Classic Pasta Salad
This easy and colorful pasta salad is packed with fresh vegetables and tossed in a zesty Italian dressing. It’s perfect for potlucks, barbecues, or meal prep lunches.
COOK TIME: 10 minutes
PREP TIME: 20 minutes
SERVINGS: 6
INGREDIENTS
12 ounces, rotini pasta (dry)
1 pint, cherry tomatoes
1, medium cucumber
1, medium red bell pepper
½, small red onion
1 cup, broccoli florets
¾ cup, sliced black olives
1 cup, shredded cheddar cheese
¾ cup, Italian dressing (store-bought or homemade)
INSTRUCTIONS
Cook the pasta: Bring a large pot of water to a rolling boil (minimum 4 quarts of water). Add rotini pasta and cook according to package directions until al dente, typically 8–10 minutes. Drain the pasta in a colander, rinse with cold water to stop cooking, and set aside to cool completely.
Blanch the broccoli: While the pasta is cooking, bring a small pot of water to a boil. Add broccoli florets and cook for 1 minute, then immediately transfer them to a bowl of ice water to stop cooking. Drain and set aside. This ensures broccoli reaches a food-safe temperature of 135°F and retains its color and texture.
Prepare the vegetables: Rinse the cherry tomatoes and slice each one in half. Rinse the cucumber and slice it into thin rounds.Rinse the red bell pepper, remove the core and seeds, and chop it into bite-sized pieces.Peel the red onion and slice it thinly.
Combine ingredients: In a large mixing bowl, add the cooked pasta, cherry tomatoes, cucumber slices, chopped bell pepper, sliced onion, blanched broccoli, sliced olives, and shredded cheddar cheese.
Add dressing: Pour the Italian dressing over the pasta salad. Gently toss everything together until evenly coated. For best flavor, refrigerate for at least 30 minutes before serving.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not leave the pasta salad at room temperature for more than 2 hours (or 1 hour if above 90°F), per USDA guidelines.
Ingredient Substitutions
Use any short pasta like penne, farfalle, or fusilli if rotini is unavailable.
You may substitute cheddar cheese with mozzarella cubes or a dairy-free cheese alternative.
If you don’t have Italian dressing, mix ½ cup olive oil, ¼ cup vinegar, 1 teaspoon dried Italian herbs, ½ teaspoon garlic powder, and a pinch of salt.
Disclaimer:
This recipe contains no raw or undercooked meat, seafood, or eggs. Always ensure all produce is washed thoroughly and ingredients are stored at proper temperatures to reduce the risk of foodborne illness.