22 Delicious Rotini Pasta Salad Recipe Ideas

Bring on the sunshine and good times with these vibrant rotini pasta salads! Whether you’re planning a backyard barbecue, need a quick weeknight dinner, or just crave a fresh, satisfying meal, these 22 delicious recipes have you covered. From classic Italian to bold new flavor combinations, get ready to find your new favorite dish. Let’s dive in and discover the perfect pasta salad for any occasion!

Classic Italian Rotini Pasta Salad

Brace yourselves, pasta salad enthusiasts—this isn’t your grandma’s soggy picnic side dish (no offense, Grandma). We’re diving fork-first into a vibrant, zesty Classic Italian Rotini Pasta Salad that’s so good, it might just upstage the main course at your next BBQ. Get ready for a flavor fiesta that’s ridiculously easy to whip up and even easier to devour.

Ingredients

Rotini pasta – 12 oz
Cherry tomatoes – 1 pint
Black olives – ½ cup
Red onion – ¼ cup
Italian dressing – ¾ cup
Salt – 1 tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and immediately rinse under cold running water for 2 minutes to stop the cooking process—this keeps it perfectly al dente.
4. Halve the cherry tomatoes lengthwise using a sharp knife.
5. Thinly slice the red onion into quarter-inch pieces.
6. Combine the cooled pasta, halved cherry tomatoes, sliced red onion, and black olives in a large mixing bowl.
7. Pour the Italian dressing over the pasta mixture and toss thoroughly until every ingredient is evenly coated.
8. Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld—this step is crucial for maximum tastiness.
9. Give the salad one final gentle toss before serving to redistribute the dressing.

This beauty emerges from the fridge with a delightful springy texture from the rotini curls, each bite bursting with tangy dressing, sweet tomato pops, and briny olive surprises. Try serving it piled high on a platter garnished with fresh basil leaves for a stunning potluck centerpiece, or pack it for a beach day—it travels like a champ and tastes even better under the sun.

Greek-Inspired Rotini Pasta Salad

Let’s be real—most pasta salads are sad, mayo-drenched affairs that belong at a 1980s potluck. This Greek-inspired rotini situation? It’s the vibrant, zesty hero your picnic table deserves, packed with so much personality it might just start telling jokes.

Ingredients

Rotini pasta – 12 oz
Cherry tomatoes – 1 cup, halved
Cucumber – 1 cup, diced
Red onion – ½ cup, thinly sliced
Kalamata olives – ½ cup, pitted
Feta cheese – 1 cup, crumbled
Extra virgin olive oil – ¼ cup
Red wine vinegar – 2 tbsp
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add rotini pasta and cook for 9 minutes, stirring occasionally to prevent sticking.
3. Drain pasta in a colander and immediately rinse with cold water for 1 minute to stop the cooking process.
4. Transfer cooled pasta to a large mixing bowl.
5. Halve cherry tomatoes and add them to the bowl.
6. Dice cucumber into ¼-inch pieces and add to the bowl.
7. Thinly slice red onion and add to the bowl.
8. Add pitted Kalamata olives to the bowl.
9. Crumble feta cheese over the salad ingredients.
10. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper for 30 seconds until emulsified.
11. Pour dressing over the pasta salad and toss thoroughly to coat every component.
12. Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Finally, that first bite delivers a satisfying crunch from the cukes, a briny punch from the olives, and creamy pockets of feta that make your taste buds do a happy dance. Serve it scooped into hollowed-out bell peppers for an edible bowl situation, or pile it high next to grilled chicken for a meal that’s basically vacation on a plate.

Pesto Rotini Pasta Salad with Sun-Dried Tomatoes

Kick your boring pasta salad expectations to the curb, because this isn’t your grandma’s picnic side dish (no offense, Grandma). We’re talking about a vibrant, flavor-packed situation that’s about to become your new warm-weather obsession.

