Perfect for backyard BBQs, potlucks, and lazy summer nights, this classic pasta salad recipe combines tri-color rotini with fresh veggies, tangy pepperoni, and a zesty homemade vinaigrette that’ll have everyone asking for seconds. Easy to make ahead and even better the next day!
Okay, can we just talk about pasta salad for a second?
I’m pretty sure this classic pasta salad recipe is what summer tastes like. You know the one I’m talking about—the colorful, veggie-packed, slightly tangy bowl that shows up at every cookout, picnic, and family reunion. The one you keep going back to even when you’re already full from burgers and watermelon.
Here’s the thing: I used to think pasta salad was just… there. Like, it existed, people made it, whatever. But then I actually made a good one from scratch, and I totally got it. The crispy pepperoni. The creamy mozzarella. That punchy homemade vinaigrette that actually has flavor (unlike those sad, store-bought bottles). It’s a game-changer.
Table of Contents
What Makes This Pasta Salad So Special
Let me tell you why this isn’t just another pasta salad recipe thrown onto the internet.
First off, we’re using tri-color rotini, which isn’t just pretty—it actually holds onto that vinaigrette dressing like a champ. Those little spirals grab every bit of flavor. Then we’ve got the classics: juicy cherry tomatoes, sharp red onion, crunchy green bell pepper, and briny olives. But here’s where it gets good: we’re adding pepperoni and two kinds of cheese. Yep, both cubed mozzarella and grated parmesan.
And the dressing? We’re making it ourselves. I know, I know—it’s easier to buy a bottle. But this homemade vinaigrette takes literally five minutes to whisk together, and it’s SO much better than anything you’ll find at the store. Red wine vinegar, olive oil, Italian seasoning, and a kick of red pepper flakes. Trust me on this one.
The best part is you can make this ahead. Like, way ahead. It’s actually one of those pasta salads that improves as it sits, making it perfect for stress-free entertaining.
The Ultimate Classic Pasta Salad
Equipment
- Large pot
- Colander
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or large spoon
Ingredients
Pasta Salad
- 24 ounces tri-color rotini pasta uncooked
- 1 pint cherry tomatoes halved
- 12 ounces pepperoni sliced
- 1 medium red onion diced
- 1 medium green bell pepper diced
- 16 ounces mozzarella cheese cubed
- 1 cup parmesan cheese grated
- 8 ounces olives sliced
Vinaigrette
- 1.5 cups olive oil
- 0.5 cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Cook the tri-color rotini according to package directions until al dente. Drain and rinse under cold water until completely cooled. Transfer to a large mixing bowl.
- Add the cherry tomatoes, pepperoni, red onion, green bell pepper, mozzarella, parmesan, and olives to the cooled pasta. Gently toss to combine.
- In a medium bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until well combined.
- Pour the vinaigrette over the pasta salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving. Toss again before serving, and adjust seasoning if needed.
Notes
Ingredients You’ll Need
Here’s everything you need to pull this together. Most of it’s probably already in your kitchen or easily grabbed during your regular grocery run.
| For the Pasta Salad | Amount |
|---|---|
| Tri-color rotini pasta, uncooked | 24 ounces |
| Cherry tomatoes, halved | 1 pint |
| Sliced pepperoni | 12 ounces |
| Red onion, diced | 1 medium |
| Green bell pepper, diced | 1 medium |
| Mozzarella cheese, cubed | 16 ounces |
| Grated parmesan cheese | 1 cup |
| Olives, sliced | 8 ounces |
| For the Vinaigrette | Amount |
|---|---|
| Olive oil | 1½ cups |
| Red wine vinegar | ½ cup |
| Italian seasoning | 2 tablespoons |
| Garlic powder | 2 teaspoons |
| Salt | 1½ teaspoons |
| Pepper | 1 teaspoon |
| Red pepper flakes | ½ teaspoon |
Quick note: You can totally use black olives, green olives, or even kalamata if you’re feeling fancy. Same goes for the bell pepper—use red, yellow, or orange if that’s what you’ve got. This recipe is super forgiving.
