This cold pasta salad is fresh, herby, and full of flavor - the kind of recipe you make once and everyone asks for again. Light, colorful, and make-ahead friendly, it’s perfect for Friendsgiving, potlucks, or lazy cozy nights. The dressing brings together tangy red wine vinegar, rich olive oil, and a touch of honey, while the pasta is tossed with vibrant cherry tomatoes, crisp bell peppers, creamy mozzarella balls, briny olives, and fragrant fresh basil...
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Cook rotini pasta according to package instructions until al dente. Rinse with cold water to cool and stop the cooking process.
Whisk together red wine vinegar, olive oil, salt, pepper, honey, and oregano until emulsified.
Toss the cooked pasta with cherry tomatoes, bell pepper, mozzarella balls, olives, grated Parmesan, and fresh basil or parsley.
Pour the dressing over the pasta salad and toss until everything is evenly coated.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
You can substitute rotini with any short pasta like penne or fusilli.
For extra flavor, use marinated mozzarella balls or add a pinch of chili flakes to the dressing.
Make sure to rinse the pasta with cold water to stop the cooking process and keep it from sticking.
Can I make this pasta salad ahead of time?
Yes, this pasta salad can be made a day in advance. Store it in the refrigerator and toss again before serving.
What other vegetables can I add?
You can add cucumbers, red onions, or even roasted zucchini for extra texture and flavor.
Can I use a different type of cheese?
Yes, feta or cubed cheddar can be used as alternatives to mozzarella balls.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Is this recipe gluten-free?
No, but you can make it gluten-free by using gluten-free pasta.
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