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Fresh Quick Pasta Mix

Cook pasta till just done, rinse cold. Mix with chopped fresh veggies, chunks of cheese. Pour on tangy dressing, toss good. Add herbs last minute. Tastes even better next day after flavors mix. Makes perfect summer lunch or party side that stays good few days in fridge.

Featured in Fresh and Filling Salads.

Fatiha
Updated on Sun, 05 Jan 2025 01:26:20 GMT
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A colorful pasta salad featuring rotini pasta, cherry tomatoes, mozzarella balls, cucumbers, yellow bell peppers, and herbs. Pin it
A colorful pasta salad featuring rotini pasta, cherry tomatoes, mozzarella balls, cucumbers, yellow bell peppers, and herbs. | zestplate.com

Want a quick pasta salad recipe that's perfect for any occasion? In just 20 minutes, you can create a colorful Italian pasta salad loaded with fresh veggies, olives, and mozzarella. This easy pasta salad brings together simple ingredients with a zesty homemade dressing.

Perfect for Any Gathering

Browse through pasta salad recipes and you'll find endless variations. This version stands out with its fresh ingredients and simple preparation. Whether you're heading to a potluck or planning a family dinner, these flavors get even better as they sit.

What You'll Need

  • Pasta: Short shapes work best
  • Bell Peppers: Any color works
  • Zucchini: Adds fresh crunch
  • Cherry Tomatoes: For bursts of flavor
  • Green Onions: Mild and fresh
  • Peppers: For extra zip
  • Olives: Mixed varieties taste best
  • Parmesan: Freshly grated
  • Mozzarella: Fresh little balls
  • Fresh Herbs: Basil or parsley
  • Vinegar: Red wine works great
  • Seasonings: Salt, pepper, oregano
  • Olive Oil: Use good quality

Simple Steps

Start with Pasta:
Boil your pasta in salted water until just tender. Don't overcook - you want it to hold up in your salad.
Mix Your Dressing:
While pasta cooks, whisk together vinegar, seasonings, and olive oil in a big bowl. This dressing makes your Italian pasta salad special.
Cool and Coat:
Rinse cooked pasta under cold water, then toss with dressing while still slightly warm. It soaks up more flavor this way.
Add the Good Stuff:
Mix in your veggies, cheese, and herbs. Each ingredient adds color and flavor to your easy pasta salad.
Let it Rest:
Cover and chill at least 30 minutes. This gives flavors time to blend together perfectly.
Keep it Fresh:
Stores well for several days. Perfect for make-ahead meals.

Better with Time

Unlike many dishes, this salad improves overnight. The pasta soaks up all those delicious dressing flavors, making tomorrow's lunch even better than today's dinner.

Choose Your Pasta

Pick shapes that catch and hold the dressing - twists, tubes, or bowties work great. These shapes make every bite of your Italian salad more interesting.

Perfect Dressing

A good dressing transforms simple ingredients into something special. Mix red wine vinegar with herbs and quality olive oil for that classic Mediterranean taste.

Mix Up Your Veggies

Use what's fresh and in season. Colorful vegetables make your salad look as good as it tastes. Each veggie adds its own texture and flavor to the mix.

A vibrant bowl of rotini pasta salad mixed with cherry tomatoes, mozzarella, cucumbers, olives, bell peppers, and fresh basil. Pin it
A vibrant bowl of rotini pasta salad mixed with cherry tomatoes, mozzarella, cucumbers, olives, bell peppers, and fresh basil. | zestplate.com

Serving Ideas

Perfect alongside grilled foods or on its own for lunch. Pack it for picnics or serve at backyard parties. This versatile dish fits any casual gathering.

Frequently Asked Questions

→ Making it early?

Day before works great. Flavors mix better. Save some dressing. Fresh herbs last. Keeps good cold.

→ Want more protein?

Add grilled chicken. Tuna works great. Even beans good. Whatever you like. Mix it through.

