Quick and Easy Pasta Salad Recipe

Why You’ll Love This Recipe

This pasta salad is the ideal balance of flavors and textures. It has the freshness of vegetables, the creamy richness of mozzarella, the tang of olives, and a zesty dressing that brings everything together. It’s a make-ahead dish that gets better as it sits, making it perfect for gatherings and potlucks. Plus, it’s versatile enough to be customized with your favorite ingredients!

Ingredients

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

• Pasta (penne, fusilli, rotini, farfalle, or orzo)

• Cherry tomatoes

• Bell pepper

• Zucchini

• Green onions

• Fresh mozzarella cheese

• Parmesan cheese

• Kalamata or green olives

• Pepperoncini peppers

• Fresh basil and parsley

• Red wine vinegar

• Olive oil

• Dried oregano

Directions

1. Cook the pasta according to the package instructions. Drain and rinse under cold water to remove excess starch.

2. In a large bowl, whisk together red wine vinegar, olive oil, and dried oregano for the dressing. Add a splash of brine from the pepperoncini peppers for extra tang if desired.

3. Add the cooked pasta, tomatoes, bell pepper, zucchini, green onions, mozzarella, Parmesan, olives, and pepperoncini peppers to the bowl. Toss everything together well.

4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

5. Garnish with fresh herbs before serving.

Servings and Timing

• Servings: 6–8

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes (plus 30 minutes to chill)

Variations

• For a creamy version: Add a dollop of mayo or Greek yogurt to the dressing.

• For a vegan version: Omit the cheese or use vegan alternatives.

• Add protein: Include grilled chicken, shrimp, or tofu for a heartier salad.

• Change up the veggies: Feel free to swap in cucumbers, red onions, or bell peppers based on your preferences.

Storage/Reheating

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors improve over time, so it’s a great make-ahead option! It’s best served cold or at room temperature. There’s no need to reheat.

FAQs

Can I make this pasta salad ahead of time?

Yes, this pasta salad actually tastes better after it has had time to chill in the fridge for at least 30 minutes, so it’s perfect for make-ahead meals.

Can I use different types of pasta?

Yes, any hearty pasta like penne, fusilli, or farfalle will work well, as they trap the dressing and flavor nicely.

What can I substitute for the mozzarella cheese?

You can substitute the mozzarella with any cheese of your choice, such as feta, goat cheese, or a vegan cheese alternative.

Can I make this salad gluten-free?

Yes, you can use gluten-free pasta for this recipe.

Is it possible to make a creamy version of this pasta salad?

Yes, simply add a spoonful of mayonnaise or Greek yogurt to the dressing for a creamy version.

Can I use other vegetables in this salad?

Absolutely! You can add cucumbers, red onions, or any other veggies you enjoy.

How long will this pasta salad keep in the fridge?

It will keep for up to 3 days in an airtight container.

What can I serve with pasta salad?

This pasta salad pairs well with grilled meats, burgers, or as part of a picnic spread.

Is this salad vegan-friendly?

It can be made vegan by omitting the cheese or using plant-based cheese alternatives.

What dressing do you use for pasta salad?

A simple vinaigrette made with red wine vinegar, olive oil, and dried oregano is used for this recipe.

Conclusion

This quick and easy pasta salad is a versatile and refreshing dish that’s perfect for any gathering. It’s full of flavor, easy to make, and can be customized to suit your preferences. Make it ahead for a stress-free meal and enjoy the delicious results!

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Quick and Easy Pasta Salad Recipe

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This quick and easy pasta salad recipe is the ultimate make-ahead dish for picnics, potlucks, and summer cookouts. Packed with vibrant veggies, fresh mozzarella, olives, and tossed in a zesty homemade vinaigrette, it’s flavorful, refreshing, and ready in just 20 minutes!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6–8 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American, Mediterranean-Inspired
• Diet: Vegetarian

Ingredients

12 oz pasta (penne, fusilli, rotini, farfalle, or orzo)

1 cup cherry tomatoes, halved

1 bell pepper, diced

1 small zucchini, diced

2 green onions, sliced

1 cup fresh mozzarella pearls or diced

¼ cup grated Parmesan cheese

½ cup Kalamata or green olives, sliced

¼ cup pepperoncini peppers, sliced

2 tbsp chopped fresh basil

2 tbsp chopped fresh parsley

¼ cup red wine vinegar

½ cup olive oil

1 tsp dried oregano

Optional: splash of pepperoncini brine for extra tang

Salt and pepper to taste

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Instructions

1. Cook the pasta according to package directions. Drain and rinse under cold water.

2. In a large bowl, whisk together red wine vinegar, olive oil, dried oregano, and optional pepperoncini brine.

3. Add pasta, tomatoes, bell pepper, zucchini, green onions, mozzarella, Parmesan, olives, and pepperoncini to the bowl.

4. Toss until well combined.

5. Chill in the refrigerator for at least 30 minutes.

6. Before serving, garnish with fresh basil and parsley. Serve cold or at room temperature.

Notes

• Add a spoonful of mayo or Greek yogurt for a creamy twist.

• Use gluten-free pasta to make it gluten-free.

• Customize with other veggies like cucumbers or red onions.

• Add grilled chicken, shrimp, or tofu for extra protein.

• Store in the fridge for up to 3 days in an airtight container.