This classic pasta salad is the potluck MVP colorful tri-color rotini, crisp veggies, melty mozzarella, salty olives, and a punchy homemade Italian vinaigrette in every bite. It’s the kind of easy pasta salad for a crowd you can prep ahead, stash in the fridge, and serve with zero stress when guests arrive. The flavors get even better as it rests, making it perfect for BBQs, picnics, family parties, and weekday meal prep lunches. Plus, it’s super customizable: add more veggies, swap cheeses, or adjust the seasoning to your taste. One big bowl = everyone happy!
table of contents
Time Breakdown
- Prep Time: 25 minutes
- Rest Time: 1 hour
- Total Time: 1 hour 25 minutes
- Servings: 24 servings
Ingredients List
- 24 oz tri-color rotini pasta (uncooked)
- 1 pint cherry tomatoes, halved
- 12 oz beef pepperoni, sliced
- 1 red onion, diced
- 1 green bell pepper, diced
- 16 oz mozzarella cheese, cubed
- 1 cup grated Parmesan cheese
- 8 oz sliced olives
Vinaigrette Dressing
- 1½ cups olive oil
- ½ cup red wine vinegar
- 2 tbsp Italian seasoning
- 2 tsp garlic powder
- 1½ tsp salt
- 1 tsp black pepper
- ½ tsp red pepper flakes
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot
- Colander/strainer
- Large mixing bowl
- Small bowl or jar (for dressing)
- Whisk
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Large spoon or salad tongs
Step-by-Step Beginner-Friendly Instructions
- Cook the pasta: Boil salted water and cook rotini al dente (per package). Drain and rinse with cold water until pasta is room temp.
- Build the bowl: Add pasta to a large bowl. Toss in tomatoes, beef pepperoni, onion, bell pepper, mozzarella, Parmesan, and olives. 😊
- Whisk the dressing: In a small bowl (or jar), whisk olive oil, vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until combined.
- Dress + toss: Pour dressing over the pasta salad and toss until everything is evenly coated and glossy. ✨
- Chill: Refrigerate at least 1 hour so flavors soak in.
- Serve smart: If it’s been chilling overnight, let it sit 20–30 minutes at room temp, then toss again before serving. 🥗
Pro Tips
- Make-ahead win: Best flavor after resting 1–12 hours in the fridge.
- If it looks dry: Add a splash of olive oil + vinegar, toss, and taste.
- Customize easily: Add cucumbers, artichokes, or roasted red peppers.
- Serving idea: Perfect beside grilled chicken, burgers, or BBQ plates.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 3/4 cup | 283 | 13g | 24g | 14g | 1g | 1g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Classic Pasta Salad
Ingredients
Equipment
Method
- Cook pasta in salted boiling water until al dente (per package). Drain and rinse with cold water until pasta is room temperature.
- Add pasta to a large bowl. Mix in tomatoes, beef pepperoni, onion, bell pepper, mozzarella, Parmesan, and olives.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Pour vinaigrette over pasta salad and toss to coat evenly.
- Refrigerate for at least 1 hour before serving.
- If chilled overnight, let sit at room temperature 20–30 minutes, then toss again before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Classic Pasta Salad is bright, zesty, and built to feed a crowd—ideal for potlucks, BBQs, and easy meal prep. Make it once and you’ll keep coming back to it all summer long.