How to Make Classic Pasta Salad
Alright, let’s get cooking. This comes together in about 30 minutes of active time, then just needs to chill. Easy peasy.
Step 1: Cook That Pasta
Get a big pot of salted water boiling—and I mean salted. The water should taste like the ocean. Seriously, this is your chance to flavor the pasta from the inside out.
Toss in your tri-color rotini and cook it according to the package directions until it’s al dente. You want a little bite to it, not mushy. Once it’s done, drain it and rinse it under cold water until the pasta is completely cooled to room temperature. This stops the cooking process and keeps everything from turning into a gummy mess.
Transfer your cooled pasta to the biggest mixing bowl you own. You’re gonna need the space.
Step 2: Pile on the Good Stuff
Now comes the fun part—adding all those colorful, delicious ingredients.
Toss in your halved cherry tomatoes, sliced pepperoni, diced red onion, diced green bell pepper, cubed mozzarella, grated parmesan, and sliced olives. Just dump it all in there. It’s gonna look like a lot, and that’s exactly what we want.
Give everything a gentle toss to distribute the ingredients throughout the pasta. Don’t worry about mixing in the dressing yet—we’re getting there.
Step 3: Whisk Up the Vinaigrette
Grab a medium bowl and combine your olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Whisk it all together until it’s well combined and slightly emulsified. You’ll see it get a little cloudy and thick—that’s perfect. Taste it (use a clean spoon!) and adjust the seasoning if needed. Like more heat? Add extra red pepper flakes. Want it tangier? Splash in a bit more vinegar.
This vinaigrette is seriously the secret weapon of this entire recipe.
Step 4: Dress It Up
Pour that beautiful vinaigrette right over your pasta salad bowl. Use a spatula or big spoon to toss everything together, making sure the dressing coats every piece of pasta, every veggie, every chunk of cheese.
It might seem like a lot of dressing at first, but the pasta’s gonna soak it up as it sits. That’s what we want.
Step 5: Let It Chill
Cover your bowl with plastic wrap or transfer everything to an airtight container, then pop it in the fridge for at least an hour before serving. This gives all those flavors time to mingle and develop.
If your pasta salad has been chilling for several hours or overnight and is super cold, just let it sit at room temperature for about 20-30 minutes before serving. Give it another good toss to redistribute the dressing, and you’re golden.
Expert Tips for Pasta Salad Perfection
Don’t skip the salt in the pasta water. I can’t stress this enough. Undersalted pasta is a one-way ticket to bland city, and no amount of dressing will fix it.
Cool your pasta completely before mixing. Hot or warm pasta will melt your cheese and make your veggies soggy. Nobody wants that.
Make it a day ahead. Seriously, this is one of those cold pasta dishes that actually tastes better the next day. The flavors have time to really come together.
Adjust the dressing to your taste. Some people like their pasta salad swimming in dressing, others prefer it lighter. Start with the full amount and see how you like it—you can always hold some back.
Use quality ingredients. Since this recipe is pretty simple, each ingredient really shines. Good olive oil, fresh veggies, and decent pepperoni make a difference.
Easy Variations to Mix Things Up
This classic pasta salad recipe is already pretty perfect, but here are some ways to customize it:
Go vegetarian. Skip the pepperoni and add extra veggies like diced cucumber, shredded carrots, or chopped artichoke hearts. Maybe toss in some chickpeas for protein.
Switch up the cheese. Try cubed provolone, crumbled feta, or even sharp cheddar. Each brings its own vibe to the party.
Add fresh herbs. Chopped fresh basil, parsley, or oregano stirred in at the end adds a bright, summery flavor that’s chef’s kiss.
Make it creamy. If you’re more of a creamy pasta salad person, you can mix in a bit of mayo or Greek yogurt along with the vinaigrette. It’ll give you that tangy-creamy hybrid situation.
Kick up the protein. Throw in some cubed salami, diced ham, or even grilled chicken for a heartier version.
