This quick and easy pasta salad is one of those recipes I keep coming back to again and again. It’s fresh, colorful, packed with texture, and tossed in a bright homemade dressing that takes only minutes to whisk together. There’s no heavy mayo here, just a lively vinaigrette that soaks into the pasta and brings everything to life.

I love how simple it is to throw together. In about 20 minutes, I can have a bowl ready to serve or chill for later. It’s the kind of dish that works for everything from casual lunches to backyard gatherings, and somehow it always tastes even better after it sits for a while.

Why This Pasta Salad Works So Well

This recipe hits that sweet spot between easy and impressive. The ingredients are basic, but when combined, they create layers of flavor. You get the chewiness of pasta, the crunch of vegetables, the creaminess of mozzarella, the saltiness of olives, and that punchy dressing tying it all together.

It’s also incredibly flexible. I can adjust it based on what’s in my kitchen, what’s in season, or what I’m craving that day. That’s what makes this such a reliable go-to.

• Ready in about 20 minutes
• Perfect for make-ahead meals
• Easy to customize
• Great for gatherings, lunches, or light dinners
• Uses simple, fresh ingredients

Choosing the Right Pasta

The shape of the pasta matters more than people think. I always reach for hearty shapes with ridges, twists, or curves. Those little nooks and crannies grab onto the dressing and hold bits of herbs and cheese, making every bite flavorful.

Some of my favorite options include:

• Fusilli
• Rotini
• Penne
• Farfalle (bow tie)

These shapes stay firm, don’t get lost in the mix, and help the dressing coat everything evenly.

Fresh Vegetables Make the Difference

This pasta salad really shines because of the vegetables. They bring color, crunch, and a natural sweetness that balances the tangy dressing.

I like using a mix of:

• Cherry tomatoes for juiciness
• Bell peppers for sweetness and crunch
• Zucchini for a mild, fresh bite
• Green onions for a lighter onion flavor

Zucchini might seem unexpected, but it blends beautifully into the salad and absorbs the dressing without becoming soggy.

Cheese Adds Creaminess Without Heaviness

Instead of relying on a creamy base, this recipe uses cheese to bring richness in a lighter way. Fresh mozzarella gives soft, milky bites throughout the salad, while grated parmesan almost melts into the dressing, adding a savory depth.

This combination keeps the salad feeling fresh instead of heavy.

The Role of Olives and Pepperoncini

Olives add a briny contrast that wakes up the whole dish. I like using Kalamata or green olives depending on what I have on hand.

Pepperoncini peppers are optional, but I highly recommend them. They add a tangy, slightly zesty flavor that cuts through the richness and gives the salad personality.

A splash of the pepperoncini brine in the dressing makes everything even better.

Fresh Herbs Bring It All Together

Fresh herbs are the final touch that makes this pasta salad taste vibrant instead of flat. Basil and parsley are my favorites, but this is an area where you can experiment freely.

Herbs add brightness and make the salad feel freshly made, even after it’s been sitting in the fridge.

How to Make Quick and Easy Pasta Salad?

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Step 1: Cook the Pasta

Start by cooking the pasta in salted water until it’s just tender. You don’t want it mushy. A firm texture holds up much better once the dressing is added.

Step 2: Rinse the Pasta

This is one of the rare times rinsing pasta is actually important. Running it under cold water removes excess starch so the noodles don’t stick together. It also cools the pasta quickly, which keeps the vegetables crisp when mixed in.

Step 3: Make the Dressing in the Bowl

I like to make the dressing directly in the same bowl I’ll use for the salad. It saves dishes and lets the pasta absorb flavor immediately.

Step 4: Add the Ingredients

Toss in the cooled pasta, vegetables, olives, cheeses, pepperoncini, and herbs. Mix everything gently so the ingredients stay intact.

Step 5: Let It Rest

This step is key. Let the salad sit for at least 30 minutes before serving. That rest time allows the dressing to soak into the pasta and meld with the vegetables.

The Simple Homemade Dressing

The dressing is incredibly straightforward but delivers bold flavor. It uses just a handful of pantry staples.

• Red wine vinegar
• Olive oil
• Dried oregano
• Salt
• Black pepper

That’s it. Shake or whisk until combined, then taste and adjust. If you’re using pepperoncini, add a spoonful of the brine for extra tang.

This dressing is light, zesty, and designed to complement rather than overpower the ingredients.

Why Letting It Sit Matters

Freshly mixed pasta salad is good, but after some time in the fridge, it becomes great. The pasta absorbs the dressing, the vegetables soften slightly, and the flavors come together.

If I’m planning ahead, I make it a few hours early. It holds up beautifully and tastes even more balanced.

Serving Ideas

This salad is incredibly versatile and fits into almost any meal.

• Serve it alongside grilled foods
• Add it to a picnic spread
• Pair it with sandwiches for lunch
• Use it as a light dinner with added protein
• Bring it to potlucks or gatherings

Because it’s not mayo-based, it feels lighter and holds up well even in warmer weather.

