Why I love this rotini pasta salad recipe
This rotini pasta salad is one of those recipes that always earns a spot on the menu.
The tri-color rotini adds a little visual interest, the Italian dressing brings in bold flavor right away, and the combination of cheddar cheese, olives, and cherry tomatoes gives you that mix of creamy, salty, and fresh that people love.
It’s simple, colorful, and reliably good without trying too hard.
It’s also easy to prep ahead, holds up well on the table, and travels without issue.
So whether it’s for a cookout, a potluck, or a casual dinner that needs an easy side, it’s the perfect recipe for a crowd.
Looking for more pasta salad recipes? You'll love Creamy Pasta Salad and Bow Tie Pasta Salad.
Ingredients
Here is your shopping list (for 8 servings):
- Pasta – 16 oz Garden Rotini or Tri Color Rotini Pasta
- Dairy – 8 oz block cheddar cheese
- Canned goods – 6 oz can black olives
- Fresh produce – 10 oz cherub or cherry tomatoes
- Condiments – 8 oz Italian dressing and marinade
- Herbs – 1 Tablespoon Italian seasoning
Substitutions & Additions
- You can use penne, fusilli or bowtie pasta if you don’t have rotini on hand
- For a different flavor, substitute Monterey Jack, Colby or Pepper Jack cheese for the cheddar
How to make rotini pasta salad
1 | Cook the pasta
Fill a large pot with plenty of water.
Bring the water to a rolling boil over high heat.
Add the pasta to the boiling water. Stir immediately after adding to prevent the noodles from sticking together.
Cook until al dente, about 8-10 minutes. Don’t overcook it or you will end up with mushy pasta salad.
Drain the water from the pasta using a colander or sieve.
Rinse the pasta under cold water to stop the cooking process and cool it down quickly. This helps the pasta hold its shape and prevents clumping.
2 | Prep work
While the pasta is cooking, prep the rest of the ingredients:
- Wash and dry the cherry tomatoes thoroughly to remove any dirt or residue.
- Drain the juice from the canned olives completely.
- Chop the cheddar into 1/4″ cubes.
3 | Make the salad
Pour the cooled pasta into a large mixing bowl.
Add the dressing and seasoning. Stir well with a large spoon or spatula, making sure the pasta is coated evenly.
Add the cubed cheese, drained olives, and cherry tomatoes to the bowl. Toss to combine.
4 | Chill
Cover the bowl with plastic wrap or a lid.
Then refrigerate the salad for at least an hour or up to 24 hours before serving.
Stir and add a little more salad dressing if it seems too dry.
Rotini Pasta Salad
Ingredients
- 16 oz Garden Rotini or Tri Color Rotini Pasta
- 8 oz Italian dressing and marinade
- 1 Tablespoon Italian seasoning
- 8 oz block cheddar cheese cut into ¼" cubes
- 6 oz can black olives drained
- 10 oz cherub or cherry tomatoes rinsed
Equipment
- Large pot
- collander for draining the pasta
- large bowl
- Chopping knife
- measuring cups and spoons
Instructions
- Fill a large pot with water and bring to a boil.
- Add pasta and cook until al dente, about 8-10 minutes.16 oz Garden Rotini or Tri Color Rotini Pasta
- Drain water from pasta, and rinse pasta under cold water.
- Pour pasta into a large bowl.
- Add dressing and seasoning. Stir well.8 oz Italian dressing and marinade, 1 Tablespoon Italian seasoning
- Add cubed cheese, drained olives, and tomatoes to the bowl of pasta. Toss.8 oz block cheddar cheese, 6 oz can black olives, 10 oz cherub or cherry tomatoes
- Refrigerate for at least an hour before serving.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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