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–+ servings

Easy Spring Pasta Salad Recipe

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This easy spring pasta salad recipe is fresh, flexible, and loaded with mozzarella and tangy peppers. The perfect side for any occasion!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10
Course: Side Dish, Salad
Cuisine: American
Calories: 363
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound (450 g) dried pasta like fusilli, penne, rotini or farfalle
  • 1 cup (240 ml) sliced bell pepper 1 medium
  • 1 cup (240 ml) thinly sliced zucchini 1/2 medium
  • 1 cup (240 ml) halved cherry tomatoes
  • 1/3 cup (80 ml) thinly sliced green onions 5 to 6 green onions
  • 1/4 cup (60 ml) sliced pepperoncini or banana peppers optional
  • 1 cup (240 ml) halved mixed olives 4 ounces
  • 1 cup (240 ml) grated parmesan cheese or other hard cheese 2 ounces
  • 1 cup (240 ml) fresh mozzarella balls 6 ounces, chopped
  • 1/3 cup (80 ml) fresh parsley or basil optional
  • 1/3 cup (80 ml) red wine vinegar, white wine vinegar, or sparkling white grape juice vinegar or ginger ale
  • 1/2 teaspoon (2.5 ml) fine sea salt plus more to taste
  • 1/2 teaspoon (2.5 ml) fresh ground black pepper
  • 1/2 teaspoon (2.5 ml) dried oregano
  • 2 to 3 tablespoons (30-45 ml) juice from pepperoncini jar optional
  • 1/2 cup (120 ml) Napa Valley extra-virgin olive oil

Method
 

  1. Boil a large pot of salted water. Add the pasta and cook for 6 to 10 minutes until tender, following package directions. Drain and rinse thoroughly under cold water.
  2. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil in a large bowl until blended. Add the drained pasta and toss well to combine.
  3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs (if using). Adjust seasoning with salt and pepper. Serve immediately, or cover and refrigerate for at least 30 minutes and up to 5 days for the best flavor.

Nutrition

Calories: 363kcalCarbohydrates: 36.6gProtein: 11.7gFat: 19.1gSaturated Fat: 5.1gCholesterol: 18.3mgSodium: 507.1mgFiber: 2.3gSugar: 2g

Notes

Pasta Texture: I always cook my pasta for one minute less than the package instructions because it will naturally soften as it sits and absorbs the dressing.
The Secret Ingredient: Please do not throw away your pepperoncini jar.
I found that adding a few tablespoons of that brine into the dressing provides a depth of flavor that salt alone just cannot achieve.
Make Ahead Magic: While you can eat this right away, I truly believe it reaches its peak after resting in the fridge for at least four hours to let the flavors meld.
Vegetable Swaps: If you are not a fan of raw zucchini, I have found that diced English cucumbers provide a similar refreshing crunch without changing the soul of the dish.
Cheese Variations: I love the contrast of the soft mozzarella balls, but when I want something a bit more bold, I swap them out for crumbled feta or sharp provolone cubes.
Serving Fresh: If you are making this a day in advance, I suggest holding back half of the fresh herbs and stirring them in just before serving to keep the colors looking vibrant and bright.
Storage Tip: This salad keeps beautifully for up to five days, but if the pasta seems a little dry after being in the fridge, I just toss it with an extra splash of olive oil and vinegar to wake it back up.