→ Need more veggies?

Any fresh works nice. Crisp stuff's best. Cut same size all. More color's good. Mix textures up.

→ Keeping leftovers?

Box it up tight. Good five days cold. Toss before eat. Maybe fresh dress. Still tastes nice.

→ Need it no wheat?

Special pasta works. Check it cooks right. Rinse real good. Still tastes fresh. Watch cook time.

→ Getting too dry?

Save some dress back. Add right before. Keep pasta moist. Don't drain too dry. Easy fix quick.

→ Taking it places?

Keep it cold packed. Bring extra dress. Fresh stuff side. Take big spoons. Worth the work.

→ Need it faster?

Buy cut veggies. Quick cook pasta. Have stuff ready. One bowl works. Still tastes fresh.

→ Making big batch?

Double works fine. Need more space. Watch pasta amount. Keep stuff cold. Mix in parts.

→ Want more flavor?

More herbs helps. Add spice mix. Fresh garlic good. Even lemon works. Don't go too strong.

→ Pasta not right?

Cook less time bit. Rinse real cold. Salt water good. Keep it moving. Al dente's best.

→ Veggies too hard?

Cut them smaller. Let sit longer. Pick soft kinds. Mix sizes maybe. Some crunch good.

Conclusion

Love this? Try tomato cheese salad next. Or make fresh veggie toast. Both quick and cool.

Quick And Easy Pasta Salad

Fast fresh pasta mix.

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
By: Fatiha

Category: Salads

Difficulty: Easy

Cuisine: Italian

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

01 1 pound dried pasta like fusilli, penne, rotini, or farfalle.
02 1 cup sliced bell pepper, 1 medium.
03 1 cup thinly sliced zucchini, 1/2 medium.
04 1 cup halved cherry tomatoes.
05 1/3 cup thinly sliced green onions, 5 to 6 green onions.
06 1/4 cup sliced pepperoncini or banana peppers, optional.
07 1 cup (4 ounces) halved mixed olives.
08 1 cup (2 ounces) grated parmesan cheese or other hard cheese.
09 1 cup (6 ounces) fresh mozzarella balls, chopped.
10 1/3 cup fresh parsley or basil, optional.
11 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar.
12 1/2 teaspoon fine sea salt, plus more to taste.
13 1/2 teaspoon fresh ground black pepper.
14 1/2 teaspoon dried oregano.
15 2 to 3 tablespoons juice from pepperoncini jar, optional.
16 1/2 cup extra-virgin olive oil.

Instructions

Step 01

Bring a large pot of salted water to a boil. Add pasta and cook until tender, approximately 6 to 10 minutes. Check the package for recommended cooking time.

Step 02

While the pasta cooks, prepare the dressing in the bottom of a large bowl. Whisk together the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until well combined.

Step 03

Drain the cooked pasta and rinse it under cold water to cool. Add the pasta to the bowl with the dressing and mix well to ensure every piece is coated.

Step 04

Stir in the bell pepper, zucchini, cherry tomatoes, green onions, pepperoncini (if using), olives, parmesan, and mozzarella. Add herbs if desired.

Step 05

Taste the pasta salad and adjust the seasoning with additional salt and pepper if needed. For the best flavor, cover and refrigerate for at least 30 minutes before serving.

Step 06

The salad can be stored in the fridge for 3 to 5 days, allowing the flavors to meld together beautifully.

Notes

  1. You can prepare this salad in advance, as the flavors enhance over time.
  2. Reserve some dressing separately and refresh the salad just before serving for the best taste.
  3. This recipe is highly adaptable. Feel free to substitute or add ingredients according to season and availability.

Tools You'll Need

  • Large pot.
  • Large bowl.
  • Whisk.
  • Knife.
  • Cutting board.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 363
  • Total Fat: 19.1 g
  • Total Carbohydrate: 36.6 g
  • Protein: 11.7 g