Fresh and easy pasta salad packed with crisp vegetables, easy and quick recipe mozzarella, and tossed with a simple homemade dressing. This salad is a mashup between Greek and Italian pasta salad. Greek because we add both Kalamata and green olives and Italian because we throw parmesan and fresh mozzarella cheese into the mix.
For another Italian-inspired pasta salad, try our Three Herb Italian Pasta Salad. If you love Greek-inspired salads, take a look at this briny Greek pasta salad or our favorite Greek salad. We also have a homemade Italian dressing, if you are interested. If you would prefer to leave the olives out, no problem!
Use our recipe as a guide, and then throw in the ingredients you love. We have shared lots of suggestions below. The Best Pasta To Use: Pasta is essential, but the type of pasta you use does matter. I like the pasta to bite back a bit and hate it when it turns mushy. They also have the advantage of lots of nooks and crannies, which trap the dressing and bits of cheese. Orzo pasta is an excellent option, but make sure not to overcook it.
Add Some Vegetables: An assortment of veggies add color and crunch to the salad. You can add other vegetables, too. Try sliced fennel, grated carrots, radish, and even cauliflower or broccoli. Roasted winter squash and beets are an excellent alternative in fall and winter. Adding a handful of whatever fresh herbs you have on hand is an excellent idea, too. The more color and flavor, the better! Try feta cheese for more of a Greek pasta salad or swap the parmesan cheese for shredded sharp cheddar.
For a vegan pasta salad, leave the cheese out. Flavorful Extras: My favorite part about pasta salad is adding extra secret ingredients that make it shine. Olives add tanginess and a lot of flavor. If you aren’t going for a vegetarian pasta salad, you can add a handful of chopped salami, pepperoni, turkey, or ham. You could even shred a rotisserie or roasted chicken and toss it in. We make an easy five-ingredient pasta salad dressing. To make it, whisk red wine vinegar, extra-virgin olive oil, dried oregano, and a pinch of salt and pepper.
It’s simple, but when mixed with the pasta, veggies and other ingredients, it tastes amazing. To upgrade the dressing, try champagne vinegar. It’s a bit more pricey, but it tastes incredible. Making Pasta Salad in Advance Here’s the great news. Pasta salad gets better over time. Letting the pasta and veggies sit in the dressing for a while makes a huge difference in flavor.
We take the same approach when making potato salad. You can make pasta salad and keep it in the fridge for up to five days, which makes this the perfect side dish to prepare in advance. A simple combination of red wine vinegar, oregano, olive oil, salt, and pepper makes the perfect tangy dressing. Pasta salad tastes better over time so making it ahead of time isn’t just possible, it’s recommended. Use a variety of colors and textures.