Pasta Salad

Ingredients

• 4 cups (about 400 g)uncooked tri-colour rotini pasta, or another pasta of your choice
• 1 pint (about 470 ml)grape tomatoes, halved
• 1 cup (about 150 g)cucumber, diced
• 1 cup (about 150 g)sweet pepper, diced
• 1carrot, cut very thinly
• 1/4 cup (about 25 g)red cabbage, chopped, or red onion, sliced
• 2 tbsp (about 8 g)parsley, chopped
• As desiredother vegetables of your choice
• 3/4 cup (180 ml), or enough to coatstore-bought Italian dressing

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the directions on its packet.

2. 2

   Drain the pasta

   Drain the cooked pasta and place it on a plate.

3. 3

   Add the vegetables

   Cut the vegetables, then add them on top of the pasta.

4. 4

   Dress the salad

   Mix the dressing ingredients together, if using a homemade dressing, and add it to the salad. Alternatively, use 3/4 cup (180 ml) of shop-bought Italian dressing.

5. 5

   Chill before serving

   Cover the salad and refrigerate it for a couple of hours before serving.

What is pasta salad?

Pasta salad is a chilled dish made by combining cooked pasta with vegetables and a dressing. It is popular in many places as a side for picnics, barbecues and casual meals.

This version uses rotini and a mix of tomatoes, cucumber, pepper and carrot for a colourful, crunchy result. The recipe leaves the vegetable selection flexible, so you can tailor it to what is available.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 14g protein, 97g carbs, 23g fat.

The pasta is the main source of carbohydrates, while the Italian dressing supplies much of the fat; the vegetables contribute smaller amounts of carbohydrates and fibre. Pair a serving with a protein-rich main or add beans or chicken to make the plate more balanced.

Choose the pasta

Rotini: Its twists catch the dressing and small pieces of vegetable. Tri-colour pasta adds visual variety, but another pasta shape can be used.

Doneness: Cook the pasta according to its packet directions, then drain it well so excess water does not dilute the dressing.

Prepare the vegetables

Even pieces: Halve the tomatoes and dice the cucumber and pepper so they are easy to pick up with the pasta.

Thin carrot: Cutting the carrot very thinly helps it sit comfortably in each forkful. Slice the cabbage or red onion finely too.

Get the dressing right

Shop-bought option: The method suggests 3/4 cup of Italian dressing, added to taste. Start with enough to lightly coat the pasta and vegetables, then add more if needed.

Homemade option: The method refers to mixing dressing ingredients, but does not provide a homemade dressing ingredient list. Use a dressing recipe you already have, or choose the stated shop-bought option.

Allow time to chill

Chilling: Cover the salad and refrigerate it for a couple of hours before serving, as directed. This gives the dressing time to coat the ingredients.

Before serving: Stir the salad again to redistribute the dressing. If it seems dry, add a little more dressing.

Serving ideas

Pairings: Serve it alongside grilled vegetables, fish or chicken, or bring it to a picnic as a cold side.

A fuller meal: Add a protein such as beans, chickpeas or cooked chicken at serving time if you want the salad to make a more substantial meal.

Recipe notes & tips

• Cook the pasta just until tender, following the packet timing.
• Drain the pasta thoroughly so the salad dressing is not watered down.
• Cut the vegetables into small, fairly even pieces for easier serving.
• Add the dressing gradually and stop when the salad is lightly coated.
• Keep the salad covered in the fridge while it chills.

Variations

• Swap the pasta: Use another short pasta shape in place of rotini.
• Change the vegetables: Replace or supplement the listed vegetables with your preferred options.
• Use red onion: Choose sliced red onion instead of red cabbage for a sharper bite.
• Add beans: Stir in drained beans for a more filling variation.
• Add fresh herbs: Use another soft herb alongside or instead of the parsley.

Common mistakes to avoid

• Overcooking the pasta: Follow the packet directions and check it near the end so it stays pleasantly firm.
• Leaving excess water: Drain the pasta well before combining it with the vegetables.
• Using thick carrot pieces: Cut the carrot very thinly so it is easy to eat with the pasta.
• Adding too much dressing at once: Start with less and add more only as needed.
• Skipping the chill: Refrigerate the covered salad for a couple of hours before serving, as the method directs.

How to store

Store the covered salad in the refrigerator and eat within 3 days. Serve it cold; if it has dried out, stir in a little extra dressing before serving.

Frequently asked questions