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
Scale
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
