Quick and Easy Pasta Salad Recipe
Introduction
This quick and easy pasta salad is a vibrant and flavorful dish perfect for warm days or as a side at any gathering. Packed with fresh vegetables, olives, and cheese, it’s a refreshing meal that comes together in no time. The homemade tangy dressing ties all the ingredients beautifully.
Ingredients
- 1 pound dried pasta (fusilli, penne, rotini, or farfalle)
- 1 cup sliced bell pepper (from 1 medium pepper)
- 1 cup thinly sliced zucchini (from ½ medium zucchini)
- 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 other hard cheese
- 1 cup (6 ounces) fresh mozzarella balls, chopped
- 1/3 cup fresh parsley or basil (optional)
- 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
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 10 minutes or according to package instructions. Drain and rinse thoroughly under cold water to stop cooking and cool the pasta.
- Step 2: While the pasta cooks, prepare the dressing in a large bowl. Whisk together the vinegar, salt, pepper, oregano, pepperoncini juice if using, and olive oil until well combined. Add the drained pasta to the bowl and toss to coat evenly with the dressing.
- Step 3: Stir in the bell pepper, zucchini, cherry tomatoes, green onions, pepperoncini (if using), olives, Parmesan cheese, mozzarella, and herbs if using. Adjust seasoning with salt and pepper to taste.
- Step 4: Serve immediately or for best flavor, cover and refrigerate for at least 30 minutes and up to 5 days before serving.
Tips & Variations
- Use different pasta shapes to vary texture and appearance — smaller shapes like rotini work well to hold the dressing.
- Add grilled chicken or chickpeas for extra protein and make it a more substantial meal.
- For a tangier dressing, increase the amount of vinegar or add a squeeze of fresh lemon juice.
- Swap the fresh mozzarella for feta or goat cheese for a different flavor profile.
- Include additional vegetables like cucumbers or radishes for added crunch.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 5 days. It tastes best chilled, and some flavors will deepen with time. When ready to serve, give it a gentle stir and add a splash of olive oil or vinegar if it seems dry. Enjoy cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta salad ahead of time?
Yes, this pasta salad benefits from sitting for at least 30 minutes to allow the flavors to meld. It can be made up to 5 days in advance and stored refrigerated.
Can I use store-bought dressing instead of homemade?
While homemade dressing is simple and fresh-tasting, you can substitute with your favorite vinaigrette. Just choose one with similar flavors like red wine vinegar and olive oil for the best match.
Print
Quick and Easy Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick and easy pasta salad perfect for summer gatherings or a light meal, featuring a colorful mix of fresh vegetables, olives, and cheeses tossed in a tangy homemade vinaigrette dressing.
Ingredients
Pasta Salad
- 1 pound dried pasta like 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 other 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, or according to package directions. Drain and rinse well under cold water to stop the cooking process and cool the pasta.
- Prepare the Dressing: While the pasta cooks, whisk together the red wine vinegar, sea salt, black pepper, dried oregano, pepperoncini juice (if using), and extra-virgin olive oil in the bottom of a large bowl until well blended.
- Toss Pasta with Dressing: Add the drained and rinsed pasta to the bowl with dressing and mix thoroughly to coat all the pasta evenly.
- Add Vegetables, Cheese, and Herbs: Stir in the sliced bell pepper, zucchini, halved cherry tomatoes, thinly sliced green onions, pepperoncini (if using), halved olives, grated parmesan cheese, chopped fresh mozzarella, and fresh parsley or basil (if using). Mix gently but well.
- Season and Chill: Taste and adjust the seasoning with additional salt and pepper as needed. Serve immediately for a fresh salad, or cover and refrigerate for at least 30 minutes to allow flavors to meld. The salad can be kept refrigerated for up to 5 days.
Notes
- Use your preferred pasta shapes such as fusilli, penne, rotini, or farfalle for texture variety.
- The pepperoncini juice adds a subtle tang and touch of heat but is optional if you prefer a milder dressing.
- The salad tastes best when allowed to chill in the fridge for at least 30 minutes before serving, but it can be served immediately if pressed for time.
- This salad is versatile – feel free to swap or add your favorite vegetables and cheeses.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: pasta salad, easy pasta salad, summer salad, vegetarian pasta salad, cold pasta salad, Italian salad
