Go Back

Pasts Salad Recipe

Fresh and colorful pasta salad tossed in a tangy homemade vinaigrette with crisp vegetables, olives, parmesan, and mozzarella—perfect for picnics, potlucks, or light meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10
Course: Salad, Side Dish
Cuisine: italian-american
Calories: 363
Ingredients Equipment Method

Ingredients
  

  • 1 pound dried pasta fusilli, penne, rotini, or farfalle
  • 1 cup sliced bell pepper 1 medium
  • 1 cup thinly sliced zucchini ½ medium
  • 1 cup halved cherry tomatoes
  • 1/3 cup thinly sliced green onions 5 to 6 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 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

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Large spoon or spatula

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook until tender, about 6 to 10 minutes (follow package instructions).
  3. Drain the pasta in a colander.
  4. Rinse well under cold water to cool completely.
Prepare the Dressing
  1. In the bottom of a large mixing bowl, add the vinegar.
  2. Add salt, black pepper, and dried oregano.
  3. Add pepperoncini juice if using.
  4. Pour in the olive oil.
  5. Whisk until the dressing is well combined.
  6. Add the cooled pasta directly to the bowl with the dressing.
  7. Toss thoroughly to coat the pasta evenly.
  1. Add bell pepper, zucchini, cherry tomatoes, and green onions.
  2. Add pepperoncini if using.
  3. Stir in the mixed olives.
  4. Add grated Parmesan cheese.
  5. Add chopped mozzarella.
  6. Add fresh parsley or basil if using.
  7. Mix everything together until evenly combined.
  8. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Serve immediately, or cover and refrigerate for at least 30 minutes for best flavor.
  10. Store refrigerated for up to 5 days.