Ingredients

• Rotini pasta – 1 lb
• Basil pesto – ¾ cup
• Sun-dried tomatoes in oil – ½ cup, chopped
• Red onion – ¼ cup, finely diced
• Feta cheese – ½ cup, crumbled
• Lemon juice – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and immediately rinse with cold water for 1 minute to stop the cooking process.
4. Transfer the cooled pasta to a large mixing bowl.
5. Add the basil pesto to the pasta and toss until every piece is thoroughly coated.
6. Mix in the chopped sun-dried tomatoes and their oil from the jar.
7. Stir in the finely diced red onion.
8. Add the crumbled feta cheese and gently fold it into the mixture.
9. Drizzle the lemon juice over the salad and toss to combine.
10. Sprinkle the salt and black pepper evenly throughout the salad.
11. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Unbelievably satisfying, this pasta salad boasts a fantastic contrast between the tender rotini, chewy sun-dried tomatoes, and creamy feta crumbles. The pesto clings to every nook and cranny, creating a herbaceous punch in every bite. Serve it piled high on a platter garnished with extra basil leaves, or pack it into mason jars for the ultimate grab-and-go lunch that’ll make your coworkers genuinely jealous.

Zesty Lemon and Herb Rotini Pasta Salad

Yikes, your boring pasta salad days are officially over! This zesty lemon and herb rotini situation is about to become your go-to for every potluck, picnic, and “I forgot I promised to bring a side dish” panic moment.

Ingredients

• Rotini pasta – 12 oz
• Lemon juice – ¼ cup
• Olive oil – ⅓ cup
• Fresh parsley – ½ cup chopped
• Fresh dill – ¼ cup chopped
• Garlic – 2 cloves minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cherry tomatoes – 1 cup halved
• Cucumber – 1 cup diced
• Red onion – ½ cup thinly sliced

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add rotini pasta and cook for 9 minutes exactly, stirring occasionally to prevent sticking.
3. Drain pasta in a colander and rinse immediately with cold water for 1 minute to stop the cooking process.
4. While pasta cooks, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper in a large bowl until fully emulsified.
5. Add chopped parsley and dill to the dressing, stirring to combine thoroughly.
6. Tip: For maximum flavor, let the dressing sit for 5 minutes to allow the herbs to infuse.
7. Add cooled rotini pasta to the dressing bowl and toss until every piece is coated.
8. Gently fold in halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
9. Tip: Cut vegetables uniformly to ensure even distribution and perfect bites.
10. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
11. Tip: Stir the salad halfway through chilling to redistribute the dressing.
12. Give the pasta salad one final toss before serving to refresh the flavors.

Zesty doesn’t even begin to cover the vibrant punch this pasta salad delivers! The rotini’s delightful spirals catch every bit of that tangy lemon dressing, while the crisp cucumbers and burst-in-your-mouth tomatoes provide the perfect fresh contrast. Serve it piled high on a platter with grilled chicken skewers or scoop it straight from the bowl while hiding in the pantry—we won’t judge.

Caprese Rotini Pasta Salad with Fresh Basil

Mmm, let’s be real—this isn’t your grandma’s pasta salad. This Caprese Rotini Pasta Salad with Fresh Basil is the summer fling your picnic table has been dreaming of, ready to swoop in with all the charm of an Italian vacation and none of the jet lag.

Ingredients

Rotini pasta – 12 oz
Cherry tomatoes – 2 cups
Fresh mozzarella balls – 8 oz
Fresh basil – ½ cup
Extra virgin olive oil – ¼ cup
Balsamic vinegar – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. 2. Add the rotini pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking. 3. Drain the pasta in a colander and rinse immediately under cold running water for 1 full minute to stop the cooking process. 4. Transfer the cooled pasta to a large mixing bowl. 5. Halve the cherry tomatoes lengthwise using a sharp knife. 6. Add the halved cherry tomatoes to the pasta bowl. 7. Drain the fresh mozzarella balls and pat them dry with a paper towel. 8. Add the mozzarella balls to the pasta and tomatoes. 9. Stack the fresh basil leaves, roll them tightly into a cigar shape, and thinly slice crosswise to create ribbons. 10. Sprinkle the basil ribbons over the salad mixture. 11. Pour the extra virgin olive oil and balsamic vinegar directly over the ingredients. 12. Sprinkle the salt and black pepper evenly across the salad. 13. Toss all ingredients gently but thoroughly with a large spoon and fork until everything is well-coated and combined. 14. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Deliciously simple, this salad delivers a perfect harmony of chewy rotini, burst-in-your-mouth tomatoes, and creamy mozzarella pockets. Dazzle your guests by serving it in hollowed-out bread bowls or alongside grilled chicken for a complete meal that screams summer sophistication.

