Classic Pasta Salad

Classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a homemade vinaigrette. The perfect recipe to feed a crowd!

Course Side Dish

Cuisine American

Prep Time 25 minutes

Resting Time 1 hour

Total Time 25 minutes

Servings servings

Calories 283kcal

Author Heather

Equipment

Ingredients

24 ounces tri-color rotini pasta uncooked
1 pint cherry tomatoes halved
12 ounces sliced pepperoni
1 red onion diced
1 green bell pepper diced
16 ounces mozzarella cheese cubed
1 cup grated parmesan cheese
8 ounces olives sliced

Vinaigrette dressing

1 ½ cups olive oil
½ cup red wine vinegar
2 tablespoons Italian seasoning
2 teaspoons garlic powder
1 ½ teaspoons salt
1 teaspoon pepper
½ teaspoon red pepper flakes

Instructions

In salted boiling water, cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.
In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk to combine.
Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving.
If your pasta salad has been chilling for several hours/overnight and very cold, allow it to warm up slightly at room temperature for 20-30 minutes, then give it a toss to redistribute the dressing just before serving.

Video

Notes

Pasta salad is best served the same day for freshest flavor. Pasta will continue to soak up dressing as it sits.
If your pasta salad has been sitting for a while and beginning to dry out, add a splash of olive oil and vinegar and toss to coat.
Vinaigrette can be substituted with your favorite bottled Italian dressing.
Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator.

Nutrition