Honey Balsamic Pasta Salad (Only 30 Minutes!!)

The key to a great pasta salad is a great dressing and this is one you don’t want to miss- garlicky, tangy, slightly sweet balsamic goodness. Tossed with pasta, pepperoncini, sun-dried tomatoes, kalamata olives, thinly sliced red onions, and plenty of fresh herbs, it’s bold, punchy, and full of big flavors with little hands on work.

Why You’ll Love This Recipe

This pasta salad is packed with big, Mediterranean flavors that only get better as they sit. The honey balsamic dressing clings to every nook of the pasta. The pepperoncini and red onion add sharpness, the olives and sun-dried tomatoes bring unmami and depth, and the herbs keep everything tasting fresh. It’s sturdy enough to make ahead of time, travels well, and works just as easily for meal prep lunches as it does for a bbq or potluck.

Looking at the recipe, you may be alarmed by the 2 tsp of salt in the dressing, but remember this dressing is going to coat and flavor a pound of pasta. So even though the dressing on its own will taste salty, you need that to get a well-seasoned pasta salad.

The honey balsamic dressing also makes for a great salad dressing (though reduced the amount of salt to 1/2 tsp).

Ingredient Notes

Short Pasta. Opt for rotini, penne, or farfalle, you want a short pasta shape that will hold on to the dressing.

Pepperoncini. Bright, tangy, with a touch of heat that cuts through the richness.

Sun-Dried Tomatoes. Chewy and concentrated tomato flavor

Kalamata Olives. Bring a salty and briny depth

Red Onion. Adds sharpness and crunch

Fresh Herbs. Parsley, basil, or oregano (or a mix of all of these) work well

Balsamic Vinegar. The backbone flavor of this dish- tangy, a bit sweet, and savory

Honey. Balances out the acidity of the vinegar

Tips for Making This Recipe

• Salt the pasta water well
• Don’t be afraid of the amount of salt in the dressing- remember this dressing is going to flavor a pound of pasta
• Dress the pasta while it’s still slightly warm so it absorbs the flavors
• Thinly slice the onions thin so they don’t overpower the salad
• To cut down on prep time (and maximize your summer fun), look for pre-sliced sun-dried tomatoes, pepperoncinis, and olives.
• Let it sit at least 30 minutes before serving

More Easy Summer Recipes

• Zucchini Ribbons with Pesto and Cherry Tomatoes
• 15 Minute Italian Green Beans with Tomato and Olives
• Perfect Mayo Free Potato Salad
• 5 Ingredient Greek Grilled Chicken
• 15 Minute Greek Salad Pitas

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5 from 1 vote

Honey Balsamic Pasta Salad

A garlicky, tangy, slightly sweet balsamic dressing makes this pasta salad shine. Looking at the recipe, you may be alarmed by the 2 tsp of salt in the dressing, but remember this dressing is going to coat and flavor a pound of pasta. So even though the dressing on its own will taste salty, you need that to get a well-seasoned pasta salad.

Total Time30 minutes mins

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Author: Sammy

Ingredients

Dressing

• 2 garlic cloves peeled and chopped
• 1 tbsp dijon mustard
• 1 tbsp honey
• ¼ c balsamic vinegar
• ½ c extra virgin olive oil
• 2 tsp fine sea salt

Pasta Salad

• 1 lb short shaped pasta such as fusilli, farfalle/bowties, gemelli, campanelle, or small shells
• ¾ c sun-dried tomatoes (packed in oil type) drained and sliced
• ¾ c pepperoncini drained and sliced
• ½ c kalamata olives drained and chopped
• ½ c red onion thinly sliced
• 1 tbsp fresh oregano chopped
• 1 c flat-leaf parsley chopped

Instructions

• Cook the pasta according to package directions until al dente, drain and set aside to cool slightly.
• Add all dressing ingredients to a jar; shake well to combine.
• Toss all remaining salad ingredients in a large salad bowl. Add cooked pasta and dressing. Mix well. Cover and transfer to refrigerator until ready to serve (flavors will be best after sitting for at least 30 minutes).