There’s something about a summer BBQ buffet that gets the best foodie colors coming out in all of us. Some pile on the hot dogs, some simply reach right for the sweets, but me? I’m the one hanging out on the side dishes, with my eyes on the pasta salad. From the time I was a kid, proudly standing around the holiday table at family get-togethers with my tri-color rotini masterpiece, I’ve been hooked. That bowl of vibrant noodles, bursting with flavor and texture, is my happy place.
Balsamic-Roasted Shallots
Equipment
- 1 Baking Sheet For even roasting
- 1 Large Mixing Bowl For tossing ingredients
- 1 Sharp Chef’s Knife For halving shallots and chopping thyme
- 1 Cutting Board
- 1 Measuring Spoons
Ingredients
Main
- 1 pound shallots the larger ones halved
- 2 tablespoons olive oil
- 1 tablespoon plus 2 teaspoons brown sugar
- A three-finger pinch of salt
- 1 tablespoon thyme finely chopped, plus a few whole sprigs
- 2 tablespoons sherry
- 1 tablespoon plus 2 teaspoons balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the shallots. For larger shallots, cut them in half through the root end to keep them intact.
- In a large mixing bowl, combine the shallots, olive oil, brown sugar, salt, and finely chopped thyme. Toss well to ensure all shallots are evenly coated.
- Spread the coated shallots in a single layer on a baking sheet, ensuring not to overcrowd the pan for optimal caramelization.
- Roast in the preheated oven for 20-25 minutes, or until the shallots are tender and lightly browned.
- Remove the baking sheet from the oven and carefully add the sherry and balsamic vinegar to the hot pan, stirring gently to coat the shallots.
- Return the baking sheet to the oven and continue to roast for another 5-10 minutes, or until the liquid has reduced and coated the shallots in a glossy glaze.
- Remove from the oven, garnish with a few whole thyme sprigs if desired, and serve warm or at room temperature.
Notes
Over the years, I’ve tasted the good, the bad, and the downright tragic pasta salads those dry, flavorless clumps that sit untouched, breaking my heart. But every miss taught me something, and now, after decades of tweaking and tasting, I’ve cracked the code to a pasta salad that’s not just good it’s ridiculously good. These five rule-bending tricks are my hard-earned secrets, and I’m thrilled to share them with you. Plus, I’ll dive into how to make your mix-ins, dressings, and presentation pop, so your pasta salad becomes the star of every gathering. Let’s get cooking!
Why Pasta Salad Rules:
- Versatile, make-ahead, and perfect for any occasion.
- Combines flavors and textures for a crowd-pleasing dish.
- Turns simple ingredients into a culinary masterpiece.
1. Attention to the Pasta: It Is Not A Vehicle
Pasta salad starts with pasta, and choosing the appropriate shape is sort of like choosing the perfect party playlist there’s a tone that gets established. Rotini, shells, or orecchiette aren’t just cute; they have ridges and crevices that are just meant to trap all that dressing and mix-ins and deliver flavor in every bite. My personal favorite? Radiatore those lumpy little radiators are flavor-traps made of sauce and just adorable at it.
Easy Roasted Peppers
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Rimmed Baking Pan Ensures even roasting and prevents liquid spillover
- 1 Heatproof Bowl
- 1 Plastic Wrap or Clean Tea Towel For steaming the peppers to facilitate peeling
Ingredients
Main
- 6 medium red bell peppers
Instructions
- Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C). Dotdash Meredith Food Studios
- Cut peppers into quarters. Remove and discard stems, seeds, and membranes. Place skin-side up in a large rimmed baking pan. Dotdash Meredith Food Studios
- Place skin-side up in a large rimmed baking pan. Dotdash Meredith Food Studios
- Roast in the preheated oven until the skin blisters and turns black, 30 to 40 minutes. Dotdash Meredith Food Studios
- Remove from the oven and transfer peppers to a bowl. Cover with plastic wrap or a tea towel and let sit until cool enough to handle and skins peel away easily, 20 to 30 minutes. Dotdash Meredith Food Studios
- Peel and discard skins. Dotdash Meredith Food Studios
- Enjoy! Dotdash Meredith Food Studios
Notes
But the shape is only the start. Yet salting pasta water is not a choice sea-salty, roughly 1 tablespoon per 5 quarts of water. Cold foods taste flat, so this adds depth of flavor straight to the noodles. I learned the hard way when my very first salads were all about, well, nothing. Don’t put oil in the water; it’s a myth that doesn’t prevent it from sticking. Just stir the first minute or so to keep things moving.
