Fresh and Flavorful Pasta Salad to Brighten Your Day
Experience the joy of a vibrant pasta salad that perfectly combines fresh vegetables with al dente pasta, ideal for any occasion.
Equipment
- - Large pot
- - Large bowl
- Whisk
- - Strainer
Ingredients
For the Salad
- 1 pound dried pasta fusilli, penne, rotini, or farfalle
- 1 cup bell pepper sliced
- 1 cup zucchini thinly sliced
- 1 cup cherry tomatoes halved
- 1/3 cup green onions thinly sliced
- 1/4 cup pepperoncini or banana peppers sliced (optional)
- 1 cup mixed olives halved
- 1 cup Parmesan cheese grated
- 1 cup fresh mozzarella balls chopped
- 1/3 cup fresh parsley or basil optional
For the Dressing
- 1/3 cup red wine vinegar or white wine or champagne vinegar
- 1/2 teaspoon sea salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon dried oregano
- 2 to 3 tablespoons pepperoncini juice (optional)
- 1/2 cup extra-virgin olive oil
Instructions
Steps
- Boil a large pot of salted water. Add the dried pasta and cook according to the package instructions until tender, usually between 6 to 10 minutes. Drain and rinse under cold water to stop the cooking process.
- Prepare the dressing while the pasta cooks. In a large bowl, whisk together red wine vinegar, sea salt, black pepper, oregano, optional pepperoncini juice, and extra-virgin olive oil until fully blended and emulsified.
- Combine the drained pasta with the dressing in the large bowl and mix thoroughly to ensure every piece is coated.
- Fold in the vibrant veggies: bell pepper, zucchini, cherry tomatoes, green onions, and, if desired, the pepperoncini and olives. Then add the grated parmesan and chopped mozzarella, mixing gently.
- Adjust seasoning by tasting and adding more salt and pepper as needed.
- Chill your pasta salad for at least 30 minutes in the refrigerator to allow the flavors to meld. You can serve right away, but letting it sit enhances the taste!
Notes
Optional: Garnish with fresh parsley or basil just before serving for a burst of flavor and color.