Rotini Pasta Salad with Vegetables

A straightforward cold pasta salad loaded with fresh vegetables and a simple dressing.

Rotini’s spiral shape holds dressing in every groove, so you get actual flavor in each bite instead of a bland noodle situation.

This salad works for potlucks, meal prep, or lunch leftovers.

Why You’ll Love It

• Rotini catches and holds dressing, making every bite flavorful.
• One-pot cooking: broccoli blanches in the pasta water, no extra pans needed.
• Bright green broccoli stays crisp-tender, not raw and hard.
• Fills up fast with vegetables, so a little dressing goes a long way.
• Tastes better the next day as flavors settle.
• Works cold straight from the fridge or at room temperature.

Ingredients

1 lb rotini pasta

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 bell pepper, diced

1/2 cup sliced black olives

1/4 red onion, diced

1/2 cup cubed cheddar cheese

1/2 cup Italian dressing (store-bought or homemade: 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Italian seasoning, 1 clove garlic minced, 1/2 tsp Dijon mustard)

Salt and pepper to taste

Steps

1. Bring a large pot of salted water to a boil.
2. Add rotini and cook according to package directions.
3. When the pasta has about 2 minutes left, add broccoli florets to the same boiling water.
4. Cook broccoli and pasta together for 1 minute.
5. Drain everything in a colander and rinse with cold water until cooled.
6. Transfer pasta and broccoli to a large bowl.
7. Add tomatoes, bell pepper, olives, red onion, and cheddar.
8. Pour dressing over the mixture.
9. Toss everything until evenly coated.
10. Season with salt and pepper.
11. Refrigerate for at least 30 minutes before serving, or until chilled.

Helpful Tips and Substitutions

Blanching broccoli in the pasta water saves a dish and keeps the broccoli bright green and crisp-tender in one minute flat.

If you prefer a thinner dressing, thin it with a splash of water or apple cider vinegar.

Swap cheddar for feta or mozzarella if you have it.

Add grilled chicken if you want protein.

Substitute any vegetables: cucumbers, celery, spinach, or corn all work.

Serving Ideas

Serve cold as a main dish on its own, or alongside grilled protein at a barbecue.

Pack it in containers for lunchbox meals during the week.

Pair with fresh crusty bread and a simple salad for a light dinner.

This salad also rounds out a grilled steak spread nicely.

Make-Ahead and Storage

The salad can be assembled up to 24 hours ahead, though vegetables may release water over time.

Store in an airtight container in the refrigerator.

If it dries out after sitting, toss with a splash more dressing or a drizzle of olive oil.

The salad stays good for 3 to 4 days refrigerated.

You can prep all components separately and assemble right before serving if you prefer maximum crispness.

Rotini pasta salad is the kind of no-fuss side that shows up hungry and leaves satisfied, making it a reliable choice for meal prep or casual entertaining.