Description

This Classic Easy Pasta Salad is the kind of chilled, crowd-pleasing side dish I turn to all summer long because it is colorful, satisfying, and packed with bright, tangy flavor in every single bite. Tender rotini, crisp vegetables, cheese, and a zippy homemade dressing come together in one big bowl that tastes even better after a little time in the fridge. It is easy to make ahead, easy to scale up for a party, and exactly the kind of pasta salad recipe that disappears fast at potlucks, cookouts, and casual family dinners.

Ingredients

12 oz rotini pasta

1 1/2 cups cherry tomatoes, halved

1 cup cucumber, diced

1 red bell pepper, diced

1/2 cup red onion, finely diced

1/2 cup black olives, sliced

1 cup cubed mozzarella cheese

1/4 cup grated Parmesan cheese

1/3 cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

2 tablespoons fresh parsley, chopped

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Instructions

1. Bring a large pot of generously salted water to a boil and cook the rotini until al dente according to package directions.

2. Drain the pasta and rinse it under cold water until completely cooled, then let it drain well.

3. Transfer the cooled pasta to a large mixing bowl.

4. Add the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and Parmesan to the bowl with the pasta.

5. In a separate bowl or measuring cup, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes until fully combined.

6. Pour the dressing over the pasta salad and toss thoroughly until every ingredient is evenly coated.

7. Add the chopped parsley and toss once more to distribute it throughout the salad.

8. Cover and refrigerate the pasta salad for at least 30 minutes before serving so the flavors can meld together.

9. Stir again just before serving and adjust salt or vinegar if needed.

Notes

Cook the pasta just to al dente because soft pasta turns mushy after chilling in the dressing.

Rinse the pasta under cold water only until it cools completely, then drain it very well so excess water does not dilute the dressing.

Dice the vegetables into small, even pieces so every bite feels balanced and easy to scoop.

Make the salad at least 30 minutes ahead for the best flavor, but do not be afraid to let it chill longer because pasta salad often tastes even better after a few hours.

If the salad looks a little dry after chilling, stir in a small drizzle of olive oil or a splash of red wine vinegar right before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Method: Stovetop, Chilled
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 390mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 9g
Cholesterol: 15mg