Classic Pasta Salad with Italian Dressing

Name: Classic Pasta Salad with Italian Dressing
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) dried rotini pasta; 1½ tablespoons (14 g) Diamond Crystal kosher salt, for the pasta water; 1 medium (about 10 oz) (280 g) English cucumber, halved lengthwise, seeds scooped out if watery, and sliced into ¼-inch (6 mm) half-moons; 10 oz (285 g) cherry tomatoes, halved; 1 large (about 7 oz) (200 g) red bell pepper, stemmed, seeded and cut into ½-inch (1 cm) dice; 1 cup (one 6-oz can, drained) (120 g) sliced black olives, well drained; 8 oz (225 g) mozzarella pearls (perlini), drained and patted dry (or fresh mozzarella cut into ½-inch / 1 cm cubes); ½ small (about 2 oz) (60 g) red onion, very thinly sliced, then cut in half; ¼ cup, loosely packed (8 g) fresh basil leaves, torn into small pieces (optional); ⅔ cup (160 ml) extra-virgin olive oil; ¼ cup (60 ml) red wine vinegar; 2 cloves (6 g) garlic, finely minced or grated; 1 teaspoon (5 g) Dijon mustard; 1 teaspoon (1 g) dried oregano; 1 teaspoon (1 g) dried basil; 2 teaspoons (8 g) granulated sugar; 1 teaspoon (3 g) Diamond Crystal kosher salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (25 g) Parmesan cheese, finely grated (optional)

From the MyKitchenBank Kitchen

Tender rotini tossed with crunchy cucumber, sweet cherry tomatoes, bell pepper, black olives and creamy mozzarella pearls in a zippy homemade Italian vinaigrette. It's the make-ahead potluck favorite, and it tastes even better after an hour in the fridge.

Prep: 30 min
Cook: 20 min
Wait: 1 hr 5 min
Total: 1 hr 55 min
Makes: About 10 cups (8 side-dish servings)

Jump to recipe ♡ Save

Ingredients

8 servings

For the salad
1 lb (454 g) dried rotini pasta
1½ tablespoons (14 g) Diamond Crystal kosher salt, for the pasta water
1 medium (about 10 oz) (280 g) English cucumber, halved lengthwise, seeds scooped out if watery, and sliced into ¼-inch (6 mm) half-moons
10 oz (285 g) cherry tomatoes, halved
1 large (about 7 oz) (200 g) red bell pepper, stemmed, seeded and cut into ½-inch (1 cm) dice
1 cup (one 6-oz can, drained) (120 g) sliced black olives, well drained
8 oz (225 g) mozzarella pearls (perlini), drained and patted dry (or fresh mozzarella cut into ½-inch / 1 cm cubes)
½ small (about 2 oz) (60 g) red onion, very thinly sliced, then cut in half
¼ cup, loosely packed (8 g) fresh basil leaves, torn into small pieces (optional)
For the Italian dressing
⅔ cup (160 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
2 cloves (6 g) garlic, finely minced or grated
1 teaspoon (5 g) Dijon mustard
1 teaspoon (1 g) dried oregano
1 teaspoon (1 g) dried basil
2 teaspoons (8 g) granulated sugar
1 teaspoon (3 g) Diamond Crystal kosher salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground
¼ teaspoon (0.5 g) red pepper flakes (optional)
¼ cup (25 g) Parmesan cheese, finely grated (optional)

Equipment (7)

6-quart (6 L) pot or larger
Large colander
Large mixing bowl (at least 5 quarts / 5 L)
Cutting board and chef's knife
Lidded jar (16 oz / 500 ml) or small bowl and whisk
Measuring cups and spoons
Rubber spatula or large spoon

Steps

Before you start

Plan on at least 1 hour of chilling time after the salad is assembled; the pasta needs it to absorb the dressing.
Check the pasta package for the cooking time (rotini is usually 10 to 12 minutes). You will start tasting 1 minute before that time and drain when the pasta is tender with just a slight bite; it firms up a little as it chills.
This recipe uses Diamond Crystal kosher salt. If you only have Morton kosher salt, use about half as much by volume (2 teaspoons in the pasta water, ½ teaspoon in the dressing); table salt should be measured like Morton.
Drain the olives and pat the mozzarella pearls dry so extra liquid doesn't water down the dressing.
Use a 6-quart (6 L) pot or larger so the pasta has plenty of room to cook evenly.

