Classic Pasta Salad Recipe

Why You’ll Love This Recipe

Classic pasta salad is a timeless dish that brings together the perfect balance of textures and flavors. The combination of tender tri-color rotini pasta, crisp vegetables, savory meats, and a tangy vinaigrette dressing makes it a crowd-pleaser at any gathering. Whether it's a summer picnic, a backyard barbecue, or a simple family meal, this pasta salad is sure to impress.

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

• 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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta
   In a large pot, bring salted water to a boil. Cook the tri-color rotini pasta according to the package directions until al dente. Drain and rinse with cold water until the pasta reaches room temperature.

2. Prepare the Vegetables and Meats
   While the pasta cools, halve the cherry tomatoes, dice the red onion and green bell pepper, and slice the pepperoni.

3. Combine the Ingredients
   In a large mixing bowl, add the cooled pasta, cherry tomatoes, pepperoni, diced onion, diced bell pepper, mozzarella cubes, grated parmesan, and sliced olives.

4. Make the Vinaigrette
   In a separate bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until well combined.

5. Dress the Salad
   Pour the vinaigrette over the pasta mixture and toss gently to coat all ingredients evenly.

6. Chill Before Serving
   Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

Variations

• Vegetarian Version: Replace pepperoni with grilled vegetables like zucchini or eggplant and omit the mozzarella for a lighter, meat-free option.

• Gluten-Free Option: Use gluten-free tri-color rotini pasta to accommodate dietary restrictions.

• Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the vinaigrette for an extra layer of heat.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This pasta salad is best enjoyed cold, straight from the fridge. If you prefer it at room temperature, allow it to sit out for about 20-30 minutes before serving. Avoid reheating in the microwave, as it may alter the texture of the pasta and vegetables.

FAQs

1. Can I make this pasta salad ahead of time?

Yes, preparing the pasta salad a day in advance allows the flavors to develop and meld together, enhancing the overall taste.

2. What can I substitute for pepperoni if I want a vegetarian option?

You can replace pepperoni with grilled or roasted vegetables like zucchini or eggplant, or add chickpeas for a protein-rich alternative.

3. Is there a way to make this pasta salad lighter?

To lighten the salad, use whole wheat or gluten-free pasta, reduce the amount of cheese, and opt for a lighter vinaigrette dressing.

4. How long can this pasta salad be stored in the fridge?

When stored in an airtight container, the pasta salad can be kept in the refrigerator for up to 3-4 days.

5. Can I use a different type of pasta?

Absolutely! While tri-color rotini is great for holding the dressing, you can use any short pasta like penne, fusilli, or farfalle.

6. Can I add other vegetables to the salad?

Feel free to add other vegetables such as cucumbers, bell peppers, or olives to customize the salad to your liking.

7. Is this pasta salad gluten-free?

The original recipe is not gluten-free. To make it gluten-free, use gluten-free pasta and ensure all other ingredients are gluten-free.

8. Can I use a different type of cheese?

Yes, you can substitute mozzarella with other cheeses like cheddar, feta, or provolone, depending on your preference.

9. How can I make the dressing spicier?

To add more heat, increase the amount of red pepper flakes or add chopped fresh chili peppers to the dressing.

10. Can I freeze this pasta salad?

It's not recommended to freeze pasta salad, as the texture of the pasta and vegetables may change upon thawing.

Conclusion

Classic pasta salad is a versatile and crowd-pleasing dish that combines the goodness of pasta, fresh vegetables, savory meats, and a tangy vinaigrette dressing. Whether you're preparing it for a special occasion or a casual meal, this recipe is sure to satisfy your taste buds and leave everyone asking for the recipe. Enjoy the delightful flavors and the joy of sharing this dish with friends and family.

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Classic pasta salad is a timeless dish combining tender tri-color rotini pasta, crisp vegetables, savory meats, and a tangy vinaigrette dressing. Perfect for summer picnics, barbecues, or family meals.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Salad
• Method: Boiling, Mixing
• Cuisine: American
• Diet: Gluten Free

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

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

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Instructions

1. In a large pot, bring salted water to a boil. Cook the tri-color rotini pasta according to the package directions until al dente. Drain and rinse with cold water until the pasta reaches room temperature.
2. While the pasta cools, halve the cherry tomatoes, dice the red onion and green bell pepper, and slice the pepperoni.
3. In a large mixing bowl, add the cooled pasta, cherry tomatoes, pepperoni, diced onion, diced bell pepper, mozzarella cubes, grated parmesan, and sliced olives.
4. In a separate bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until well combined.
5. Pour the vinaigrette over the pasta mixture and toss gently to coat all ingredients evenly.
6. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

• Vegetarian Version: Replace pepperoni with grilled vegetables like zucchini or eggplant and omit the mozzarella for a lighter, meat-free option.
• Gluten-Free Option: Use gluten-free tri-color rotini pasta to accommodate dietary restrictions.
• Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the vinaigrette for an extra layer of heat.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 4g
• Sodium: 800mg
• Fat: 39g
• Saturated Fat: 8g
• Unsaturated Fat: 27g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 30mg