Name: Rotini Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 16 ounce box rotini pasta; 1/2 red onion, thinly sliced; 1 1/2 cups canned garbanzo beans, drained and rinsed; 1 cup cherry tomatoes, halved (or 3 large Roma tomatoes, chopped); 1/2 large English cucumber, sliced; 1 cup mozzarella cheese, grated; 1/2 cup grated parmesan cheese; 1/2 cup black olives, sliced; 1 cup turkey pepperoni; 1/3 cup pepperoncini, sliced; 1/4 cup red wine vinegar; 3/4 cup extra-virgin olive oil; 2-3 tablespoons water; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 teaspoon celery salt; 1/4 teaspoon red pepper flakes; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 3 kalamata olives, finely minced (optional); 2 tablespoons finely grated parmesan cheese (optional)

Why You’ll Love Rotini Pasta Salad Recipe

This pasta salad is easy to prepare and full of texture and bold flavors. The combination of tender rotini, crunchy vegetables, creamy cheese, and tangy dressing makes every bite satisfying. It’s versatile, great for feeding a crowd, and tastes even better after chilling, making it ideal for make-ahead meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 ounce rotini pasta
1/2 red onion, thinly sliced
1 1/2 cups canned garbanzo beans, drained and rinsed
1 cup cherry tomatoes, halved or 3 Roma tomatoes chopped
1/2 large English cucumber, sliced
1 cup mozzarella cheese, grated
1/2 cup grated parmesan cheese
1/2 cup black olives, sliced
1 cup turkey pepperoni
1/3 cup pepperoncini, sliced
1/4 cup red wine vinegar
3/4 cup extra-virgin olive oil
2 to 3 tablespoons water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon celery salt
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
3 kalamata olives, finely minced (optional)
2 tablespoons finely grated parmesan cheese (optional)

Directions

Cook the rotini pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely, and optionally toss with a tablespoon of olive oil to prevent sticking.

While the pasta cooks, prepare the vinaigrette. Add red wine vinegar, olive oil, water, oregano, basil, garlic powder, onion powder, celery salt, red pepper flakes, salt, black pepper, and optional minced kalamata olives and parmesan to a jar or blender. Shake or blend until smooth and well combined. Refrigerate until ready to use.

Rinse and prepare all vegetables. Slice the cucumber and onion, halve the cherry tomatoes or chop Roma tomatoes, drain and rinse the garbanzo beans, and slice the olives. Grate the mozzarella and parmesan cheese.

In a large serving bowl, combine the cooled pasta, vegetables, beans, cheese, turkey pepperoni, olives, and pepperoncini.

Pour the dressing over the salad and toss until everything is evenly coated.

Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 10 to 12 minutes
Total time: About 30 minutes

Variations

Use grilled chicken, salami, or omit the meat for a vegetarian version.

Swap mozzarella for feta or cubed cheese for a different flavor profile.

Add bell peppers, spinach, or artichoke hearts for more vegetables.

Use whole wheat or gluten-free pasta if preferred.

Adjust spice by increasing or omitting red pepper flakes.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.

If the salad dries out, add a splash of olive oil or extra dressing before serving.

This salad is best served cold or at room temperature and does not require reheating.

FAQs

Can I make this pasta salad ahead of time?

Yes, it actually tastes better when made ahead and chilled for a few hours.

Do I have to rinse the pasta?

Rinsing helps cool the pasta quickly and prevents it from becoming sticky in cold salads.

Can I use a different type of pasta?

Yes, penne, fusilli, or bowtie pasta work well as substitutes.

Can I make this dairy-free?

Yes, simply omit the cheese or use a dairy-free alternative.

How do I keep the pasta from sticking?

Toss it with a small amount of olive oil after draining and cooling.

Can I use bottled dressing?

Yes, but homemade vinaigrette provides fresher and more vibrant flavor.

What protein can I add?

Grilled chicken, tuna, chickpeas, or tofu are great additions.

How long should it chill before serving?

At least 30 minutes is recommended for best flavor.

Can I freeze pasta salad?

Freezing is not recommended as the texture of the vegetables and pasta will change.

Why does my pasta salad taste bland?

It may need more salt, dressing, or time to marinate and absorb flavors.

Conclusion

Rotini Pasta Salad is a vibrant, hearty dish that’s easy to make and full of delicious textures and flavors. With its zesty dressing and customizable ingredients, it’s a reliable favorite for picnics, potlucks, or everyday meals.