Crispy, tangy, and bursting with vibrant colors from fresh peppers and tomatoes. This bowl is packed with tender rotini, salty olives, and a homemade vinaigrette that clings to every spiral. I love making this Pasta Salad for James's weekend BBQs because it pairs perfectly with grilled meats and brings a lightness to the table. If you need a simple pasta salad that comes together in under 25 minutes, this recipe is your answer.
Why You'll Love This
This Pasta Salad is a lifesaver on busy days when you need something fresh yet substantial. One of the best things about it is the versatility; it works just as well for a quick lunch as it does for a large family gathering. The flavors actually get better as they sit, making it a fantastic make-ahead option that takes the stress out of hosting. Plus, it's a surprisingly healthy pasta salad packed with raw veggies and a light olive oil dressing rather than heavy mayo.
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Ingredients
This recipe relies on fresh, crisp vegetables and a pantry-staple vinaigrette to create a Pasta Salad that feels both classic and refreshing. You likely have most of these items, but for a true pasta salad with Italian dressing flavor, fresh herbs make a big difference.
Scroll to the recipe card for ingredients and step-by-step directions.
Main Ingredients
- Rotini Pasta: The spirals are excellent for catching and holding the dressing.
- Cherry Tomatoes: They add a pop of sweetness and juicy texture.
- Green Bell Pepper: Provides a necessary crunch and fresh garden flavor.
- Black Olives: Adds a savory, salty bite that balances the acid.
- Red Onion: Gives a sharp kick and beautiful purple color contrast.
- Extra Virgin Olive Oil: The high-quality fat base for the vinaigrette.
- Balsamic Vinegar: Brings a deep, slightly sweet tanginess.
Optional Extras
- Feta Cheese: Crumbled feta adds a creamy, salty element that pairs well.
- Fresh Mozzarella: Small pearls add a soft, milky texture to the mix.
How to Make Pasta Salad
This method ensures you get easy cold pasta salad recipes into your rotation without any fuss or complicated techniques.
Boil the Pasta Cook the rotini in a large pot of salted water according to the package directions. Test a noodle for firmness to ensure it is al dente and not mushy.
Prep the Veggies Chop the bell peppers, tomatoes, onions, parsley, and olives while the pasta is boiling. Uniform chopping ensures you get a colorful mix of ingredients in every single spoonful.
Mix the Vinaigrette Add the olive oil, balsamic vinegar, lemon juice, mustard, salt, and pepper into a small jar or bowl. Shake or whisk vigorously until the dressing looks cloudy and fully emulsified.
Cool the Pasta Drain the pasta and immediately rinse it under cold water in the colander.
How long should pasta cool for salad? Rinsing cools it instantly so it doesn't wilt the veggies, keeping the salad crisp.
Combine Everything Toss the cold pasta, chopped vegetables, and dressing together in a large mixing bowl. Stir gently until every noodle is glistening and coated with the vinaigrette.
Tips
Here is my favorite way to ensure this Pasta Salad stays fresh and flavorful for days.
Use the best pasta salad ingredients → prioritizes freshness → vegetables look bright and crisp.
Don't overcook pasta → prevents mushiness → noodles hold their spiral shape.
Rinse pasta cold → stops the cooking → keeps the salad temperature refreshing.
Let it marinate → allows flavors to meld → the pasta absorbs the dressing color.
Slice onions thin → avoids overpowering bites → onions look like delicate ribbons.
Salt the water → seasons the noodle inside → pasta tastes savory on its own.
Follow Aliana on Pinterest →Variations
There are so many ways to tweak this dish to suit what you have in your fridge. You can easily turn this into a chicken pasta salad by adding grilled breast strips or rotisserie chicken for extra protein. For a gluten-free option, simply swap the rotini for chickpea or brown rice pasta; the texture holds up beautifully with the vinaigrette. If you prefer a milder onion flavor, try soaking the red onion slices in cold water for ten minutes before adding them.
Storage
This salad stores beautifully in the refrigerator for up to 4 days in an airtight container. In fact, many people find it tastes even better the next day, making it a great cold pasta salad with Italian dressing for meal prep. If the pasta absorbs too much liquid overnight, just toss it with a fresh splash of olive oil and lemon juice before serving to wake the flavors back up. Freezing is not recommended as the fresh vegetables will lose their crisp texture.
Serving Suggestions
I love serving this Pasta Salad alongside grilled burgers or BBQ chicken for a complete summer feast. It brings a necessary brightness that cuts through rich, smoky meats perfectly. If you are a fan of savory pairings, you might even enjoy this with a side of crispy bacon, reminiscent of a bacon pasta salad profile. It also works wonderfully as a standalone light lunch when paired with some crusty garlic bread.
FAQs
Can I make this pasta salad creamy?
Yes, you can easily transform this into creamy pasta salads by whisking a tablespoon or two of mayonnaise or Greek yogurt into the vinaigrette before tossing.
What is the best pasta shape to use?
Rotini or fusilli are ideal because their twists trap the dressing and herbs, ensuring maximum flavor in every bite compared to smooth noodles.
Can I make this recipe a day ahead?
Absolutely, making it 24 hours in advance allows the pasta to marinate in the dressing, resulting in a more flavorful and cohesive dish.
How do I keep the pasta from sticking?
Rinsing the pasta under cold water immediately after boiling removes excess starch, which is the main culprit for sticky, clumpy pasta salads.
More Recipes You'll Love
If you love this Pasta Salad, you will enjoy these other Dinner favorites that are simple and fresh.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Quick Healthy Pasta Salad Recipe
Ingredients
Equipment
Method
- Boil the rotini pasta in salted water according to the package directions until tender. Check for al dente texture so it holds its shape when mixed.
- Chop the bell pepper, tomatoes, parsley, olives, and onion while the pasta cooks. Aim for uniform pieces so every bite has a mix of veggies.
- Combine olive oil, balsamic vinegar, lemon juice, mustard, salt, and pepper in a small jar. Shake vigorously until the mixture looks emulsified and slightly thickened.
- Drain the pasta and rinse it under cold water to stop the cooking process immediately. This ensures the noodles stay firm and cool for the salad.
- Toss the cooled pasta with the chopped vegetables and the prepared dressing in a large bowl. Stir until everything is evenly coated and glistening.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Pasta Salad Recipe:
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