Pasta Salad

Pasta Salad


Pasta Salad

  • 1 pound dried pasta penne, rotini or farfalle
  • 1 sliced bell pepper
  • 1 thinly sliced zucchini
  • 1 cup halved cherry tomatoes
  • 1/3 cup thinly sliced scallions 5 to 6
  • 1/4 cup sliced pepperoncini
  • 1 cup 4 ounces halved mixed olives
  • 1 cup 2 ounces grated parmesan cheese or hard cheese
  • 1 cup 6 ounces fresh mozzarella balls, chopped
  • 1/3 cup fresh parsley or basil


  • 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 to 3 tablespoons juice from pepperoncini jar
  • 1/2 cup extra-virgin olive oil


  • Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
  • While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
  • Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
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