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Quick and Easy Pasta Salad

Featured in Fresh and Filling Salads.

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.

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Fatiha
Updated on Sun, 11 May 2025 20:56:51 GMT
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

Need a speedy pasta salad that works for any event? You can whip up a vibrant Italian pasta salad packed with fresh veggies, olives, and mozzarella in just 20 minutes. This no-fuss pasta salad brings all the good stuff together with a tangy homemade dressing.

Ideal for Every Get-Together

Look through different pasta salad ideas and you'll see tons of options. This one really shines because of its fresh mix and easy prep. It's great for taking to a group dinner or serving at home, and the taste actually gets better the longer it sits.

What You'll Need

  • Pasta: Smaller shapes catch more flavor
  • Bell Peppers: Pick your favorite colors
  • Zucchini: Gives you that nice crunch
  • Cherry Tomatoes: Little pops of juicy goodness
  • Green Onions: Adds a light kick
  • Peppers: For a bit of spice
  • Olives: Try a combo for best flavor
  • Parmesan: Grate it yourself if you can
  • Mozzarella: Those tiny round ones work great
  • Fresh Herbs: Try basil or maybe parsley
  • Vinegar: Red wine type is perfect
  • Seasonings: The basics plus some oregano
  • Olive Oil: Worth using the good stuff

How To Make Italian Pasta Salad

Cook Your Pasta:
Get your pasta going in salty water until it's just right. Don't let it get mushy or your salad will fall apart.
Create Your Dressing:
As the pasta bubbles away, mix your vinegar, spices, and oil in a large bowl. This mix really makes your pasta salad stand out.
Chill and Mix:
Run cold water over your cooked pasta, then stir it into the dressing while it's still a bit warm. It'll soak up all that yummy flavor.
Toss in Extras:
Now add all your veggies, cheese bits, and herbs. Each thing you toss in brings more color and taste to your pasta bowl.
Give it Time:
Pop it in the fridge for at least half an hour. The waiting part lets all those flavors get friendly with each other.
Stays Good:
You can keep it for a few days in the fridge. Makes meal prep super easy.

Tastier Next Day

This isn't like most foods - it actually tastes better after sitting overnight. The noodles drink up all that dressing goodness, so your leftovers might be even yummier than when you first made it.

Pick the Right Pasta

Go for shapes that grab onto sauce - spirals, little tubes, or bow ties do the trick. These fun shapes make every forkful of your Italian mix more exciting.

Tasty Dressing

The right sauce can turn basic ingredients into something amazing. Blend red wine vinegar with your herbs and good oil for that real Italian flavor kick.

Switch Up Your Veggies

Just throw in whatever looks good at the store. Bright veggies make your bowl look awesome and taste great too. Each different veggie adds its own special crunch and flavor.

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

Ways to Serve

Goes great with anything off the grill or works by itself for a quick lunch. Take it to outdoor events or set it out at your backyard cookout. This easy dish fits right in at any casual meal.

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