This easy and quick pasta salad is a colorful mix of pasta, fresh veggies, and a simple dressing that comes together in no time. Perfect for picnics or quick lunches!
Thank goodness it’s fast to make because who has hours to spend in the kitchen? I like to toss in whatever veggies I have on hand—makes it fun and tasty! 🍅
Making this pasta salad is super simple. Just boil your pasta, add chopped veggies, and drizzle some dressing. Voila! You’ve got a delicious meal ready in minutes!
Key Ingredients & Substitutions
Rotini Pasta: Rotini is great because its spirals hold onto the dressing and flavors. If you don’t have it, feel free to use penne, fusilli, or any pasta you like!
Cherry Tomatoes: I love using a mix of red and yellow tomatoes for added color. If they’re out of season, try using sun-dried tomatoes for a richer flavor.
Zucchini: This veggie adds a nice crunch and freshness. You could substitute it with cucumbers or bell peppers if preferred. No zucchini? No problem!
Mini Mozzarella Balls: These little bite-sized treats are my favorite. If you’re avoiding dairy, try using marinated tofu or leave it out altogether.
Parmesan Cheese: Freshly grated gives the best flavor. If you need a vegan option, look for nutritional yeast as a substitute.
How Can I Make Sure My Pasta Is Perfectly Cooked?
Cooking pasta correctly is key to a good pasta salad. Here’s how to avoid mushy noodles:
- Use a large pot with plenty of water. The more water, the better the pasta cooks.
- Add a generous pinch of salt to the boiling water—this helps flavor the pasta.
- Check the package for cooking time, but taste a minute or two early (al dente is the goal!).
- Once drained, quickly rinse the pasta with cold water. This stops the cooking process and keeps it from sticking together.
Easy and Quick Pasta Salad
Ingredients:
- 8 oz (about 2 cups) rotini pasta
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1 small zucchini, thinly sliced
- 1/2 cup sliced green olives
- 1/2 cup diced orange bell pepper
- 1/2 cup diced red bell pepper
- 1/4 cup sliced green onions
- 1 cup mini mozzarella balls (bocconcini)
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
How Much Time Will You Need?
This easy and quick pasta salad will take about 30 minutes from start to finish. You’ll spend about 10 minutes cooking the pasta, and another 10-15 minutes chopping veggies and mixing everything together. Let it chill for 15-20 minutes to let the flavors blend, and you’re ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta. Cook according to package instructions until it’s al dente, which usually takes about 8-10 minutes. When it’s done, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Make sure to drain it well!
2. Combine the Veggies:
In a large mixing bowl, add the cooked pasta. Then toss in the halved cherry tomatoes, sliced zucchini, sliced green olives, diced orange and red bell peppers, and sliced green onions. Give everything a gentle mix to combine.
3. Add the Cheese:
Now it’s time for the mini mozzarella balls! Add those to your bowl and toss everything together so the cheese is mixed in with the veggies and pasta.
4. Whisk the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, and a pinch of salt and pepper. This will be your dressing to add flavor to the salad.
5. Toss Everything Together:
Pour the dressing over the pasta salad and toss gently to make sure all the ingredients are coated with the dressing. It should smell delicious!
6. Add the Final Touch:
Sprinkle the freshly grated Parmesan cheese on top of the salad and give it a final light toss to mix it in.
7. Chill & Serve:
For the best flavor, cover the pasta salad and refrigerate for at least 15-20 minutes to let everything meld together. If you’re in a hurry, you can serve it right away; it’s tasty either way!
8. Enjoy!
Serve this colorful, fresh pasta salad as a side dish or a light meal. Enjoy your creation with family and friends!
FAQ
Can I Use Gluten-Free Pasta in This Recipe?
Absolutely! Gluten-free pasta works just as well. Just keep an eye on the cooking time, as gluten-free pasta can cook faster or slower depending on the brand. Follow the package instructions for best results!
How Long Can I Store Leftover Pasta Salad?
Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. It’s best to eat it within that timeframe to enjoy the freshest flavors. Give it a good stir before serving to redistribute the dressing and flavors.
What Other Veggies Can I Add?
Feel free to get creative! You can add any vegetables you like, such as spinach, arugula, carrots, or even roasted veggies. This salad is versatile, so use whatever you have on hand!
Is It Possible to Make This Salad Vegan?
Yes, it’s easy to make this salad vegan! Simply omit the mini mozzarella balls and Parmesan cheese. You can add extra veggies or toss in some chickpeas for protein to keep it satisfying!
