Easy Cold Pasta Salad Recipe: A Fresh & Flavorful Classic
A vibrant, no-cook pasta salad perfect for warm days. Combines crisp vegetables, fresh herbs, and a tangy vinegar dressing for a refreshing, crowd-pleasing dish. Assemble quickly and chill for maximum flavor.
- Prep Time: 15
- Cook Time: 10
- Total Time: 55
- Yield: 6 servings
- Category: Recipes
- Method: Cold Preparation
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dried pasta (fusilli, penne, rotini, or farfalle), 1 pound
Bell pepper, 1 cup sliced
Zucchini, 1 medium thinly sliced
Cherry tomatoes, 1/2 cup halved
Green onions, 1/3 cup sliced
Pepperoncini or banana peppers, 5-6 sliced
Mixed olives (optional), 1/4 cup halved
Parmesan or hard cheese, 1 cup grated
Fresh mozzarella balls, 1 cup (2 ounces)
Fresh parsley or basil, 1 cup chopped
Apple cider vinegar or white balsamic vinegar, 1/3 cup
Fine sea salt, 1/3 cup (for boiling pasta)
Fresh ground black pepper, 1/2 teaspoon plus more to taste
Dried oregano, 1/2 teaspoon
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse with cold water.
In a large bowl, combine cooled pasta, bell pepper, zucchini, cherry tomatoes, green onions, pepperoncini, olives (if using), cheese, and mozzarella.
In a separate small bowl, whisk vinegar, oregano, and black pepper. Pour dressing over pasta-vegetable mixture.
Toss to coat evenly. Taste and adjust seasoning with additional salt and pepper.
Chill salad completely before serving for optimal freshness.
Notes
For a non-alcoholic version, use apple cider vinegar.
Chill for at least 30 minutes before serving.
Store leftovers in an airtight container for up to 2 days.
Adjust the amount of vinegar to taste.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 9g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Find it online: https://slicesync.com/easy-cold-pasta-salad-recipe/