This garden pasta salad is made with tricolor rotini, fresh tomatoes, cucumber, and a simple homemade oil and vinegar dressing. It's a colorful cold pasta salad that makes a great side dish for cookouts, parties, lunch, or an easy dinner at home.
What's great about this recipe
- This pasta salad is simple to make with a short list of easy-to-find ingredients and straightforward steps.
- It's budget-friendly, especially during the summer when tomatoes and cucumbers are plentiful and affordable.
- This is a great make-ahead dish because it tastes even better after it has had time to chill. That makes it a good choice for meal prep, lunches, tailgating, and parties.
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Budget Check
- The full recipe is about $8.25-$9.25
- Per serving (6 servings): about $1.40-$1.55
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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- Pasta - Tricolor rotini adds plenty of color, but regular rotini works just as well. Another corkscrew-shaped or short tube pasta can also be used.
- Salt - Salt is used in the dressing and pasta water, with more added at the end if needed. We use kosher salt.
- Olive oil - Extra virgin olive oil adds flavor to the homemade dressing, but a light-tasting olive oil will also work.
- Vinegar - Red wine vinegar gives the dressing a tangy flavor. White vinegar will work in a pinch.
- Garlic - Garlic adds a flavorful kick to the dressing. Grate or finely mince it so it mixes in evenly.
- Seasonings - Dried oregano and black pepper add simple flavor to the dressing.
- Tomatoes - Choose ripe but firm tomatoes so they hold their shape after they are seeded and diced.
- Cucumber - An English cucumber does not need to be peeled or seeded. If using a regular cucumber, peel it, cut it in half lengthwise, and gently remove the seeds with a spoon before slicing. You can score the peel with a lemon zester or fork for a little visual interest, if desired.
📖 See the recipe card for quantities and preparation.
How to make garden pasta salad
- Add the extra virgin olive oil, red wine vinegar, garlic, dried oregano, ¾ teaspoon salt, and black pepper to a small jar or container with a tight-fitting lid.
- Cover and shake vigorously until combined. Refrigerate the dressing while you prepare the remaining ingredients.
- Cook the pasta according to package directions for al dente. Remember to add 1 tablespoon of salt to the cooking water.
- Drain the pasta well and transfer it to a large bowl. Add 2-3 tablespoons of dressing while the pasta is hot and toss gently. Let it cool for 20 minutes, tossing occasionally, then refrigerate for about 1 hour or until cold.
- Add the tomatoes, cucumber, and remaining dressing to the cold pasta. Use a rubber spatula to gently stir until the ingredients are evenly combined.
- Taste and add more salt if needed. As a reference, we added a ¼ teaspoon to ours. Cover and refrigerate until ready to serve.
Recipe tips and notes
- Don't rinse the pasta. Drain it well, then add a little dressing while it is still hot so it can absorb the flavor.
- Shake the dressing before using. The oil and vinegar will separate as the dressing sits, so shake the jar well before each use.
- Use ripe but firm tomatoes. Remove the seeds before dicing them to help prevent excess liquid from collecting in the pasta salad.
- Mix gently. Use a rubber spatula to combine the ingredients without tearing the pasta, tomatoes, or cucumber.
Make ahead and storing
This pasta salad can be made up to one day ahead. Prepare it as directed, cover tightly, and refrigerate until ready to serve. Stir it well but gently with a rubber spatula before serving.
Store leftovers in an airtight container in the refrigerator for 3-4 days. The tomatoes and cucumber will soften and may release some liquid over time, so the texture is best within 1-2 days.
Freezing is not recommended because the tomatoes and cucumber will lose their texture when thawed.
Do not leave cold pasta salad at room temperature for more than 2 hours, or more than 1 hour if the ambient temperature is above 90°F. For parties, cookouts, or tailgating, keep it chilled in a cooler or place the serving bowl over ice.
What's New in This Recipe
We made this recipe again the other day, and I decided to refresh the photos of this longtime favorite. I also adjusted a few ingredient amounts, made a little more dressing, and improved the method by adding some of the dressing to the pasta while it's hot so it can absorb even more flavor.
If you enjoyed this garden pasta salad, try a few more of our pasta salad recipes. This chickpea pasta salad is another colorful option, and spaghetti pasta salad is always a party favorite. For a light and delicious lunch or side dish, try this herb orzo salad.
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📖 Recipe
Garden Pasta Salad
Ingredients
- 12 ounces Tricolor Rotini Pasta
- ¾ teaspoon Salt plus 1 tablespoon for the pasta water and more to taste at the end, if needed
- ½ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- 1 large Garlic Clove grated or finely minced (or use 2 smaller cloves)
- ½ teaspoon Dried Oregano
- ¼-½ teaspoon Black Pepper
- 1 pound Tomatoes about 4 medium, seeded and cut into ¼-½-inch pieces
- 1 large English Cucumber quartered lengthwise and sliced (or use a regular cucumber, peeled and seeded)
Instructions
- Make the dressing: Add the extra virgin olive oil, red wine vinegar, garlic, dried oregano, ¾ teaspoon salt, and black pepper to a small jar or container with a tight-fitting lid. Cover and shake vigorously until combined. Refrigerate the dressing while you prepare the remaining ingredients.
- Cook the pasta to package directions for al dente, remember to add 1 tablespoon of salt to the cooking water.
- When the pasta is done, drain well and immediately transfer it to a large bowl (large enough to hold and toss all the salad ingredients).
- Add 2-3 tablespoons of the prepared dressing to the hot pasta and toss gently to coat. Let it cool for about 20 minutes, tossing occasionally to bring the warmer pasta from the bottom to the top. Refrigerate for about 1 hour, or until cold.
- Build the pasta salad: Add the tomatoes, cucumber, and remaining dressing to the cold pasta. Use a rubber spatula to gently stir until the ingredients are evenly combined.
- Taste and add more salt if needed. As a reference, we added a ¼ teaspoon to ours.
- Cover and refrigerate until ready to serve.
Notes
- Do not rinse the pasta. Drain it well, then add some of the dressing while it is hot so it can absorb more flavor. The oil also lightly coats the pasta and helps prevent it from sticking as it cools.
- The oil and vinegar will separate as the dressing sits. Shake the jar well before each use.
- English cucumbers have thin skin and small seeds, so they do not need to be peeled or seeded. If using a regular cucumber, peel it and remove the seeds before slicing.
- The pasta salad can be made up to one day ahead. Store leftovers in an airtight container in the refrigerator for 3-4 days. The texture is best within 1-2 days. Freezing is not recommended.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Debbie
I made this and added cut up pepperoni. So good!