Creamy Avocado Rotini Pasta Salad

Fabulous news for anyone who thinks pasta salad should be anything but boring! This creamy avocado situation is about to become your new potluck superstar, combining cool creaminess with that perfect pasta satisfaction in a way that’ll make you forget mayo-based versions ever existed.

Ingredients

• Rotini pasta – 12 oz
• Ripe avocados – 2 large
• Lime juice – 3 tbsp
• Garlic – 2 cloves
• Olive oil – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cherry tomatoes – 1 cup
• Red onion – ½ cup

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add rotini pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain pasta in a colander and rinse with cold water for 2 minutes to stop the cooking process.
4. Tip: Rinsing pasta thoroughly ensures your salad stays chilled and prevents clumping.
5. Cut avocados in half, remove pits, and scoop flesh into a blender.
6. Add lime juice, garlic cloves, olive oil, salt, and black pepper to the blender.
7. Blend on high speed for 45 seconds until completely smooth and creamy.
8. Tip: The lime juice not only adds zing but prevents the avocado sauce from browning.
9. Pour avocado sauce over the cooled pasta in a large mixing bowl.
10. Toss thoroughly until every piece of pasta is coated in green goodness.
11. Halve cherry tomatoes and finely dice red onion.
12. Gently fold tomatoes and onion into the pasta mixture.
13. Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
14. Transfer to a serving dish and enjoy immediately or refrigerate.

Perfect for picnics or patio dinners, this salad delivers a surprisingly creamy texture without any dairy, while the bright lime cuts through the rich avocado beautifully. Try serving it in hollowed-out bell pepper cups for an extra festive presentation that’ll have everyone asking for the recipe!

Mexican Street Corn Rotini Pasta Salad

Oh, the glorious chaos of Mexican street food meets the comforting embrace of pasta salad! This Mexican Street Corn Rotini Pasta Salad is what happens when elote gets a fabulous Italian makeover—think less messy hands, more fork-twirling satisfaction. It’s the potluck hero you didn’t know you needed, packed with zesty, creamy, and smoky flavors that’ll have everyone begging for the recipe.

Ingredients

Rotini pasta – 12 oz
Frozen corn – 2 cups
Mayonnaise – ½ cup
Sour cream – ¼ cup
Lime juice – 2 tbsp
Chili powder – 1 tsp
Cotija cheese – ½ cup, crumbled
Cilantro – ¼ cup, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and rinse under cold water for 1 minute to stop the cooking process.
4. Spread the frozen corn in a single layer on a baking sheet and broil on high for 5 minutes, until lightly charred at the edges.
5. In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth.
6. Add the cooled pasta and charred corn to the bowl with the dressing.
7. Gently fold in the crumbled cotija cheese and chopped cilantro until evenly distributed.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Remarkably creamy with a satisfying crunch from the charred corn, this pasta salad delivers a fiesta in every bite. Serve it chilled alongside grilled meats or scoop it into lettuce cups for a low-carb twist—either way, it’s guaranteed to disappear faster than you can say “¡qué rico!”

Mediterranean Rotini Pasta Salad with Feta

Vividly colorful and bursting with flavor, this Mediterranean rotini pasta salad is the culinary equivalent of a vacation in a bowl. Forget boring potluck contributions—this vibrant dish will have everyone asking for the recipe while secretly plotting to steal your leftovers. It’s the kind of effortless masterpiece that makes you look like a kitchen rockstar with minimal effort.

Ingredients

Rotini pasta – 12 oz
Cherry tomatoes – 2 cups
Cucumber – 1 cup
Red onion – ½ cup
Kalamata olives – ½ cup
Feta cheese – 1 cup
Extra virgin olive oil – ¼ cup
Red wine vinegar – 2 tbsp
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 12 oz of rotini pasta to the boiling water.
4. Cook pasta for 8-10 minutes until al dente (tip: check at 8 minutes by tasting a piece—it should be tender but still firm to the bite).
5. Drain pasta in a colander and rinse with cold water for 1 minute to stop the cooking process.
6. Transfer cooled pasta to a large mixing bowl.
7. Halve 2 cups of cherry tomatoes and add to the bowl.
8. Dice 1 cup of cucumber into ½-inch pieces and add to the bowl.
9. Finely chop ½ cup of red onion and add to the bowl.
10. Slice ½ cup of Kalamata olives in half and add to the bowl.
11. Crumble 1 cup of feta cheese over the salad ingredients.
12. In a small bowl, whisk together ¼ cup extra virgin olive oil and 2 tbsp red wine vinegar until emulsified.
13. Add 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper to the dressing and whisk to combine.
14. Pour dressing over the pasta salad and toss thoroughly to coat all ingredients (tip: toss gently to keep the feta from breaking down too much).
15. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld (tip: the salad tastes even better after chilling overnight).

