Everything Pasta Salad

This not your Mom or aunt's pasta salad. You, know the one with salad pickles, green peppers, and a boatload of mayo. We've all had it. This, CP Community, is something fresher, inspiring... and it helps you clean your fridge. Nevertheless, your friends and family will be impressed. So will you. I serve this mainly with grilled salmon. It also goes well as a main dinner salad, hot or cold, or with any other protein you wish to add. It's your magical salad. This makes enough side salad for 4-6 people. Assuming there are more items to the spread.


  • 6 oz (half a box) Bucatini Pasta, broken in half, cooked just beyond al dente (Sub: thick spaghetti)

  • 1/4 cup of cooked pasta water

  • 1 bunch of Asparagus tips

  • 1 small summer yellow squash, halved and sliced into small half-moon pieces

  • 1 small zucchini, halved and sliced into small half-moon pieces

  • 1/4 small red pepper, diced

  • 2 ears of corn, shucked and plucked

  • 3-4 cloves garlic, minced

  • 2 tsp dried oregano

  • 2 tsp dried basil

  • 1 sprig fresh rosemary, removed from stem and chopped finely

  • 1 TBS fresh parsley, chopped finely

  • 3 pepperoncini peppers, 2 squeezed and sliced thinly, 1 whole for decor

  • 1/2 cup champagne vinaigrette or your favorite vinaigrette

  • 1 TBS fresh squeezed lemon juice

  • 1/2 TBS honey or agave

  • 1 TBS + 1 tsp extra virgin olive oil, divided

  • Salt + Pepper to taste


  1. Prepare pasta, using package instructions. No oil in the water. Only salt. Stop the noodles just before they become soft. Al dente. Drain 90% of the water out, leaving just about 1/4 cup. Don't rinse the noodles. Add 1 tsp of oil, to keep them from sticking. Set aside.

  2. In a medium mixing bow, mix together the vinaigrette, lemon juice, honey,

  3. In a wok or large saute pan, heat 1 TBS of oil over med-high heat. Then, add asparagus, garlic, red peppers, squash and zucchini, oregano, rosemary, and basil. Add some salt and pepper. Start with 2 tsp of each and add more if needed. Toss around in the pan until the garlic is fragrant.

  4. Add pasta, and toss more over heat for about 1 minute. Then add vinaigrette mixture. Toss for another minute and remove from heat.

  5. NOTE: Taste the salt level. It should be just higher than you would like it to taste at that point,as you'll be adding more veggies to the pasta. There needs to be enough to keep it from being bland.

  6. Add pasta to a serving dish. Top with fresh corn, tomatoes.

  7. Squeeze 2 pepperoncini peppers over the top. Then slice them and sprinkle them across the top. Add another for decor.

  8. OTHER: You can add parm or feta cheese to the top, green onion, more parsley, red onion, anything you like. It's the everything Pasta! It's all good.

  9. Enjoy!

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