And here’s the rule-breaker: cook your pasta a little past al dente. I know, it’s insanity, but just stick with me. Pasta cools down when it cools, and the starch will tighten up, so al dente pasta gets tough in the fridge. Cook 2-3 minutes longer than the box says for al dente, and it will cool to the perfect tender consistency. Test first, timer set, and you’ll always get it just right. One time I omitted this step, and my salad was so chewy it could serve as a jaw exercise never again!
Pasta Tips:
- Choose shapes with nooks (rotini, radiatore, shells) for optimal flavor.
- Salt water generously to season noodles inside out.
- Cook pasta beyond al dente for soft, fridge-superstable texture.
2. Dress While Warm: The Secret to a Flavor-Soaked Masterpiece
Picture this: you’ve drained your perfectly cooked pasta, and your instinct is to blast it with cold water to chill it fast. Stop right there! This is where my second trick changes the game. Give your pasta a quick rinse with lukewarm water to halt cooking, then while it’s still warm toss it with about two-thirds of your dressing. Trust me, this is pure magic.
Chef John’s Antipasto Pasta Salad
Equipment
- 1 Large Pot For boiling pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For preparing vinaigrette and tossing salad
- 1 Whisk or fork For mashing anchovy and emulsifying dressing
- 1 Sharp Knife and Cutting Board For julienning ingredients
Ingredients
Main
- 1 16 ounce package fusilli pasta
- 1 anchovy fillet
- 1 clove garlic finely minced
- ½ cup red wine vinegar or more to taste
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 pinch salt and freshly ground black pepper to taste
- 1 cup extra-virgin olive oil
- 1 cup quartered baby artichoke hearts
- ½ cup julienned fire-roasted red peppers
- ½ cup sliced black olives
- ½ cup sliced green olives
- ⅓ cup julienned red onion
- ⅓ cup julienned jalapeño pepper
- ⅓ cup julienned pickled pepperoncini peppers
- 4 ounces salami julienned
- 4 ounces pepperoni julienned
- 4 ounces provolone cheese julienned
- 3 ounces deli-style ham julienned
- 1 pint cherry tomatoes quartered
- ¼ cup chopped fresh Italian flat-leaf parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Cool in the colander for 5 to 10 minutes.
- Meanwhile, mash anchovy fillet and garlic into a paste in a large bowl with a whisk or fork. Whisk in vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and black pepper to combine. Slowly drizzle in olive oil, whisking constantly, until smooth, thick, and vinaigrette coats the back of a spoon.
- Toss pasta into bowl with vinaigrette until well coated.
- Toss in artichoke hearts, red peppers, black olives, green olives, red onion, jalapeño, and pepperoncini. Stir in salami, pepperoni, provolone cheese, and ham; mix thoroughly to combine. Cover bowl with plastic wrap; refrigerate until well chilled, 3 to 12 hours.
- Stir in tomatoes and parsley; mix thoroughly. Taste; adjust seasoning if needed.
Notes
Warm pasta is a sponge, soaks up all of dressing’s flavor. I figured it out when I tried Ina Garten’s grain salad hack, and it’s totally life-changing. First dressing to cover each noodle, flavor in every bite instead of watery pool at bottom of bowl. I’ve omitted this step before, and my salad was so flavorless, eating cardboard would have been better. Never again.
