There’s something incredibly satisfying about a bowl of chilled rotini pasta, coated in tangy vinaigrette and bursting with color from fresh veggies. This dish takes me back to the open-air markets of Florence, where simplicity and bold flavors always shared the same plate.
I first whipped this up during a humid Alabama summer, craving something light but filling—and it hasn’t left my menu since. It’s a cool contrast to cozy dishes like Crack Chicken Noodle Soup and my creamy Cheese Pasta.
What I love most is how it adapts to your mood—Mediterranean olives one day, Southern sweet corn the next. It’s the kind of recipe that begs to be personalized, encouraging a little culinary wanderlust with every bite.
What Makes This Recipe So Special?
- I discovered this salad during a trip to Tuscany, where pasta dishes are served cool and bright, perfect for hot weather. You’ll appreciate how refreshing it is, especially when you want something light but flavorful.
- It’s become my go-to for busy weeks, since it stays good for days and tastes better after resting—ideal for meal prep or unexpected guests.
- I’ve played with the ingredients over time, adding feta, grilled veggies, or chickpeas. You’ll love how easily it molds to whatever’s in your fridge.
- Pairing it with heartier mains like Crack Chicken Noodle Soup creates a beautiful balance of warm and cool textures that’s incredibly comforting.
- Surprisingly, it helped me eat more veggies and manage my weight, since it’s filling without being heavy—great for mindful eating without sacrificing taste.
Rotini Pasta Salad Recipe
This colorful rotini pasta salad bursts with flavor from juicy tomatoes, zesty pepperoni, sweet peppers, red onion, fresh basil, and chunks of cheese, all tossed in tangy dressing. It’s a perfect make-ahead dish for picnics, parties, or a quick, satisfying lunch.
Equipment
- Large pot
- Strainer or colander
- Chef’s knife
- Cutting board
- Measuring cups
- Large mixing bowl
- Mixing spoon or salad tongs
Ingredients
- ½ cup red onion, finely diced
- ¼ cup fresh basil, chopped
- 16 oz rotini pasta,
- 8 oz pepperoni slices, quartered
- 4 oz cheddar cheese, cubed
- 1 green bell pepper, diced
- 4 oz mozzarella cheese, cubed
- 1 cup Italian dressing
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
Instructions
- Bring a large pot of water to a boil and cook the rotini pasta according to the package directions.
- Once cooked, drain the pasta and rinse it under cold water to cool it down.
- Transfer the pasta to a large bowl.
- While the pasta is cooking, chop and prepare the remaining ingredients.
- Once the pasta has cooled, mix in the cheese, bell peppers, tomatoes, red onion, pepperoni slices, and fresh basil.
- Drizzle the dressing evenly over the salad, then toss everything together until well combined.
- You can serve the pasta salad immediately or refrigerate it for later, giving it another gentle toss before serving.
Notes
- Use tri-color rotini for extra visual appeal and variety in flavor.
- Swap pepperoni with salami or omit for a vegetarian version.
- Cube cheese from a block instead of using pre-shredded for better texture.
- Add a splash of red wine vinegar or lemon juice for extra zing if using store-bought dressing.
| Calories | 356kcal |
| Carbohydrates | 33g |
| Fiber | 1g |
| Fat | 18g |
| Protein | 14g |
| Cholesterol | 37g |
