Pasta Salad Recipes

Quick and Easy Pasta Salad

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.

How To Make the Easiest Cold Pasta Salad

This goes-anywhere, has-everything pasta salad is one we think you should know by heart.

Prep: 900sec

Total: 1380sec

Serving Size: Serves 8

Nutrition Facts: Saturated Fat 5.6 g, unSaturated Fat 0.0 g, Carbohydrate 25.4 g, Sugar 2.6 g, servingSize Serves 8, Protein 10.5 g, Fat 22.6 g, calories 346 cal, Sodium 405.5 mg, Fiber 1.9 g, Cholesterol 0 mg

Ingredients:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon granulated sugar
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 medium red onion, finely chopped
• 8 ounces dried short pasta, such as rotini
• 8 ounces cherry tomatoes, halved or quartered
• 1 small English cucumber, quartered lengthwise, then thinly sliced crosswise
• 4 ounces mini mozzarella balls, drained and halved
• 4 ounces salami slices, cut into 1/2-inch-wide strips
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup coarsely chopped fresh parsley leaves

Instruction:

1. Make the dressing. Place 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 teaspoons dried Italian seasoning, 1/2 teaspoon sugar, 1 clove minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper in a small bowl and whisk to combine.
2. Soften the red onion in the dressing. Add 1/2 a finely chopped red onion and stir to combine. Set aside to soften while you prepare the rest of the salad.
3. Cook the pasta. Bring 2 quarts of salted water to a boil in a large pot over medium-high heat. Add 8 ounces pasta and cook until al dente — soft with just a bit of chew — about 8 minutes or according to package directions. Meanwhile, prepare an ice bath in a large bowl.
4. Quickly cool the pasta. Drain the pasta in a colander and run under cold water. Dunk the colander in the ice bath and set aside to cool for 5 minutes.
5. Place the pasta salad ingredients in a bowl. Drain the pasta well. Transfer to a large bowl. Add 8 ounces tomatoes, 1 English cucumber, quartered and thinnly sliced, 4 ounces of mini mozzarella balls, 4 ounces salami cut into 1/2-inch wide strips, 1/2 cup pitted and halved kalamata olives, and 1/4 cup chopped fresh parsley.
6. Toss the pasta with the dressing. Add the dressing, including the onions, to the pasta and toss until evenly combined.
7. Chill for 30 minutes before serving. Refrigerate the pasta salad for at least 30 minutes for the flavors to meld before serving.

The Best Easy Pasta Salad

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?

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?

What is the diff between pasta salad and macaroni salad?

How long does pasta salad last in fridge?

How do you make pasta salad not dry?