I made a Vinegarette Pasta Salad that annihilates potluck indecision and has people circling back for seconds.

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I can’t shut up about this Classic Pasta Salad from The Toasty Kitchen. I love how tri color rotini pasta looks like party confetti and how cherry tomatoes pop with every bite.

I’m obsessed with the bright vinegar notes in a Vinegarette Pasta Salad that cut through creamy cheese and salty olives. It’s the kind of Cold Dinner Dishes I bring when I want to show up with something people actually fight over.

How To Feed A Crowd? This is it.

Messy, colorful, and totally unpretentious. I need extra napkins.

Ingredients

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Tri color rotini: fun, chewy pasta that grabs dressing and color.
Kosher salt (boiling): seasons pasta so it actually tastes like something.
Cherry tomatoes: juicy pops of sweetness and brightness.
Cucumber: cool crunch that keeps it refreshing.
Red bell pepper: sweet, crisp bites and vibrant color.
Red onion: sharp zip, thin slices mellow overnight.
Black olives: briny little bites, add savory depth.
Mozzarella pearls: soft, milky bites that feel kinda indulgent.
Provolone: chewy, melty cubes for savory richness.
Grated Parmesan: nutty finish that ties things together.
Fresh parsley: green freshness, herbaceous lift.
Extra virgin olive oil: silky base that coats everything.
Red wine vinegar: tang that wakes up the salad.
Dijon mustard: tiny kick and dressing bind.
Sugar or honey: balances acidity, just a touch.
Garlic clove: punchy aroma, but not overpowering.
Dried oregano: classic Italian herb, earthy hint.
Black pepper: gentle heat, freshly cracked is best.
Kosher salt (dressing): pulls flavors together, adjust to taste.

Ingredient Quantities

1 pound tri color rotini pasta

1 tablespoon kosher salt for boiling pasta

2 cups cherry tomatoes, halved

1 medium cucumber, seeded and diced

1 red bell pepper, seeded and diced

1/4 cup red onion, thinly sliced

1/2 cup black olives, sliced

8 ounces mozzarella pearls (or small bocconcini), drained

1 cup provolone, cut into small cubes

1/2 cup grated Parmesan cheese

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 granulated sugar or honey

1 garlic clove, minced

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt for dressing (adjust to taste)

How to Make this

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1. Bring a large pot of water to a boil, add 1 tablespoon kosher salt and the 1 pound tri color rotini, cook until al dente (about 8 to 10 minutes), then drain and rinse under cold water to stop cooking and cool the pasta.

2. While pasta cools, halve 2 cups cherry tomatoes, seed and dice 1 medium cucumber, seed and dice 1 red bell pepper, thinly slice 1/4 cup red onion, and slice 1/2 cup black olives.

3. Drain 8 ounces mozzarella pearls well and cube 1 cup provolone into small pieces; measure 1/2 cup grated Parmesan and chop 1/4 cup fresh parsley.

4. Make the vinaigrette: in a bowl whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar or honey, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon freshly ground black pepper and 1 teaspoon kosher salt (taste and adjust).

5. If the dressing seems too sharp, whisk in a tiny splash of water or a bit more olive oil; if it’s too thin, let it sit for 5 minutes so flavors round out.

6. In a very large bowl combine the cooled pasta, tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella pearls and provolone cubes.

7. Pour the vinaigrette over the pasta and vegetables, then gently toss until everything is evenly coated, scraping the bottom so no cheese or olives stick.

8. Stir in 1/2 cup grated Parmesan and 1/4 cup chopped parsley, toss again and taste for seasoning, add more salt or pepper if needed.

9. Cover and chill at least 30 minutes to let flavors meld, but it’s also great served right away if you’re short on time.

10. Before serving give it one last toss, sprinkle a little extra Parmesan and parsley on top, and if it looks dry add a splash more olive oil or a spoonful of vinaigrette.

Equipment Needed

1. Large stock pot for boiling the pasta
2. Colander to drain and rinse the rotini
3. Cutting board and a sharp chef’s knife for veggies and cheese
4. Large mixing bowl to combine everything (a salad bowl works)
5. Small bowl and whisk for the vinaigrette
6. Measuring cups and spoons for oil, vinegar and seasonings
7. Silicone spatula or wooden spoon for gentle tossing and scraping the bottom
8. Microplane or box grater for the Parmesan
9. Airtight container or plastic wrap for chilling and storing leftovers

FAQ

Can I make this pasta salad ahead of time? Yes, and it actually tastes better after a few hours because the flavors meld. Make it up to 24 hours ahead, cover and chill. If you plan to keep it longer, wait to add the mozzarella pearls and fresh parsley until right before serving so they stay bright.

How do I keep the pasta from getting mushy? Cook the rotini until just al dente, then drain and rinse under cold water to stop cooking. Toss the cooled pasta with a splash of olive oil so it doesnt stick, and chill. Avoid over-mixing when you add the dressing.

Can I swap any ingredients if I dont have them? Sure. Use any short pasta if you dont have rotini. Swap provolone for cheddar or feta for a tangier bite. Use apple cider vinegar if you dont have red wine vinegar. For a dairy free version, leave out the cheeses or add extra olives and roasted veggies.

