Quick and Easy Pasta Salad Recipe
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!
- 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
Instructions
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Cook the pasta according to package directions. Drain and rinse under cold water.
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In a large bowl, whisk together red wine vinegar, olive oil, dried oregano, and optional pepperoncini brine.
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Add pasta, tomatoes, bell pepper, zucchini, green onions, mozzarella, Parmesan, olives, and pepperoncini to the bowl.
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Toss until well combined.
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Chill in the refrigerator for at least 30 minutes.
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Before serving, garnish with fresh basil and parsley. Serve cold or at room temperature.
Notes
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Add a spoonful of mayo or Greek yogurt for a creamy twist.
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Use gluten-free pasta to make it gluten-free.
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Customize with other veggies like cucumbers or red onions.
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Add grilled chicken, shrimp, or tofu for extra protein.
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Store in the fridge for up to 3 days in an airtight container.
Find it online: https://recipesbyjanet.com/quick-and-easy-pasta-salad-recipe/
