Classic Pasta Salad
This classic pasta salad recipe uses tri-color rotini, cherry tomatoes, mozzarella, pepperoni, and a homemade red wine vinaigrette. It comes together in under 30 minutes of active work and needs at least an hour in the fridge for the flavors to settle and meld together perfectly.
Equipment
- Large stockpot - for boiling pasta
- Large mixing bowl - or serving bowl with room to toss
- Small mixing bowl - or mason jar for dressing
- Whisk - or tight-lidded jar for shaking dressing
- Rubber spatula - or large serving spoon
Ingredients
- 1 pound tri-color rotini pasta - 450g
- 1 pint cherry tomatoes - 300g, halved
- 8 ounces fresh mozzarella pearls - 225g, or bocconcini, halved if large
- 1 cup mini pepperoni - 150g, or diced salami
- 1/2 cup sliced black olives - 75g, drained
- 1/2 cup red onion - 60g, finely diced
- 1 cup bell pepper - 150g, red or green, diced
- 1 cup English cucumber - 120g, diced
- 1/2 cup grated Parmesan cheese - 50g
For the Dressing
- 3/4 cup extra-virgin olive oil - 180ml
- 1/4 cup red wine vinegar - 60ml
- 2 teaspoons Italian seasoning
- 2 cloves garlic - minced (or 1 teaspoon garlic powder)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes - optional
Instructions
- Bring a large stockpot of generously salted water to a rolling boil. Add the rotini and cook according to package directions until al dente. Drain and rinse immediately under cold running water to stop cooking and remove excess starch. Shake well and let sit for 5 minutes to drain fully.
- While the pasta cooks, halve the cherry tomatoes, dice the red onion, bell pepper, and cucumber into small bite-sized pieces. Halve larger mozzarella pearls. Drain the black olives and measure out the pepperoni and Parmesan.
- In a small mixing bowl or mason jar, combine the olive oil, red wine vinegar, minced garlic, Italian seasoning, sugar, salt, black pepper, and red pepper flakes (if using). Whisk or shake vigorously until slightly thickened and emulsified.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, pepperoni, olives, red onion, bell pepper, and cucumber. Pour about three-quarters of the dressing over the top, then sprinkle in the Parmesan cheese.
- Gently fold everything together with a rubber spatula or large spoon until evenly coated. Cover and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the flavors to develop.
- Remove the salad from the fridge about 10 minutes before serving. Pour the reserved dressing over the top and toss once more. Taste and adjust seasoning as needed before serving.
Notes
- Salt the pasta water generously: It should taste like seawater. This is your only chance to season the pasta itself.
- Rinse thoroughly: Rinsing under cold water stops the cooking and removes surface starch that can make the salad gummy.
- Two-stage dressing: Adding most of the dressing before chilling and the rest just before serving prevents the salad from tasting dry after refrigeration.
- Chill time is essential: A full hour allows the dressing to soak into the pasta. Overnight is even better.
- Use fresh mozzarella: Fresh mozzarella pearls stay creamy and tender. Low-moisture, part-skim varieties can turn rubbery in a cold vinaigrette.
- Cut vegetables to size: Dice everything small enough to fit comfortably on a fork alongside a piece of rotini.
- Let it rest before serving: Cold olive oil solidifies slightly. A 10-minute rest at room temperature brings the texture back.
- Double the dressing for leftovers: Pasta continues to absorb liquid overnight. A little extra dressing keeps leftovers from drying out.
- Store properly: Keep in an airtight container in the refrigerator for up to 4 days. Stir before each serving.
- Don't freeze this salad: Freezing turns the pasta mushy and causes vegetables to release excess water upon thawing.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 27gProtein: 10gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 480mgPotassium: 210mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 6mg
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