Save the remaining of your dressing for later–instructions are in trick number five. With mayonnaise dressing, chill your pasta beforehand to prevent separation, but oil-based dressings may go on full-on hot. This trick took my childhood rotini bowls to “more, please!” rated at family picnics from the lower “meh” level.
Dressing Hacks:
- Dress hot pasta for optimal flavor absorption.
- Use two-thirds of the dressing initially, reserve the remaining.
- Chill slightly for mayonnaise dressings to prevent curdling.
3. Use More Oil than Vinegar: A Finely Tuned Balance for Big Flavor
For green salad, I love a fresh, zesty vinaigrette, but with pasta salad, it’s on a different wave length. Too much vinegar overwhelms your ingredients with an unpleasant metallic aftertaste that turns out bitter. I learned this lesson the hard way when a balsamic-heavy batch made my rainbow salad look dull and taste sharp yuck. Use instead lush, upscale oils such as extra virgin olive oil or avocado oil to get a silky, creamy mouthfeel.
Oven-Roasted Atlantic Butterfish with Fennel and Tomato
Equipment
- 1 Large Roasting Pan Or baking sheet with a rim
- 1 Small Bowl For mixing spices
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1½ cups halved cherry tomatoes
- 1 large fennel bulb cored and sliced ½ inch thick
- 6 large garlic cloves thinly sliced (about ¼ cup)
- 1/2 cup plus 2 Tbsp. robust extra-virgin olive oil divided
- 8 whole Atlantic butterfish 1½ lb., gutted, fins removed
- 1/4 cup dry vermouth
- 2 Tbsp. coarsely chopped Italian parsley
- Crusty Italian bread for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the dried oregano, dried thyme, kosher salt, and freshly ground black pepper.
- In a large roasting pan, combine the halved cherry tomatoes, sliced fennel, and thinly sliced garlic.
- Drizzle 1/2 cup of robust extra-virgin olive oil over the vegetables, then sprinkle with half of the prepared spice mixture. Toss thoroughly to coat all ingredients evenly.
- Spread the seasoned vegetables in an even layer across the bottom of the roasting pan.
- Place the gutted and fin-removed Atlantic butterfish on top of the vegetables. Season the fish with the remaining spice mixture.
- Drizzle the fish with the remaining 2 tablespoons of extra-virgin olive oil.
- Pour the dry vermouth into the pan around the fish and vegetables, allowing it to mingle with the other pan juices.
- Roast for approximately 20-25 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender-crisp and slightly caramelized.
- Remove the pan from the oven, garnish generously with coarsely chopped Italian parsley, and serve immediately with crusty Italian bread to absorb the delicious pan juices.
Notes
To taste without getting overwhelmed with acid, get creative. Add a tablespoon of whole-grain mustard to add some zing and act as an emulsifier for the dressing. Minced anchovies (don’t shoot it down!) give umami depth without fish flavor. A dash of pesto contributes green magic. I added a spoonful of mustard to my dressing one summer, and my friends could sing the praises of the “secret ingredient” fast enough.
Omit the balsamic altogether it’s too dark and acidic, which dulls your salad color. Dress with oil and these enhancers to create a balanced dressing that highlights your add-ins. Your pasta salad will thank you with every fantastic bite.
Dressing Balance:
- Use more oil than vinegar for richness and less acidity.
- Use mustard, anchovies, or pesto for depth of flavor.
- Omit the balsamic to avoid colors from fading and flavors from overpowering.
4. Store Moist Ingredients: Your Solution to Beating Dryness
Nothing is more frustrating than a limp pasta salad, flat on the buffet table. To make your own rich and tasty, pack it with wet ingredients full of moisture and flavor. Salted capers, strong olives, sour pickles, or roasted sweet red peppers come to mind. Not only are they delicious these are your promise of a moist salad, especially after a spell in the refrigerator.
