Best Pasta Salad Recipes

best pasta salad recipes

Quick and Easy Pasta Salad

best pasta salad recipes

This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.

Prep: 10min

Total: 20min

Yield: Makes about 10 servings

Serving Size: 1/10 of the salad

Nutrition Facts: servingSize 1/10 of the salad, calories 363, Fat 19.1g, Saturated Fat 5.1g, Cholesterol 18.3mg, Sodium 507.1mg, Carbohydrate 36.6g, Fiber 2.3g, Sugar 2g, Protein 11.7g

Ingredients:

  • 1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
  • 1 cup sliced bell pepper (1 medium)
  • 1 cup thinly sliced zucchini (1/2 medium)
  • 1 cup halved cherry tomatoes
  • 1/3 cup thinly sliced scallions (5 to 6)
  • 1/4 cup sliced pepperoncini or banana peppers, optional
  • 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, 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 fresh ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 to 3 tablespoons juice from pepperoncini jar, optional
  • 1/2 cup extra-virgin olive oil

Instruction:

  1. 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.
  2. 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.
  3. 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.

The Best Easy Pasta Salad

best pasta salad recipes

Super easy pasta salad – with pasta, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and easy Italian dressing. DANGEROUSLY GOOD.

Prep: 30min

Total: 30min

Yield: 10

Nutrition Facts: servingSize None, calories 398 calories, Sugar 2.8 g, Sodium 642.1 mg, Fat 30.4 g, Saturated Fat 6.7 g, Trans Fat 0 g, Carbohydrate 25.8 g, Fiber 3.6 g, Protein 9.6 g, Cholesterol 19.4 mg

Ingredients:

  • 1 pound uncooked pasta
  • 3 cups cherry tomatoes, cut in half
  • 8 ounces fresh mozzarella cheese balls, cut in half
  • 1 lb. salami or summer sausage, cut into cubes
  • 3/4 cup kalamata olives, sliced
  • 3/4 cup pepperoncini (optional, but do it)
  • 1/2 cup sliced red onion
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup olive oil
  • 1/4 cup white vinegar (white vinegar or red wine vinegar work)
  • 1/4 cup water
  • 1-2 tablespoons coarse sea salt (yes, tablespoons – see notes section!)
  • 2 cloves garlic (or 1 teaspoon garlic powder)
  • 1 tablespoon sugar
  • 2 teaspoons each dry oregano and dry basil
  • black pepper to taste
  • fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Instruction:

  1. Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.
  2. Blend up the dressing, or shake together in a jar.
  3. Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.
  4. Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.

PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I’ve Ever Had)

FAQ

What are the five mistakes to avoid pasta salad?

5 Mistakes to Avoid When Making Pasta Salad
  1. Not using the right size and shape of pasta. …
  2. Overcooking or undercooking the pasta. …
  3. Not seasoning the pasta enough. …
  4. Not dressing the pasta salad while it’s still warm. …
  5. Making your pasta salad too far in advance.

Is it better to make pasta salad the night before?

Yes! I actually recommend making this 8 to 12 hours before you plan to enjoy it so the flavors continue to build. Just refrigerate in an airtight container. Give it a good stir before serving so the dressing doesn’t stay sitting in the bottom of your bowl.

What’s a good cheese for pasta salad?

Add Some Cheese: We love the saltiness of shredded parmesan in pasta salad. Since it’s shredded, it almost melts into the dressing. Mozzarella cheese is another favorite. We cut small balls of fresh mozzarella in half and toss them with the pasta.

How do you make pasta salad less bland?

Tender herbs like chives, dill, mint, basil, cilantro, and Italian parsley are the magic ingredients in a good pasta salad—use a little more than you think you need, and add them close to serving time. Be very, very, careful with more aggressive herbs like oregano or rosemary, and never use dried herbs.

How do you make pasta salad not dry?

Add juicy ingredients.

Because pasta salad wants to dry out as it sits, I like to load mine up with secret, juicy weapons — ingredients that deliver both flavor and moisture (think: olives, capers, pickles, and peppers). These can help build flavor (zippy! Briny!

About the author

Helen is an author and editor at helenbackcafe.com, who has a passion for writing about recipes. She loves to experiment with different ingredients and cooking techniques to create delicious and unique dishes.

Among all the foods, pizza holds a special place in her heart, and she loves exploring different variations and toppings to create the perfect slice. Through her writing, Helen hopes to inspire others to get creative in the kitchen and share their love for food with the world.

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