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This Quick and Easy Pasta Salad is the perfect dish for any occasion—vibrant, refreshing, and bursting with Mediterranean flavors. Made with hearty pasta, crisp veggies, olives, and cheese, all tossed in a zesty vinaigrette, it’s a no-mayo pasta salad that’s ideal for potlucks, picnics, or a light lunch. Ready in just 20 minutes and even better when made ahead!
1 lb 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
⅓ cup thinly sliced green onions (5–6 stalks)
¼ cup sliced pepperoncini or banana peppers (optional)
1 cup halved mixed olives (4 oz)
1 cup grated parmesan cheese or hard cheese (2 oz)
1 cup chopped fresh mozzarella balls (6 oz)
⅓ cup chopped fresh parsley or basil (optional)
For the Dressing:
⅓ cup red wine vinegar (or white wine/champagne vinegar)
½ tsp fine sea salt (plus more to taste)
½ tsp freshly ground black pepper
½ tsp dried oregano
2–3 tbsp pepperoncini juice (optional)
½ cup extra-virgin olive oil
Cook the Pasta: Boil salted water in a large pot. Cook pasta according to package directions (6–10 minutes). Drain and rinse under cold water.
Make the Dressing: In a large bowl, whisk vinegar, salt, pepper, oregano, and pepperoncini juice. Slowly whisk in olive oil until emulsified.
Toss Pasta in Dressing: Add drained pasta to the bowl and toss until coated.
Add Veggies & Cheese: Stir in bell pepper, zucchini, cherry tomatoes, green onions, olives, cheeses, and optional herbs. Mix well.
Chill & Serve: Season to taste. Cover and refrigerate for at least 30 minutes. Serve cold or at room temperature.
For a protein boost, add grilled chicken, chickpeas, or shrimp.
Use gluten-free pasta for a gluten-free version.
Omit cheese or use dairy-free options for a vegan salad.
Add spice with red pepper flakes or jalapeños.
To refresh after refrigeration, toss with extra olive oil or reserved dressing.
Find it online: https://bitezly.com/quick-and-easy-pasta-salad/