Awesome Ham Pasta Salad
Equipment
- 1 Large Stockpot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Small Mixing Bowl For preparing dressing
- 1 Whisk For emulsifying dressing
Ingredients
Main
- 8 ounces ziti pasta
- 1 pound cooked ham cubed
- 1 large red bell pepper cut into 1 inch pieces
- 1 large green bell pepper cut into 1 inch pieces
- 1 large red onion coarsely chopped
- 15 small sweet pickles chopped, juice reserved
- 1 cup cherry tomatoes halved
- 1 cup mayonnaise
- ½ cup sour cream
- 2 ½ teaspoons beef bouillon granules
- 1 tablespoon white vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
- In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.
Notes
I learned this hack when I sprinkled some pepperoncini and noticed how their spicy juice kept my salad crisp for days. Food stylist Kelly Paige adds pickle juice because it possesses “pop of acidity, sourness, and tang” and I am a convert. It’s a flavor bomb that keeps everything juicy. Add these in early so their juices combine with the pasta.
Mix textures, as well crunchy raw veggies like cucumbers, tender roasted peppers, and chewy olives are a fiesta in the mouth. Strive for some combination of hard, soft, cooked, and raw to make it exciting. My favorite trio? Pickles, feta, and red peppers for a three-way flavor and juice injection.
Juicy Ingredients:
- Olives, capers, pickles, or pepperoncini for moisture and oomph.
- Pickle juice for a tangy, moist kick.
- Change textures (crisp, soft, raw, cooked) for variety.
5. Dress Twice and Serve at Room Temperature: The Grand Finale
Cold pasta salad straight out of the fridge is a murder on flavor. Cold destroys flavors, stiffens oils, and makes texture dull. My final secret? Let the salad rest for 15-20 minutes at room temperature when you’re about to serve it so that those flavors may be stirred. I learned this while serving a cold salad and it was bland I was lucky my guests were being gracious, but I knew that I could improve on that.
Butternut Squash Pasta Salad recipes
Equipment
- 1 Large Baking Sheet
- 1 Large Pot For cooking pasta
- 1 Large Mixing Bowl
- 1 Whisk For dressing
- 1 Sharp Knife & Cutting Board For vegetable preparation
Ingredients
Main
- 4 Tablespoons Thrive™ Algae Oil – divided
- 1 Cup Cooked Pasta of Choice I used Acini di Pepe
- 4 Cups Cubed Butternut Squash
- 16 ounces Brussels Sprouts – halved then quartered
- 1/2 Cup Raw Pecans – roughly chopped
- 1 Cup Pomegranate Arils dried cranberries can be used instead
- 1/4 Cup Thrive™ Algae Oil
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon Stone Ground Mustard
- 1 Tablespoon Pure Maple Syrup
- Zest of 1 Orange
- 1 Tablespoon Fresh Orange Juice
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Ground Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed butternut squash and quartered Brussels sprouts with 2 Tablespoons of algae oil, a pinch of sea salt, and ground pepper. Spread them in a single layer.
- Roast the vegetables for 20-25 minutes, or until tender and caramelized, flipping halfway through to ensure even browning.
- While the vegetables are roasting, cook your chosen pasta according to package directions until it is al dente. Drain well and set aside.
- In a small bowl, whisk together the remaining 1/4 Cup algae oil, apple cider vinegar, stone ground mustard, pure maple syrup, orange zest, orange juice, the remaining sea salt, and ground pepper until the dressing is well emulsified.
- Optional: Lightly toast the roughly chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring occasionally to prevent burning.
- In a large mixing bowl, combine the cooked pasta, roasted butternut squash, roasted Brussels sprouts, toasted pecans (if using), and pomegranate arils.
- Pour the prepared dressing over the pasta and vegetable mixture.
- Gently toss all ingredients to ensure they are evenly coated with the dressing.
- Taste and adjust seasoning (salt and pepper) if necessary before serving warm or at room temperature.
Notes
It’s also when you get to do your second dressing round. That reserved third of trick two comes into play, reviving the pasta and replacing its gloss. Toss it gently to dress each noodle. I once omitted this step and my salad was tacky trash lesson learned!
