Pasta Salad
This adaptable pasta salad is prepared with sturdy, ridged pasta that captures the vinaigrette well, along with crisp vegetables, briny olives, tender mozzarella, and finely grated parmesan. Pepperoncini or banana peppers may be included for a bright, tangy accent, while fresh parsley or basil adds a clean herbal finish.
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Servings: 10
Ingredients
Pasta Salad
- 1 cup mixed olives halved, about 4 ounces
- 1 cup cherry tomatoes cut in half
- 1/3 cup fresh basil or parsley chopped, optional
- 1 pound dry pasta such as fusilli, penne, rotini, or farfalle
- 1 cup fresh mozzarella balls chopped, about 6 ounces
- 1/4 cup sliced pepperoncini or banana peppers optional
- 1 cup zucchini sliced very thinly, about 1/2 medium zucchini
- 1 cup grated parmesan or another firm cheese about 2 ounces
- 1 cup bell pepper sliced, about 1 medium pepper
- 1/3 cup green onions finely sliced, about 5 to 6 onions
Homemade Dressing
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/3 cup red wine vinegar white wine vinegar, or champagne vinegar
- 2 to 3 tablespoons liquid from a pepperoncini jar optional
- 1/2 teaspoon finely ground sea salt with extra as needed
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until tender, following the package guidance, usually about 6 to 10 minutes. Drain thoroughly, then rinse the pasta under cold water until cooled.
- In a large mixing bowl, prepare the dressing while the pasta cooks. Whisk together the vinegar, sea salt, black pepper, dried oregano, pepperoncini liquid if using, and extra-virgin olive oil until evenly combined.
- Add the cooled, drained pasta to the bowl with the dressing. Toss carefully until the pasta is fully coated.
- Fold in the bell pepper, zucchini, cherry tomatoes, green onions, pepperoncini if using, olives, parmesan, mozzarella, and fresh herbs if included.
- Taste the salad and adjust the seasoning with additional salt and black pepper as needed. Serve immediately, or cover and refrigerate for at least 30 minutes for a more developed flavor. Store covered in the refrigerator for up to 5 days.
Notes
Use a firm pasta shape with ridges, curves, or small openings so the dressing can cling to it well. Rotini, penne, fusilli, and farfalle are all suitable choices.