Rotini Pasta Salad

There’s something about a big bowl of rotini pasta salad—the spiral noodles glistening with a light vinaigrette, bright pops of cherry tomato and cucumber, ribbons of bell pepper and red onion—that just feels like instant sunshine.

This is a revitalizing, make-ahead dish that comes together quickly, perfect for busy weeknights, easy lunches, or stress-free entertaining.

It’s ideal for beginners who want a no-fuss recipe, meal-preppers who like opening the fridge to ready-made goodness, and families who need a reliable crowd-pleaser.

I still remember a hectic summer evening when unexpected guests dropped by.

I tossed cooked rotini with chopped veggies, olives, cheese, and a simple dressing, and within minutes, we’d a colorful salad that fed everyone—and actually impressed them.

Since then, it’s been my go-to for potlucks, picnics, and those “What’s for lunch?” moments.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty Italian flavor in every bite
• Packs in fresh veggies for color, crunch, and nutrients
• Comes together quickly with simple, affordable everyday ingredients
• Stays delicious in the fridge, perfect for make-ahead meals or parties
• Pairs easily with grilled meats, sandwiches, or potluck spreads

Ingredients

• 12 ounces rotini pasta, dry — choose sturdy pasta so it holds up after chilling
• 1 tablespoon salt, for boiling water — seasons the pasta from the inside
• 1 cup cherry tomatoes, halved — use firm, sweet tomatoes for best flavor
• 1 cup cucumber, diced — seed if very watery to avoid thinning the dressing
• 1/2 cup red onion, finely chopped — gives a sharp bite; use less if sensitive
• 1 cup bell pepper, diced (any color) — mix colors for a brighter-looking salad
• 1/2 cup black olives, sliced — choose ripe, pitted olives for convenience
• 1 cup mozzarella cheese, cubed — low-moisture mozzarella keeps its shape
• 1/3 cup parmesan cheese, grated — freshly grated melts into the dressing
• 1/4 cup fresh parsley, chopped — flat-leaf parsley adds fresher flavor
• 1/2 cup extra-virgin olive oil — use good-quality oil for a better-tasting dressing
• 1/4 cup red wine vinegar — adds tang that balances the richness of the oil
• 1 teaspoon Dijon mustard — helps emulsify and lightly thickens the dressing
• 1 teaspoon dried oregano — classic Italian-style flavor for pasta salads
• 1/2 teaspoon garlic powder — gives gentle garlic flavor without sharpness
• 1/2 teaspoon salt — adjust to taste after tossing the salad
• 1/4 teaspoon black pepper — freshly ground has more aroma
• 1/4 teaspoon red pepper flakes, optional — add a mild heat if you like spice

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to season the pasta.

Stir in the dry rotini and cook according to package directions until just al dente. Slightly undercook if you prefer a firmer texture after chilling. Once done, immediately drain in a colander to stop further cooking.

Cool and Drain the Rotini

Rinse the hot pasta under cold running water until completely cool. Toss gently with your hands or a spoon to prevent sticking.

Allow the pasta to sit in the colander for several minutes so excess water drains off. Make certain it’s very well-drained, as extra moisture can dilute the dressing and make the salad watery.

Prep the Vegetables and Cheese

Set up a cutting board and use a sharp chef’s knife. Halve the cherry tomatoes and dice the cucumber and bell pepper.

Finely chop the red onion and slice the black olives. Cube the mozzarella and grate the parmesan if not pre-grated. Chop the fresh parsley. Place all these ingredients into a large mixing bowl.

Mix the Dressing

In a small bowl or a jar with a tight lid, combine olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and red pepper flakes if using.

Whisk vigorously or shake the jar until the mixture looks thickened and uniform. Taste and adjust seasoning as needed before adding to the salad.

Combine Pasta and Salad Ingredients

Transfer the cooled, well-drained rotini into the large mixing bowl with the prepared vegetables, cheeses, and parsley.

Pour the dressing evenly over the top. Use a wooden spoon or spatula to toss gently but thoroughly. Make certain the dressing coats all the pasta and mix-ins. Taste again and add a touch more salt or pepper if desired.

Chill and Serve the Salad

Cover the mixing bowl tightly with plastic wrap or a lid. Refrigerate the pasta salad for at least 30 minutes to let the flavors meld.

