Pasta Salad

Ingredients

• 340 g (12 oz)tricoloured garden rotini pasta
• 160 ml (⅔ cup)green pepper, medium diced
• 160 ml (⅔ cup)red pepper, medium diced
• 80 ml (⅓ cup)red onion, diced
• 160 ml (⅔ cup)cherry tomatoes, halved
• 120 ml (½ cup)English cucumber, diced
• 120 ml (½ cup)Colby Jack cheese, cubed
• 120 ml (½ cup)mild Cheddar cheese, cubed
• 5 ml (1 teaspoon)oregano
• 2.5 ml (½ teaspoon)garlic powder
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (½ teaspoon)black pepper
• 425 g (15 oz)zesty Italian dressing

Instructions

1. 1

   Cook the pasta

   Cook the rotini in salted water according to the packet directions until al dente. Drain it, then rinse under cold water.

2. 2

   Combine the vegetables

   Put the green and red peppers, red onion, cherry tomatoes, cucumber, Colby Jack and mild Cheddar in a large bowl.

3. 3

   Dress the salad

   Add the cooked pasta, oregano, garlic powder, smoked paprika and black pepper. Pour in half the Italian dressing and toss to coat, adding more dressing to suit your preference.

4. 4

   Chill before serving

   Cover the bowl and refrigerate for at least 1 hour before serving.

What is pasta salad?

Pasta salad is a chilled dish of cooked pasta mixed with vegetables and a dressing. This version takes inspiration from Italian-American deli-style salads, pairing colourful rotini with a tangy Italian dressing and diced cheese.

The short, twisted pasta catches dressing in its ridges, while the vegetables and cheese bring contrasting crunch and richness. The recipe is simple to assemble and can be chilled ahead of serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 38g carbs, 18g fat.

The rotini provides most of the carbohydrates, while the dressing and cheeses contribute much of the fat; the cheeses also provide some protein. Serve a portion with extra fresh vegetables or a simple salad to add more variety to the plate.

Choose the right pasta

Rotini: Its spirals hold on to dressing and small pieces of vegetables. Cook it just to al dente so it stays pleasantly firm after chilling.

Rinse: A cold-water rinse cools the pasta and removes some surface starch. Drain it well so excess water does not dilute the dressing.

Keep the vegetables crisp

Pepper and cucumber: Medium dicing makes them easy to pick up with the pasta while keeping their fresh crunch. Keep the pieces reasonably even for a balanced forkful.

Tomatoes and onion: Halved cherry tomatoes add juicy bites, while diced red onion brings a sharper note. If you prefer a milder onion flavour, cut it finely.

Balance the dressing

Start with half: Tossing the pasta with half the dressing first helps distribute it without making the salad overly wet. Add the rest gradually, stopping when the pasta is coated to your liking.

Seasoning: Oregano, garlic powder, smoked paprika and black pepper add savoury depth to the bottled dressing. Toss thoroughly so those seasonings do not collect in one spot.

Chill for the best texture

Resting time: Refrigerate the covered salad for at least 1 hour before serving. This gives it time to chill and lets the dressing mingle with the pasta and vegetables.

Timing: The listed total time is 30 minutes, but the required chilling adds at least another hour before the salad is ready to serve. Allow for that when planning ahead.

Serve it as a meal or side

As a side: Serve it with grilled chicken, fish or vegetables for a simple shared meal. It also works alongside sandwiches at a picnic or buffet.

As dinner: Offer it as a light main with leafy greens or a bowl of soup. Keep it refrigerated until serving, particularly if it will be sitting out during a gathering.

Recipe notes & tips

• Salt the pasta water so the rotini is seasoned from the start.
• Check the packet for the cooking time, then taste a piece to make sure it is still firm.
• Drain the pasta thoroughly after rinsing to keep the dressing from becoming watery.
• Cut the vegetables and cheese into similar-sized pieces for easy serving.
• Add dressing gradually, since you may not want to use the whole bottle.
• Give the salad a quick toss before serving to redistribute the dressing.

Variations

• Add olives: Fold in sliced black or green olives for a briny note.
• Add fresh herbs: Stir in chopped parsley or basil just before serving.
• Make it spicier: Add a pinch of chilli flakes with the other seasonings.
• Change the cheese: Replace one of the cheeses with cubed mozzarella.
• Add leafy greens: Mix in a handful of chopped spinach shortly before serving.

Common mistakes to avoid

• Overcooking the rotini: It can turn soft after chilling; cook it only until al dente.
• Skipping the rinse: Warm pasta can soften the vegetables; cool it under cold water as directed.
• Leaving pasta wet: Extra water dilutes the dressing; drain it thoroughly after rinsing.
• Adding all the dressing at once: The salad may become too wet; begin with half and adjust.
• Serving it straight away: The recipe calls for at least an hour of chilling; allow time for that before serving.

How to store

Store leftovers covered in the refrigerator and eat within 3 days. Serve chilled; if the pasta has absorbed some dressing, toss it before serving and add a little more dressing if desired.

Frequently asked questions