Best Summer Pasta Salad (with fresh Italian flavors)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled pasta salad with fresh vegetables, pepperoni, basil, and an Italian vinaigrette. This potluck classic comes together in 20 minutes and delivers layers of Mediterranean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 lb short pasta
- 2 tablespoons olive oil
- 1 ½ cups diced pepperoni (see notes)
- 1 small zucchini (halved and thinly sliced)
- 1 small summer squash (halved and thinly sliced)
- 2 cups cherry tomato halves
- 1 cup feta cheese (crumbled)
- ¾ cup chopped peperoncini (optional but highly recommended)
- ½ cup thinly sliced red onion (a mandolin works best)
- ½ cup thinly sliced basil
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ cup finely grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 teaspoons EACH: sea salt and pepper (see notes)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 454mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 118mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 454MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.