Pasta Salad: A Refreshing and Easy Delight
A refreshing pasta salad featuring a mix of colorful vegetables, creamy cheese, and a zesty homemade dressing.
Equipment
- large pot
- large bowl
- whisk
Ingredients
- 1 pound dried pasta (fusilli, penne, rotini, or farfalle)
- 1 cup sliced bell pepper (1 medium)
- 1 cup thinly sliced zucchini (1/2 medium)
- 1 cup halved cherry tomatoes
- ⅓ cup thinly sliced green onions (5 to 6 green onions)
- ¼ cup sliced pepperoncini or banana peppers (optional)
- 1 cup halved mixed olives
- 1 cup grated parmesan cheese or other hard cheese (4 ounces)
- 1 cup fresh mozzarella balls, chopped (6 ounces)
- ⅓ cup fresh parsley or basil (optional)
Homemade Dressing
- ⅓ cup red wine vinegar, white wine vinegar, or champagne vinegar
- ½ teaspoon fine sea salt (plus more to taste)
- ½ teaspoon fresh ground black pepper
- ½ teaspoon dried oregano
- 2 to 3 tablespoons juice from pepperoncini jar (optional)
- ½ cup extra-virgin olive oil
Instructions
- Boil salted water and cook pasta according to package instructions until tender, then drain and rinse under cold water.
- In a large bowl, whisk together the vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil to prepare the dressing.
- Add the drained pasta to the dressing and mix thoroughly.
- Incorporate the vegetables, olives, cheeses, and herbs, adjusting seasoning to taste. Serve immediately or chill for 30 minutes.
Notes
The pasta salad can be stored in the refrigerator for 3 to 5 days. For best flavor, prepare the salad a day in advance and reserve some dressing to refresh it before serving.