Go Back
a plain bowl of rotini with diced red bell pepper, sliced celery, halved cherry tomatoes, small red-onion pieces and pale provolone cubes lightly coated in herb-flecked vinaigrette
Rachel Kim

Italian Pasta Salad

Use short rotini with crisp celery, red pepper and little provolone cubes so the vegetables stay as noticeable as the pasta. Keep those cubes small. The red-wine vinaigrette needs a little mustard to keep it together. Toss some through the warm noodles first, then save the rest for the vegetables and cheese after the pasta cools. That two-stage dressing gives the spirals flavor without asking you to pour a fresh layer of oil over a dry bowl at serving time.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry rotini
  • 1 tbsp fine salt for pasta water
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1/2 tsp fine salt for dressing
  • 1/4 tsp black pepper
  • 1 red bell pepper diced
  • 2 celery ribs thinly sliced
  • 1 cup halved cherry tomatoes
  • 1/4 cup finely diced red onion
  • 4 oz provolone cut into small cubes

Method
 

  1. Boil rotini in water with the tablespoon salt until fully tender, about 10 to 12 minutes or according to the package. Drain thoroughly.
  2. Whisk oil, vinegar, Dijon, oregano, dressing salt and pepper. Toss warm pasta with half the dressing and spread in a shallow dish for 10 minutes to stop steaming.
  3. Transfer pasta to a large bowl and fold in bell pepper, celery, tomatoes, red onion and provolone with the remaining dressing.
  4. Toss again and serve at cool room temperature, or cover and refrigerate promptly for at least 30 minutes for a colder salad.
  5. Stir gently before serving and refrigerate leftovers within 2 hours.