Let me take you back to my childhood summers—big family cookouts, Aunt Rosa’s folding table loaded with covered dishes, and that one bowl everyone made a beeline for: a colorful, zesty pasta salad. Tri-color rotini, juicy tomatoes, sharp red onions, and hunks of cheese all tied together with a tangy homemade vinaigrette. That, my friend, is Classic Pasta Salad, and today I’m showing you exactly how to make it sing.

 Why You’ll Love This Recipe

• Flavor that hits all the right notes – zesty vinaigrette, fresh veggies, salty cheese.
• Perfect for planning ahead – make it the night before and let it chill.
• Big batch – feeds 24 people easily.
• Versatile – picnics, potlucks, or just fridge-ready lunches for the week.

Also try: Sun-Dried Tomato Pasta Salad, Tortellini Pasta Salad

Ingredients

Pasta Salad

• 1 lb tri-color rotini (or sub with penne or fusilli)
• 1 small red onion, finely diced
• 1 red or yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 cup sliced black olives
• 1 cup cubed mozzarella
• ½ cup shredded parmesan
• ½ cup mini pepperoni (optional—sub salami or even chickpeas)

Homemade Vinaigrette

• ¾ cup olive oil
• ¼ cup red wine or apple cider vinegar
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• Pinch red pepper flakes

Optional shortcut: Use 1 cup of bottled Italian dressing.

Instructions: How to Make Pasta Salad

Step 1: Cook Your Pasta Like a Pro

Fill a large pot with water, salt it generously (like the ocean), and bring it to a boil. Add your rotini and cook it until it’s just al dente—firm to the bite. Not mushy. This is key.
Drain and rinse under cold water to stop the cooking and cool it down fast. Let it hang out in the colander for a few minutes to fully drain.

Chef tip: Don’t skip the rinse—it cools the pasta and removes extra starch so it doesn’t gum up later.

Step 2: Chop the Good Stuff

Dice that red onion, chop your bell pepper, halve the cherry tomatoes, and slice those olives. Cube the mozzarella like you mean it. Toss everything into your biggest mixing bowl.

Don’t have a bowl big enough? You’re gonna want one for this—use your largest salad or punch bowl.

Step 3: Make the Vinaigrette

In a mason jar or small bowl, combine olive oil, vinegar, Italian seasoning, garlic powder, salt, black pepper, and a pinch of red pepper flakes. Shake or whisk until emulsified.

Why it matters: That 3:1 oil-to-vinegar ratio keeps things balanced—not too tangy, not too greasy.

Step 4: Mix It All Together

Add the cooled pasta to your bowl of chopped ingredients. Pour over your vinaigrette and toss, toss, toss until everything’s evenly coated and glistening.

This is where the magic happens—everything gets friendly and flavorful.

Step 5: Chill and Let the Flavors Marry

Pop the whole thing into the fridge for at least an hour before serving. This gives the vinaigrette time to soak in and pull it all together.

Let it sit out for 10–15 minutes before serving if the oil solidified. A quick toss brings it back to life.

Tips and Tricks

• Use pasta with grooves: Rotini, fusilli, or penne hold onto the dressing better.
• Salt your pasta water: It’s your one shot to flavor the pasta.
• Don’t overcook: Mushy pasta = soggy salad. Go al dente.
• Room temp tossing: Cold pasta repels dressing like a teenager dodging chores.
• Vinaigrette ratio: Stick to 3 parts oil to 1 part vinegar.

Storage

• Fridge Life: 3–4 days in an airtight container.
• Best within 24 hours: That’s when texture and flavor are peak.
• Oil solidified? Let it come to room temp and give it a stir.

Benefits of Classic Pasta Salad

Frequently Asked Questions

Related Recipes (Recommended)

Looking to mix things up? These pasta salads and veggie-packed sides are perfect companions to your classic version:

• For a protein-packed twist, check out this high-protein Italian pasta salad featuring hearty ingredients.
• Prefer something creamier? Try this delicious creamy pasta salad recipe.
• Explore more meat-free options with these vegetarian pasta recipes.
• For a trendy and hearty side dish, try this baked feta pasta with vegetables.
• Add some variety with this refreshing tortellini with summer veggies, perfect for warmer months.
• Planning a summer cookout? Don’t miss this festive 4th of July pasta salad recipe.

Classic Pasta Salad: Your New Go-To Crowd-Pleaser

Print Recipe

A zesty, colorful pasta salad packed with fresh veggies, cheese, and homemade vinaigrette—your new crowd-pleasing favorite for any occasion.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 24 servings 1x
• Category: Salade
• Method: Sans Cuisson Finale
• Cuisine: Américaine

Ingredients

Scale 1x2x3x

• 1 lb tri-color rotini (or sub with penne or fusilli)
• 1 small red onion, finely diced
• 1 red or yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 cup sliced black olives
• 1 cup cubed mozzarella
• ½ cup shredded parmesan
• ½ cup mini pepperoni (optional—sub salami or chickpeas)
• ¾ cup olive oil
• ¼ cup red wine or apple cider vinegar
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• Pinch red pepper flakes

Instructions

1. Fill a large pot with salted water and bring it to a boil. Cook rotini until just al dente. Drain and rinse under cold water. Let fully drain.
2. Dice red onion, chop bell pepper, halve cherry tomatoes, slice olives, and cube mozzarella. Toss everything into a large mixing bowl.
3. In a jar or small bowl, mix olive oil, vinegar, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes. Shake or whisk until emulsified.
4. Add cooled pasta to the bowl of chopped ingredients. Pour over the vinaigrette and toss until everything is well coated.
5. Chill in the fridge for at least 1 hour before serving. Let sit at room temperature for 10–15 minutes and toss again before serving.

Notes

Best enjoyed within 24 hours. Use pasta with grooves for better flavor hold. Avoid overcooking to prevent sogginess.

Nutrition

• Serving Size: 1 portion
• Calories: 280
• Sugar: 3g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 20mg

Keywords: pasta salad, summer, vinaigrette, mozzarella, potluck, picnic

Conclusion: The Pasta Salad That Delivers Every Time

Classic Pasta Salad isn’t just a side dish—it’s the dish that holds its own at any table. It’s got crunch, creaminess, acidity, and that bold, herby flavor that makes people come back for seconds. And hey, it’s no-fuss: you can make it ahead, feed a crowd, and tweak it based on what’s in your fridge.

Whether you’re showing up to a summer potluck or just want a killer lunch prepped for the week, this recipe’s got you covered. Remember the basics—salt your pasta water, don’t overcook, and let it chill—and you’ll be the hero of the buffet table.

Now it’s your turn. Grab your cutting board and that box of rotini—let’s make something worth sharing.

Want more recipe ideas like this? Visit my Pinterest page for easy, crowd-pleasing favorites!