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Oil and Vinegar Pasta Salad Recipe with Rotini

Oil and vinegar pasta salad with sugar is a delicious and easy-to-make dish that features cooked pasta tossed with a tangy dressing of oil, vinegar, sugar, and herbs.

The sweetness of the sugar helps to balance out the acidity of the vinegar, resulting in a bright and flavorful salad that is perfect for any occasion.

This dish is often served cold and can be customized with a variety of vegetables, and is often served at potlucks and cookouts.

Two plates and a serving dish of oil and vinegar pasta salad.

This pasta salad is a great choice for potlucks and cookouts and so is this Old-Fashioned Three Bean Salad, an easy dish make and a classic.

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To make oil and vinegar pasta salad with rotini, you will need a few simple ingredients. The recipe typically calls for rotini pasta, chopped cucumbers, plum tomatoes, and red onion.

The dressing is made with olive oil, white vinegar, sugar, garlic, oregano, basil, and salt. This salad is perfect for a summer picnic, potluck, or as a quick and easy side dish for any meal.

Why You'll Love This Recipe

  • Oil and vinegar pasta salad with rotini is a classic recipe that is perfect for any occasion.
  • To make this salad, you will need a few simple ingredients, including rotini pasta, tomatoes, chopped cucumbers, and red onion.
  • The dressing is made with olive oil, white vinegar, sugar, garlic, oregano, basil, and salt.
A serving dish or pastas salad made with oil and vinegar dressing with a serving spoon.

Oil and Vinegar Pasta Salad with Rotini Recipe

If you are looking for a quick and easy pasta salad recipe, then try this oil and vinegar pasta salad with tri-color rotini. It is a classic recipe that is perfect for picnics, potlucks, or an evening grilling out with family.

This recipe is also great for cold lunches and lasts for up to 3 days.

Ingredients

To make this oil and vinegar pasta salad with rotini, you will need the following ingredients:

  • tri-color rotini pasta
  • extra virgin olive oil
  • white vinegar
  • dried oregano
  • garlic powder
  • dried basil
  • salt
  • red onion
  • cucumber, chopped
  • plum tomatoes
A bowl of cooked tri-color rotini with a plate of chopped vegetables and a bowl of dressing.

Instructions

To make this oil and vinegar pasta salad with rotini, follow these simple instructions:

Cook the rotini pasta according to the package instructions. Directions will vary based on the package. Drain and rinse with cold water.

In a small bowl, whisk together the olive oil, white vinegar, granulated sugar, garlic powder, basil, oregano, and salt to make the dressing.

In a large bowl, mix together the cooked and cooled rotini pasta together with the dressing, and then add in the diced red onion, chopped cucumber, and chopped plum tomatoes.

A vegetable chopper is a great kitchen tool to use for quick vegetable chopping.

Toss together the ingredients well to combine.

Cover the pasta salad and refrigerate for at least one hour before serving. This will allow the flavors to come together and be more flavorful.

This oil and vinegar pasta salad with rotini is a crowd-pleaser and can be easily customized to suit your taste. You can add more vegetables such as olives, banana peppers, or red peppers. If you prefer a different pasta shape, you can use fusilli, farfalle, or penne. The possibilities are endless! Choose a pasta that will help the dressing cling to the noodles.

A plate of pasta salad with cucumbers, tomatoes, and red onion with a black fork.

Oil and Vinegar Dressing for Pasta Salad

Ingredients

To make the perfect oil and vinegar dressing for pasta salad, you will need the following ingredients:

A dish of cooked rotini pasta with oil and vinegar dressing mixed into it.

Instructions

To make the dressing, whisk together the olive oil, white vinegar, and granulated sugar together in a bowl. Whisk until the sugar is melted and well combined.

Stir in the garlic powder, basil, oregano, and salt.

The dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. When using, shake well to mix the seasonings up in the dressing that has settled to the bottom.

When making the pasta salad, cook the rotini according to the package instructions and drain it well. Rinse the cooked pasta under cold water to cool it down and stop the cooking process. This will prevent the pasta from swelling up and absorbing the dressing and help prevent the starches from the pasta from sticking together.

