Fresh and easy pasta salad filled with crunchy veggies, fresh mozzarella and drizzled with a simple house dressing. The perfect accompaniment! Skip to Easy Pasta Salad Recipe
How to make the best pasta salad
This pasta salad recipe is easy to make.. Made from simple ingredients, this salad is flexible so you can make it when you’re inundated with summer produce or adapt to the season. Plus, you’ll see less than 20 minutes from start to finish. Not bad, especially when you can keep it in the fridge for up to 5 days! This recipe uses a vinaigrette-based dressing. If you want a creamy salad, check out our Creamy Pasta Salad recipe.
What ingredients should I add to pasta salad?
We wanted to share one extra easy flexible pasta salad with you. It’s easy and quick to do. So that you can prepare the best pasta salad, we will give you many tips below.
This salad is a cross between a Greek and an Italian pasta salad. Greek because we added kalamata and green olives, and Italian because we added parmesan and fresh mozzarella cheese to the mix.
If you love Greek-inspired salads, check out our favorite Greek salad. If you are interested, we also have homemade Italian dressing.
If you prefer to leave the olive oil alone, no problem! Use our recipe as a guide, then add whatever ingredients you like. We have shared many suggestions below.
that The best pastes to use: Pasta is important, but the type of pasta you use matters. I like it when the noodles bite a bit and I hate when they get soggy.
Therefore, choose savory pasta shapes such as penne, fusilli, rotini and farfalle (bow tie). They also have the benefit of having plenty of nooks and crannies for dressing and bits of cheese to get caught. Other ways can also work. Orzo pasta is a great option, just make sure you don’t overcook it.
Add vegetables: Various types of vegetables add color and bite to the salad. We like to add bell peppers, cucumber or zucchini, halved cherry tomatoes, and sliced scallions (or scallions). You can also add other vegetables.
Try sliced fennel, grated carrots, radishes, and even cauliflower or broccoli. Roasted winter squash and beets are a great alternative for fall and winter.
Adding a handful of fresh herbs you have on hand is also a good idea. The more color and flavor the better!
Add cheese: We love the salty taste of grated parmesan in a pasta salad. When pureed, it almost melts into the dressing. Mozzarella cheese is another favorite. Halve fresh mozzarella balls and mix into the pasta.
Other types of cheese also work. Try feta for a Greek pasta salad, or swap out the parmesan for grated cheddar. For a vegan pasta salad, leave out the cheese.
Tasty additions: My favorite part of pasta salad is adding extra secret ingredients that make it shine. The olives add spice and lots of flavor. Pickled veggies are fun (try the pickled onions) and sliced peperoncini peppers give it an extra kick.
If you don’t opt for a vegetarian pasta salad, you can add a handful of chopped salami, pepperoni, turkey, or ham. You can even shred and mix a rotisserie or rotisserie chicken. So many possibilities!
Our easy dressing for pasta salads
Once you’ve decided on the ingredients you want to add to the salad; you have to make the dressing. we are doing a Easy five ingredient pasta salad dressing.
To prepare, mix together red wine vinegar, extra virgin olive oil, dried oregano, and a pinch of salt and pepper. It’s simple, but when mixed with pasta, veggies, and other ingredients, it tastes amazing.
To enhance the vinaigrette, try champagne vinegar. It’s a little more expensive, but it’s amazing.
Prepare a pasta salad ahead of time.
Here’s the good news. Pasta salad gets better with time.. Letting the pasta and veggies sit in the dressing for a while makes a huge difference in flavor. We do the same with the potato salad.
You can make a pasta salad and store it in the fridge for up to five days, making it the perfect side dish to prepare ahead of time.
To sum up, for the best homemade pasta salad, here are some things to keep in mind:
- A simple combination of red wine vinegar, oregano, olive oil, salt and pepper makes the perfect dressing.
- Pasta salad tastes better over time, so making it ahead of time is not only possible, but recommended.
- Use a variety of colors and textures. The vegetables bring color and crunch, the olives in brine and the fresh mozzarella make the salad even more special.
- Add even more flavor with fresh herbs, pickles or hot peppers like sliced peperoncini peppers.
More pasta salads
This salad has more dressing, but a creamy pasta salad is good too! Try our Creamy Macaroni Pasta Salad with a simple creamy dressing and crunchy veggies.
Our readers love this easy orzo pasta salad. Includes an easy lemon, cucumber, olive, artichoke, tomato and fresh herb vinaigrette
We also love this Pearl Couscous Salad with Tomato and Cucumber. With lots of crunchy cucumber texture, sweet tomatoes, crunchy pecans and raisins, this is definitely one of our favorites.
Quick and easy pasta salad
This easy pasta salad is flexible depending on the ingredients you have in your kitchen or the season. Start with a savory pasta shape that has nooks and crannies to hold the dressing like rotini or penne. Then toss with our easy dressing and lots of colorful veggies. We also like to add parmesan, which melts in the vinaigrette, as well as a handful of fresh mozzarella balls. For more tips on adding, see our recommendations in the previous article.
Makes about 10 servings
Watch us at the recipe
1 pound dry pasta such as fusilli, penne, rotini, or farfalle (bow tie)
1 cup sliced bell peppers (1 medium)
1 cup thinly sliced zucchini (1/2 medium)
1 cup cherry tomatoes, halved
1/3 cup thinly sliced spring onions (5 to 6)
1/4 cup sliced pepperoncini or banana peppers, optional
1 cup (4 ounces) blended olives, halved
1 cup (2 ounces) grated parmesan or hard cheese
1 cup (6 ounces) fresh mozzarella balls, chopped
1/3 cup fresh parsley or basil, optional
1/3 cup red wine vinegar, white wine vinegar, 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 to 3 tablespoons pepperoncini juice from the jar, optional
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 (see package for recommended cooking time). Drain and rinse well with cold water.
While the pasta is cooking, prepare the vinaigrette in the bottom of a large bowl. Whisk together the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until combined. Add the drained and washed pasta to the dressing and mix well.
Add bell peppers, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan cheese, mozzarella, and herbs (if using). Taste for seasoning and add salt and pepper if needed. Serve or refrigerate, covered, for at least 30 minutes for best results and up to 5 days.
Advice from Adam and Joanne
- It gets better with time, so it’s a good idea to make it a day early!
- Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part 1/10 of the lettuce / calories 363 / total fat 19.1g / Saturated Fatty Acids 5.1g / cholesterol 18.3mg / sodium 507.1mg / carbohydrates 36.6g / fiber 2.3g / total sugar 2 g / protein 11.7g
Article content is collected and compiled by:
Source : inspiredtaste.net
Show more posts in this category: Food & Drink