creamy dressing of your choice.
- Pepperoncini juice adds a tangy flavor; omit if you prefer less acidity.
- Can be prepared a day ahead, making it great for meal prep or gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
