Easy Cold Pasta Salad Recipe with Zesty Italian Dressing for Perfect Summer Meals
A quick and refreshing cold pasta salad with tri-color rotini, crisp veggies, and a homemade zesty Italian dressing. Perfect for summer meals, potlucks, and easy lunches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 ounces tri-color rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup black olives, sliced (optional)
- ¼ cup red onion, finely chopped
- ½ cup shredded mozzarella or cubed feta cheese
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of tri-color rotini pasta and cook according to package instructions until al dente, usually 8-10 minutes. Stir occasionally to avoid sticking.
- Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down.
- In a small bowl, whisk together ⅓ cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon honey, 1 minced garlic clove, 1 teaspoon dried oregano, ½ teaspoon Dijon mustard, and a pinch of salt and pepper. Adjust seasoning to taste.
- Halve 1 cup cherry tomatoes, dice 1 cup cucumber, ½ cup red bell pepper, slice ½ cup black olives (optional), and finely chop ¼ cup red onion.
- In a large bowl, combine the cooled pasta, chopped vegetables, and ½ cup shredded mozzarella or cubed feta cheese.
- Pour the zesty Italian dressing over the salad and toss gently until everything is evenly coated.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Overnight chilling is even better.
- Before serving, taste and adjust seasoning if necessary. Add a drizzle of olive oil or extra dressing if the salad seems dry.
Notes
Do not overcook the pasta; al dente is best to avoid mushiness. Rinse pasta with cold water immediately after cooking to stop the cooking process and cool the noodles. Make the dressing fresh for best flavor and emulsification. Chill the salad for at least 30 minutes to meld flavors. Add cheese just before serving to keep it fresh. If salad is dry after chilling, add a drizzle of olive oil or extra dressing and toss gently.
Nutrition
- Serving Size: 1 cup per serving
- Calories: 320
- Fat: 13
- Carbohydrates: 38
- Fiber: 3
- Protein: 9
Keywords: pasta salad, cold pasta salad, Italian dressing, summer recipe, easy pasta salad, tri-color rotini, picnic food, potluck recipe