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Of all the pasta salads I’ve tried, this one is the easiest and most delicious to make. The combination of fresh vegetables, creamy mozzarella balls, and tangy dressing makes it irresistible. The pasta absorbs the flavors beautifully, especially if you let it chill for a while. The vibrant colors and textures of the bell pepper, cherry tomatoes, and olives make every bite a treat. Perfect for meal prep, as it stays fresh for up to...
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Whisk the white wine vinegar, salt, pepper, oregano, and olive oil until blended.
Mix the bell pepper, cherry tomatoes, green onion, olives, Parmesan, mozzarella, and cooked pasta.
Taste for seasoning and adjust with salt and pepper as needed.
Cover and refrigerate for at least 30 minutes for best results, or serve immediately.
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For extra flavor, let the pasta salad chill in the fridge for a few hours before serving.
You can substitute green onion with red onion for a sharper flavor.
Use a mix of colorful bell peppers for added visual appeal.
Can I use a different type of pasta?
Yes, you can use any short pasta like fusilli, farfalle, or rotini.
How long does this pasta salad stay fresh?
It stays fresh for up to 5 days when stored in an airtight container in the refrigerator.
Can I make this salad vegan?
Yes, substitute mozzarella and Parmesan with vegan cheese alternatives.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas would be great additions.
Can I use balsamic vinegar instead of white wine vinegar?
Yes, balsamic vinegar will add a sweeter and richer flavor to the dressing.
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