pasta salad rotini recipe

Written ByJenny Smyth Posted on
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The Best pasta salad rotini recipe

I have been making pasta salad for as long as I can remember, and rotini has always been my go to shape. The little corkscrew pieces catch every bit of dressing and hold onto the veggies so well. My kids call it the curly pasta salad, and they get excited every time I put it on the table.

It is one of those dishes that works for a quick weeknight dinner or a big family get together, and it never lets me down. This rotini pasta salad recipe is all about balance. You get the soft chew of the pasta, the crunch from fresh vegetables, and a tangy dressing that pulls everything together.

I love how the rotini twirls around the cherry tomatoes and cucumber chunks, so each bite has a little bit of everything. The flavors are bright and fresh, but the salad is hearty enough to be a main dish if you want it to be. What I really appreciate about this recipe is how simple it is to put together.

You boil the pasta, chop your veggies, whisk up a quick dressing, and toss it all in a big bowl. The key technique is to rinse the cooked rotini with cold water right after draining. That stops the cooking process and keeps the pasta from turning mushy when you mix in the dressing.

It also helps the salad stay nice and cold when you serve it. This pasta salad is a staple in my house because it is so versatile. You can serve it right away, or let it chill in the fridge for a few hours to let the flavors meld.

It is perfect for picnics, potlucks, or just a simple lunch on a hot day. Plus, it is packed with colorful veggies, so you get a good dose of fiber and vitamins. My family loves it, and I am sure yours will too.

Classic Rotini Pasta Salad

4.7 from 1038 votes

A colorful and tangy pasta salad made with rotini, fresh vegetables, and a simple homemade dressing. Perfect for picnics, potlucks, or a light meal.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

1 pound rotini pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1 bell pepper, diced
1/2 cup black olives, sliced
1/4 cup fresh parsley, chopped

For the Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the rotini pasta and cook according to package directions until al dente, usually about 8 to 10 minutes.
3Stir occasionally to prevent sticking.
4Drain the pasta in a colander and immediately rinse with cold water to stop the cooking process.
5Shake off excess water and let it cool completely while you prepare the vegetables.
6In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
7Set aside to let the flavors blend.
8In a large mixing bowl, combine the cooled rotini, cherry tomatoes, cucumber, red onion, bell pepper, black olives, and fresh parsley.
9Toss gently to distribute the vegetables evenly.
10Pour the dressing over the salad and toss until everything is well coated.
11Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled.

🔧Equipment

Large pot
Colander
Large mixing bowl
Small bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 450mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 8g

📝Notes

You can add grilled chicken or chickpeas to make it a more filling main dish. For a creamier version, stir in 1/2 cup of mayonnaise or Greek yogurt with the dressing. Store leftovers in an airtight container in the fridge for up to 3 days.

Watch Video Of How Classic Rotini Pasta Salad Works

This rotini pasta salad is one of those recipes that always works out. It is simple to throw together, uses ingredients I usually have on hand, and everyone from my kids to my neighbors asks for the recipe.

I love that I can make it the night before a gathering and it tastes even better the next day. For storage, keep it in an airtight container in the fridge for up to three days.

If it seems dry when you take it out, just add a splash of olive oil or a little more vinegar and toss it. You can serve it cold straight from the fridge, or let it sit at room temperature for about 15 minutes before serving.

It is perfect for any occasion, from a backyard barbecue to a holiday dinner, and I know it will become a favorite in your home too.

❓ Frequently Asked Questions About Rotini Pasta Salad

1. Can I make this rotini pasta salad ahead of time?

Yes, you can make it a day in advance. Just keep the dressing separate and toss it with the salad right before serving to keep the pasta from absorbing too much dressing and becoming soggy.

2. What other vegetables can I add to this pasta salad?

You can add almost any crunchy vegetable you like. Diced carrots, broccoli florets, zucchini, or even artichoke hearts work well. Just make sure to chop them into small, bite sized pieces so they mix evenly.

3. How do I keep the pasta from sticking together?

After draining the rotini, rinse it with cold water and toss it with a little olive oil if you are not dressing it right away. This coats the pasta and prevents the pieces from clumping together.

4. Can I use a different type of pasta instead of rotini?

Absolutely. Fusilli, penne, or bowtie pasta are all good substitutes. Just choose a shape that has nooks and crannies to hold the dressing and veggies.

5. Is this pasta salad healthy?

Yes, it is a balanced dish with complex carbs from the pasta, fiber from the vegetables, and healthy fats from the olive oil. You can make it even healthier by using whole wheat rotini and reducing the oil slightly.

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