Quick & Easy Pasta Salad Recipe! Literally The Best Simple Pasta Salad Ever

mozzarella cheese

🥗Healthier: feta cheese

💰Cheaper: cottage cheese

Feta adds tanginess while cottage cheese is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is a cost-effective choice.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is more economical.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in sodium, while canned olives are less expensive.

Cook pasta according to package directions until al dente, undercooking by about a minute for better texture.

In a mason jar, combine 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 tablespoons water, 1 1/2 tablespoons honey, 1 tablespoon Italian seasoning, 3 cloves minced garlic, 1 teaspoon black pepper, and 1 teaspoon salt. Shake to combine and set aside.

In a very large bowl, add the cooked noodles.

Add 8 ounces of soft mozzarella cheese cut into cubes, 4 ounces of mini pepperonis, 1/2 cucumber cut into 1/2-inch pieces, 1/2 cup cherry tomatoes sliced in half, 1/2 cup sliced olives, 1/2 cup red bell pepper cut into 1/4-inch thick slices, 1/2 cup red onion very thinly sliced (optional), and 1/4 cup green onions including whites and greens.

Drizzle the dressing over the salad ingredients evenly.

Gently toss the salad with wooden spoons to combine without breaking up the ingredients.

Transfer the salad to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens