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Easy Cold Pasta Salad
5 from 357 votes

Easy Cold Pasta Salad

This Easy Cold Pasta Salad features rotini pasta tossed with a homemade Italian dressing, blanched broccoli, chopped bell peppers, red onion, and Parmesan cheese. The Italian dressing combines olive oil, vinegar, lemon juice, honey, and herbs for a balanced tangy and slightly sweet flavor that coats the pasta and vegetables. The salad is chilled before serving, resulting in a crisp, fresh texture ideal for a light side dish or picnic addition.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 servings (1 cup each)
Calories: 274 kcal
Course: Salad
Cuisine: American

Ingredients

For the Italian dressing:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice from 1 lemon
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon basil dried
  • 1/2 teaspoon oregano dried
  • 1/2 teaspoon parsley dried
  • 1/4 teaspoon garlic powder or 1 clove minced fresh garlic
  • salt freshly ground
  • black pepper freshly ground
For the pasta salad:
  • 16 ounces rotini pasta or other small pasta
  • 2 cups broccoli chopped and blanched if desired (see note 1, florets
  • 1 red bell pepper stemmed, seeded, and chopped
  • 1 yellow bell pepper stemmed, seeded, and chopped
  • 1/2 red onion peeled and thinly sliced (see note 2)
  • 1 cup Parmesan Cheese grated

Instructions

    Cup of Yum
  1. To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, basil, oregano, parsley, garlic powder, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
  2. In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until tender, about 8 to 10 minutes. Drain well, rinse with cold water, and drain again.
  3. In a large bowl, add the cooled pasta, broccoli, bell peppers, red onion, and Parmesan cheese. Drizzle with salad dressing and toss to combine.

Notes

  • Blanch broccoli for 3-4 minutes then shock in ice water to keep vibrant color and crispness.
  • Marinate sliced red onion in dressing for 5 to 30 minutes to reduce sharpness if desired.
  • The recipe yields about 12 one-cup servings, suitable for gatherings.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition Information

Serving 1cup Calories 274kcal (14%) Carbohydrates 32g (11%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 3g (15%) Cholesterol 7mg (2%) Sodium 141mg (6%) Potassium 199mg (4%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 499IU (10%) Vitamin C 45mg (50%) Calcium 113mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings (1 cup each)

Amount Per Serving

Calories 274

% Daily Value*

Serving 1cup
Calories 274kcal 14%
Carbohydrates 32g 11%
Protein 9g 18%
Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 141mg 6%
Potassium 199mg 4%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 499IU 10%
Vitamin C 45mg 50%
Calcium 113mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.