Cold Pasta Salad

Cold pasta salad always reminds me of those last-minute summer gatherings when I needed something fast but colorful and delicious so one afternoon before a neighborhood BBQ I decided to raid my fridge and toss together rotini pasta with whatever fresh veggies I had on hand and that simple idea turned into a huge hit that everyone kept asking about.

It’s now my go-to whenever I want something fresh and easy that’s still crowd-pleasing because the crisp cucumbers juicy tomatoes and briny olives bring so much flavor and the pasta ties everything together in the most satisfying way and the best part is it tastes even better the next day.

Ingredients

Here’s what I use for this fresh and colorful salad. It’s totally flexible!

• Rotini pasta – Holds onto the dressing and mixes beautifully with veggies.
• Cherry tomatoes – Adds vibrant color and juicy sweetness.
• Cucumber – For crunch and a refreshing bite.
• Red onion – Adds sharpness and contrast.
• Kalamata olives – Bring a salty briny flavor that balances the veggies.
• Parmesan cheese – Gives a savory umami touch to finish the dish.
• Olive oil – Forms the base of the dressing and brings everything together.
• Red wine vinegar – Adds acidity and brightens up the flavors.
• Italian seasoning – Infuses the salad with herby depth.
• Salt and pepper – For seasoning and balance.
• Fresh basil – Optional but adds freshness and aroma.

Tools You’ll Need

• Large pot – For boiling the pasta until al dente.
• Colander – To drain the pasta quickly and let it cool.
• Cutting board and knife – For slicing all the veggies evenly.
• Large mixing bowl – Where I toss all the ingredients together.
• Measuring spoons – To get the right ratio of oil and vinegar.
• Serving spoon or salad tongs – For mixing and serving easily.

Instructions

Step 1:

I start by cooking the rotini in salted boiling water until it’s al dente then I rinse it with cold water and let it drain completely.

Step 2:

While the pasta cools I chop the cherry tomatoes cucumbers and red onion into bite-sized pieces.

Step 3:

In a large mixing bowl I combine the cooked pasta with the chopped vegetables and Kalamata olives.

Step 4:

I drizzle olive oil and red wine vinegar over everything then I sprinkle in the Italian seasoning salt and pepper and give it a good toss.

Step 5:

Once it’s all coated I grate some fresh Parmesan cheese over the top and toss again gently so everything is evenly mixed.

Step 6:

I like to chill the salad in the fridge for at least 30 minutes so the flavors can meld and just before serving I add a few torn basil leaves for freshness.

Tips

If you want extra protein I sometimes toss in grilled chicken or chickpeas.

Swap rotini with bowtie or penne pasta depending on what you have.

You can make it dairy-free by skipping the cheese or using a plant-based option.

Don’t overcook the pasta because it will soften more as it sits.

It’s even better the next day after the flavors settle and blend together.

Ways to Serve

It’s perfect for picnics potlucks or BBQs since it can sit out without wilting.

Serve it alongside grilled meats or sandwiches as a refreshing side.

I also like eating it on its own for a light lunch or dinner on warm days.

Frequently Asked Questions

Can I make cold pasta salad in advance?

Yes I usually make it a few hours ahead or even the night before so the flavors can develop fully.

What’s the best pasta shape for cold pasta salad?

Rotini is my favorite because it holds onto the dressing and mixes well with the veggies but bowtie and penne work great too.

Can I use store-bought dressing instead of making my own?

Absolutely just choose a good Italian or vinaigrette-style dressing and toss it in.

See You in the Kitchen

I hope this cold pasta salad makes it onto your table soon! It’s bright and easy and always brings a little joy to any meal or gathering. Let me know if you added your own twist or what you paired it with I’d love to hear!

Happy Cooking!

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