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–+ servings
classic communal pasta salad

Potluck Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 16 ounce rotini pasta dry
  • 4 quarts water
  • 2 tablespoon kosher salt for boiling water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup red bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1 cup black olives sliced
  • 1 cup mozzarella cheese cubed
  • 1/2 cup salami optional; diced
  • 1/4 cup fresh parsley chopped
  • 1/2 cup olive oil extra-virgin
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon sugar optional
  • 1/4 cup grated Parmesan cheese optional

Instructions
 

  • Bring the water and 2 tablespoons kosher salt to a rolling boil in the large pot over high heat.
  • Add the rotini pasta to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
  • While the pasta cooks, prepare the vegetables by halving the cherry tomatoes and dicing the cucumber, red bell pepper, and red onion on the cutting board.
  • Slice the black olives, cube the mozzarella cheese, dice the salami if using, and chop the fresh parsley, then set all aside.
  • Drain the cooked pasta in the colander and rinse under cold water until completely cool, then shake off excess water.
  • Transfer the cooled pasta to the large mixing bowl and fluff gently with the wooden spoon to prevent sticking.
  • In the small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, black pepper, kosher salt, and sugar until emulsified.
  • Pour half of the dressing over the cooled pasta and toss well to coat evenly.
  • Add the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, salami, and parsley to the pasta.
  • Toss the pasta salad gently until the ingredients are evenly distributed.
  • Pour in the remaining dressing and toss again, adjusting seasoning with extra salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
  • Before serving, toss the salad once more and sprinkle with grated Parmesan cheese if using, adjusting seasoning again if desired.

Notes

Letting the pasta cool completely before adding cheese and vegetables helps prevent sogginess and melting, and rinsing the pasta stops the cooking so it stays pleasantly firm. You can make this salad up to a day ahead; if it seems dry after chilling, refresh it with a splash of olive oil and vinegar just before serving. Cut the vegetables into similar small pieces so every bite has a good mix of textures, and feel free to swap in what you have—like using feta instead of mozzarella or adding chickpeas for extra protein. Keep the salad well-chilled for potlucks, and avoid leaving it at room temperature for more than 2 hours, especially in warm weather.
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