Greek Orzo Salad with Mustard-Dill Vinaigrette
Equipment
- 1 Medium Saucepan
- 1 Colander For draining orzo
- 2 Medium Bowls One for vinaigrette, one for combining ingredients
- 1 Whisk For emulsifying vinaigrette
Ingredients
Main
- Kosher salt
- 1 cup orzo
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- Freshly ground black pepper
- 1/2 cup olive oil
- 3 green onions thinly sliced
- 1 cup grape or cherry tomatoes halved
- 1 medium English cucumber diced
- 1/2 pound feta cheese crumbled
- 1/4 cup chopped fresh dill
Instructions
- Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
- While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
- Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.
Notes
Finish with a shower of fresh herbs like basil, parsley, or mint, chopped just before serving to stay vibrant. A pinch of salt and a squeeze of lemon juice can also perk things up. Keep it out no longer than two hours for safety, but those few minutes make your salad a showstopper. One friend called mine “the best they’d ever had” and I’m not arguing!
Final Touches:
- Serve room temperature to release the flavors and textures.
- Add reserved dressing near serving time for moistness.
- Squeeze of lemon and fresh herbs for finishing flash.
6. Taking Your Pasta Salad to the Next Level: Mix-Ins, Dressings, and Presentation
Now that you’ve mastered the foundation, let’s take your pasta salad to legendary status with killer mix-ins, a standout dressing, and a presentation that wows. The magic lies in creating a balance of flavors and textures that make every bite an adventure. Think of it as curating a playlist every ingredient needs to harmonize, but a few bold notes make it unforgettable.
Cachaça Grilled Chicken recipes
Equipment
- 1 Mixing Bowl
- 1 Grill (Charcoal or Gas)
- 1 Tongs
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 1 pound boneless skinless chicken thighs
- 3 cloves garlic finely crushed
- 1/2 teaspoon oregano dried or fresh chopped
- 4 tablespoons Cachaca
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- few sprigs Italian parsley finely chopped
- lime wedges
Instructions
- Trim any excess fat from the boneless, skinless chicken thighs and set aside.
- In a mixing bowl, combine the finely crushed garlic, oregano, cachaça, olive oil, sea salt, and freshly ground black pepper.
- Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your grill to medium-high heat, ensuring the grates are clean.
- Once hot, place the marinated chicken thighs on the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred with grill marks.
- Remove the grilled chicken from the heat and let it rest on a cutting board for 5-10 minutes before serving.
- Finely chop the Italian parsley.
- Garnish the rested chicken with the freshly chopped Italian parsley and serve immediately with lime wedges on the side.
Notes
For mix-ins, mix it up: salty feta, sweet roasted vegetables, crunchy cucumbers, and chewy salami. Blanch hard veggies like broccoli for tenderization, but keep raw ones like bell peppers for crunch. Proportion matters cut everything to the same size as your pasta for perfect forkfuls. I used to go overboard with itty-bitty diced onions, and my salad was onion overload, no harmony. I now attempt a rainbow of color and texture in each bite.
Mix-In Must-Haves:
- Salty: Feta, Parmesan, or cured meats like salami.
- Sweet: Roasted vegetables, mango, or honey drizzle.
- Crunchy: Raw peppers, nuts, or seeds for texture.
Dressings are where you can really get creative. Say goodbye to jarred dressing from the supermarket and create your own. For creamy, combine mayo with sour cream or yogurt for lightness and scallions or garlic for punch. For vinaigrette, combine lemon juice and Dijon mustard for zing and mix with capers or roasted peppers for depth. I once tried making a pesto-avocado dressing, and it was a total success creamy, green, and delicious.