Should I toss the dressing with the salad right away? You can, but if you're not serving right away, toss just enough dressing to coat the pasta and veggies, then add more just before serving. That helps prevent soggy veggies and keeps flavors bright.

How do I make it gluten free? Use a gluten free short pasta and follow the same cooking and rinsing steps. Check labels on vinegar and any packaged olives or cheeses to be safe, but most are naturally gluten free.

How long will leftovers keep and can I freeze it? Leftovers last 3 to 4 days in the fridge in an airtight container. Freezing is not recommended because the cheeses and veggies change texture when thawed, they get watery and grainy.

Classic Pasta Salad Recipe Substitutions and Variations

Tri color rotini: swap with penne, fusilli, or farfalle. Any short pasta works, whole wheat or gluten free versions are fine if needed.
Mozzarella pearls: use diced fresh mozzarella, cubed feta for a tangier bite, or small burrata pieces if you want it extra creamy (toss gently so it doesn’t fall apart).
Provolone: swap with sharp cheddar for more punch, gouda for a mild smoky note, or provolone’s cousin, fontina, for a meltier texture.
Red wine vinegar: use white wine vinegar, apple cider vinegar, or squeeze of fresh lemon juice for brightness if you’re out of vinegar.

Pro Tips

1. cook the pasta a minute less than al dente if you know it’s going to sit in the fridge a while. it soaks up dressing and can get mushy, so undercook it slightly, rinse well with cold water, then toss with a tiny splash of olive oil so it doesnt clump as it cools.

2. salt the veggies lightly, especially the cucumber and tomatoes, and let them sit in a colander for 10 minutes. then blot with paper towel. it pulls out excess water so your salad wont get watered-down when you dress it.

3. taste and tweak the vinaigrette like crazy. start with half the salt and sugar called for, then add more in small amounts. if it tastes too sharp add a pinch more sugar or a teaspoon of mayo or Greek yogurt to mellow it, if its too thin whisk in a little more oil, if too thick a splash of water or vinegar will loosen it.

4. assemble in layers and chill at least 30 minutes, but if you need it sooner toss everything with only 75 percent of the dressing. let people add extra when serving. that keeps flavors bright and cheese from turning rubbery.

Classic Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Vinegarette Pasta Salad that annihilates potluck indecision and has people circling back for seconds.

Servings

servings

Calories

507

kcal

Equipment: 1. Large stock pot for boiling the pasta
2. Colander to drain and rinse the rotini
3. Cutting board and a sharp chef’s knife for veggies and cheese
4. Large mixing bowl to combine everything (a salad bowl works)
5. Small bowl and whisk for the vinaigrette
6. Measuring cups and spoons for oil, vinegar and seasonings
7. Silicone spatula or wooden spoon for gentle tossing and scraping the bottom
8. Microplane or box grater for the Parmesan
9. Airtight container or plastic wrap for chilling and storing leftovers

Ingredients

1 pound tri color rotini pasta
1 tablespoon kosher salt for boiling pasta
2 cups cherry tomatoes, halved
1 medium cucumber, seeded and diced
1 red bell pepper, seeded and diced
1/4 cup red onion, thinly sliced
1/2 cup black olives, sliced
8 ounces mozzarella pearls (or small bocconcini), drained
1 cup provolone, cut into small cubes
1/2 cup grated Parmesan cheese
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 granulated sugar or honey
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt for dressing (adjust to taste)

Directions

Bring a large pot of water to a boil, add 1 tablespoon kosher salt and the 1 pound tri color rotini, cook until al dente (about 8 to 10 minutes), then drain and rinse under cold water to stop cooking and cool the pasta.
While pasta cools, halve 2 cups cherry tomatoes, seed and dice 1 medium cucumber, seed and dice 1 red bell pepper, thinly slice 1/4 cup red onion, and slice 1/2 cup black olives.
Drain 8 ounces mozzarella pearls well and cube 1 cup provolone into small pieces; measure 1/2 cup grated Parmesan and chop 1/4 cup fresh parsley.
Make the vinaigrette: in a bowl whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar or honey, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon freshly ground black pepper and 1 teaspoon kosher salt (taste and adjust).
If the dressing seems too sharp, whisk in a tiny splash of water or a bit more olive oil; if it’s too thin, let it sit for 5 minutes so flavors round out.
In a very large bowl combine the cooled pasta, tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella pearls and provolone cubes.
Pour the vinaigrette over the pasta and vegetables, then gently toss until everything is evenly coated, scraping the bottom so no cheese or olives stick.
Stir in 1/2 cup grated Parmesan and 1/4 cup chopped parsley, toss again and taste for seasoning, add more salt or pepper if needed.
Cover and chill at least 30 minutes to let flavors meld, but it’s also great served right away if you’re short on time.
Before serving give it one last toss, sprinkle a little extra Parmesan and parsley on top, and if it looks dry add a splash more olive oil or a spoonful of vinaigrette.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.