Go Back
To make a tasty pasta salad, you need these main ingredients: - 2 cups rotini pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - ½ cup black olives, sliced - ½ cup bell peppers (red and yellow), diced - ½ cup mozzarella balls, halved - ¼ cup red onion, finely chopped - ½ cup Italian dressing (store-bought or homemade) - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients work together to create a colorful and flavorful dish. The rotini pasta holds the dressing and veggies well, making each bite enjoyable. You can customize your pasta salad by adding some optional ingredients. Here are a few ideas: - Spinach or arugula for greens - Artichoke hearts for a tangy twist - Sun-dried tomatoes for added flavor - Grated Parmesan cheese for richness - Avocado for creaminess Use these options to make the salad your own. Feel free to mix and match based on what you like or have on hand. When it comes to dressing, you have two choices: store-bought or homemade. Store-bought Italian dressing is quick and easy. It saves time and still tastes good. Homemade dressing lets you control the flavor. You can mix olive oil, vinegar, herbs, and spices to create your perfect blend. Whichever you choose, the dressing brings all the flavors together. Don’t forget to pour it over the pasta and veggies before mixing! {{ingredient_image_1}} Start by filling a large pot with water. Add salt to the water for flavor. Bring the water to a boil over high heat. Once boiling, add 2 cups of rotini pasta. Cook it until it is al dente, which takes about 8-10 minutes. Stir the pasta occasionally to prevent it from sticking. When done, drain the pasta in a colander. Then, rinse it under cold water. This stops the cooking and cools the pasta. While the pasta cooks, you can prep your vegetables. Take 1 cup of cherry tomatoes and slice them in half. Dice 1 cup of cucumber into small pieces. Next, chop ½ cup of bell peppers, using both red and yellow for color. Slice ½ cup of black olives and ½ cup of mozzarella balls in half. Lastly, finely chop ¼ cup of red onion. Keep all these veggies ready for mixing later. In a large mixing bowl, add your cooled pasta. Then, toss in the cherry tomatoes, cucumber, bell peppers, black olives, red onion, and mozzarella balls. Pour ½ cup of Italian dressing over this mixture. Sprinkle in 1 teaspoon of dried oregano, along with salt and pepper to taste. Now, use a spatula to gently toss everything. Ensure each piece gets coated with dressing for the best flavor. Cover the mixing bowl with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. This chilling time allows the flavors to blend nicely. Just before serving, give the salad another quick toss. For a fresh touch, add some basil leaves on top. Enjoy your vibrant and tasty pasta salad! To cook pasta perfectly, use a large pot. Fill it with water and add salt. Bring the water to a boil before adding the rotini pasta. Stir it often to keep it from sticking. Check the package for cooking time. Taste the pasta a minute before the time is up. It should be firm but not hard. When done, drain the pasta and rinse it with cold water. This stops the cooking process and keeps it al dente. Store leftover pasta salad in an airtight container. Make sure it is completely cool before sealing it. This will keep it fresh and tasty. You can place it in the fridge for three to five days. If you want to keep it longer, consider freezing it. Just remember that the texture may change when thawed. If you need gluten-free pasta, use brown rice or quinoa pasta. These options work well and taste great. For a vegan twist, swap mozzarella with avocado or tofu. You can also choose a vegan Italian dressing. This way, everyone can enjoy the pasta salad, no matter their diet. Pro Tips Cook Pasta Al Dente: Make sure to cook the rotini pasta just until al dente to maintain a perfect texture in your salad. Overcooked pasta can become mushy when mixed with dressing. Chill for Maximum Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes. This helps the flavors meld together, creating a more delicious dish. Customize Your Veggies: Feel free to add or substitute your favorite vegetables in the salad. Ingredients like artichokes, zucchini, or even baby spinach can add variety and flavor. Use Fresh Herbs: Enhance the salad's flavor by adding fresh herbs like basil or parsley just before serving. They add a burst of freshness that elevates the dish. {{image_2}} To make a Mediterranean pasta salad, start with the base of rotini pasta. You can add some sun-dried tomatoes, artichoke hearts, and feta cheese. These ingredients bring strong flavors and a tasty twist. For a zesty touch, include a squeeze of lemon juice. This variation offers a fresh taste that brightens the dish. Adding protein makes the salad heartier. You can mix in cooked chicken or canned tuna. Shredded rotisserie chicken works well and saves time. If you prefer seafood, tuna in olive oil adds great flavor. For a vegetarian option, try chickpeas or white beans. These proteins make your salad filling and satisfying. Using seasonal ingredients keeps your pasta salad exciting. In spring, try adding peas and asparagus. These vegetables add color and crunch. During summer, fresh corn and bell peppers shine. In fall, roasted butternut squash or pumpkin can add a warm touch. Winter calls for hearty greens like kale or spinach. Changing ingredients with the seasons keeps your salad fresh and flavorful. To keep your pasta salad fresh, use an airtight container. Spread the salad evenly in the container. Make sure to remove as much air as possible. This helps prevent sogginess. If you have extra dressing, store it separately. Pasta salad with Italian dressing lasts about three to five days in the fridge. After that, the veggies may lose their crunch. The taste might not be as fresh. Always check for signs of spoilage before eating. If it smells off or looks slimy, it's best to toss it. Freezing pasta salad is not ideal. The texture of the pasta and veggies changes. If you still want to freeze it, store it in a freezer-safe container. Keep the dressing separate. When ready to eat, let it thaw in the fridge overnight. Mix it well before serving. You can keep pasta salad with Italian dressing in the fridge for about three to five days. Make sure to store it in an airtight container. This keeps it fresh and tasty. If you see any changes in color or smell, it’s best to toss it out. Yes, you can make pasta salad a day ahead. In fact, it often tastes better the next day! The flavors mix well overnight. Just cover it tightly and place it in the fridge. Before serving, give it a quick stir to wake it up. Serve pasta salad cold or at room temperature. It makes a great side dish for picnics and barbecues. You can also serve it as a main dish. Add some grilled chicken or shrimp for protein. Garnish with fresh basil or extra cheese for a nice touch. Absolutely! You can use any pasta you like. Bowtie, penne, or fusilli all work well. Just make sure to cook it according to the package directions. Each pasta shape brings a new twist to the salad. Choose what you enjoy! Pasta salad is simple, tasty, and fun to make. You can choose fresh ingredients and dressings to fit your taste. Always cook your pasta perfectly for the best texture. Don’t forget to chill it for great flavor. Consider variations like Mediterranean styles or adding protein for a boost. With the right tips, your leftovers will stay fresh longer. Get creative with this dish, and enjoy every bite. Trust me, it's a meal you’ll love!

Italian Sunshine Pasta Salad

A refreshing pasta salad with vibrant vegetables and Italian dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup black olives, sliced
  • 0.5 cup bell peppers (red and yellow), diced
  • 0.5 cup mozzarella balls, halved
  • 0.25 cup red onion, finely chopped
  • 0.5 cup Italian dressing (store-bought or homemade)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  • While the pasta is cooking, chop the cherry tomatoes, cucumber, bell peppers, and red onion. Slice the black olives and mozzarella balls.
  • In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, bell peppers, red onion, and mozzarella balls.
  • Pour the Italian dressing over the pasta and veggies. Sprinkle dried oregano, salt, and pepper. Toss everything together until evenly coated.
  • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, give it another toss and garnish with fresh basil leaves.

Notes

Chill for at least 30 minutes for best flavor.
Keyword Italian, pasta salad, vegetarian