This easy and versatile pasta salad recipe is perfect for any occasion, whether it’s a weeknight dinner, potluck, or barbecue. The beauty of this dish lies in its flexibility—you can swap ingredients based on what you have in your pantry or what’s in season. Begin with a hearty pasta shape like rotini or penne, which will hold the flavorful dressing, and then add a vibrant mix of vegetables. A sprinkle of fresh mozzarella balls and grated parmesan elevates the flavor, making this pasta salad an irresistible crowd-pleaser.
Duration:
- Prep: 10 minutes
- Cook: 10 minutes
- Total: 20 minutes
- Makes about :10 servings
Ingredients
For the Pasta Salad:
- 1 pound dried pasta (fusilli, penne, rotini, or farfalle are great choices)
- 1 cup sliced bell pepper (about 1 medium)
- 1 cup thinly sliced zucchini (about 1/2 medium zucchini)
- 1 cup halved cherry tomatoes
- 1/3 cup thinly sliced scallions (5 to 6)
- 1/4 cup sliced pepperoncini or banana peppers (optional)
- 1 cup (4 ounces) halved mixed olives
- 1 cup (2 ounces) grated parmesan cheese (or any other hard cheese)
- 1 cup (6 ounces) fresh mozzarella balls, chopped
- 1/3 cup fresh parsley or basil (optional)
For the Homemade Dressing:
- 1/3 cup red wine vinegar (or white wine vinegar or champagne vinegar)
- 1/2 teaspoon fine sea salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 2 to 3 tablespoons juice from the pepperoncini jar (optional)
- 1/2 cup extra-virgin olive oil
Directions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package’s suggested cooking time (usually 6 to 10 minutes). Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Prepare the dressing:
- While the pasta is cooking, make the dressing. In a large bowl, whisk together the red wine vinegar, sea salt, pepper, oregano, pepperoncini juice (if using), and olive oil until fully blended.
- Assemble the salad:
- Add the drained and rinsed pasta to the bowl with the dressing, stirring to coat the pasta evenly.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and any fresh herbs you’re using (such as parsley or basil).
- Taste the salad and adjust seasoning with more salt and pepper, as needed.
- Serve or refrigerate:
- The pasta salad can be served right away, but for the best flavor, cover and refrigerate for at least 30 minutes. This gives the dressing time to absorb into the vegetables and pasta. The salad can be kept in the fridge for up to 5 days, making it great for meal prep or leftovers.
Nutrition per Serving (1/10 of the salad):
- Calories: 363
- Total Fat: 19.1g
- Saturated Fat: 5.1g
- Cholesterol: 18.3mg
- Sodium: 507.1mg
- Carbohydrates: 36.6g
- Dietary Fiber: 2.3g
- Total Sugars: 2g
- Protein: 11.7g
Notes and Variations:
- Pasta options: Feel free to use gluten-free pasta or any other pasta shape you like, such as rotini, fusilli, or farfalle. A pasta with nooks and crannies will hold the dressing better.
- Veggie variations: You can add or swap vegetables based on the season or what you have on hand. Try adding cucumbers, red onions, or even roasted vegetables for a different twist.
- Cheese options: If you don’t have fresh mozzarella balls, you can substitute with cubed mozzarella, feta, or goat cheese for a slightly tangy flavor.
- Add protein: For a more filling meal, add grilled chicken, shrimp, or chickpeas for a boost of protein.
This pasta salad is not only a perfect side dish but can also double as a light main course, especially if you add some protein. The homemade dressing is simple yet flavorful, and the combination of fresh veggies and creamy mozzarella will have everyone coming back for seconds! Enjoy this dish at your next gathering or as a meal prep option during the week.
