Tangy Pasta Salad with Tomatoes, Peppers and Olives

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This Tangy Pasta Salad is filled with crunchy bell peppers and onions, olives, and sweet tomatoes. Tossed in a light oil and vinegar dressing this recipe is great for summer parties.

We love pasta salads as the weather warms up. There aren’t many things that beat having a meal ready-to-go in the fridge on the hottest summer nights.

Vegetable Pasta Salad
In the summertime, we tend to eat as light as possible on the hottest days of the year. While we aren’t yet to the hottest days, a storm came through this week and created a lovely muggy 108 degrees.

After a crazy day of indoor activities with restless kids, I couldn’t even imagine turning on the oven of the stove for anything more than the pasta.

Pasta Salad with Vegetables

This tangy pasta salad turned out light and flavorful with a great balance of tanginess from the vinegar and a slight bite from the onion and olives. The pasta was even more delicious the next day.

When preparing the salad a day in advance, you might want to add a splash more vinegar and oil if needed right before serving.

This Tangy Pasta Salad is filled with crunchy bell peppers and onions, tangy olives, and sweet tomatoes. Tossed in a light oil and vinegar dressing the recipe is great for summer parties.

Tangy Pasta Salad Recipe

  1. Cook the pasta according to directions, removing from the heat and rinsing immediately with cold water until the pasta is cool. Set the pasta aside in the colander to drain.
  2. Place the onions in a large mixing bowl dish and cover with the olive oil and vinegar. Let rest while preparing the rest of the vegetables.
  3. Add the tomatoes, olives, peppers, pasta, and cheese to the bowl with the onions. Toss well to coat thoroughly.
  4. Season generously with salt and pepper. Taste and add more salt and pepper as needed. Refrigerate until ready to serve. Enjoy!

Tangy Pasta Salad

Mayo Free Pasta Salads

I’m a gigantic fan of tangy vinegar-based pasta salads made without mayonnaise. These mayo-free salads keep nicely at room temperature for hours, making them super convenient and tasty for summer parties and other outdoor activities on warmer days.

While I love a Creamy Pasta Salad, I also like a pasta salad I can serve year-round with no worries. These salads are perfect for summer parties, barbecues, and potlucks.

I love that this Italian Penne Pasta Salad can be set out and then forgotten about. I never have to worry about a mayo-free pasta salad spoiling quickly in the sun.

In the summertime, I often make a double or triple batch of pasta salads like this one. Leftovers are great to keep in the fridge and dish out for a quick lunch.

This Garlicky Spinach Pasta Salad and this Summer Israeli Couscous Salad are excellent salads that are perfect for summer.

This California Spaghetti Salad is loaded with many of our favorite flavors too. And this Strawberry Spinach Pasta Salad is a must any time you have fresh strawberries around!

Vegetable Pasta Salad with Cheese

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This Tangy Pasta Salad is filled with crunchy bell peppers and onions, tangy olives, and sweet tomatoes. Tossed in a light oil and vinegar dressing the recipe is great for summer parties.

Tangy Pasta Salad with Tomatoes, Peppers and Olives

Filled with crunchy bell peppers and onions, olives, and sweet tomatoes and tossed in a light oil and vinegar dressing, this recipe is great for summer parties.
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Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 6 servings

Ingredients 

  • 8 ounces small pasta: ditalini, elbow, fusilli, penne etc
  • 1/4 cup red onion, thinly sliced and chopped about 1/4 of 1 large red onion
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 16 ounces grape tomatoes, halved about 2 cups
  • 3/4 cup black olives, halved about 1/2 of a 6-ounce can of olives
  • 1 cup green, red, or yellow bell pepper, chopped small about 1 medium size bell pepper
  • 4 ounces Monterey Jack cheese, diced small
  • 1/2 teaspoon kosher salt, adjust to taste
  • 1/4 - 1/2 teaspoon freshly ground black pepper, adjust to taste

Instructions

  • Cook the pasta according to directions, removing from the heat and rinsing immediately with cold water until the pasta is cool. Set the pasta aside in the colander to drain. 
  • Place the onions in a large mixing bowl dish and cover with the olive oil and vinegar. Let rest while preparing the rest of the vegetables. Add the tomatoes, olives, peppers, pasta, and cheese to the bowl with the onions.
  • Toss well to coat thoroughly. Season generously with salt and pepper. Taste and add more salt and pepper as needed. Refrigerate until ready to serve. Enjoy!

Nutrition

Calories: 322kcal · Carbohydrates: 34g · Protein: 11g · Fat: 16g · Saturated Fat: 5g · Cholesterol: 17mg · Sodium: 372mg · Potassium: 348mg · Fiber: 3g · Sugar: 5g · Vitamin A: 1619IU · Vitamin C: 43mg · Calcium: 167mg · Iron: 1mg
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{originally published 7/13/12 – recipe notes and photos updated 7/17/20}
Tangy Pasta Salad with vegetables and cheese is a winner of a summer meal.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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