Quick and Easy Pasta Salad

This hearty pasta salad has become my go-to for potlucks, family gatherings, and meal prep lunches. The combination of al dente pasta, colorful vegetables, and tangy homemade dressing creates a versatile dish that tastes even better the next day as the flavors meld together.

I first created this pasta salad during a summer heatwave when I couldn't bear the thought of turning on the oven. Now it's requested at every backyard barbecue, and I always make a double batch because it disappears so quickly.

Ingredients

• 1 pound dried pasta: Like fusilli, penne, rotini or farfalle. Pasta with ridges and crevices will hold the dressing better than smooth varieties.
• 1 cup sliced bell pepper: The sweetness balances the tangy dressing. Choose any color for visual appeal.
• 1 cup thinly sliced zucchini: Adds a fresh crunch and subtle flavor that absorbs the dressing beautifully.
• 1 cup halved cherry tomatoes: These burst with juicy sweetness. Look for firm tomatoes with vibrant color.
• 1/3 cup thinly sliced green onions: Provides a mild onion flavor without overpowering the salad.
• 1/4 cup sliced pepperoncini or banana peppers: Adds a zesty kick that brightens the entire dish.
• 1 cup mixed olives: The briny flavor adds depth and complexity. Use a combination of varieties for interest.
• 1 cup grated parmesan cheese: Creates a savory background flavor that melts slightly into the dressing.
• 1 cup fresh mozzarella balls: Adds creamy pockets of mild cheese throughout the salad.
• 1/3 cup fresh parsley or basil: Fresh herbs elevate the entire dish with brightness and color.
• 1/3 cup red wine vinegar: The acidic backbone of the dressing that preserves the salad for days.
• 1/2 teaspoon fine sea salt: Enhances all the flavors. High quality sea salt makes a difference.
• 1/2 teaspoon fresh ground black pepper: Adds subtle spice and depth to the dressing.
• 1/2 teaspoon dried oregano: Provides an Italian flavor profile that complements the vegetables.
• 2 to 3 tablespoons juice from pepperoncini jar: Secret ingredient that adds complexity to the dressing.
• 1/2 cup extra virgin olive oil: Use the best quality you can afford for the foundation of the dressing.

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until just tender but still firm to the bite. Drain thoroughly in a colander and rinse immediately under cold running water until completely cooled. This stops the cooking process and removes excess starch that would make the pasta stick together. Shake the colander well to remove excess water which would dilute the dressing.

Make the Dressing:

In the bottom of a large serving bowl whisk together the red wine vinegar sea salt black pepper oregano and pepperoncini juice until the salt dissolves completely. Slowly drizzle in the olive oil while whisking constantly until the mixture becomes emulsified and slightly thickened. This technique creates a perfectly balanced dressing that will cling to every piece of pasta.

Combine and Toss:

Add the cooled pasta directly to the bowl with the dressing and toss thoroughly to coat every piece. The still slightly warm pasta will absorb some of the dressing enhancing the flavor throughout. Make sure to use a bowl large enough to allow for vigorous tossing without spillage.

Add Vegetables and Cheese:

Gently fold in the bell peppers zucchini tomatoes green onions pepperoncini olives parmesan cheese mozzarella balls and fresh herbs. Use a large spatula or spoon to incorporate everything evenly without breaking up the more delicate ingredients like tomatoes and mozzarella balls. The colorful vegetables create a beautiful contrast against the pasta.

Taste and Adjust:

Sample the pasta salad and adjust the seasoning with additional salt and pepper as needed. Remember that the flavors will develop and meld as the salad sits so it should taste slightly more seasoned than you might prefer for immediate consumption. This step is crucial for a perfectly balanced result.

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The pepperoncini juice in the dressing is my favorite secret ingredient. I discovered it by accident when I was low on vinegar and decided to use some of the tangy brine from the pepper jar. The slightly spicy complex flavor transformed the dressing from good to extraordinary. Now my family notices immediately if I try to skip this ingredient.

Make It Your Own

This pasta salad welcomes customization based on your preferences or what you have on hand. For a protein boost add diced salami prosciutto shredded chicken or chickpeas. The meaty additions create a more substantial meal especially when packed for lunch. Vegetarians can double up on the mozzarella or add cubed smoked tofu for a savory element.

Storage Success

The beauty of this pasta salad is how well it keeps in the refrigerator. Store it in an airtight container for up to 5 days. The flavors actually improve after 24 hours as the ingredients marinate together. I recommend reserving about a quarter cup of the dressing separately and tossing it with the salad just before serving to refresh the flavors. If the pasta seems to have absorbed too much dressing a quick drizzle of olive oil and gentle toss will revive it.

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Seasonal Variations

While this recipe provides a classic combination summer brings opportunities for sweet corn fresh basil and juicy heirloom tomatoes. In fall try roasted butternut squash dried cranberries and toasted pumpkin seeds. Winter versions work beautifully with roasted red peppers marinated artichoke hearts and sun dried tomatoes. Spring calls for blanched asparagus peas and fresh mint. The pasta base provides a neutral canvas for whatever is fresh and available.

Frequently Asked Questions

→ What type of pasta works best for this salad?

Hearty pasta shapes with nooks and crannies like rotini, penne, or fusilli hold on to the dressing best.

→ Can I use other vegetables?

Absolutely! Add any crunchy vegetables like cucumbers, carrots, or even roasted veggies for a twist.

→ How far ahead can I make it?

You can prepare it up to 3-5 days in advance. Refrigerate and toss with some additional dressing before serving.

→ What cheeses work well in this dish?

Fresh mozzarella balls and grated parmesan are great options, but feta or goat cheese can also add flavor.

→ Can I make it vegetarian or vegan?

To make it vegetarian, ensure the cheese is rennet-free. For a vegan version, omit the cheese and use vegan-friendly dressing options.