Rotini Pasta Salad
This classic rotini pasta salad features a homemade red wine vinaigrette that clings to the pasta's ridges, ensuring every bite is flavorful even the next day. Packed with fresh veggies, salami, and mozzarella, it's the perfect make-ahead dish for potlucks and summer gatherings.
Equipment
- Large stockpot - At least 6 quarts
- Large Mixing Bowl with Lid
- Mason jar with lid
- Whisk - Optional, for mixing dressing by hand
- Rubber spatula or large spoon
Ingredients
- 16 oz Rotini pasta - 450g
- 2 cups Cherry tomatoes - 300g, halved
- 1 medium English cucumber - 300g, diced
- 2 medium Bell peppers - 300g, 1 red and 1 yellow, diced
- 0.5 cup Red onion - 60g, finely diced
- 1 cup Kalamata olives - 150g, pitted and sliced
- 8 oz Mozzarella cheese - 225g, cubed
- 4 oz Genoa salami - 115g, chopped
- 0.5 cup Parmesan cheese - 50g, finely grated
- 0.25 cup Fresh parsley - 15g, chopped
- 2 tablespoons Fresh basil - 5g, chopped
For the Dressing
- 0.75 cup Extra virgin olive oil - 180ml
- 0.25 cup Red wine vinegar - 60ml
- 2 tablespoons Lemon juice - 30ml, freshly squeezed
- 1 tablespoon Honey - 15ml
- 1 teaspoon Dijon mustard - 5ml
- 2 cloves Garlic - minced
- 1 tablespoon Italian seasoning - 3g
- Salt and black pepper - to taste
Instructions
- Bring a large pot of generously salted water to a boil and cook the rotini until al dente according to package directions (9-11 minutes).
- Drain the pasta in a colander and rinse under cold running water for about a minute to stop the cooking and cool it down. Shake well and set aside.
- In a mason jar, combine the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
- Seal the jar and shake vigorously for 20-30 seconds until the dressing is fully combined and slightly thickened.
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced bell peppers, and finely diced red onion.
- Add the sliced olives, cubed mozzarella, and chopped salami to the bowl with the vegetables.
- Add the cooled rotini pasta to the bowl, pour the vinaigrette over everything, and toss thoroughly until all ingredients are evenly coated.
- Sprinkle in the grated Parmesan, chopped parsley, and basil, then give the salad one more gentle toss.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, toss again and adjust seasoning if needed.
Notes
- Make ahead: This salad tastes even better after a few hours in the fridge. Make it up to a day ahead, but hold back the fresh herbs until just before serving for best color and flavor.
- Pasta prep: Rinsing the pasta in cold water is essential for pasta salads to remove excess starch and prevent a gummy texture. For even faster cooling, use ice water.
- Chopping tip: Cut all vegetables to a similar bite-size so every forkful has a balanced combination of ingredients.
- Dressing: Taste your vinaigrette before adding it; it should be slightly too strong on its own, as the pasta and vegetables will mellow it out.
- Dairy sensitivity: Omit the mozzarella and Parmesan, or use dairy-free alternatives. The salad will still be delicious and flavorful.
- Vegetarian option: Simply leave out the salami and add a can of drained and rinsed chickpeas for a hearty, plant-based protein boost.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb dressing over time, so you may want to add a fresh drizzle of olive oil and a squeeze of lemon juice before serving again.
- Make it gluten-free: Substitute your favorite gluten-free rotini pasta, adjusting cooking time according to the package instructions. The texture may be slightly different after chilling.
- Add a crunch: For extra texture, toss in toasted pine nuts or sunflower seeds just before serving.
- Spice it up: Add a pinch of red pepper flakes or some chopped pepperoncini to the dressing for a little heat.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 32gProtein: 12gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 560mgPotassium: 280mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 45mgCalcium: 15mgIron: 8mg
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