Toss once more before serving to redistribute any settled dressing. If making ahead, consider reserving a bit of dressing to stir in just before serving for extra freshness and moisture.

Ingredient Swaps

• Use any short pasta shape (penne, fusilli, farfalle) in place of rotini.
• For dairy-free: omit mozzarella and parmesan or replace with plant-based cheeses; for gluten-free: swap in a certified gluten-free pasta.
• On a budget or using pantry items, sub canned sliced olives with whatever you have, use any firm cheese (cheddar, Monterey Jack), and replace fresh parsley with dried Italian seasoning.

You Must Know

– Swap/Scale – To scale for a crowd, use roughly 1 cup of cooked mix-ins per 4 ounces dry pasta and keep the oil-to-vinegar ratio at about 2:1.

Swapping in stronger cheeses (like feta) or salty add-ins (like salami) means you should reduce the added salt by about 1/4 teaspoon and taste after chilling.

Serving Tips

• Serve chilled in a wide, shallow bowl to showcase colorful veggies and spirals.
• Pair with grilled chicken, burgers, or sausages for an easy summer main course.
• Offer lemon wedges and extra parmesan on the side for bright, customizable flavor.
• Spoon into small cups or jars for portioned servings at picnics and potlucks.
• Nestle atop a bed of crisp lettuce for a more substantial, plated salad.

Storage & Make-Ahead

Rotini pasta salad keeps well in the fridge for 3–4 days in an airtight container.

It’s ideal for making a day ahead; reserve a bit of dressing to stir in before serving.

Freezing isn’t recommended, as the pasta and fresh vegetables become mushy and lose their texture.

Reheating

To gently reheat rotini pasta salad, warm small portions briefly in the microwave, covered, at 50% power.

Or use a low oven or stovetop with a splash of water or oil.

Potluck and Picnic Traditions

Some of my favorite food memories start with a big bowl of rotini pasta salad at the center of a picnic table, beads of condensation on the serving bowl and the colors bright against the checkered cloth.

I love that you can scoop it up with one hand while balancing a paper plate and a glass of lemonade in the other.

At potlucks, I watch people circle back for “just one more spoonful,” snagging extra mozzarella cubes and olives.

The spirals catch every glisten of dressing, clinging to flecks of parsley and bits of tomato.

It travels well, never wilting, staying cool in its chilled bowl while kids run past with frisbees.

For me, it’s the dish that quietly anchors the whole gathering.

Final Thoughts

Give this Rotini Pasta Salad a try for your next meal or gathering—it’s easy, colorful, and always a crowd-pleaser.

Don’t hesitate to tweak the veggies, cheeses, or add-ins so it perfectly fits your taste.

Frequently Asked Questions

Can I Make This Rotini Pasta Salad Gluten-Free or Low-Carb?

Yes, you can. I’d swap in gluten-free or chickpea pasta, then lean hard on the juicy tomatoes, crisp cucumbers, salty olives, and herbs so every bite still feels bright, cool, and completely satisfying.

What Protein Options Pair Best With This Pasta Salad?

You’ll love this with grilled chicken, garlicky shrimp, or torn ribbons of salami. I also toss in creamy chickpeas or cubes of marinated tofu—their savoriness soaks into every twisty bite, making each forkful feel complete.

How Can I Adjust the Recipe for Kids or Picky Eaters?

I’d soften flavors for kids: skip red onion and pepper flakes, use milder cheese, extra mozzarella, smaller veggie pieces, maybe add sweet corn. I’d serve it slightly warm, creamy, and familiar—like a cozy, colorful macaroni bowl.

Is This Pasta Salad Safe to Leave Out at Room Temperature?

It’s safe for about 2 hours at room temperature, or 1 hour if it’s really warm. I’d picture the creamy cheese and oil turning risky fast—then tuck the bowl back into the fridge’s chill.

Can I Turn This Pasta Salad Into a Complete One-Bowl Meal?

Yes, you can. I’d fold in tender grilled chicken or chickpeas, add extra veggies for crunch, maybe spinach ribbons, then finish with a richer drizzle of dressing until the bowl feels hearty, colorful, and satisfying.