Ingredients
Scale
- 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
- 1/3 cup sliced green onions (5–6)
- 1/4 cup sliced pepperoncini or banana peppers (optional)
- 1 cup halved mixed olives (4 ounces)
- 1 cup grated Parmesan cheese (2 ounces)
- 1 cup fresh mozzarella balls, chopped (6 ounces)
- 1/3 cup fresh parsley or basil (optional)
- Dressing:
- 1/3 cup red wine, white wine, or champagne vinegar
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 2–3 tablespoons pepperoncini juice (optional)
- 1/2 cup extra-virgin olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until tender according to package directions. Drain and rinse under cold water.
- In a large bowl, whisk together vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil.
- Add the cooled pasta to the dressing and toss until well coated.
- Stir in bell pepper, zucchini, tomatoes, green onions, pepperoncini, olives, Parmesan, mozzarella, and herbs.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve immediately or refrigerate for at least 30 minutes before serving.
Notes
- Pasta salad can be stored in the refrigerator for 3–5 days.
- For best flavor, make a day ahead and refresh with extra dressing before serving.
- Swap vegetables based on season or preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian