Classic Pasta Salad Recipe
This Classic Pasta Salad Recipe is the ultimate crowd-pleaser, perfect for potlucks, picnics, and summer barbecues. Packed with fresh vegetables, savory salami, and a zesty homemade dressing, it’s a hearty and flavorful side dish that truly feeds a crowd. For more delicious, shareable meals, try this Herb Roasted Chicken In Creamy White Wine Sauce Recipe or this Italian Ravioli With Spinach Artichokes Capers Recipe.
PrintClassic Pasta Salad
This classic pasta salad is made with tri-color rotini, vegetables, cheese, and a homemade vinaigrette. Enough to feed a crowd![1]
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Method: Side Dish
- Cuisine: Italian
Ingredients
- 24 ounces tri-color rotini pasta, uncooked
- 1 pint cherry tomatoes, halved
- 12 ounces sliced pepperoni
- 1 red onion, diced
- 1 green bell pepper, diced
- 16 ounces mozzarella cheese, cubed
- 1 cup grated parmesan cheese
- 8 ounces olives, sliced
- 1 ½ cups olive oil
- ½ cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
Instructions
- In salted boiling water, cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.[1]
- Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.[1]
- In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk to combine.[1]
- Top with prepared vinaigrette dressing. Toss until evenly coated.[1]
Notes
Make ahead and refrigerate for flavors to meld. Use any medium pasta like macaroni at 1:1 ratio. Adjust red pepper flakes for spice level.[1]
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, this is my most requested pasta salad actually tastes better when made ahead. Prepare it up to a day in advance and store it covered in the refrigerator. This allows the flavors to meld together perfectly.
What kind of pasta works best for this recipe?
Short, sturdy pasta shapes like fusilli, rotini, or farfalle are ideal. They hold the dressing well and won’t become mushy. Avoid long, thin pasta like spaghetti for the best texture in this salad.
How long will the leftovers keep in the fridge?
Store leftovers in an airtight container for 3 to 4 days. The vegetables will soften slightly, but the flavors remain delicious. Give it a quick stir before serving again.
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