Description
This quick and easy pasta salad is a fresh and vibrant dish, packed with veggies, cheese, and a tangy homemade dressing. Perfect for a light lunch or side dish!
Ingredients
Scale
- 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 (sliced)
- 1/4 cup pepperoncini or banana peppers (optional)
- 1 cup mixed olives (halved)
- 1 cup parmesan cheese (grated)
- 1 cup fresh mozzarella (chopped)
- 1/3 cup fresh parsley or basil (optional)
For the Dressing:
- 1/3 cup red wine vinegar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dried oregano
- 2–3 tablespoons pepperoncini juice (optional)
- 1/2 cup extra virgin olive oil
Instructions
- Boil pasta in salted water until tender (6-10 minutes). Drain and rinse under cold water.
- In a bowl, whisk together vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil.
- Add pasta to dressing and mix. Stir in veggies, olives, cheeses, and herbs. Adjust seasoning to taste.
- Refrigerate for at least 30 minutes before serving.
Notes
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Servings: 10