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Classic Pasta Salad Recipe

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3.9 from 15 reviews

This Classic Pasta Salad is a vibrant and flavorful dish perfect for picnics, potlucks, and family gatherings. Featuring tri-color rotini pasta tossed with fresh cherry tomatoes, pepperoni, diced vegetables, mozzarella and parmesan cheeses, and olives, all coated in a zesty Italian seasoning vinaigrette. Ready in just 25 minutes, this salad combines textures and bold flavors that marry beautifully, making it a delicious and satisfying side or light main course.

Ingredients

Pasta and Vegetables

  • 24 ounces tri-color rotini pasta (uncooked)
  • 1 pint cherry tomatoes (halved)
  • 1 red onion (diced)
  • 1 green bell pepper (diced)
  • 8 ounces olives (sliced)

Meat and Cheese

  • 12 ounces sliced pepperoni
  • 16 ounces mozzarella cheese (cubed)
  • 1 cup grated parmesan cheese

Dressing

  • 1 1/2 cups olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Cook Pasta: In salted boiling water, cook the tri-color rotini pasta according to the package directions until al dente. Drain well and rinse under cold water until the pasta reaches room temperature to stop the cooking process and cool it down.
  2. Combine Salad Ingredients: Place the cooled pasta in a large bowl. Add the halved cherry tomatoes, sliced pepperoni, diced red onion, diced green bell pepper, cubed mozzarella, grated parmesan, and sliced olives to the bowl. Mix gently to combine.
  3. Prepare Dressing: In a separate mixing bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until well emulsified.
  4. Toss Salad: Pour the prepared vinaigrette over the pasta mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
  5. Chill and Serve: Refrigerate the pasta salad for at least 1 hour to allow flavors to meld. If the salad has been chilled for several hours or overnight and is very cold, allow it to sit at room temperature for 20-30 minutes and toss again before serving to redistribute the dressing.

Notes

  • Use tri-color rotini for color and texture, but any short pasta shape works.
  • Rinsing pasta after cooking stops it from becoming mushy and cools it for the salad.
  • The salad can be refrigerated for up to 24 hours; flavors deepen over time.
  • Red pepper flakes add a mild heat, adjust quantity to taste or omit for a milder version.
  • For a vegetarian version, omit the pepperoni and consider adding chickpeas or artichoke hearts.
  • Ensure the pasta salad is well chilled before serving for best flavor and texture.

Find it online: https://cookedbysarah.com/classic-pasta-salad-recipe/