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cheesy rotini pasta salad

Rotini 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 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 small bowl or jar with lid
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 set measuring cups
  • 1 set measuring spoons

Ingredients
  

  • 12 ounce rotini pasta dry
  • 1 tablespoon salt for boiling water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1 cup bell pepper any color; diced
  • 1/2 cup black olives sliced
  • 1 cup mozzarella cheese cubed
  • 1/3 cup parmesan cheese grated
  • 1/4 cup fresh parsley chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon of salt, then add rotini pasta and cook according to package directions until al dente.
  • Drain the pasta in a colander and rinse under cold water until completely cool, then let it drain well.
  • While the pasta cools, chop the cherry tomatoes, cucumber, red onion, bell pepper, olives, mozzarella, and parsley, and place them in a large mixing bowl.
  • In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, black pepper, and red pepper flakes.
  • Whisk or shake the dressing until fully emulsified.
  • Add the cooled, well-drained pasta to the bowl with the vegetables and cheeses.
  • Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
  • Taste and adjust seasoning with additional salt or pepper if needed.
  • Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
  • Toss again just before serving, adding a sprinkle of fresh parsley or extra parmesan if desired.

Notes

For best results, ensure the pasta is fully cooled and well-drained before mixing so the dressing clings instead of becoming watery; slightly undercooking the pasta (just shy of al dente) helps it hold its shape and texture after chilling. You can prepare this salad up to a day ahead, but if making in advance, reserve a few tablespoons of dressing to stir in just before serving to refresh the flavor and moisture. Feel free to customize with extras like salami, chickpeas, or different cheeses, and remember that stronger ingredients like red onion and olives intensify as they sit, so add them more lightly if you’re sensitive to bold flavors.
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