Refreshingly crisp cucumbers and juicy tomatoes play against the briny olives and tangy feta in every forkful. The twisted rotini noodles catch pockets of the herbaceous dressing, creating little flavor explosions with each bite. Serve it alongside grilled chicken for a complete meal, or pack it for a picnic where it’s guaranteed to upstage every other dish on the blanket.

Southwestern Rotini Pasta Salad with Black Beans

Let’s be real—most pasta salads are the culinary equivalent of a beige wall, but this Southwestern rotini situation is about to bring the fiesta to your taste buds with zero regrets. Loaded with black beans and zesty flair, it’s the potluck hero that’ll have everyone asking for your secret (which you can totally take credit for).

Ingredients

Rotini pasta – 12 oz
Black beans – 1 (15 oz) can
Corn – 1 cup
Red bell pepper – 1 large
Red onion – ½ cup
Cilantro – ¼ cup
Lime juice – 3 tbsp
Olive oil – 2 tbsp
Chili powder – 1 tsp
Cumin – ½ tsp
Salt – 1 tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process—this keeps it perfectly al dente.
4. Drain and rinse the black beans thoroughly to remove excess sodium.
5. Dice the red bell pepper into ¼-inch pieces for even distribution.
6. Finely chop the red onion to avoid overpowering bites.
7. Combine the cooked pasta, black beans, corn, red bell pepper, and red onion in a large mixing bowl.
8. Whisk together the lime juice, olive oil, chili powder, cumin, and salt in a small bowl until fully emulsified.
9. Pour the dressing over the pasta mixture and toss gently to coat every ingredient evenly.
10. Chop the cilantro and fold it in just before serving to maintain its fresh, vibrant color.
11. Refrigerate the salad for at least 30 minutes to allow the flavors to meld—this step is non-negotiable for maximum taste.

Every forkful delivers a satisfying crunch from the veggies against the tender pasta, with the cumin and chili powder adding a smoky warmth that plays nicely with the bright lime. Try serving it in halved bell peppers for a edible bowl situation, or pile it next to grilled chicken for a full fiesta plate that’s anything but basic.

Tropical Rotini Pasta Salad with Pineapple

Ready to ditch boring pasta salads forever? This tropical twist on rotini will have your taste buds doing the hula with sweet pineapple chunks, creamy dressing, and that perfect al dente bite that makes summer potlucks infinitely more exciting.

Ingredients

• Rotini pasta – 12 oz
• Pineapple chunks – 2 cups
• Mayonnaise – ¾ cup
• Lime juice – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add rotini pasta and 1 teaspoon of salt to the boiling water.
3. Cook pasta for 9 minutes, stirring occasionally to prevent sticking.
4. Drain pasta in a colander and immediately rinse with cold water for 2 minutes to stop the cooking process. Tip: Rinsing ensures your pasta stays perfectly al dente and doesn’t become mushy.
5. Transfer cooled pasta to a large mixing bowl.
6. Add 2 cups of pineapple chunks to the bowl with the pasta.
7. In a separate small bowl, whisk together ¾ cup mayonnaise and 2 tablespoons lime juice until completely smooth.
8. Pour the dressing over the pasta and pineapple mixture.
9. Season with ½ teaspoon black pepper.
10. Toss everything together until every piece is evenly coated. Tip: Let the salad chill in the refrigerator for at least 30 minutes before serving—this allows the flavors to meld beautifully.
11. Check seasoning and add additional salt if needed after chilling. Tip: Always taste after chilling since cold temperatures can dull flavors.

Now that’s what I call a vacation in a bowl! The tender rotini provides the perfect vehicle for those juicy pineapple bursts, while the creamy lime dressing ties everything together with just enough tang to keep things interesting. Serve it in hollowed-out pineapple halves for maximum tropical vibes, or pack it for your next beach picnic—either way, prepare for compliments.

