Easy pasta salad
Discover the perfect balance of flavors and textures in this easy pasta salad recipe. Colorful vegetables, al dente pasta, and a zesty dressing combine to create a delightful dish. Bon appétit!
Ingredients:
- 1 medium red onion, thinly sliced
- Zest and juice of 1 lemon
- 1 garlic clove, finely grated
- 1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise
- ½ cup coarsely chopped pickled banana peppers
- 3 Tbsp. red wine vinegar
- 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
- 1 tsp. freshly ground black pepper, plus more
- 1 lb. orecchiette or other small pasta
- 2 pints cherry tomatoes, halved
- 1 cup halved pitted Kalamata olives
- ½ cup finely grated Parmesan, plus more for serving
- ⅓ cup extra-virgin olive oil
- 8 oz. fresh mozzarella, torn into small pieces
- 1 cup (packed) coarsely chopped basil, plus more for serving
- ½ cup finely chopped oregano, plus more for serving
Instructions:
- Combine 1 thinly sliced medium red onion, zest and juice of 1 lemon, 1 finely grated garlic clove, 1 lb. summer squash and zucchini, thinly sliced after halving lengthwise, ½ cup coarsely chopped banana peppers, 3 tablespoons red wine vinegar, 1¾ teaspoons Diamond Crystal or 1¼ teaspoons Morton kosher salt, and ¾ teaspoon freshly ground black pepper in a large bowl. Use your hands to gently massage the vegetables to soften them slightly. Allow the mixture to sit at room temperature, stirring occasionally, for 25 minutes.
- Boil 1 lb. of orecchiette or another small pasta in a large pot of heavily salted water until it reaches an al dente texture. Drain the pasta in a colander and shake to remove excess water.
- Mix the drained pasta with 2 pints of halved cherry tomatoes, 1 cup halved pitted Kalamata olives, ½ cup finely grated Parmesan, and ⅓ cup extra-virgin olive oil in with the vegetable mixture. Toss the ingredients thoroughly. Add 8 oz. of fresh mozzarella torn into small pieces, 1 packed cup of coarsely chopped basil, and ½ cup finely chopped oregano. Gently toss the salad to combine. Taste the pasta and adjust the seasoning with more salt and pepper if necessary.
- Prior to serving, garnish the pasta salad with additional Parmesan, basil, and oregano.
- Prepare ahead of time: The pasta salad (minus the toppings) can be made up to 5 hours in advance. Cover and refrigerate. Note: For more of our preferred pasta recipes, check out this link →
Summary:
- Calories: 3820 kcal
- Fat: 167 g
- Protein: 155 g
- Carbs: 437 g
- Potassium: 4976 mg
- Magnesium: 597 mg