Troubleshooting Common Issues
Pasta salad seems dry after refrigerating? Totally normal. The pasta absorbs the dressing as it sits. Just drizzle in a little extra olive oil or make a quick mini batch of the vinaigrette and toss it through before serving.
Too tangy? Add a pinch more salt and a drizzle of olive oil to mellow it out. You can also toss in a bit more cheese.
Not flavorful enough? Season aggressively! Add more Italian seasoning, garlic powder, or even some fresh minced garlic. Don’t be shy with the salt and pepper either.
Pasta is mushy? You probably overcooked it or didn’t cool it down fast enough. Next time, aim for al dente and that cold water rinse.
Storage, Reheating & Kitchen Tips
Here’s how to keep your pasta salad fresh and delicious, plus some smart ways to use up leftovers.
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 5 days. The flavors actually get better over the first 2-3 days. |
| Freezer | Not recommended—the veggies and cheese don’t freeze well and the texture suffers. |
| Room Temperature | Can sit out at a picnic or party for up to 2 hours. If it’s super hot outside, aim for 1 hour max. |
Reheating? Nah, this is meant to be served cold or at cool room temperature. That’s the whole beauty of it.
No-waste kitchen tip: Got leftover pasta salad that’s been sitting a bit too long? Strip out the pepperoni and cheese, drain off the dressing, and toss the dressed veggies and pasta with some fresh greens for a quick lunch salad. You can also repurpose it as a side with grilled chicken or fish.
Nutrition Information
Here’s a rough breakdown per serving (based on 12 servings):
| Nutrient | Per Serving |
|---|---|
| Calories | 485 |
| Total Fat | 32g |
| Saturated Fat | 9g |
| Cholesterol | 40mg |
| Sodium | 720mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 15g |
Keep in mind these are estimates and can vary based on the specific brands and amounts you use. If you’re watching sodium, you can cut back on the salt and use low-sodium olives and pepperoni.
Classic pasta salad recipe FAQs
Can I use a different type of pasta?
Absolutely! Penne, bowtie (farfalle), or even elbow macaroni work great. Just stick with shapes that have nooks and crannies to catch the dressing. Avoid long, slippery pastas like spaghetti—they don’t hold up well in pasta salads.
How far in advance can I make this?
You can make this classic pasta salad recipe up to 2 days ahead. Store it covered in the fridge, then give it a good stir and maybe add a splash of olive oil before serving. It’s actually perfect for make-ahead situations.
Can I make this gluten-free?
Yep! Just swap in your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free. The texture might be slightly different depending on the brand of pasta you use, but it’ll still be delicious.
What’s the best pasta shape for pasta salad?
Rotini, penne, and farfalle are my top picks because they have lots of surface area and crevices that grab onto the dressing and mix-ins. The tri-color rotini also makes it look super festive, which is perfect for summer gatherings and 4th of July food pasta salad spreads.
Do I have to use homemade dressing?
You don’t have to, but I really recommend it. Store-bought Italian dressing will work in a pinch—you’ll need about 2 cups. But the homemade version tastes so much fresher and you can control the flavors exactly how you like them.
Alright, friend, you’re officially ready to become the pasta salad hero at your next gathering. This recipe has seriously never let me down, and I’ve made it approximately a million times at this point.
The best part? It’s one of those dishes that looks like you put in way more effort than you actually did. People always ask for the recipe, and I love seeing their faces when I tell them how simple it is.
So grab your biggest bowl, crank up some summer tunes, and get cooking. And hey, once you’ve made this classic pasta salad recipe and fallen in love with it, snap a pic and share it on Pinterest so other people can discover it too! I’d also love to hear how it turned out for you—did you add any fun variations? Did your family devour it? Drop a comment and let me know!
If you’re looking for more crowd-pleasing recipes to round out your spread, check out my sourdough discard cheddar biscuits (perfect alongside this salad!) or these brown butter sourdough discard chocolate chip cookies for dessert. And if you’re meal prepping for the week, my bibimbap recipe is another make-ahead winner.
Happy cooking, and here’s to many delicious bowls of pasta salad in your future! 🎉
