Easy Pasta Salad

Easy Pasta Salad features tri-color rotini studded with diced olives and pimentos in a zesty homemade Italian dressing for a versatile summer side dish!

Course Salad

Cuisine Italian

Prep Time 25 minutes

Chilling Time: 4 hours

Total Time 4 hours 25 minutes

Servings servings

Calories 207kcal

Author Samantha Skaggs

Ingredients

½ cup extra-virgin olive oil OR neutral vegetable oil such as canola or safflower
¼ cup white wine vinegar OR red wine vinegar OR a combo of the two
2 tablespoons water
1 to 2 teaspoons honey
1 teaspoon freshly squeezed lemon juice
6 tablespoons freshly grated Parmesan DIVIDED
¾ teaspoon garlic salt
¾ teaspoon dried parsley
¾ teaspoon dried basil
⅛ teaspoon dried oregano
Pinch of red pepper flakes
Freshly ground black pepper to taste
8 ounces tri-color garden rotini
1 (4-ounce) jar diced pimentos
⅓ cup finely diced green olives
⅓ cup finely diced black olives

Instructions

Measure oil, vinegar, water, honey, lemon juice, 3 tablespoons Parmesan, garlic salt, parsley, basil, oregano, red pepper flakes, and black pepper into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if desired.
Cook pasta in well-salted boiling water according to package directions. Drain pasta and transfer to a large bowl. Add the pimentos, green and black diced olives, remaining Parmesan, and about ⅔ of the dressing. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, shake and then stir in the remainder of the dressing and garnish with additional Parmesan, if desired.

Notes

The honey is intended to balance the acidity of the dressing. You may choose to add more or less, to taste.
Instead of shaking in a jar, you may whisk the dressing ingredients in a bowl, process in a mini food processor, or blend in a blender. I find that using a blender or food processor actually results in a dressing that better stays emulsified.
For an extra olive-y side dish, you can increase the diced olives to ½ cup each. And for even zippier flavor, I prefer using Kalamata olives as opposed to canned black olives.
Feel free to add your favorite extras to this recipe...diced fresh veggies, Italian meats or cheeses, or even sliced/cubed grilled chicken!

Nutrition