Tomato Basil Rotini Pasta Salad Recipe
This Tomato Basil Rotini Pasta Salad is a vibrant and flavorful dish featuring al dente rotini pasta, fresh baby spinach, juicy cherry tomatoes, fragrant basil, and a zesty balsamic vinaigrette. Tossed with mozzarella pearls and grated parmesan cheese, this salad is perfect for a refreshing side or light meal, served chilled after marinating to meld the fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus 30-60 minutes chilling time
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta and Greens
- 8 oz. Rotini pasta
- 2 cups baby spinach
Vegetables and Herbs
- 10 oz. sliced cherry tomatoes
- ⅓ cup chopped fresh basil
- ¼ cup thinly chopped red onion
- 2 garlic cloves, minced
Dressing
- 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
Cheese
- ½ cup grated parmesan (or romano and/or asiago cheese, optional)
- ⅔ cup mozzarella pearls
Instructions
- Cook Pasta: Boil the rotini pasta according to package instructions until al dente. Drain well once cooked.
- Prepare Vegetables: While the pasta cooks, slice the cherry tomatoes, chop fresh basil, mince garlic, and thinly chop the red onion.
- Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, crushed red pepper (if using), sea salt, and cracked black pepper until well combined.
- Wilt Spinach: After draining the pasta, immediately add the baby spinach to the hot pasta and stir gently. The residual heat will slightly wilt the spinach.
- Combine Salad Base: Transfer the pasta and spinach mixture to a medium bowl. Add the sliced cherry tomatoes, chopped basil, and red onion. Toss to combine evenly.
- Add Dressing: Pour the prepared dressing over the salad mixture and toss to coat all ingredients thoroughly.
- Add Cheese: Gently fold in the grated parmesan and mozzarella pearls until well incorporated.
- Chill Before Serving: Refrigerate the salad for 30 minutes to one hour to allow flavors to meld. Serve chilled or at room temperature.
Notes
- Use good quality olive oil and balsamic vinegar for the best flavor in the dressing.
- The cheese is optional; omit for a dairy-free version.
- Adjust olive oil quantity in dressing to achieve desired consistency and flavor intensity.
- Crushed red pepper adds a subtle heat but can be omitted if preferred mild.
- This salad keeps well in the fridge for up to 2 days but is best freshly made within 24 hours.
Keywords: Tomato Basil Pasta Salad, Rotini Pasta Salad, Italian Pasta Salad, Summer Salad, Spinach Pasta Salad
