Italian Pasta Salad
A vibrant, no-fuss Italian Pasta Salad made with rotini, crisp veggies, olives, and a zesty homemade vinaigrette. It’s colorful, customizable, and full of personality — the kind of dish that turns a chaotic day around.
Equipment
- Large pot for boiling pasta
- Colander
- Chopping board + knife
- Large mixing bowl
- Mason jar or small bowl for dressing
- Spoon or salad tongs for tossing
Ingredients
- 3 cups rotini pasta I love tricolor — it’s giving festive with zero effort
- 1 cup cherry tomatoes halved (so juicy, so cute)
- 1/2 cup black olives sliced (salty queens — don’t skip these)
- 1/2 red bell pepper diced (adds crunch and a lil sweetness)
- 1/3 cup red onion thinly sliced (so good, but you can totally soak it if it’s too strong)
- 1/2 cup mozzarella pearls or cubed cheese I use whatever’s in the drawer, no judgment
- Fresh basil or parsley for that herby kiss
For the dressing:
- 1/4 cup olive oil extra virgin if you’re fancy
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
Boil Like a Boss
- Cook your rotini in salted water until al dente. Don’t overcook it — we want bouncy, not mushy. Drain and rinse under cold water. (Yes, rinse it, don’t let anyone tell you otherwise. We want it cold and ready for dressing, not steamy and soggy.)
Chop Like You’re on a Cooking Show
- Grab your veggies and get to chopping. I like mine in bite-sized, no-fuss pieces — like you can eat it with a plastic fork on a paper plate without anything falling. And don’t stress perfection, babe. Uneven tomato halves? We love her.
Shake That Dressing
- Put all the dressing ingredients into a mason jar (or whatever jar you have), screw the lid on tight, and shake it like you're late for Zumba. If you spill some, welcome to the club. It’s still good.
Toss It Like You Mean It
- Dump everything into a big bowl. Pasta, veggies, cheese, herbs. Pour that dreamy dressing on top and toss like you’re fluffing pillows. Taste it. Add more salt. Add more vinegar. It’s your moment.
Notes
- Pasta type: Tricolor rotini is festive and fun, but any short pasta works. Avoid long noodles.
- Cheese options: Mozzarella pearls are cute, but cubed cheddar or Monterey Jack also work.
- Custom add-ins: Salami, chickpeas, artichokes, roasted red peppers, or sun-dried tomatoes.
- Make-ahead: Best if made a few hours ahead or the night before. Just freshen it up with an extra splash of dressing before serving.
- Storage: Keeps well in an airtight container in the fridge for 3–4 days.