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Easy Pasta Salad Recipe: Dazzling in Just 30 Minutes

This vibrant pasta salad is quick to make and bursting with fresh flavors. Perfect for a light lunch or a potluck side dish, it's sure to be a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound dried pasta (fusilli, penne, rotini, or farfalle)
  • 1 cup sliced bell pepper
  • 1 cup thinly sliced zucchini
  • 1 cup halved cherry tomatoes
  • 1/3 cup thinly sliced green onions
  • 1/4 cup sliced pepperoncini or banana peppers (optional)
  • 1 cup halved mixed olives
  • 1 cup grated parmesan cheese
  • 1 cup chopped fresh mozzarella balls
  • 1/3 cup fresh parsley or basil (optional)
  • 1/3 cup red grape juice vinegar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 tablespoons juice from pepperoncini jar (optional) to 3 tablespoons
  • 1/2 cup extra-virgin olive oil

Method
 

  1. Cook pasta until tender, 6 to 10 minutes. Drain and rinse under cold water.
  2. Whisk vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil. Add pasta and mix well.
  3. Stir in bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs (if using). Adjust seasoning. Refrigerate for at least 30 minutes.

Notes

For a richer flavor, marinate the vegetables in the dressing for a few hours before adding the pasta.