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Recipe

Servings

6 servings. 1×

Serves 6 servings.Prep 15 minCook 10 minTotal 25 min

Ingredients

  • Rotini: 12 ounces (340 g)
  • Cherry tomatoes: 1 cup, halved
  • Cucumber: 1 medium, diced
  • Red onion: ¼ medium, finely chopped
  • Black olives: ½ cup, sliced
  • Bell pepper: 1 medium, diced
  • Fresh mozzarella or feta: 4 ounces, cubed or crumbled
  • Fresh parsley: 2 tablespoons, chopped, optional
  • Extra-virgin olive oil: ⅓ cup
  • Red wine vinegar: 3 tablespoons
  • Garlic: 1 clove, finely minced
  • Dried Italian seasoning: 1 teaspoon
  • Salt: ½ teaspoon, or to taste
  • Black pepper: ¼ teaspoon, or to taste

Method

  1. Boil the pasta. Bring a large pot of salted water to a boil. Add the rotini and cook according to the packet instructions, usually for 8–10 minutes. Cook until tender with a slight firmness in the centre.
  2. Cool the rotini. Drain the pasta immediately. Rinse it under cold running water until cool, then shake the colander well to remove excess water. This stops the cooking process and helps prevent the pasta from becoming soft or sticky.
  3. Prepare the vegetables. While the pasta cooks, halve the cherry tomatoes. Dice the cucumber and bell pepper. Finely chop the red onion and slice the black olives. Cube the mozzarella or crumble the feta.
  4. Make the vinaigrette. Add the olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and black pepper to a small bowl or jar. Whisk or shake until combined.
  5. Combine the salad. Place the cooled rotini in a large mixing bowl. Add the tomatoes, cucumber, red onion, olives, bell pepper, cheese, and parsley.
  6. Dress and toss. Pour the vinaigrette over the ingredients. Toss gently until the vegetables and pasta are evenly coated.
  7. Check the seasoning. Taste the salad and add more salt, pepper, vinegar, or olive oil if required. Serve immediately, or refrigerate for 20–30 minutes to allow the flavours to develop.

Classic Pasta Salad (Easy 25-Minute)

A colorful bowl of classic rotini pasta salad with cherry tomatoes, cucumber, olives, peppers, red onion, and mozzarella

pasta salad (noun): a chilled dish of cooked pasta combined with vegetables, cheese, and dressing.

This easy pasta salad is a practical cold side dish for picnics, barbecues, packed lunches, and weekday meal prep. It uses familiar ingredients and a straightforward Italian vinaigrette made with olive oil, red wine vinegar, garlic, and dried herbs.

Rotini is useful here because its spiral shape holds the dressing. Cherry tomatoes add moisture, cucumber provides crunch, and mozzarella or feta gives the salad a creamy, salty element. The complete recipe takes 25 minutes, excluding optional chilling time.

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Ingredients

Fresh ingredients arranged for homemade pasta salad on a kitchen worktop

The quantities below make 6 servings.

  • Rotini: 12 ounces (340 g)
  • Cherry tomatoes: 1 cup, halved
  • Cucumber: 1 medium, diced
  • Red onion: ¼ medium, finely chopped
  • Black olives: ½ cup, sliced
  • Bell pepper: 1 medium, diced
  • Fresh mozzarella or feta: 4 ounces, cubed or crumbled
  • Fresh parsley: 2 tablespoons, chopped, optional

For the Italian vinaigrette:

  • Extra-virgin olive oil: ⅓ cup
  • Red wine vinegar: 3 tablespoons
  • Garlic: 1 clove, finely minced
  • Dried Italian seasoning: 1 teaspoon
  • Salt: ½ teaspoon, or to taste
  • Black pepper: ¼ teaspoon, or to taste

A small amount of Dijon mustard can also be added to the dressing if preferred. It is not required for this classic version.

Recipe

Servings: 6
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Category: Salad, side dish
Cuisine: Italian-American
Method: Boil, chop, whisk, toss

Method

  1. Boil the pasta.
    Bring a large pot of salted water to a boil. Add the rotini and cook according to the packet instructions, usually for 8–10 minutes. Cook until tender with a slight firmness in the centre.

  2. Cool the rotini.
    Drain the pasta immediately. Rinse it under cold running water until cool, then shake the colander well to remove excess water. This stops the cooking process and helps prevent the pasta from becoming soft or sticky.

  3. Prepare the vegetables.
    While the pasta cooks, halve the cherry tomatoes. Dice the cucumber and bell pepper. Finely chop the red onion and slice the black olives. Cube the mozzarella or crumble the feta.

