Why You’ll Love This Recipe

Quick and Easy: Ready in just 20 minutes, making it ideal for busy days.
Versatile: Easily customizable with your favorite vegetables and cheeses.
Make-Ahead Friendly: Flavors meld beautifully when prepared in advance.
No Mayo: A lighter option with a tangy vinaigrette dressing.
Perfect for Gatherings: A crowd-pleaser that’s great for sharing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound dried pasta (such as fusilli, penne, rotini, or farfalle)
1 cup sliced bell pepper (1 medium)
1 cup thinly sliced zucchini (½ medium)
1 cup halved cherry tomatoes
⅓ cup thinly sliced green onions (5 to 6 green onions)
¼ cup sliced pepperoncini or banana peppers (optional)
1 cup halved mixed olives (4 ounces)
1 cup grated parmesan cheese or other hard cheese (2 ounces)
1 cup chopped fresh mozzarella balls (6 ounces)
⅓ cup chopped fresh parsley or basil (optional)

For the Dressing:

⅓ cup red wine vinegar (or white wine or champagne vinegar)
½ teaspoon fine sea salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
2 to 3 tablespoons juice from pepperoncini jar (optional)
½ 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 tender, 6 to 10 minutes (refer to package instructions). Drain and rinse well under cold water to stop the cooking process and remove excess starch.
Prepare the Dressing: In the bottom of a large bowl, whisk together the vinegar, salt, pepper, oregano, and pepperoncini juice (if using). Slowly drizzle in the olive oil while whisking until the dressing is well combined.
Assemble the Salad: Add the drained and rinsed pasta to the bowl with the dressing. Toss to coat the pasta evenly.
Add the Vegetables and Cheese: Stir in the bell pepper, zucchini, cherry tomatoes, green onions, pepperoncini (if using), olives, parmesan, mozzarella, and fresh herbs (if using). Mix well to combine all ingredients.
Chill and Serve: Taste for seasoning and adjust with additional salt and pepper if needed. For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving. The salad can be stored in the refrigerator for up to 5 days.

Servings and Timing

Servings: 10
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Protein Addition: Add grilled chicken, shrimp, or chickpeas for a protein boost.
Different Cheeses: Substitute feta or goat cheese for a tangier flavor.
Gluten-Free: Use gluten-free pasta to accommodate dietary needs.
Vegan Option: Omit the cheeses or use plant-based alternatives.
Spicy Kick: Add red pepper flakes or diced jalapeños for heat.

Storage/Reheating

Storage: Store the pasta salad in an airtight container in the refrigerator for up to 5 days.
Reheating: This salad is best served cold or at room temperature. If desired, bring to room temperature before serving. If the salad seems dry after refrigeration, drizzle with a little extra olive oil or reserved dressing and toss to refresh.

FAQs

What type of pasta works best for this salad?

Hearty pasta shapes like fusilli, penne, rotini, and farfalle are ideal as they hold the dressing well and provide a satisfying texture.

Can I make this pasta salad ahead of time?

Yes, this salad actually tastes better when made in advance, as the flavors have time to meld. Prepare it up to a day ahead and store it in the refrigerator.

How can I make this salad vegan?

To make the salad vegan, omit the parmesan and mozzarella cheeses or replace them with vegan cheese alternatives.

What can I use instead of pepperoncini?

If you don’t have pepperoncini, you can use banana peppers or omit them entirely. For a different flavor, try adding capers or a splash of lemon juice for tanginess.

Is it necessary to rinse the pasta after cooking?

Yes, rinsing the pasta under cold water stops the cooking process and removes excess starch, preventing the salad from becoming sticky.

Can I use a different type of vinegar in the dressing?

Absolutely. While red wine vinegar is recommended, white wine vinegar or champagne vinegar are excellent substitutes.

How long does the pasta salad last in the fridge?

When stored in an airtight container, the pasta salad will last up to 5 days in the refrigerator.

Can I add meat to this salad?

Yes, adding cooked meats like grilled chicken, salami, or bacon can enhance the salad and make it more filling.

What other vegetables can I include?

Feel free to add or substitute with vegetables like cucumbers, red onions, carrots, or artichoke hearts based on your preference.

How do I prevent the salad from drying out?

If the salad seems dry after refrigeration, add a little more olive oil or reserved dressing and toss to refresh before serving.

Conclusion

This quick and easy pasta salad is a versatile and flavorful dish that’s perfect for any occasion. With its combination of fresh vegetables, creamy cheeses, and a zesty homemade dressing, it’s sure to become a favorite in your recipe collection. Whether you’re preparing it for a family gathering, a picnic, or a simple weeknight dinner, this salad is a delightful choice that everyone will enjoy.

Quick and Easy Pasta Salad