Classic Pasta Salad Dish

This classic pasta salad has become my go-to recipe for summer gatherings, potlucks, and family barbecues. The combination of tri-color rotini, fresh vegetables, and two kinds of cheese creates a hearty dish that's both satisfying and refreshing.

I first made this pasta salad for a neighborhood block party five years ago, and now it's requested at every summer gathering. The colorful presentation always gets compliments before anyone even takes a bite.

Ingredients

• Tri-color rotini pasta uncooked: The spiral shape captures the dressing perfectly and adds visual appeal.
• Cherry tomatoes halved: Look for firm, bright red tomatoes for the best flavor burst.
• Sliced pepperoni: Adds a savory kick that makes this pasta salad stand out.
• Red onion diced: The purple hue and sharp flavor balance the creaminess of the cheese.
• Green bell pepper diced: Provides a fresh crunch and vibrant color.
• Mozzarella cheese cubed: Fresh mozzarella works best for its milky flavor and tender texture.
• Grated parmesan cheese: Use freshly grated for superior flavor over pre-packaged varieties.
• Olives sliced: Black or kalamata both work well for briny contrast.
• Olive oil: Use a good quality extra virgin for the best flavor foundation.
• Red wine vinegar: The acidity balances the rich ingredients and brightens everything.
• Italian seasoning: A blend of herbs that infuses the salad with classic Mediterranean flavors.
• Garlic powder: Provides mellow garlic flavor without the harsh bite of fresh.
• Salt and pepper: Essential for bringing all the flavors together.
• Red pepper flakes: Just enough to add a gentle warmth without overwhelming heat.

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Cook the tri-color rotini according to package directions until al dente about 7 to 9 minutes. Drain immediately and rinse under cold water until completely cooled. Rinsing stops the cooking process and removes excess starch that would make your pasta sticky.

Prepare the Vegetables and Protein:

While the pasta cooks, halve the cherry tomatoes, dice the red onion and green bell pepper, and cube the mozzarella cheese. Slice the olives if using whole ones. Having everything prepped before the pasta is done ensures quick assembly while the pasta is at the perfect temperature.

Make the Vinaigrette:

In a medium bowl, combine olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk vigorously until the mixture becomes slightly emulsified. This homemade dressing is what sets this pasta salad apart from ordinary versions.

Assemble the Salad:

In a very large mixing bowl, combine the cooled pasta with all prepared ingredients including the cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives. Pour the vinaigrette over everything and toss gently but thoroughly to ensure every piece is coated.

Chill and Serve:

Cover the bowl and refrigerate for at least one hour before serving. This resting time allows the flavors to meld and the pasta to absorb some of the dressing. Before serving, let the pasta salad sit at room temperature for 20 to 30 minutes, then give it one final toss.

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The secret to this pasta salad is in the resting time. I learned years ago from my Italian grandmother that pasta salads actually taste better the longer they sit. The vinaigrette slowly infuses into each ingredient, creating deeper flavors than when first mixed.

Make-Ahead Options

This pasta salad actually improves with time, making it perfect for meal prep or advance party preparation. You can make it up to 24 hours ahead of serving time for the best flavor development. If preparing more than a day in advance, consider reserving half of the dressing to add just before serving to refresh the salad.

Storage Tips

Leftovers will keep beautifully in an airtight container in the refrigerator for 3 to 4 days. The pasta may absorb more of the dressing during storage, so have a little extra olive oil and vinegar on hand to revive it if needed. Just add a small splash of each, toss gently, and your pasta salad will be refreshed.

Customization Ideas

This recipe serves as a wonderful base that welcomes many variations. Try adding artichoke hearts, roasted red peppers, or sun-dried tomatoes for Mediterranean flair. For a protein boost, include canned tuna, grilled chicken, or chickpeas. Vegetarians can skip the pepperoni and add extra vegetables or even cubed smoked tofu for a savory element.

Serving Suggestions

Serve this pasta salad with grilled meats, sandwiches, or as part of a buffet spread. It pairs wonderfully with garlic bread, fruit salad, and grilled vegetables for a complete meal. For a beautiful presentation, serve in a large glass bowl to showcase the colorful ingredients, and garnish with fresh basil leaves just before bringing to the table.

Frequently Asked Questions

→ What type of pasta works best for this salad?

Tri-color rotini is ideal as it holds the vinaigrette well and adds visual appeal. You can substitute with similar pasta shapes if needed.

→ Can I make this salad ahead of time?

Yes, it can be prepared a day in advance. For best results, toss with some additional vinaigrette before serving if it seems dry.

→ What other vegetables can I use?

Try adding cucumbers, radishes, or even blanched broccoli for extra crunch and flavor.

→ Is there a substitute for the homemade vinaigrette?

You can use your favorite bottled Italian dressing as a quick alternative to the homemade vinaigrette.

→ How long does this pasta salad keep in the fridge?

Store in an airtight container in the refrigerator for up to 3-4 days. It's best consumed within 24 hours for optimal flavor and texture.