Easy Variations to Try

One of the best things about this recipe is how adaptable it is. Once you know the base, you can change it endlessly.

Add Protein

• Grilled chicken
• Chickpeas
• Salami or pepperoni
• Tuna

Change the Vegetables

• Cucumbers
• Roasted red peppers
• Spinach
• Artichokes

Make It Vegan

• Skip the cheese
• Add extra vegetables or beans
• Use nutritional yeast for a savory note

The structure stays the same, but the personality can change depending on what you add.

Tips for the Best Pasta Salad Every Time

• Salt the pasta water well so the noodles are flavorful from the start.
• Cool the pasta completely before mixing.
• Use fresh vegetables for texture and brightness.
• Don’t skip the resting time.
• Taste before serving and adjust seasoning if needed.

How to Store Leftovers

This pasta salad stores wonderfully, which is another reason I love making it ahead.

• Keep it in an airtight container in the refrigerator.
• It stays fresh for up to 3 days.
• If it looks a little dry, add a drizzle of olive oil and toss.

The flavors continue to develop, so leftovers are never boring.

A Recipe You’ll Keep Coming Back To

Quick and easy pasta salad is the kind of recipe that becomes part of your regular rotation without even trying. It’s dependable, adaptable, and always satisfying. Whether you’re feeding a crowd or just need something simple for the week, it delivers every time.

With fresh vegetables, tender pasta, creamy mozzarella, and that lively homemade dressing, it proves that uncomplicated food can still feel special. Once you make it a few times, you won’t even need to look at a recipe. You’ll just know.

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Quick and Easy Pasta Salad Recipe

Author: Elly Cooking Method: Boiling Cuisine: American, Italian Courses: Side Dish

Difficulty: easy Prep Time 10 mins Cook Time 10 mins Rest Time 30 mins Total Time 50 mins

Servings: 10 Estimated Cost: $ 12 Calories: 363

Best Season: Summer, Spring

Description

This easy pasta salad recipe is so flavorful thanks to fresh veggies, herbs, mozzarella, and the simplest peppy homemade dressing. Perfect for cookouts, potlucks, picnics, and summer get-togethers—it gets even better over time!

ingredients

Servings

Pasta Salad

• 1 pound dried pasta (fusilli, penne, rotini, or farfalle)
• 1 cup sliced bell pepper (1 medium pepper)
• 1 cup thinly sliced zucchini (½ medium zucchini)
• 1 cup halved cherry tomatoes
• ¹⁄₃ cup thinly sliced green onions (5 to 6 green onions)
• ¹⁄₄ cup sliced pepperoncini or banana peppers (optional)
• 1 cup halved mixed olives (4 ounces, Kalamata or green)
• 1 cup grated parmesan cheese (2 ounces, or other hard cheese)
• 1 cup fresh mozzarella balls (6 ounces, chopped)
• ¹⁄₃ cup fresh parsley or basil (optional, chopped)

Homemade Dressing

• ¹⁄₃ cup red wine vinegar (white wine or champagne vinegar also work)
• 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, adds tangy kick)
• ¹⁄₂ cup extra-virgin olive oil

Instructions

1. Cook the pasta

   Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check package for recommended cook time). Drain and rinse well under cold water to remove starches and prevent sticking.
   Rinsing is essential for cold pasta salads to keep them fresh and not sticky.
   Mark as complete

2. Make the dressing

   While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until well blended. Add the drained and rinsed pasta to the dressing and toss to coat evenly.
   Making the dressing in the serving bowl reduces cleanup!
   Mark as complete

3. Add veggies and cheese

   Stir in the bell pepper, zucchini, tomatoes, green onions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs (if using). Taste for seasoning and adjust with salt and pepper as needed.
   Mark as complete

4. Chill and serve

   Serve immediately, or for best results, cover and refrigerate for at least 30 minutes (up to 5 days) to allow flavors to meld together.
   Pasta salad tastes even better the next day!
   Mark as complete

Nutrition Facts

Servings 10

Serving Size 1/10 of the salad

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Amount Per Serving

Calories 363kcal

% Daily Value *

Total Fat 19.1gg30%

Saturated Fat 5.1gg26%

Cholesterol 18.3mgmg7%

Sodium 507.1mgmg22%

Total Carbohydrate 36.6gg13%

Dietary Fiber 2.3gg10%

Sugars 2gg

Protein 11.7gg24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Storing: Keep pasta salad covered in the fridge for 3 to 5 days.
• Make ahead tip: Prepare the salad a day ahead and store dressing separately. Toss with reserved dressing just before serving to refresh flavors.
• Vegan option: Omit cheese or use plant-based alternatives for a dairy-free version.
• Customize it: Add grilled chicken, chickpeas, or sun-dried tomatoes for extra protein and flavor.
• Gluten-free: Use your favorite gluten-free pasta shape.

Keywords: pasta salad, easy pasta salad, vegetarian pasta salad, summer side dish, make-ahead salad, cold pasta salad, Italian pasta salad