Quick and Easy Pasta Salad (Print Version)
# Ingredients:
→ Pasta Salad
01 -
1 pound dried pasta such as fusilli, penne, rotini, or farfalle
02 -
1 cup sliced bell pepper, approximately 1 medium pepper
03 -
1 cup thinly sliced zucchini, approximately 1/2 medium zucchini
04 -
1 cup halved cherry tomatoes
05 -
1/3 cup thinly sliced green onions, 5 to 6 green onions
06 -
1/4 cup sliced pepperoncini or banana peppers, optional
07 -
1 cup halved mixed olives, about 4 ounces
08 -
1 cup grated parmesan cheese, about 2 ounces, or other hard cheese
09 -
1 cup fresh mozzarella balls, chopped, approximately 6 ounces
10 -
1/3 cup fresh parsley or basil, optional
→ Homemade Dressing
11 -
1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar
12 -
1/2 teaspoon fine sea salt, plus more to taste
13 -
1/2 teaspoon freshly ground black pepper
14 -
1/2 teaspoon dried oregano
15 -
2 to 3 tablespoons juice from pepperoncini jar, optional
16 -
1/2 cup extra-virgin olive oil
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check package directions). Drain and rinse well under cold water.
02 -
In the bottom of a large bowl, whisk together red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until well blended.
03 -
Add the drained and rinsed pasta to the dressing and mix well. Stir in bell pepper, zucchini, cherry tomatoes, green onions, pepperoncini (if using), mixed olives, parmesan, mozzarella, and fresh herbs (if using).
04 -
Taste and adjust seasoning with more salt and pepper as needed. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. Store leftovers covered in the fridge for up to 5 days.
# Notes:
01 -
Allowing the salad to sit in the fridge lets the flavors meld together more effectively.
02 -
Reserve some dressing separately and toss it with the salad before serving to refresh the flavors.