In a large mixing bowl, combine the cooked rotini with the chopped and prepared vegetables, such as plum tomatoes, sliced cucumbers, and chopped red onion. Toss the pasta salad with the homemade oil and vinegar dressing until it is well coated. Chill the prepared pasta salad with oil and vinegar dressing for at least 1 hour before serving for the best flavor.

Enjoy your delicious pasta salad with vinegar and oil, loaded with fresh veggies and tricolor rotini pasta.

A scalloped plate of pasta salad with oil vinegar and sugar served with Parmesan.

Tips for Making the Best Oil and Vinegar Pasta Salad with Rotini

I love making something as easy as pasta salads and I have learned a few tips and tricks over the years to make this delicious oil and vinegar pasta salad with rotini. Here are some of my top tips:

Cooking the Pasta

When using rotini pasta for pasta salads I prefer tri-color pasta. It is made with tomato paste and dried spinach which adds flavor and color to the overall dish.

Cooking the pasta to the perfect al dente texture is crucial for a great pasta salad. Overcooking the pasta can turn the pasta salad to mush and undercooked pasta can cause it to be too chewy.

Rinse the cooked pasta under cold water after it is done cooking. This will cool the pasta down and it will prevent the dressing from being absorbed into the pasta causing it to swell.

Making the Dressing

The dressing is what brings all the flavors of the pasta salad together, so it's important to get it right. For an oil and vinegar pasta salad with rotini, I like to keep the dressing simple with just olive oil, white vinegar, a blend of dried herbs, and salt. You can adjust the amounts to your taste, and I usually adjust the seasonings while making it. The dressing ingredients can be added to a jar and shaken up and stored in the refrigerator.

A large serving bowl of oil and vinegar pasta salad with wooden serving utenstils.

Choosing the Veggies and Add-Ins

Choose fresh vegetables and add-ins that you want to add to your oil and vinegar dressing. Seedless cucumbers, cherry or plum tomatoes, and a variety of peppers are all great choices to add to this pasta salad. You can also add a little grated Parmesan if desired when serving.

Storing and Serving

Pasta salad is a great make-ahead side dish and it's perfect for picnics, potlucks, and other gatherings. This pasta salad can be stored in the refrigerator for up to 3 days. Upon serving, give it a good shake or stir to mix the dressing that has settled down to the bottom back into the pasta.

Overall, making an oil and vinegar pasta salad with rotini is a quick and easy way to create a delicious and crowd-pleasing dish. With these tips, you'll be able to create a pasta salad that is sure to impress and will have people asking for your recipe!

📖 Recipe

Oil and Vinegar Pasta Salad

Two plates and a serving dish of oil and vinegar pasta salad.

Oil and vinegar pasta salad with sugar is a delicious and easy-to-make dish that features cooked pasta tossed with a tangy dressing of oil, vinegar, sugar, and herbs. This dish is often served cold and can be customized with a variety of vegetables, and is often served at potlucks and cookouts.

Prep Time 10 minutes
Cook Time 9 minutes
Total Time 9 minutes

Ingredients

  • 12 ounce box tri-color rotini
  • 2 cups seedless cucumbers, peeled and chopped
  • 1 cup plum tomatoes, chopped
  • ½ red onion, chopped
  • ½ cup olive oil
  • ¼ cup white vinegar
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon basil
  • 1 teaspoon oregano

Instructions

    1. Cook the rotini pasta according to the package instructions.
    2. Drain and rinse the pasta with cold water.
    3. In a small bowl, whisk together the olive oil, white wine vinegar, granulated sugar, garlic powder, basil, oregano, and salt to make the dressing.
    4. In a large bowl, mix together the cooked and cooled rotini pasta together with the dressing, and then add in the diced red onion, chopped cucumber, and chopped plum tomatoes.
    5. Toss the ingredients well to combine.
    6. Cover the pasta salad and refrigerate for at least one hour before serving. This will allow the flavors to come together and be more flavorful.
    7. Serve with grated Parmesan if desired.

Notes

Store in the refrigerator for up to 3 days.

Add bell peppers or olives for some crunch if desired.

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Nutrition Information:

Yield:

6

Serving Size:

1 serving

Amount Per Serving: Calories: 299Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 180mgCarbohydrates: 30gFiber: 2gSugar: 10gProtein: 4g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

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