Two Quick And Easy Pasta Salads Recipe

I absolutely love this recipe because it combines the best of both worlds—two types of pasta—loaded with fresh, vibrant veggies and cheese, making it a colorful and satisfying feast for the senses. Plus, the zingy homemade dressing brings everything together so beautifully that it feels like a little celebration in every bite!

I enjoy making speedy and uncomplicated meals, and these two pasta salads are my reliable standbys. They feature 8 ounces each of rotini and penne pasta and burgeon with fresh ingredients like cherry tomatoes, cucumber, red bell pepper, and red onion.

The delightful combo of feta and mozzarella makes a better base for the simple olive oil and red wine vinegar dressing than for anything I could concoct “from scratch.” It’s a wonderful, fabulous, and vibrant dish that is essentially half a salad, perfect for any occasion.

Ingredients

Rotini Pasta:
Gives energy in the form of carbohydrates.

Penne Pasta:
Carbohydrates galore, and they offer lasting energy.

Cherry Tomatoes:
Packs a punch of sweet and vitamin C.

Cucumber:
Few calories, copious amounts of water and plenty of fiber.

Red Bell Pepper:
Delivers a sweet crunch and vitamin A.

Red Onion:
Provides a piquant taste and antioxidants.

Kalamata Olives:
Imparts a briny taste and beneficial lipids.

Feta Cheese:
Lusciously smooth, deliciously tart, and packed with protein.

Mozzarella Balls:
Mild and creamy; it supplies calcium and protein.

Ingredient Quantities

• 8 ounces rotini pasta
• 8 ounces penne pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup mozzarella balls, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the rotini and penne noodles based on the provided instructions. They should achieve an al dente quality. Once the pasta is done, channel your inner Italian grandma and drain the pasta in a colander. To make sure the noodles don’t stick together, give them a quick rinse with cold water. Then set the pasta aside until you are ready to use it.

2. In a big bowl, mix together the halved cherry tomatoes, the diced cucumber, the diced red bell pepper, the finely chopped red onion, the sliced kalamata olives, the crumbled feta cheese, and the halved mozzarella balls.

3. To make the dressing, combine the following ingredients in a separate small bowl and whisk them together until they are well mixed:

• Olive oil
• Red wine vinegar
• Lemon juice
• Dijon mustard
• Garlic powder
• Salt
• Freshly ground black pepper.

4. Mix the cooked and cooled rotini pasta with half of the vegetable mixture in one bowl, and the penne pasta with the other half of the vegetable mixture in a second bowl.

5. Half of the dressing is to be poured over the rotini pasta salad mixture. The other half is to be poured over the penne pasta salad mixture.

6. Gently toss each salad until all ingredients are well coated with the dressing and mixed evenly.

7. Add to the rotini pasta salad chopped fresh basil and to the penne pasta salad chopped fresh parsley, stirring gently to combine.

8. If additional salt and pepper are needed, adjust the seasoning.

9. Chill both salads and refrigerate for at least 30 minutes to allow flavors to meld.

10. Chill and serve, garnishing with extra herbs if desired. Enjoy these refreshing pasta salads as a side dish or light meal.

Equipment Needed

1. Large pot (for boiling pasta)
2. Colander (for draining pasta)
3. Large bowl (for mixing vegetables)
4. Two medium bowls (one for each pasta salad mixture)
5. Small bowl (for making dressing)
6. Whisk (for mixing dressing)
7. Measuring cups and spoons
8. Knife (for chopping ingredients)
9. Cutting board
10. Mixing spoons or spatula
11. Storage containers (for chilling and storing salads)

FAQ

• Q: Can I use a different type of pasta?A: Yes, you can substitute with any pasta of your choice, such as farfalle or fusilli.
• Q: How do I store leftover pasta salad?A. Keep all leftover food in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days. If you don’t finish what you’ve started in that time, toss it.
• Q: Can the pasta salad ingredients be prepared in advance?A: You can certainly prepare the vegetables and pasta a day in advance. For peak freshness, only put the salad together just before serving.
• Q: Is there a substitute for feta cheese?A: You can use cheese from goats, or you can forgo the cheese altogether for an option that contains no dairy.
• Q: Can I add more vegetables to the salad?Absolutely! You’re welcome to toss in any veggies you want—like shredded carrots or spinach.
• Q: Is the dressing adjustable?A: Feel free to modify the amounts of olive oil, vinegar, and lemon juice to fit your taste.

Substitutions and Variations

8 ounces rotini pasta: Substitute fusilli or farfalle pasta.
1 cup cucumber, diced: Replace with zucchini or celery for a change in crunch.
1. 2/3 cup kalamata olives: Substitute with black olives or capers for a similar briny flavor.
1/2 cup feta cheese. You can use goat cheese or ricotta salata in its place for a similar level of saltiness and comparable texture.
1/4 cup fresh basil: Replace it with fresh spinach or arugula for an entirely different leafy green twist.

Pro Tips

1. Enhance Flavor Infusion After draining the pasta, ensure it’s fully cooled before mixing the salad ingredients to prevent wilting. Allow the mixed salad to chill longer, ideally for at least an hour, to deepen the flavor infusion from the dressing.

2. Herb Boost Just before serving, toss in additional fresh basil and parsley for a burst of herbaceous aroma and flavor. This refreshes the salad, keeping the herbs vibrant.

3. Custom Crunch For added texture, consider incorporating toasted nuts like pine nuts or walnuts just before serving. They add a delightful crunch and complement the flavors of the salad.

4. Dressing Variety Experiment with the dressing by adding a pinch of dried oregano or a dash of balsamic glaze. This can provide a slightly different flavor profile to keep the salad interesting.

5. Tomato Tips To prevent cherry tomatoes from making the salad too watery, pat them dry with paper towels after halving, ensuring the salad remains fresh and crisp.