The Best Pasta Salad Ever Recipe
This pasta salad is my go-to because it’s a perfect harmony of fresh, vibrant flavors and textures that make my taste buds dance. Plus, it’s super easy to whip up, and the leftovers make for an epic lunch meal prep that keeps me fueled and happy all week!
I love combining rotini pasta with fresh cherry tomatoes, cucumber, and finely chopped red onion when I prepare pasta salad. Kalamata olives and halved mozzarella balls make a savory addition, and fresh basil, well, what’s not to like about that?
Toss it all with some Italian dressing, a splash of red wine vinegar, and a bit of grated Parmesan, and you’ve got yourself a delightful, nutritious dish.
Ingredients
Rotini Pasta:
Carbohydrate-rich, energy-providing, and has a great texture for salads.
Cherry Tomatoes:
Sweet and succulent, brimming with vitamin C and antioxidants.
Cucumber:
Chilled and thirst-quenching, light in calories, packed with vitamin K.
Red Onion:
Imparts a powerful, delectable flavor, is loaded with antioxidants, and provides vitamin C.
Kalamata Olives:
They are packed with heart-healthy fats and antioxidants.
Mozzarella Balls:
A protein- and calcium-rich creamy consistency.
Fresh Basil:
Herb with lovely scent; provides a flavor that is fresh and green; is a good source of vitamins A and K.
Ingredient Quantities
- 1 pound rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup kalamata olives, pitted and halved
- 1 cup mozzarella balls, halved
- 1/4 cup fresh basil, chopped
- 1/2 cup Italian dressing
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the rotini pasta in accordance with the package directions. When the pasta is cooked to al dente, drain it and rinse it under cold water; this will stop the cooking and cool the pasta so that it can be handled easily. Set the rinsed pasta aside until you are ready to mix it with the other ingredients; this can be done either immediately or several hours later.
2. In a large mixing bowl, mix the cherry tomatoes, cucumber, red onion, kalamata olives, and mozzarella balls.
3. Add the rotini pasta, cooled to room temperature, to the bowl with the vegetables and cheese.
4. Carefully incorporate 1/4 cup of freshly chopped basil into the salad, making sure it is distributed evenly throughout.
5. In a small bowl, combine the Italian dressing and red wine vinegar. Whisk them together until they are well blended.
6. Ensure that all the ingredients in the pasta salad are coated by the dressing. Pour the dressing over the pasta salad.
7. Add salt and pepper to taste to the salad, making adjustments based on your preference.
8. All the ingredients should be mixed evenly, and the dressing should be well incorporated. This requires careful tossing.
9. Add 1/4 cup grated Parmesan to the salad and give it one last gentle toss.
10. Before serving the pasta salad, let it chill in the refrigerator for at least 30 minutes. This will give the flavors time to meld together. You can serve it as a side dish or an appetizer. Either way, it’s best enjoyed cold.
Equipment Needed
1. Large pot
2. Colander
3. Large mixing bowl
4. Small bowl
5. Whisk
6. Knife
7. Cutting board
8. Measuring cups
9. Measuring spoons
10. Serving spoon or salad tongs
FAQ
- Can I use a different type of pasta for this salad?Bowtie or penne pasta can be used in place of rotini, if you prefer.
- Is there a vegetarian version of this recipe?This recipe is friendly to vegetarians, but you can omit the Parmesan or use a plant-based cheese to make it vegan-friendly.
- How far in advance can I prepare the pasta salad?You can make it as much as one day prior to when you need it and keep it in the fridge. Just give it a good stir before serving.
- What type of Italian dressing works best?Utilize your preferred Italian dressing, whether store-bought or homemade. Zesty or herbed varieties typically complement the flavors exceedingly well.
- Can I add protein to this pasta salad?Undoubtedly, adding grilled chicken, shrimp, or chickpeas is an excellent way to up the protein content.
- How should I store leftovers?Keep in a sealed container in the refrigerator for as long as 3 days.
- Can I make it gluten-free?Certainly, if you want the same great flavor with the pasta, you must use a gluten-free rotini.
Substitutions and Variations
1 pound rotini pasta – substitute with fusilli or penne pasta
1 cup cherry tomatoes, halved – substitute with grape tomatoes or diced Roma tomatoes
1 cup cucumber, diced – substitute with zucchini or diced bell peppers
1/2 cup kalamata olives, with pits removed and cut in half—black olives or green olives may be used instead.
1 cup mozzarella balls, halved – substitute with feta cheese or cubed cheddar cheese
Pro Tips
1. Enhance the Dressing: Add a teaspoon of Dijon mustard to the Italian dressing and red wine vinegar mixture for an extra depth of flavor and a bit of tang.
2. Freshen Up Your Basil: To prevent the basil from darkening, tear the leaves with your hands instead of chopping them with a knife, as this helps preserve the herb’s vibrant green color.
3. Maximize Tomato Flavor: Lightly sprinkle the halved cherry tomatoes with a pinch of salt before adding them to the salad. This helps to draw out their natural sweetness and juices, enhancing the overall taste of the salad.
4. Make-Ahead Tip: If preparing ahead of time, keep the dressing separate until you’re ready to serve. This prevents the pasta from absorbing too much dressing and becoming soggy.
5. Balance the Cheese: Switch up the mozzarella balls with a mix of cubed feta for a tangier flavor contrast that pairs exceptionally well with the olives.
The Best Pasta Salad Ever Recipe
My favorite The Best Pasta Salad Ever Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Large mixing bowl
4. Small bowl
5. Whisk
6. Knife
7. Cutting board
8. Measuring cups
9. Measuring spoons
10. Serving spoon or salad tongs
Ingredients:
- 1 pound rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup kalamata olives, pitted and halved
- 1 cup mozzarella balls, halved
- 1/4 cup fresh basil, chopped
- 1/2 cup Italian dressing
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions:
1. Prepare the rotini pasta in accordance with the package directions. When the pasta is cooked to al dente, drain it and rinse it under cold water; this will stop the cooking and cool the pasta so that it can be handled easily. Set the rinsed pasta aside until you are ready to mix it with the other ingredients; this can be done either immediately or several hours later.
2. In a large mixing bowl, mix the cherry tomatoes, cucumber, red onion, kalamata olives, and mozzarella balls.
3. Add the rotini pasta, cooled to room temperature, to the bowl with the vegetables and cheese.
4. Carefully incorporate 1/4 cup of freshly chopped basil into the salad, making sure it is distributed evenly throughout.
5. In a small bowl, combine the Italian dressing and red wine vinegar. Whisk them together until they are well blended.
6. Ensure that all the ingredients in the pasta salad are coated by the dressing. Pour the dressing over the pasta salad.
7. Add salt and pepper to taste to the salad, making adjustments based on your preference.
8. All the ingredients should be mixed evenly, and the dressing should be well incorporated. This requires careful tossing.
9. Add 1/4 cup grated Parmesan to the salad and give it one last gentle toss.
10. Before serving the pasta salad, let it chill in the refrigerator for at least 30 minutes. This will give the flavors time to meld together. You can serve it as a side dish or an appetizer. Either way, it’s best enjoyed cold.