  4. Make the vinaigrette.
    Add the olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and black pepper to a small bowl or jar. Whisk or shake until combined.

  5. Combine the salad.
    Place the cooled rotini in a large mixing bowl. Add the tomatoes, cucumber, red onion, olives, bell pepper, cheese, and parsley.

  6. Dress and toss.
    Pour the vinaigrette over the ingredients. Toss gently until the vegetables and pasta are evenly coated.

  7. Check the seasoning.
    Taste the salad and add more salt, pepper, vinegar, or olive oil if required. Serve immediately, or refrigerate for 20–30 minutes to allow the flavours to develop.

A cook tossing colorful rotini pasta salad with fresh vegetables and Italian vinaigrette

Tips

  • Salt the pasta water. This seasons the rotini internally and improves the finished flavour.
  • Do not overcook the pasta. Cold pasta firms as it chills, but overcooked rotini can become soft and break apart when tossed.
  • Drain thoroughly. Excess water dilutes the vinaigrette and prevents it from coating the pasta properly.
  • Cut ingredients into similar sizes. Smaller, even pieces distribute more consistently through each serving.
  • Dress before serving. Pasta absorbs vinaigrette as it rests. If the salad has been refrigerated overnight, add a small splash of olive oil or vinegar before serving.
  • Use mozzarella for a mild result. Fresh mozzarella creates a soft, creamy texture. Feta provides a sharper, saltier flavour.
  • Keep the salad cold outdoors. Pasta salad is perishable. The FDA advises keeping cold foods at or below 40°F (4°C). At typical outdoor temperatures, discard it if it has been left out for more than two hours, or one hour when the temperature is 90°F (32°C) or higher.
  • Prepare portions for meal prep. Divide the salad into six airtight containers after mixing. Refrigerate promptly.

Variations

This recipe is designed as a classic base. The following substitutions can be made without changing the method.

  • Add protein: Include diced grilled chicken, tuna, chickpeas, salami, or chopped hard-boiled eggs.
  • Use different pasta: Farfalle, penne, fusilli, or small shells can replace rotini. Choose a shape with ridges or curves so it holds the dressing.
  • Add more vegetables: Broccoli florets, sweetcorn, grated carrot, roasted red pepper, or marinated artichokes are suitable additions.
  • Change the cheese: Use crumbled feta, Parmesan shavings, provolone, or small cubes of cheddar.
  • Increase the herbs: Add chopped basil, oregano, chives, or parsley for a fresher flavour.
  • Make it creamy: Stir 2–3 tablespoons of mayonnaise or plain Greek yoghurt into the vinaigrette. Add this shortly before serving.
  • Reduce the onion intensity: Soak the chopped red onion in cold water for 5 minutes, then drain well before adding it to the bowl.
  • Make it gluten-free: Use certified gluten-free rotini and confirm that all packaged ingredients meet your dietary requirements.
  • Make it vegan: Omit the mozzarella or feta, or replace it with a plant-based cheese alternative.

Classic pasta salad portioned into a glass meal-prep container beside a fork

Storage

Store the finished pasta salad in a sealed container in the refrigerator. For best texture, consume it within 3 days. The vegetables may release additional moisture over time, so toss the salad before serving.

If preparing the salad for transport, keep it in an insulated cooler with ice packs. Do not rely on the vinaigrette to preserve the ingredients at room temperature.

FAQ

Can pasta salad be made the day before?

Yes. Pasta salad can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator. Before serving, toss it and add a little olive oil or red wine vinegar if the pasta appears dry.

Should pasta be rinsed for pasta salad?

Yes, rinsing is appropriate for this cold pasta salad. It cools the rotini quickly, stops further cooking, and removes surface starch that can cause the pasta to clump. Drain it thoroughly after rinsing so the dressing is not diluted.

How long does homemade pasta salad last?

Refrigerated pasta salad is best consumed within 3 days. Store it at or below 40°F (4°C) and use a clean utensil when serving.

Can I use bottled Italian dressing?

Yes. Replace the homemade vinaigrette with approximately ½ cup of bottled Italian dressing, adding more if required. Homemade dressing gives you more control over the salt, acidity, garlic, and herbs.

Why is my pasta salad dry?

Pasta absorbs dressing while it rests. Add 1–2 tablespoons of olive oil, red wine vinegar, or additional vinaigrette and toss again. Dryness can also result from under-dressing the pasta immediately after it has cooled.

Can pasta salad be frozen?

Freezing is not recommended. The cucumber, tomatoes, and cheese can become watery or change texture after thawing. Prepare the pasta salad fresh and refrigerate leftovers instead.