1
Boil salted water
- Fill a 6-quart (6 L) pot with 4 quarts (4 L) of water and add the 1½ tablespoons of Diamond Crystal kosher salt for the pasta water.
- Cover and bring to a full rolling boil over high heat.
+ Show details− Hide details
Ready when: Large bubbles break the surface continuously, even when stirred.
Tip: Salt the water generously. It's the only chance to season the pasta itself; the water should taste pleasantly salty, like a light broth.
2
Cook the rotini
- Stir in the rotini and cook uncovered at a steady boil, stirring every couple of minutes so the spirals don't stick.
- Start tasting 1 minute before the package time (rotini is usually 10 to 12 minutes, so start tasting around 9 to 11 minutes).
- Drain as soon as a piece is tender with a slight bite.
+ Show details− Hide details
Ready when: Tender with a slight bite; the center has at most a faint pale dot and no hard white core.
Tip: Don't drain it early. Underdone pasta turns hard and chalky once chilled, so it should be tender when it leaves the pot.
3
Drain and cool pasta
- Drain the pasta in a large colander and rinse under cold running water for about 1 minute, tossing with your hand, until the pasta is no longer warm.
- Shake the colander well and let the pasta drain for 5 minutes, then tip it into the large mixing bowl.
+ Show details− Hide details
Ready when: Pasta feels cool to the touch with no water pooling in the colander.
Tip: Rinsing is right for a cold salad because it removes surface starch and stops the cooking, so the pasta won't clump.
4
Whisk the dressing
- In a lidded jar, combine the olive oil, red wine vinegar, garlic, Dijon, oregano, dried basil, sugar, 1 teaspoon salt, black pepper, and the red pepper flakes and Parmesan if using.
- This makes about 1 cup (240 ml) of dressing.
- Seal and shake hard for 30 seconds.
- Taste on a piece of cucumber or pasta and add a pinch more salt if it tastes flat.
+ Show details− Hide details
Ready when: The dressing looks creamy and fully blended, with no separate layer of oil.
Tip: Shake it again right before using; the oil and vinegar separate as it sits.
5
Prep the vegetables
- Slice the cucumber into ¼-inch (6 mm) half-moons, halve the cherry tomatoes, dice the bell pepper into ½-inch (1 cm) pieces and thinly slice the red onion.
- Drain the olives and pat the mozzarella pearls dry with paper towels.
+ Show details− Hide details
Ready when: Vegetable pieces are roughly the same size as the pasta spirals, so each forkful has a bit of everything.
Tip: Soak the sliced onion in cold water for 5 minutes, then drain, if you want a milder bite.
6
Toss the salad
- Add the cucumber, tomatoes, bell pepper, olives, red onion and mozzarella to the pasta.
- Shake the dressing, then pour in ⅔ cup (160 ml), about two-thirds of the roughly 1 cup (240 ml) batch, and fold gently with a large spoon or spatula for about 1 minute so everything is evenly coated.
- Leave the remaining dressing (about ⅓ cup / 80 ml) in the jar and refrigerate it.
+ Show details− Hide details
Ready when: Every spiral looks glossy and the vegetables are evenly distributed.
Tip: Fold rather than stir hard, or the tomatoes will burst and make the salad soggy.
7
Chill to marinate
- Cover the bowl tightly and refrigerate for at least 1 hour and up to 24 hours, so the pasta absorbs the dressing and the flavors blend.
+ Show details− Hide details
Ready when: The salad is thoroughly cold and the dressing has soaked in, leaving the pasta looking slightly less glossy.
8
Refresh and serve
- Take the salad out of the fridge.
- Shake the reserved dressing and pour in about half of it (3 to 4 tablespoons / 45 to 60 ml).
- Toss, then taste and add more of the reserved dressing or a pinch of salt if the salad seems dry or flat.
- Scatter the torn fresh basil on top if using, and serve cold.
- Keep any dressing you didn't use in the fridge for up to 5 days to drizzle over salads or sandwiches.
+ Show details− Hide details
Ready when: The pasta looks glossy again and tastes bright and well seasoned, not dry.
Tip: Chilled pasta soaks up dressing, so this last splash is what keeps the salad lively.

Good to know

Tips

Rinse the pasta in cold water and drain it very well. Leftover water dilutes the dressing and makes the salad bland.
Season the dressing so it tastes a little too strong on its own; once it's spread over a pound of pasta and vegetables, it mellows.
Keep a little dressing in reserve. Cold pasta keeps absorbing it, so the salad needs a refresh before serving.
To make it a main dish, add 2 cups (about 280 g) of diced salami, pepperoni or cooked chicken, or a drained can of chickpeas.

Make ahead

Make the whole salad up to 24 hours ahead, but hold back the reserved dressing and the fresh basil. Add them just before serving. The dressing can be made up to 5 days ahead and stored in the fridge; let it sit at room temperature for 15 minutes and shake before using.

Storage & reheating

Room temperature: no more than 2 hours (1 hour if it's hotter than 90°F / 32°C). Refrigerator: store in an airtight container for up to 4 days; the tomatoes and cucumber soften a bit after day 2. Freezer: not recommended, because the vegetables and mozzarella turn watery and mushy. This salad is served cold, so no reheating is needed. Stir and refresh with a splash of dressing or olive oil and vinegar before serving leftovers.

Substitutions

dried rotini pasta → Fusilli, farfalle, penne or medium shells. Use the same weight; choose shapes with ridges or curves that hold the dressing. For gluten-free, use a corn-rice blend pasta and follow its package time, tasting early since it can turn mushy.
extra-virgin olive oil → Bottled Italian dressing, 1 cup (240 ml). Skip the dressing step and use about ⅔ cup for tossing and the rest for refreshing. Bottled versions are often saltier, so taste before adding extra salt.
mozzarella pearls (perlini) → Cubed provolone or feta. Cut provolone into ½-inch (1 cm) cubes; feta is saltier, so reduce the dressing salt to ½ teaspoon.
red wine vinegar → White wine vinegar or fresh lemon juice. Use the same amount. Lemon juice gives a brighter, more citrusy flavor.