Quick and Easy Pasta Salad

Ingredients

• 454 g (1 pound)dried pasta, such as fusilli, penne, rotini or farfalle
• 240 ml (1 cup; 1 medium)sliced bell pepper
• 240 ml (1 cup; ½ medium)thinly sliced courgette
• 240 ml (1 cup)cherry tomatoes, halved
• 80 ml (⅓ cup; 5 to 6 spring onions)thinly sliced spring onions
• 60 ml (¼ cup), optionalsliced pepperoncini or banana peppers
• 240 ml (1 cup; 113 g/4 ounces)olives, halved; try a mix of Kalamata and green olives
• 240 ml (1 cup; 57 g/2 ounces)grated Parmesan or another hard cheese
• 240 ml (1 cup; 170 g/6 ounces)fresh mozzarella balls, chopped
• 80 ml (⅓ cup)fresh parsley or basil, chopped
• 80 ml (⅓ cup)red wine vinegar
• 2.5 ml (½ teaspoon), plus more to tastefine sea salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 2.5 ml (½ teaspoon)dried oregano
• 30 to 45 ml (2 to 3 tablespoons), optionaljuice from a jar of pepperoncini
• 120 ml (½ cup)extra-virgin olive oil

Instructions

1. 1

   Cook the pasta

   Bring a large pan of salted water to the boil. Add the pasta and cook until tender, 6 to 10 minutes, checking the packet for its recommended cooking time. Drain and rinse thoroughly under cold water.

2. 2

   Mix the dressing

   While the pasta cooks, whisk the red wine vinegar, salt, pepper, oregano and pepperoncini juice, if using, in the bottom of a large bowl. Whisk in the olive oil until combined. Add the drained, rinsed pasta and mix well.

3. 3

   Add the vegetables

   Stir in the bell pepper, courgette, tomatoes, spring onions, pepperoncini if using, olives, Parmesan, mozzarella and herbs. Taste and adjust the salt and pepper as needed. Serve straight away, or cover and refrigerate for at least 30 minutes and up to 5 days for the best flavour.

What is pasta salad?

Pasta salad is a cold or chilled dish of cooked pasta tossed with vegetables and a dressing, often served as a side or packed meal. This version takes Italian-inspired flavours from red wine vinegar, oregano, olives, herbs and cheeses.

The recipe works well because the pasta is dressed while it is cool, giving it a chance to take on the tangy dressing. Pepper, courgette and tomatoes add contrasting crunch and juiciness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 359 calories, 12g protein, 37g carbs, 19g fat.

The pasta supplies most of the carbohydrates, while olive oil and the cheeses contribute much of the fat. The cheeses also provide protein, with smaller amounts coming from the pasta and vegetables. Pair a serving with extra fresh vegetables or a green salad for a more balanced plate.

Choosing the pasta

Shape: Fusilli, penne, rotini and farfalle all work. Their curves and ridges help catch bits of dressing and chopped ingredients.

Doneness: Cook the pasta until tender, using the packet time as a guide. Rinsing it under cold water stops the cooking and cools it for the salad.

Building the dressing

Vinegar first: Whisk the vinegar with the seasonings before adding the oil, so the salt and dried oregano are distributed through the sharp base.

Pepperoncini brine: A little of the jar juice adds extra tang. It is optional, so leave it out if you prefer a milder dressing.

Balancing the texture

Vegetables: Bell pepper and courgette bring a fresh bite, while halved cherry tomatoes add juicy sweetness. Slice the vegetables finely enough to mix easily through the pasta.

Cheese and olives: Parmesan brings a savoury, firm element, while mozzarella adds a softer, milky contrast. Olives contribute a briny note throughout.

When to chill it

Serving right away is fine, but chilling the covered salad for at least 30 minutes gives the flavours time to mingle. The recipe allows refrigeration for up to 5 days.

If making it ahead, keep it covered and cold. Give it a thorough stir before serving so the dressing and ingredients are redistributed.

What to serve alongside

For a picnic or camping lunch, serve this salad on its own or alongside bread and fresh fruit. Its mix of pasta, vegetables, olives and cheeses makes it substantial enough to pack as a main meal.

For a larger meal, pair it with grilled vegetables or a simple green salad. Keep any packed portion chilled until serving.

Recipe notes & tips

• Salt the pasta water before adding the pasta.
• Rinse the cooked pasta thoroughly to cool it and stop it cooking further.
• Whisk the dressing in the serving bowl to save washing up.
• Chop the vegetables and herbs to a similar size for easier serving.
• Taste the salad after mixing before adding extra salt, as the olives and cheeses are already savoury.
• Chill the salad for at least 30 minutes when time allows.

Variations

• Use different shapes: Choose any short pasta shape that holds the dressing well.
• Change the herbs: Use parsley or basil according to what you have available.
• Adjust the tang: Add the optional pepperoncini juice for a sharper dressing.
• Swap the olives: Use Kalamata, green olives or a mixture of both.
• Make it lighter: Leave out the mozzarella and use less olive oil.
• Pack for camping: Use only hard cheese if you want to avoid fresh mozzarella.

Common mistakes to avoid

• Overcooking the pasta: Check it within the packet's 6 to 10 minute range and drain when tender.
• Skipping the rinse: Rinse the pasta under cold water so it cools and does not continue cooking.
• Adding oil first: Whisk the vinegar with the seasonings before incorporating the olive oil.
• Overseasoning early: Taste after adding the olives and cheeses before adjusting the salt.
• Serving without mixing: Stir well before serving, especially after the salad has chilled.

How to store

Cover and refrigerate for up to 5 days. Keep it cold during storage and transport, and stir before serving.

Frequently asked questions