Vegetarian Pasta Salad Recipe with Tri-Color Rotini Pasta

Lighter, cooler, and refreshing meals are ideal for summer, and this vegetarian pasta salad delivers all that and more. It is loaded with fresh and colorful vegetables and herbs, tossed in the most delicious tangy dressing that you don’t have to make from scratch (because sometimes, there’s no time!). This salad is perfect for picnics, backyard barbecues, simple lunches, or prepping for a busy week ahead. It checks very many boxes, no kidding!

Ingredients for Vegetarian Pasta Salad

• 12 oz tri-color rotini pasta: The spiral shape not only holds dressing well but also enhances the appearance of the salad. The three colors – orange, green, and plain – add beauty to the salad too.
• 1 English cucumber: I like to use English cucumbers in most salad recipes because of their thin skin and minimal seeds. They add a crisp, refreshing crunch without watering down the salad.
• 1 pint cherry tomatoes: Sweet and juicy, cherry tomatoes balance the saltiness of the olives and the tang of the dressing. Their pop of red also makes the salad even more eye-catching. Half or quarter the cherry tomatoes, depending on their size.
• 1/2 a head of yellow bell pepper: Adds brightness, a gentle sweetness, and juiciness. Yellow bell peppers provide a nice contrast to the darker olives and red onions. Of course, you can experiment with other colors of bell peppers too, including combinations of colors. Chop the bell peppers into slightly large cubes so they are noticeable in the salad.
• 1/2 cup black olives: They offer a welcome contrast to the sweet and crunchy vegetables.
• 1/4 cup chopped red onion: Adds a bold kick and beautiful purple hue. Thin slices work best to avoid the sharpness that comes with these onions when eaten raw.
• 1/2 cup chopped fresh parsley: The finishing herb that ties the whole salad together. It adds a layer of freshness and a bright green color.
• Seasoning mix (paprika, Italian seasoning, black pepper, salt – 1/2 teaspoon each): This mix enhances the other ingredients and deepens the flavor of the salad without making it spicy. Start small, and add more seasonings after tasting the salad.
• 1/2 cup Olive Garden Italian Dressing: This ready-made dressing is well-loved for a reason. It is creamy, zesty, and full of flavor. A dressing that saves you time without sacrificing taste.

Steps for Vegetarian Pasta Salad

1. Cook the Tri-Color Pasta: Bring a large pot of salted water to a rolling boil. Salt is essential here to flavor the pasta ahead of time. Add your tri-color rotini and cook it until it’s al dente. Overcooked pasta can turn mushy, especially in a salad. Once it’s done, drain it immediately and either rinse under cold water to halt the cooking process or spread the pasta out on a wide surface, such as a baking sheet. If you choose this second method, make sure the pasta is not piled up – each piece of pasta should have its own spot. This will allow the pasta to cool down quickly and dry out a little, which is essential in preventing mushing up when you toss it in the salad. I like this method because it does not involve rinsing pasta, which could add water to the salad and dilute the flavors. Also, wet pasta will not soak up the dressing as well as dry pasta will.

2. Chop and Prepare the Vegetables: While the pasta cooks and cools, prep your vegetables. Chop the English cucumber into sizeable pieces to match the size of other ingredients. Same with the yellow bell peppers and olives. Slice the smaller cherry tomatoes in half and the larger ones into quarters, and thinly slice the red onion into slivers. If you are worried about their sharpness, soaking them in water for 10 minutes can tame that. Finally, chop the parsley finely to distribute it evenly throughout the salad.

3. Combine the Salad Ingredients: In a large mixing bowl, combine the cooled pasta, all the vegetables, olives, and parsley. Then, sprinkle in the seasoning mix – paprika, black pepper, Italian seasoning, and salt to taste. Pour in your Olive Garden Italian dressing and toss well. Don’t overdress the salad right away. Pasta tends to absorb dressing as it sits. Start with less dressing, then add a splash more just before serving if needed.

4. Chill the Salad: Of course, you can enjoy your salad right away. However, covering and refrigerating it for at least 30 minutes before serving would allow the flavors to meld, and the salad would be even tastier.

Print the Recipe

How to store leftover pasta salad

This salad holds up incredibly well in the fridge, making it perfect for meal prep or next-day lunches.

• Store it in an airtight container in the refrigerator for up to 4 days.
• Pasta absorbs dressing, so if your salad looks dry after chilling, just drizzle a bit more dressing and toss before serving.
• Do not freeze this salad because the raw vegetables lose their crunchy texture, and the dressing can separate.

Variations and Other Possible Additions

• Add cheese: Cubed mozzarella or Colby Jack, crumbled feta, or shaved Parmesan can take this salad up a notch.
• Toss in legumes: Chickpeas or white beans will make it heartier and will add protein to the mix.
• Go green: Add baby spinach, arugula, or chopped kale for more greens.
• Change the pasta: Use penne, bowtie, whole wheat pasta, or any other pasta that you have.
• Change the dressing: Homemade vinaigrette or lemon-garlic dressing work beautifully if you prefer DIY over store-bought.

Related Recipes

• Orzo pasta salad
• Quinoa salad
• Couscous salad
• Kachumbari (tomato-onion-cucumber salad)

Conclusion

This vegetarian pasta salad is everything you want on a warm, sunny day. It is cool, crisp, flavorful, and so easy to throw together. A great way to use up summer produce and light up any table or meal. You can confidently bring this salad to potlucks, include it in your lunchbox, or enjoy it under a shady tree on a picnic blanket this summer!