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.