Lita Eats

This pasta salad is perfect for any occasion, from casual weeknight dinners to festive gatherings. Packed with a medley of colourful vegetables, savoury olives, and creamy cheeses, it’s a delightful mix of textures and avors. The homemade dressing, with its tangy vinegar and aromatic herbs, brings everything together in a harmonious blend. Quick to make and even better chilled, this pasta salad is versatile and delicious. Whether you’re serving it as a side dish or as a stand-alone meal, it’s sure to be a crowd-pleaser!

Ingredients

1. Pasta
   • 1 pound dried pasta (such as fusilli, penne, rotini, or farfalle)
2. Vegetables
   • 1 cup sliced bell pepper (about 1 medium pepper)
   • 1 cup thinly sliced zucchini (about ½ medium zucchini)
   • 1 cup halved cherry tomatoes
   • 1/3 cup thinly sliced scallions (5 to 6)
   • 1/4 cup sliced pepperoncini or banana peppers (optional)
3. Cheese & Olives
   • 1 cup halved mixed olives
   • 1 cup grated Parmesan cheese or another hard cheese
   • 1 cup fresh mozzarella balls
4. Herbs
   • 1/3 cup fresh parsley or basil (optional)
5. Homemade Dressing
   • 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar
   • 1/2 teaspoon fine sea salt, plus more to taste
   • 1/2 teaspoon freshly ground black pepper
   • 1/2 teaspoon dried oregano
   • 2 to 3 tablespoons juice from the pepperoncini jar (optional)
   • 1/2 cup extra-virgin olive oil

Methods

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until tender, usually 6 to 10 minutes. Drain and rinse under cold water to cool.
2. Prepare the Dressing: While the pasta is cooking, whisk together the vinegar, salt, pepper, oregano, and pepperoncini juice (if using) in the bottom of a large bowl. Gradually whisk in the olive oil until the dressing is well combined.
3. Combine Ingredients: Add the cooled pasta to the dressing and mix well. Stir in the bell pepper, zucchini, cherry tomatoes, scallions, pepperoncini (if using), olives, Parmesan, mozzarella, and fresh herbs (if using). Taste and adjust seasoning with additional salt and pepper as needed.
4. Serve: You can serve the pasta salad immediately, but for the best flavor, cover and refrigerate for at least 30 minutes. It keeps well in the fridge for up to 5 days.