Sweet Potato Pecan Salad
Equipment
- 1 Baking Sheet For roasting vegetables
- 1 Large Mixing Bowl For tossing vegetables before roasting and for final salad assembly
- 1 Chef’s knife For precise cutting of vegetables
- 1 Cutting Board For safe and efficient preparation
- 1 Measuring spoons/cups For accurate ingredient portions
Ingredients
Main
- 4 stalks celery cut into 1-inch pieces
- 2 large sweet potatoes peeled and cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 1/4 cup olive oil plus more for finishing salad
- 1 teaspoon ras el hanout
- 1 teaspoon finely minced fresh rosemary
- Kosher salt and freshly cracked black pepper
- Kosher salt and freshly cracked black pepper
- 1 cup green grapes cut in half
- 1 cup toasted pecans
- 1/2 cup pomegranate seeds
- 1/2 cup thinly sliced scallions
- 1/4 cup golden raisins
- Sherry vinegar as needed
Instructions
- Preheat the oven to 400 degrees F. Place a baking sheet in the oven to heat.
- Toss the celery, sweet potatoes and red onions with the olive oil, ras el hanout and rosemary in a mixing bowl. Season with salt and pepper. Transfer the mixture to the heated baking sheet and roast until the potatoes are tender and caramelized, about 30 minutes.
- Let the sweet potato mixture cool to room temperature before proceeding. (Or, if preparing ahead of time, cool the sweet potato mixture in the fridge, removing it 30 minutes before proceeding to allow it to come to room temperature.)
- Toss the sweet potato mixture in a large bowl with the grapes, pecans, pomegranate seeds, scallions and raisins. Toss the salad with sherry vinegar and olive oil to taste. Add salt and pepper as needed.
Notes
Presentation sells it. A vibrant blend of red tomatoes, yellow peppers, and green herbs yells “eat me!” Top with herbs like basil or cilantro when served to keep them from going limp store them in water in the fridge to make them last longer. A theme salad, like a Greek salad blend that includes feta and olives, keeps it together. My Greek pasta salad was a huge success, so much so that it’s become a summer staple.
Secrets to Dressing and Presentation:
- Combine yogurt or olive oil with mayo to create creamy dressings.
- Add colored foods for a handsomely appearing dish.
- Add herbs towards the end to stay fresh and vibrant.
Pasta Salad with Homemade Dressing
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Knife and Cutting Board For preparing vegetables, cheese, and pepperoni
- 1 Jar with Lid For making and shaking the dressing
Ingredients
Main
- 1 8 ounce package uncooked tri-color rotini pasta
- 6 ounces pepperoni sausage diced
- 6 ounces provolone cheese cubed
- 1 medium red onion very thinly sliced and cut into 1-inch pieces
- 1 small cucumber thinly sliced
- ¾ cup chopped green bell pepper
- ¾ cup chopped red bell pepper
- 1 6 ounce can pitted black olives, drained
- ¼ cup minced fresh parsley
- ¼ cup grated Parmesan cheese
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground mustard seed
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
- Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese. Dotdash Meredith Food Studios
- Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving. DOTDASH MEREDITH FOOD STUDIOS
Notes
2. For the dressing, use a good quality extra virgin olive oil and red wine vinegar. Allowing the dressing to sit for 15-30 minutes before mixing with the salad helps the dried herbs rehydrate and meld their flavors.
3. Uniformly cut vegetables and proteins ensure an even distribution of flavor and texture in every bite. Consider brunoise or small dice for bell peppers and cucumber.
4. While the recipe suggests immediate serving, chilling the salad for at least 1-2 hours allows the flavors to fully develop and the pasta to absorb the dressing, enhancing the overall taste. A longer chill (up to 8 hours) is even better for flavor integration.
5. Adjust salt and pepper to taste just before serving, as flavors can mellow or intensify during chilling.
Prep your pasta salad ahead of time for ease it’s even better after a day in the fridge as the flavors meld. Just hold soft cheeses and herbs for serving time to preserve them. With these advice, your pasta salad will be a side dish no more it’ll be the star, the raves-getting, recipe-asking center of your lunch. So grab your rotini, be creative, and build a bowl that’s ridiculously, unforgettably awesome!
