Ingredients
Equipment
Method
Cook and cool the pasta
- Cook rotini pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking; the pasta should be firm and not mushy (no boiling water visible at the end).
- Spread the rinsed pasta on a sheet pan in an even layer to cool briefly so it doesn’t steam in the bowl (look for dry, separated curls).
Assemble and chill
- Add rotini pasta, cherry tomatoes, cucumber, green bell pepper, red onion, and black olives to a large bowl and stir so vegetables are evenly distributed (vegetables should be visible throughout).
- Pour in Italian dressing, then add Parmesan and Italian seasoning and toss until every piece looks coated with a light sheen (no dry pasta spots).
- Refrigerate for at least 2 hours to allow flavors to develop; cover the bowl and chill until cold throughout (you should see condensation minimal on the lid).
- Toss again before serving and add more Italian dressing if needed; serve chilled with a glossy coating and visible vegetables.
Notes
Pro tip: rinse the pasta thoroughly with cold water and let it cool before dressing so the salad stays crisp instead of clumping. Store in the refrigerator 3-4 days in a covered container; the flavors continue to improve as it sits. Freeze: no, pasta salads don’t freeze well due to texture changes. Dietary swap: use a lower-sodium Italian dressing if you want to reduce salt while keeping the same flavor profile.