This Quick and Easy Pasta Salad is your answer to versatile and satisfying meals. It’s adaptable based on what you have on hand or what’s freshest seasonally. Use a pasta with nooks like rotini for a perfectly coated dish every time.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6-8
Why You’ll Love This Recipe
- Customizable: Use any fresh veggies or cheeses at your disposal.
- Quick: Ready in just 20 minutes, perfect for busy days.
- Great for Meal Prep: Stays fresh for days, getting even more flavorful.
Ingredients
- 1 pound dried pasta like fusilli, penne, rotini or farfalle: The shape holds the dressing well, ensuring each bite is flavorful. Switch with any pasta you have.
- 1 cup sliced bell pepper, 1 medium: Adds color and sweetness. Any color works.
- 1 cup thinly sliced zucchini, 1/2 medium: Offers mild flavor and crunch.
- 1 cup halved cherry tomatoes: Juicy and tart, they bring freshness. Substitute with grape tomatoes if needed.
- 1/3 cup thinly sliced green onions, 5 to 6 green onions: Provides a mild onion flavor.
- 1/4 cup sliced pepperoncini or banana peppers, optional: For a zesty kick. Skip if you prefer it mild.
- 1 cup (4 ounces) halved mixed olives: Briny and flavorful, choose your favorite variety.
- 1 cup (2 ounces) grated parmesan cheese or other hard cheese: Adds umami and a creamy texture.
- 1 cup (6 ounces) fresh mozzarella balls, chopped: Smooth and creamy, they balance the flavors.
- 1/3 cup fresh parsley or basil, optional: Herbs add fragrance and a pop of color.
- 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar: Provides acidity. Any of these work well.
- 1/2 teaspoon fine sea salt, plus more to taste: To enhance all other flavors.
- 1/2 teaspoon fresh ground black pepper: Adds necessary warmth and complexity.
- 1/2 teaspoon dried oregano: Earthy and aromatic, it ties in with Italian flavors.
- 2 to 3 tablespoons juice from pepperoncini jar, optional: Infuses extra tang if desired.
- 1/2 cup extra-virgin olive oil: Rich and smooth, it forms the base of the dressing.
How to Make It
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until tender, typically 6 to 10 minutes. The key is to achieve al dente perfection. Once cooked, drain and rinse well under cold water to stop cooking and remove starch.
Step 2: Make the Dressing
In a large bowl, whisk together the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if you like it zesty), and olive oil. This creates a balanced, flavorful base for your salad.
Step 3: Combine Ingredients
Add the drained pasta to the dressing and toss to ensure every piece is thoroughly coated. Stir in the bell pepper, zucchini, tomatoes, green onions, pepperoncini, olives, parmesan, mozzarella, and herbs. Mix well and taste for seasoning, adjusting salt and pepper if necessary. This step ensures all ingredients meld together beautifully.
Step 4: Chill and Serve
For optimal flavor, cover the salad and refrigerate for at least 30 minutes, or up to 5 days. The resting time allows the flavors to deepen and develop.
Recipe FAQs
Can I make this salad in advance?
Yes, it’s perfect for meal prep. Make it a day ahead, and the flavors will intensify. Just give it a quick toss before serving.
Can I substitute the cheese?
Absolutely. Use any cheese you enjoy that won’t overpower the other flavors, like feta or a mild cheddar.
What if I don’t have pepperoncini?
Simply omit them for a milder salad, or try adding a splash of lemon juice for acidity.
