Rotini Pasta Salad
This rotini pasta salad recipe is the kind of dish that shows up at every cookout, potluck, and backyard barbecue for a reason. Tender rotini pasta gets tossed with crisp cherry tomatoes, cucumber, bell peppers, olives, mozzarella pearls, and diced pepperoni, then coated in a bright homemade Italian dressing. It comes together in about half an hour, holds up beautifully in the fridge, and tastes even better the next day.
Equipment
- Large stockpot for boiling pasta
- Colander
- Cutting board
- Chef's knife
- Large mixing bowl
- Mason jar with lid, for shaking the dressing
- Whisk
- Microplane cheese grater
- Measuring cups and spoons
- Salad tongs
- Plastic wrap or an airtight lid for storage
Ingredients
- 1 pound rotini pasta 454g
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1/2 red onion thinly sliced
- 1 cup black olives sliced
- 8 ounces fresh mozzarella pearls about 225g
- 1/2 cup freshly grated parmesan cheese about 50g
- 4 ounces diced pepperoni about 115g
- 1/4 cup fresh basil chopped
- 2 tablespoons fresh parsley chopped
For the Dressing
- 3/4 cup extra virgin olive oil 180ml
- 1/4 cup red wine vinegar 60ml
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the rotini pasta and cook until al dente according to package directions. Drain and rinse immediately under cold water until completely cool. Shake off excess water and set aside.
- Halve the cherry tomatoes and dice the cucumber and bell peppers into bite-sized pieces. Thinly slice the red onion. Drain the olives and dice the pepperoni. Chop the fresh basil and parsley. Set everything aside with the mozzarella pearls and grated parmesan.
- In a mason jar or small bowl, combine the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, dried oregano, and garlic powder. Season with salt and pepper. Seal and shake vigorously until emulsified, or whisk until smooth.
- In a large bowl, combine the cooled pasta, tomatoes, cucumber, bell peppers, red onion, olives, mozzarella, pepperoni, parmesan, basil, and parsley. Pour about three-quarters of the dressing over the salad and toss gently until evenly coated. Reserve the remaining dressing for later.
- Cover the bowl and refrigerate for at least 1 hour or up to overnight. Before serving, toss gently and drizzle in the reserved dressing if the pasta has absorbed most of the liquid. Taste and adjust seasoning with salt, pepper, or lemon juice if needed, then serve chilled.
Notes
- Don't overcook the pasta. Al dente noodles hold their shape much better once dressed and chilled.
- Always rinse the pasta with cold water to stop the cooking process and prevent it from turning mushy.
- Dress the pasta while it's still slightly damp — it absorbs the flavors more evenly than pasta that's been sitting dry.
- Let the salad chill for at least an hour before serving so the dressing has time to soak in.
- Save a little dressing to toss in right before serving, since pasta tends to soak up liquid as it sits.
- Cut all the vegetables to a similar, bite-sized dice so every forkful is balanced.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This salad does not freeze well, since the vegetables and cheese lose their texture once thawed.
- Avoid leaving the salad at room temperature for more than 2 hours.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 32gProtein: 11gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 490mgPotassium: 185mgFiber: 2gSugar: 4gVitamin A: 8IUVitamin C: 45mgCalcium: 15mgIron: 8mg
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