Quick and Easy Pasta Salad Recipes to Dazzle Your Guests
Discover vibrant pasta salad recipes that are quick to prepare, flavorful, and perfect for gatherings with fresh veggies and no mayo.
Equipment
- - Large pot
- Mixing bowl
- Whisk
- - Cutting board
- - Knife
Ingredients
For the Pasta Base
- 8 oz Dried Pasta (fusilli, penne, or rotini)
For the Veggies
- 1 medium Bell Pepper any color, diced
- 1 medium Zucchini sliced thin
- 1 cup Cherry Tomatoes halved
- 2 stalks Green Onions chopped
- 1/4 cup Pepperoncini or Banana Peppers optional, sliced
For the Flavor
- 1 cup Mixed Olives black or green, sliced
- 1/2 cup Parmesan Cheese grated
- 1 cup Fresh Mozzarella Balls cut into smaller pieces
- 1/4 cup Fresh Parsley or Basil optional, chopped
For the Dressing
- 1/4 cup Red Wine Vinegar
- 1 tsp Fine Sea Salt
- 1 tsp Black Pepper
- 1 tsp Dried Oregano
- 1/4 cup Pepperoncini Jar Juice optional
- 1/2 cup Extra-Virgin Olive Oil
Instructions
How to Make Quick and Easy Pasta Salad
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Cook the dried pasta for about 6-10 minutes until tender, then drain and rinse with cold water to stop the cooking process.
- Prepare the Dressing: In a large mixing bowl, whisk together red wine vinegar, fine sea salt, black pepper, dried oregano, and extra-virgin olive oil until well combined.
- Combine with Pasta: Add the cooled pasta to the bowl with the dressing. Gently toss the pasta in the dressing to ensure it’s fully coated.
- Mix in the Veggies: Stir in bell pepper, zucchini, halved cherry tomatoes, chopped green onions, mixed olives, parmesan, fresh mozzarella, and any herbs you'd like. Mix it well.
- Chill and Serve: Let it sit in the refrigerator for at least 30 minutes. Taste the salad and adjust seasoning as needed before serving.
Notes
Feel free to mix and match ingredients to your liking. Garnish with extra herbs before serving for a fresh touch.