Pasta Salad Recipe
Classic pasta salad with rotini, crisp bell peppers, tomatoes and red onion tossed in a tangy homemade Italian dressing.
Contains: Wheat
Check the pasta and Dijon mustard labels if you need to avoid specific allergens. Some pasta varieties contain egg.
WHY IT WORKS
Why This Recipe Works
01
Cool the Pasta Quickly
Rinsing the cooked rotini under cold water stops carryover cooking and removes loose surface starch so the salad stays separate rather than sticky.
02
Keep the Vegetables Crisp
Bell peppers, tomatoes and red onion go in raw, giving the salad fresh crunch and color without adding another cooking step.
03
Dress It Generously
Pasta absorbs dressing as it sits, so a full-flavored homemade Italian dressing keeps the salad bright and well seasoned.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Pasta Salad
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- Italian Dressing
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Method
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Bring a large pot of well-salted water to a boil. Add the rotini and cook until al dente according to the package directions, usually about 8 to 10 minutes. Drain, rinse under cold running water until cool, then shake the colander well and leave the pasta to drain for about 2 minutes.
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While the pasta cooks, add the red bell pepper, yellow bell pepper, grape tomatoes, red onion and parsley to a large mixing bowl.
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In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, oregano, basil, garlic, sugar, salt and black pepper. Whisk or shake until the dressing is well combined.
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Add the cooled, well-drained pasta to the vegetables. If serving immediately, pour over all the dressing. If making the salad ahead, hold back about 2 tablespoons (tbsp) of the dressing. Toss until the pasta and vegetables are evenly coated.
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Taste and adjust the seasoning if needed. Serve immediately, or cover and refrigerate until needed. Toss again before serving and add the reserved dressing if you held some back.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Make the pasta salad up to 1 day ahead, cover it and keep it refrigerated. Hold back about 2 tablespoons (tbsp) of the dressing and stir it through shortly before serving because the pasta will absorb dressing as it sits.
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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Rotini holds the dressing in its twists, but fusilli, farfalle or penne also work. Use firm, ripe grape tomatoes so they stay intact when tossed. The homemade Italian dressing is intentionally tangy because the pasta softens its flavor.
Useful Substitutions
Use any short pasta with ridges or curves. Either bell pepper color can replace the other, and white wine vinegar can replace red wine vinegar for a slightly milder dressing. If using bottled Italian dressing, start with 3/4 US cup and add more only if needed.
INGREDIENT QUALITY
Quality Note
Cook the pasta only until al dente, cool it promptly under cold running water and drain it very well before adding the dressing. Excess water can dilute the dressing and make the salad taste flat.
SPEND LESS
Cost-Saving Tip
Use whichever bell pepper colors are best value and keep the total at 2 medium peppers. Red, yellow and orange peppers can be swapped without changing the basic recipe.
COOKING TIPS
Tips
Salt the Pasta Water
Well-seasoned cooking water gives the pasta flavor from within, so the finished salad does not rely on dressing alone for seasoning.
Rinse and Drain Well
Rinse the cooked pasta under cold water, then shake the colander well and let it drain briefly. Extra water can dilute the dressing.
Cut the Vegetables Evenly
Keep the bell peppers and red onion in a small, even dice so they distribute throughout the pasta instead of collecting in large pieces.
Toss Again Before Serving
Pasta continues to absorb dressing in the refrigerator. Toss the salad again before serving and use the reserved dressing if it needs refreshing.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate pasta salad within 2 hours in an airtight container and use it within 3 to 4 days. Keep it chilled when serving outdoors or at a buffet.
Freezing
Freezing is not recommended. Cooked pasta and fresh bell peppers and tomatoes can become soft and watery after thawing.
Make Ahead
Make the salad up to 1 day ahead. Hold back about 2 tablespoons (tbsp) dressing, then stir it through just before serving to refresh the texture and flavor.
Serving Leftovers
Serve leftovers cold or let them stand at room temperature for 10 to 15 minutes before eating. Toss well and add the reserved dressing or a small splash of vinegar if the salad tastes dry.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Classic Pasta Salad FAQs
How do I keep pasta salad from drying out?
Pasta absorbs dressing while it chills. Hold back a small amount of dressing when making the salad ahead, then stir it in before serving if the pasta looks dry.
Should I rinse pasta for pasta salad?
Yes for this recipe. Rinsing the cooked rotini under cold water cools it quickly and removes loose surface starch, which helps keep the finished salad from becoming sticky.
Can I use bottled Italian dressing?
Yes. Start with about 3/4 US cup bottled Italian dressing, toss well and add more only if the pasta needs it. The flavor and salt level will vary by brand.
What pasta shapes work best for pasta salad?
Rotini is a good choice because its twists hold the dressing. Fusilli, farfalle and short penne also work well; avoid very delicate shapes that can break while tossing.
Can I make pasta salad ahead of time?
Yes. Make it up to 1 day ahead, cover and refrigerate it. For the freshest texture, reserve about 2 tablespoons (tbsp) of the dressing and stir it through shortly before serving.
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