Go Back
Pasta Salad Recipe

Easy Pasta Salad

A versatile pasta salad featuring hearty pasta, fresh vegetables, olives, and a tangy homemade dressing. Perfect for make-ahead meals with a refreshing, flavorful Mediterranean touch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 10 people
Calories 363 kcal

Equipment

  • 1 large pot for boiling pasta
  • 1 large bowl for mixing dressing and salad
  • 1 whisk for dressing

Ingredients
  

  • 1 pound dried pasta fusilli, penne, rotini, or farfalle
  • 1 cup sliced bell pepper about 1 medium
  • 1 cup thinly sliced zucchini about 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
  • 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 freshly 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
 

  • 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 under cold water.
  • In a large bowl, whisk together the vinegar, salt, pepper, oregano, pepperoncini juice if using, and olive oil until well blended.
  • Add the drained pasta to the dressing and toss to combine.
  • Stir in bell pepper, zucchini, cherry tomatoes, green onions, pepperoncini if using, olives, Parmesan cheese, mozzarella, and herbs if desired.
  • Taste and adjust seasoning with additional salt and pepper as needed.
  • Serve immediately or refrigerate covered for at least 30 minutes for best flavor. Can be stored in the fridge up to 5 days.

Notes

  • Store pasta salad refrigerated for up to 5 days.
  • Prepare ahead to enhance flavor melding.
  • Reserve some dressing to refresh salad before serving.
  • Use hearty pasta shapes to better hold the dressing.
  • Optional pepperoncini adds tangy kick.