Name: Tomato Basil Rotini Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: PT-489500H21M27S
Cuisine: Italian
Ingredients: 8 oz. Rotini pasta; 2 cups baby spinach; 10 oz. sliced cherry tomatoes; ⅓ cup chopped fresh basil; ¼ cup thinly chopped red onion; 2 garlic cloves, minced; 3 tablespoons balsamic vinegar; ⅓ to ½ cup olive oil; ¼ teaspoon crushed red pepper (optional); ½ teaspoon cracked black pepper; ½ teaspoon sea salt; ½ cup grated parmesan (or romano and/or asiago cheese, optional); ⅔ cup mozzarella pearls

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Introduction

This Tomato Basil Rotini Pasta Salad is a fresh and flavorful dish perfect for warm days or casual gatherings. With tender rotini, vibrant cherry tomatoes, fresh basil, and a tangy balsamic dressing, it’s a delightful way to enjoy simple ingredients in a refreshing pasta salad.

A white bowl holds a colorful pasta salad with three main layers. The base layer is rotini pasta, golden brown and spiraled, spread all over the bowl. On top, scattered pieces of fresh green spinach leaves and chopped red onion add a mix of dark and bright colors. The top layer includes halved bright red cherry tomatoes, small white mozzarella balls, thin pale yellow Parmesan cheese strips, and small green herb leaves, creating a fresh and textured look. Black chopsticks rest on the edge of the bowl. The bowl is placed on a white marbled surface with a soft focus on a striped cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. rotini pasta
2 cups baby spinach
2 garlic cloves, minced
10 oz. sliced cherry tomatoes
⅓ cup chopped fresh basil
¼ cup thinly chopped red onion
3 tablespoons balsamic vinegar
⅓ – ½ cup olive oil
½ cup grated parmesan (romano and/or asiago cheese optional)
⅔ cup mozzarella pearls
¼ teaspoon crushed red pepper (optional)
½ teaspoon cracked black pepper
½ teaspoon sea salt

Instructions

Step 1: Cook the rotini pasta according to package instructions until al dente, then drain.
Step 2: While the pasta cooks, prep and cut all the vegetables: slice the cherry tomatoes, chop the basil, and thinly slice the red onion.
Step 3: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, crushed red pepper (if using), sea salt, and cracked black pepper to make the dressing.
Step 4: Immediately after draining, add the baby spinach to the hot pasta and stir gently to let the spinach wilt slightly. Transfer this mixture to a medium bowl.
Step 5: Add the sliced tomatoes, chopped basil, and red onion to the bowl and toss to combine evenly.
Step 6: Pour the prepared dressing over the pasta and vegetables, stirring gently to coat everything thoroughly.
Step 7: Add the grated parmesan and mozzarella pearls, then toss again to incorporate the cheeses throughout the salad.
Step 8: Refrigerate the pasta salad for 30 minutes to one hour before serving to allow the flavors to meld.

Tips & Variations

Use fresh mozzarella pearls for creaminess, or swap with diced mozzarella cheese if unavailable.
For a vegan version, omit the cheese or use a plant-based alternative.
Add a handful of toasted pine nuts or walnuts for extra crunch and flavor.
If you prefer a tangier dressing, increase the balsamic vinegar slightly.
Make sure not to overcook the pasta—al dente texture helps keep the salad from becoming mushy.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a splash of olive oil if it seems dry. It’s best enjoyed chilled or at room temperature.

How to Serve

A close-up view of a white bowl filled with a colorful pasta salad on a white marbled surface. At the base, there are light brown rotini pasta spirals mixed evenly throughout. Scattered on top and inside the pasta are bright red cherry tomato halves, chunks of white mozzarella balls, and pieces of purple onion. Green bits of fresh herbs add a burst of color and freshness, and thin strips of pale cheese are sprinkled across the entire dish. The textures vary from the firm pasta spirals to the smooth mozzarella and crisp vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pasta salad in advance?

Yes, it tastes even better after resting for at least 30 minutes as the flavors blend well. You can prepare it a few hours ahead and keep it refrigerated until serving.

Can I use other types of pasta?

Absolutely! While rotini works well for holding the dressing, penne, farfalle, or fusilli are great alternatives that will also hold the flavors nicely.