Greek and Italian pasta salads have been combined to create this salad. Greek because Kalamata and green olives are included, and Italian since parmesan and fresh mozzarella cheese are also included. Try our Three Herb Italian Pasta Salad for another pasta salad with an Italian flair.
If you enjoy salads with a Greek flair, check out this salty Greek pasta salad or our preferred Greek salad. If you’re interested, we also have handmade Italian dressing.
No issue if you’d want to exclude the olives! Use this recipe as a starting point and then add your favorite ingredients. Below, we’ve provided a tonne of choices.
The Best Pasta: While pasta is necessary, the brand you choose does matter. I prefer my spaghetti to have some bite to it, and I detest it when it becomes mushy.
Because of this, select robust pasta varieties like penne, fusilli, rotini, and farfalle (bow tie). They also benefit from having several crevices and crannies that catch cheese and dressing. Other shapes may also be used. Although orzo pasta is a great choice, be careful not to overcook it.
Add Some Vegetables: A variety of vegetables give the salad color and crunch. Bell pepper, cucumber or zucchini, halved cherry tomatoes, and thinly sliced green onions are some of our favorite additions (or scallions). Various more vegetables can be included.
Try grated carrots, radishes, chopped fennel, cauliflower, or even broccoli. In the fall and winter, roasted winter squash and beets are a great substitute.
Also, a great idea is to add a few handfuls of any fresh herbs you have on hand. The better, the more flavor and color there is!
Add Some Cheese: Shredded parmesan is great in pasta salad because of its saltiness. It virtually melts into the dressing because it is shredded. Another favorite is mozzarella cheese. Fresh mozzarella balls are sliced in half and combined with the pasta.
Different cheeses will also work. For a pasta salad with more of a Greek flair, try feta cheese or replace the parmesan with shredded sharp cheddar. If making a vegan pasta salad, omit the cheese.
Extras with flavor: My favorite part of pasta salad is adding special items to make it stand out. Olives are quite flavorful and tangy. Sliced pepperoncini peppers provide a little extra heat, and pickled vegetables are entertaining (try pickled onions).
You can include some chopped salami, pepperoni, turkey, or ham if you’re not trying for a vegetarian pasta salad. Even shredded rotisserie or roasted chicken can be included. Countless choices!
Table of Contents
Our Simple Pasta Salad Dressing
Making the dressing is necessary after choosing the ingredients for the salad. A simple five-ingredient pasta salad dressing is created.
Red wine vinegar, extra virgin olive oil, dried oregano, and a dash of salt and pepper are whisked together to make it. Although it is straightforward, it tastes fantastic when combined with spaghetti, vegetables, and other ingredients.
Use champagne vinegar in the dressing to enhance it. It costs a little extra, but it tastes fantastic.
Pasta Salad Prepared Ahead of Time
Here is the wonderful news. Pasta salad improves with age. The flavor of the pasta and vegetables changes significantly after soaking in the dressing for some time. When making potato salad, we follow the same procedure.
Pasta salad is the ideal side dish to prepare ahead of time because it can be made and stored in the refrigerator for up to five days.
Let’s review what you should keep in mind for the greatest homemade pasta salad:
- The ideal tangy dressing is made with red wine vinegar, oregano, olive oil, salt, and pepper.
- Making pasta salad in advance is not just doable, it’s advised. Pasta salad tastes better the longer it sits.
- Make use of a range of hues and textures. Olives bring saltiness, vegetables add crunch and color, and fresh mozzarella elevates the salad to a whole new level.
- Fresh herbs, pickled vegetables, or hot peppers like sliced pepperoncini peppers can be used to enhance the flavor even further.
Fast and Simple Pasta Salad
Depending on the items you have on hand or the season, you can adapt this simple pasta salad. Start with a robust pasta shape like rotini or penne that has crevices to hold onto the dressing. Then combine it with a lot of vibrant vegetables and our straightforward dressing. We also enjoy including a few fresh mozzarella balls and parmesan cheese, both of which melt into the dressing. Read our suggestions in the aforementioned article for further ideas on what to include.
You’ll require pasta salad.
- 1 pound of dried fusilli, penne, rotini, or farfalle pasta (bow tie)
- Sliced bell pepper, 1 cup (1 medium)
- 1 cup of medium-sized zucchini thinly sliced
- 1 cup cherry tomatoes, cut in half
- 1/3 cup of scallions, thinly sliced (5 to 6)
- optional 1/4 cup of thinly sliced banana or pepperoncini peppers
- 4 ounces of halved mixed olives, 1 cup
- grated parmesan cheese or hard cheese, 1 cup (2 ounces).
- 1 cup (6 ounces) chopped fresh mozzarella balls
- optional 1/3 cup fresh basil or parsley
UNIFORMS MADE AT HOME
- a third of a cup of champagne, white, or red wine vinegar
- A total of 12 teaspoons of fine sea salt is recommended.
- Freshly ground black pepper, half a teaspoon
- a half-teaspoon of dried oregano
- two to three teaspoons of pepperoncini juice.
- Extra virgin olive oil, half a cup
DIRECTIONS
A large saucepan of salted water should be brought to a boil. Add pasta and cook for 6 to 10 minutes, or until cooked (check the package for recommended cook time). Drain and thoroughly rinse with cold water.
Make the dressing in the bottom of a big basin while the pasta cooks. Salt, pepper, oregano, pepperoncini juice (if using), red wine vinegar, and olive oil should all be thoroughly combined. Pasta that has been rinsed and drained should be combined with the dressing.
Add the olives, tomatoes, scallions, pepperoncini (if using), bell pepper, zucchini, parmesan, mozzarella, and herbs (if using). Taste the food for flavor and add more salt or pepper if desired. Serve or at least cover and chill for optimum results for at least 30 min and up to 5 days.
