This easy pasta salad recipe is perfect for a quick lunch or a potluck gathering, featuring fresh vegetables and a zesty homemade dressing.

Scale

1 pound dried pasta

1 cup sliced bell pepper

1 cup thinly sliced zucchini

1 cup halved cherry tomatoes

1/3 cup thinly sliced green onions

1/4 cup sliced pepperoncini or banana peppers

1 cup halved mixed olives

1 cup grated parmesan cheese

1 cup fresh mozzarella balls

1/3 cup fresh parsley or basil

1/3 cup red wine vinegar

1/2 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

2 to 3 tablespoons juice from pepperoncini jar

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. Drain and rinse well under cold water.
While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice, and olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini, olives, parmesan, mozzarella, and herbs. Taste for seasoning and adjust with salt and pepper as needed. Serve, or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

This pasta salad can be made ahead of time and is even better when chilled for a few hours.

Keywords: easy pasta salad recipes, pasta salad, cold pasta salad, summer recipes, quick salads