Spinach and Artichoke Rotini Pasta Salad

Eureka! We’ve cracked the code on turning that beloved spinach-artichoke dip into a show-stopping pasta salad that’s perfect for potlucks, picnics, or just pretending you have your life together. This Spinach and Artichoke Rotini Pasta Salad is creamy, zesty, and guaranteed to disappear faster than your motivation to meal prep on a Sunday night.

Ingredients

Rotini pasta – 12 oz
Frozen chopped spinach – 10 oz
Marinated artichoke hearts – 14 oz jar
Cream cheese – 8 oz
Mayonnaise – ½ cup
Parmesan cheese – ½ cup, grated
Garlic – 2 cloves, minced
Lemon juice – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Red pepper flakes – ¼ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. 2. Add the rotini pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking. 3. While the pasta cooks, place the frozen spinach in a microwave-safe bowl and microwave on high for 5 minutes. 4. Drain the spinach in a fine-mesh strainer, then use the back of a spoon to press out all excess liquid—this prevents a watery salad. 5. Drain the marinated artichoke hearts, reserving 2 tablespoons of the marinade in a large mixing bowl. 6. Chop the artichoke hearts into bite-sized pieces. 7. To the bowl with the reserved marinade, add the cream cheese, mayonnaise, grated Parmesan, minced garlic, lemon juice, salt, black pepper, and red pepper flakes. 8. Whisk vigorously until the mixture is completely smooth and creamy. 9. Once the pasta is cooked, drain it in a colander and rinse immediately under cold running water for 1 full minute to stop the cooking process and chill the pasta. 10. Add the cooled pasta, drained spinach, and chopped artichokes to the dressing bowl. 11. Toss everything together until the pasta is evenly coated. 12. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Marvel at how the creamy, tangy dressing clings to every twist of rotini, with tender spinach and briny artichokes adding pops of flavor in each bite. Serve it straight from the fridge for a cool, refreshing side, or pile it into halved bell peppers for a edible, no-mess container that’s as fun to eat as it is to make.

Thai Peanut Rotini Pasta Salad

Kick your boring pasta salad expectations to the curb, because this Thai Peanut Rotini situation is about to become your new potluck obsession—it’s the culinary equivalent of finding a twenty-dollar bill in your winter coat. This twisty, saucy, flavor-packed masterpiece is basically a vacation for your taste buds, no passport required.

Ingredients

Rotini Pasta – 12 oz
Creamy Peanut Butter – ½ cup
Soy Sauce – 3 tbsp
Rice Vinegar – 2 tbsp
Honey – 1 tbsp
Garlic – 2 cloves, minced
Red Pepper Flakes – ½ tsp
Shredded Carrots – 1 cup
Chopped Green Onions – ½ cup
Chopped Cilantro – ¼ cup

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 oz of rotini pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine ½ cup creamy peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 minced garlic cloves, and ½ tsp red pepper flakes in a medium bowl. (Tip: If your peanut butter is thick, microwave it for 15 seconds to make mixing easier.)
4. Whisk the peanut sauce ingredients vigorously until completely smooth and well-combined.
5. Drain the cooked pasta in a colander and rinse immediately under cold running water for 1 full minute to stop the cooking process and cool the pasta completely. (Tip: Rinsing removes excess starch, preventing a gummy salad.)
6. Shake the colander thoroughly to remove all excess water from the pasta.
7. Transfer the cooled, drained pasta to a large mixing bowl.
8. Pour the prepared peanut sauce over the pasta.
9. Add 1 cup shredded carrots, ½ cup chopped green onions, and ¼ cup chopped cilantro to the bowl.
10. Toss all ingredients together until the pasta is evenly coated with sauce and the vegetables are distributed. (Tip: For best flavor, let the salad sit for 15 minutes before serving so the pasta absorbs the sauce.)
11. Serve immediately or refrigerate. You’ll love how the cool, springy rotini perfectly carries the creamy, savory-spicy peanut sauce, while the carrots and herbs add fresh crunch. Yum—this stuff is dangerously addictive straight from the fridge, or try stuffing it into lettuce cups for a low-carb lunch that actually tastes exciting.

Conclusion

Zesty, versatile, and perfect for any occasion, these 22 rotini pasta salads are sure to become your new go-to dishes. We hope you found some inspiration—give a recipe a try, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest!