Cold Pasta Salad

Cold pasta salad takes me straight back to summer picnics in the park when I wanted something light, colorful, and easy to share so I would toss together all my favorite crisp veggies with tender pasta and a bright dressing and every bite felt like sunshine on a plate because it was fresh, tangy, and totally satisfying and it quickly became the dish everyone requested whenever we planned a sunny day outing together.

I love how cold pasta salad can be made ahead of time and how it actually tastes even better after sitting in the fridge, allowing all those bold flavors to come together beautifully and it’s the perfect dish to bring to potlucks, barbecues, or even just to enjoy as a quick lunch at home and every time I make it I remember all the laughter and good times shared around a picnic blanket while passing around a big bowl of this refreshing pasta salad.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Rotini pasta – The twisty shape holds onto the dressing and veggies perfectly.
• Cherry tomatoes – Add juicy sweetness and vibrant color.
• Cucumbers – Bring fresh crunch and lightness to every bite.
• Red onion – Adds a sharp, tangy kick that balances the flavors.
• Black olives – Provide a salty, briny note that makes the salad pop.
• Parmesan cheese – Gives a savory, nutty finish to the salad.
• Fresh basil – Brightens everything with a fresh, herby flavor.
• Olive oil – Forms the base of a simple and silky dressing.
• Red wine vinegar – Adds acidity and tanginess to the dressing.
• Salt – Essential to bring out all the fresh flavors.
• Black pepper – Adds just a touch of heat and earthiness.

Tools You’ll Need

• Large pot – To cook the pasta until perfectly al dente.
• Colander – For draining and rinsing the pasta.
• Large bowl – To toss all the ingredients together easily.
• Knife – For chopping all the fresh veggies and herbs.
• Cutting board – Keeps everything organized during prep.
• Measuring cups and spoons – To help mix the dressing accurately.
• Salad tongs or large spoon – For tossing and serving.

Instructions

Step 1

I start by cooking the rotini pasta in a large pot of salted boiling water until al dente then I drain it and rinse it under cold water to stop the cooking and cool it down quickly.

Step 2

While the pasta is cooling I chop the cherry tomatoes, cucumbers, red onion, and basil and set them aside.

Step 3

In a small bowl I whisk together olive oil, red wine vinegar, salt, and black pepper until it’s well combined and smooth.

Step 4

I place the cooled pasta in a large bowl and add the chopped vegetables, black olives, and most of the grated Parmesan cheese.

Step 5

Then I pour the dressing over everything and toss it all together with salad tongs until every piece is coated and the colors are nicely mixed.

Step 6

Finally I sprinkle extra Parmesan and fresh basil on top just before serving for a beautiful and flavorful finish.

Tips

If you want even more flavor I recommend letting the salad sit in the fridge for at least an hour before serving so the dressing really soaks in. I also sometimes add diced bell peppers or feta cheese for extra color and creaminess. And if you’re craving a protein boost you can add grilled chicken or chickpeas!

Ways to Serve

I love serving cold pasta salad as a refreshing side dish at barbecues, picnics, and potlucks but it’s also fantastic on its own as a light lunch or dinner. It pairs wonderfully with grilled meats, sandwiches, or even as part of a big spread with dips and breads.

Frequently Asked Questions

Can I make cold pasta salad ahead of time?

Yes! It actually tastes better after a few hours in the fridge as the flavors meld together.

What other pasta shapes can I use for cold pasta salad?

You can use farfalle, penne, or any short pasta shape that holds dressing well.

How long does cold pasta salad last in the fridge?

It stays fresh for up to 3-4 days when stored in an airtight container.

See You in the Kitchen

I hope you give this cold pasta salad a try! It’s the perfect way to celebrate fresh summer flavors and I’d love to hear how yours turns out. Share your photos and let me know your favorite veggie or dressing twists!

Happy Cooking!

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