American
Classic Rotini Pasta Salad
Rotini, cherry tomatoes, cucumber, sweet pepper, olives, red onion, and parsley absorb a punchy red-wine vinaigrette in this crisp, make-ahead picnic salad.
8 servings · 25 minutes prep · 10 minutes cook
Ingredients
Pasta and Vegetables
- 1 pound rotini pasta
- 2 cups halved cherry tomatoes
- 1 medium English cucumber, quartered lengthwise and cut into 1/2-inch pieces, quartered lengthwise and sliced
- 1 large red bell pepper, cut in 1/2-inch dice, cut into 1/2-inch pieces
- 1/2 small red onion, finely diced
- 3/4 cup sliced black olives
- 1/2 cup chopped flat-leaf parsley
- 1 tablespoon Diamond Crystal kosher salt, for the pasta water
Red Wine Vinaigrette
- 1/3 cup red wine vinegar
- 2/3 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 garlic clove, finely grated
- 1 teaspoon dried oregano
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon ground black pepper
Directions
Cook and Dress the Pasta
- Bring 4 quarts (3.8 L) water to a boil and add the pasta-water salt. Cook the rotini 1 minute less than the package time, until firm at the center but not chalky.
- Whisk the vinegar, mustard, garlic, oregano, salt, and pepper. Stream in the olive oil until lightly emulsified. Reserve 1/3 cup dressing.
- Drain pasta thoroughly without rinsing. Transfer warm rotini to a large bowl, add the remaining dressing, and fold until coated. Spread up the sides of the bowl and cool 20 minutes, folding twice to release steam.
Assemble and Chill
- When the pasta is no longer warm, fold in the tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Cover and refrigerate 1 hour.
- Let stand 15 minutes before serving. Fold in enough reserved dressing to restore a light sheen, then adjust salt, vinegar, and pepper. Keep chilled during service. For outdoor service, set the bowl over ice or replenish in small portions; refrigerate within 2 hours (1 hour above 90°F), keep at 40°F or below, and use within 3 to 4 days.
