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Easy Pasta Salad with Olive Oil and Balsamic

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Prep Information

Prep Time

45 minutes

Cook Time



8-10 people


For the Salad:
  • 1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
  • 1 cup sliced bell pepper (1 medium)
  • 1 cup thinly sliced zucchini (1/2 medium)
  • 1 cup halved cherry tomatoes
  • 1/3 cup thinly sliced scallions (5 to 6)
  • 1/4 cup sliced pepperoncini or banana peppers, optional
  • 1 cup (4 ounces) halved mixed olives
  • 1 cup (2 ounces) grated parmesan cheese or hard cheese
  • 1 cup (6 ounces) fresh mozzarella balls, chopped
  • 1/3 cup fresh parsley or basil, optional
For the Dressing:
  • 1/3 cup Lemon White Balsamic Vinegar, Spicy Serrano Balsamic, or ask about our Oregano White Balsamic!
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 to 3 tablespoons juice from pepperoncini jar, optional
  • 1/2 cup Basil Infused Olive Oil


  1. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time).
  2. Drain and rinse well under cold water.
  3. While the pasta cooks, in the bottom of a large bowl, make the dressing.
  4. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the Basil Infused olive oil until blended.
  5. Add the drained and rinsed pasta to the dressing and mix well.
  6. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs (if using).
  7. Taste for seasoning and adjust with salt and pepper as needed.
  8. Serve or for the best results, cover and refrigerate for at least 30 minutes and up to 3 days.
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