Description
This quick and easy pasta salad is a versatile and flavorful dish perfect for any season. Made with hearty pasta shapes like rotini or penne, combined with fresh vegetables, olives, cheeses, and a tangy homemade vinaigrette, it can be customized to suit your taste. The dressing blends red wine vinegar and extra-virgin olive oil with herbs and optional pepperoncini juice for a zesty kick. Ideal for a light lunch, picnic, or side dish, this salad can be served immediately or refrigerated to deepen the flavors.
Ingredients
Pasta Salad
- 1 pound dried pasta like fusilli, penne, rotini, or farfalle
- 1 cup sliced bell pepper (from 1 medium bell pepper)
- 1 cup thinly sliced zucchini (from 1/2 medium zucchini)
- 1 cup halved cherry tomatoes
- 1/3 cup thinly sliced green onions (from 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 your chosen pasta and cook until tender, usually about 6 to 10 minutes depending on the pasta type. Check the package instructions for exact timing. Once cooked, drain and rinse thoroughly under cold water to stop the cooking process and cool the pasta.
- Prepare the Dressing: While the pasta cooks, combine red wine vinegar, salt, pepper, dried oregano, and pepperoncini juice (if using) in the bottom of a large bowl. Whisk these ingredients together until well blended, then slowly drizzle in the extra-virgin olive oil while continuing to whisk, creating a smooth vinaigrette.
- Toss Pasta with Dressing: Add the drained and cooled pasta to the bowl with the dressing. Mix thoroughly to ensure each piece of pasta is coated with the flavorful vinaigrette.
- Add Vegetables and Cheese: Stir in the sliced bell pepper, zucchini, halved cherry tomatoes, thinly sliced green onions, pepperoncini slices (if using), halved mixed olives, grated parmesan, chopped fresh mozzarella balls, and fresh herbs like parsley or basil if you have them. Mix gently to combine all ingredients evenly.
- Season and Chill: Taste the salad and adjust seasoning by adding more salt or pepper as needed. You can serve the pasta salad immediately or, for best results, cover it and refrigerate for at least 30 minutes to allow the flavors to meld. It can be stored in the fridge for up to 5 days.
Notes
- Storing: Keep the pasta salad refrigerated for 3 to 5 days for optimal freshness.
- Make Ahead: Prepare the salad a day in advance to enhance the flavor blend. Save a little dressing separately to toss in just before serving to refresh the salad.
- Use a hearty pasta shape with grooves or nooks like rotini or penne to better hold the dressing.
- The pepperoncini juice and peppers add a nice tangy kick but are optional.
- Adjust the vegetable ingredients depending on seasonal availability or personal preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
