Bobby Flay Pasta Salad​

This delicious pasta salad by Bobby Flay is the perfect quick and easy dish, packed with fresh veggies, creamy mozzarella, and a tangy homemade dressing. It’s versatile, so you can use ingredients you already have on hand, making it ideal for any meal or gathering. Serve it chilled for maximum flavor!

Ingredients Needed:

Pasta Salad

• 1 pound dried pasta like fusilli, penne, rotini or farfalle
• 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 green onions, 5 to 6 green onions
• 1/4 cup sliced pepperoncini or banana peppers, optional
• 1 cup (4 ounces) halved mixed olives
• 1 cup (2 ounces) grated parmesan cheese or other hard cheese
• 1 cup (6 ounces) fresh mozzarella balls, chopped
• 1/3 cup fresh parsley or basil, optional

Homemade Dressing

• 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar
• 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 extra-virgin olive oil

How To Make Pasta Salad​?

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until tender, following package instructions (usually 6–10 minutes). Drain and rinse well under cold water.
2. Prepare the Dressing: While the pasta is cooking, make the dressing in the bottom of a large bowl. Whisk together the vinegar, salt, pepper, oregano, and optional pepperoncini juice. Slowly whisk in the olive oil until blended.
3. Combine Pasta and Dressing: Add the drained and rinsed pasta to the dressing and mix well, ensuring each piece is coated.
4.  Add Salad Ingredients: Stir in the bell pepper, zucchini, cherry tomatoes, green onions, optional pepperoncini, olives, parmesan cheese, mozzarella, and herbs. Taste for seasoning and adjust with salt and pepper as desired.
5. Chill and Serve: For the best flavor, cover and refrigerate the pasta salad for at least 30 minutes or up to 5 days before serving. Enjoy!

Recipe Tips :

• Cook Pasta Just Right : Make sure to cook the pasta until it’s tender but still firm (al dente). Overcooked pasta can become mushy when mixed with dressing.
• Rinse and Drain Well : After cooking, rinse the pasta with cold water and drain thoroughly. This helps stop the cooking process and keeps the salad from becoming watery.
• Mix Dressing with Warm Pasta : Tossing the pasta with the dressing while it’s still slightly warm helps it absorb the flavors better, making each bite more delicious.
• Chill for Best Flavor : Let the salad chill for at least 30 minutes. This gives time for the flavors to blend, making the salad taste even better.
• Adjust Seasoning After Chilling : Taste the salad after it’s chilled and adjust salt, pepper, or dressing as needed. Chilling can slightly dull flavors, so a quick seasoning check is helpful before serving.

How To Store Leftovers?

First, let the leftover pasta salad cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 5 days. This will keep the flavors fresh and prevent the pasta from drying out.

Nutrition Facts

Serving Size: 1 cup (approximately 202g)

• Calories: 407
• Total Fat: 24g
• Saturated Fat: 5.9g
• Cholesterol: 24mg
• Sodium: 708mg
• Potassium: 244mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3.1g
• Sugars: 3g
• Protein: 12g

Check out More Recipes:

• Bobby Flay Brussel Sprout Salad​
• 1905 Salad
• Bobby Flay Quinoa Salad