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Summer Rotini Pasta Salad

This rotini pasta salad combines cooked pasta with fresh, crisp vegetables, all coated in a tangy vinaigrette. The dish has a vibrant appearance with colorful veggies and a slightly chewy pasta texture, making it both visually appealing and satisfying to eat. It’s served cold, making it perfect for summer gatherings or quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz rotini pasta any short, spiral-shaped pasta works
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber deseeded and chopped
  • 1/2 red onion red onion thinly sliced
  • 1/4 cup fresh basil chopped
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 clove garlic minced
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife

Method
 

  1. Bring a large pot of salted water to a boil and cook the rotini pasta until al dente, about 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process and cool it down quickly.
  2. Transfer the cooled pasta to a large mixing bowl. Add halved cherry tomatoes, chopped cucumber, thinly sliced red onion, and chopped basil for vibrant color and fresh flavor.
  3. In a small bowl or jar, whisk together olive oil, balsamic vinegar, minced garlic, and a pinch of salt and pepper until well combined. This will make the tangy vinaigrette that coats the pasta and vegetables.
    8 oz rotini pasta
  4. Pour the vinaigrette over the pasta and vegetables, then gently toss with a spatula or salad tongs until everything is evenly coated and brightened by the dressing.
  5. Adjust the seasoning with additional salt and pepper if needed. Let the salad sit in the fridge for at least 15-20 minutes to allow the flavors to meld and develop.
  6. Serve the pasta salad chilled in bowls or on a platter, garnished with extra basil if desired. Enjoy this fresh, vibrant dish that’s perfect for summer gatherings or quick weeknight dinners.

Notes

Feel free to customize with whatever vegetables you have on hand, such as bell peppers or zucchini. The salad tastes even better after sitting for a few hours, as the flavors meld together.