Description
A refreshing, make-ahead pasta salad with crisp veggies, olives, cheese, and a tangy vinegar dressing. Perfect for meal prep or as a side dish.
Ingredients
1 pound dried pasta
1 cup bell pepper, sliced
1 cup zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/3 cup green onions, thinly sliced
1 cup mixed olives, halved
1 cup grated parmesan cheese
1 cup fresh mozzarella, chopped
1/3 cup white vinegar (substituted for alcohol-based vinegars)
1/2 cup extra-virgin olive oil
Fine sea salt, to taste
Fresh ground black pepper, to taste
Dried oregano, to taste
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente, 6–10 minutes.
In a large mixing bowl, whisk together vinegar, olive oil, salt, pepper, and oregano to make the dressing.
Drain the pasta and rinse under cold water to stop cooking.
Add the pasta to the dressing, stirring to coat evenly.
Fold in bell pepper, zucchini, cherry tomatoes, green onions, olives, parmesan, and mozzarella until all ingredients are well combined.
Chill for 30 minutes before serving to allow flavors to meld.
Notes
For a non-alcoholic alternative, use white vinegar or apple cider vinegar.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add sliced pepperoncini or fresh herbs like parsley for extra flavor.
Pasta shapes like fusilli or farfalle hold dressing well without becoming mushy.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Cold Salad
- Cuisine: Italian-American