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As the days get longer and the sun shines brighter, it’s the perfect time to embrace fresh and vibrant summer recipes.
When it comes to effortless, crowd-pleasing dishes, rotini salads are the ultimate go-to.
With their twisty, fun shapes and ability to hold onto all sorts of delicious dressings, rotini pasta is a fantastic base for a variety of summer salads.
Whether you’re planning a picnic, attending a BBQ, or simply looking for a light meal to cool you off, these 25+ summer rotini salad recipes offer a perfect mix of fresh vegetables, creamy dressings, lean proteins, and bold flavors.
In this article, we’ve compiled over 25+ unique rotini salad ideas that highlight the best of summer produce, from juicy tomatoes and crisp cucumbers to tangy cheeses and smoky grilled meats.
With each recipe, you’ll find a burst of flavor, color, and texture that will make your summer meals both satisfying and refreshing.
Let’s dive into the world of delicious, quick, and easy rotini pasta salads that will keep you cool all season long!
25+ Flavorful Summer Rotini Salad Recipes to Keep You Cool and Satisfied
Rotini salads are the epitome of versatility and convenience when it comes to summer meals.
With endless variations, you can tailor each recipe to your personal taste, dietary preferences, and the ingredients available to you.
Whether you’re a fan of creamy, tangy, or zesty dressings, or whether you prefer a protein-packed salad or a veggie-loaded one, there’s something for everyone on this list.
With over 25+ creative and easy-to-make rotini salad recipes to choose from, you’ll never run out of delicious ideas to serve at your summer gatherings.
These recipes not only offer vibrant and refreshing flavors but also bring ease and fun to your summer cooking.
Now, grab your favorite rotini pasta and start exploring these recipes that will elevate your summer dining experience.
Mediterranean Bliss Rotini Salad
This Mediterranean-inspired rotini salad is a refreshing and colorful dish perfect for hot summer days.
Packed with fresh vegetables, briny olives, and creamy feta, it’s light yet satisfying. Whether served at a backyard barbecue or enjoyed as a quick lunch, this salad delivers big flavor with minimal effort.
Ingredients:
- 12 oz tri-color rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Cook rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Garnish with fresh parsley and refrigerate for at least 30 minutes before serving.
This rotini salad bursts with Mediterranean charm and can be made a day ahead, allowing the flavors to meld beautifully.
It’s a perfect companion to grilled meats or seafood, but also hearty enough to be the star of a picnic or potluck.
Zesty Southwest Rotini Salad
If you’re craving bold flavors with a little heat, this Southwest rotini salad brings a fiesta to your table.
It combines fresh veggies, black beans, and corn with a tangy lime-cilantro dressing, making it a standout dish that’s both colorful and crowd-pleasing.
Ingredients:
- 12 oz rotini pasta
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 red bell pepper, diced
- 1/2 cup red onion, chopped
- 1 avocado, diced
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 1/4 cup olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta as directed. Drain and cool with cold water.
- In a large bowl, mix pasta, black beans, corn, red bell pepper, and red onion.
- In a separate bowl, whisk lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Toss the salad with the dressing until well combined.
- Gently fold in diced avocado and chopped cilantro before serving.
This zesty salad brings the bold, smoky flavors of the Southwest right to your fork.
It’s vegetarian, protein-packed, and refreshing—a vibrant side dish that also stands on its own as a light, energizing meal.
Creamy Pesto Chicken Rotini Salad
Indulge in the richness of summer with this creamy pesto chicken rotini salad.
Juicy grilled chicken, sun-dried tomatoes, and fresh spinach are tossed with pesto and a creamy base, delivering a hearty and flavorful experience that feels indulgent without being heavy.
Ingredients:
- 12 oz rotini pasta
- 2 cups cooked chicken breast, cubed or shredded
- 1/2 cup sun-dried tomatoes (oil-packed), sliced
- 1 cup baby spinach, roughly chopped
- 1/3 cup prepared basil pesto
- 1/4 cup mayonnaise or Greek yogurt
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions:
- Cook the rotini pasta and let it cool.
- In a large mixing bowl, combine the cooked pasta, chicken, sun-dried tomatoes, and spinach.
- In a separate bowl, mix the pesto, mayonnaise (or Greek yogurt), and Parmesan cheese.
- Pour the creamy pesto mixture over the salad and toss until evenly coated.
- Chill for 30–60 minutes before serving to allow flavors to meld.
This salad is a robust and creamy option that works beautifully for summer lunches, dinners, or even meal prep.
The balance of savory chicken and the brightness of pesto makes each bite flavorful and satisfying—perfect for when you want comfort and freshness in one bowl.
Tangy Lemon-Basil Rotini Salad
This tangy lemon-basil rotini salad is bright and fresh, perfect for those hot summer days when you want something light yet satisfying.
The refreshing lemon dressing combined with fresh basil and vegetables creates a wonderfully zesty dish that pairs well with grilled fish or as a standalone lunch.
Ingredients:
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- Zest and juice of 1 lemon
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook rotini pasta according to package instructions. Drain and cool under cold water.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the pasta and veggies, tossing to coat.
- Sprinkle fresh basil over the salad and give it one final toss before serving.
This salad is light and refreshing with a burst of citrusy brightness.
The tangy lemon dressing and fragrant basil make it a perfect summer dish that pairs wonderfully with seafood, grilled vegetables, or as a fresh accompaniment to any meal.
Tropical Mango-Avocado Rotini Salad
Bring a taste of the tropics to your table with this vibrant mango-avocado rotini salad.
The creamy avocado, sweet mango, and zesty lime dressing give it a unique and flavorful twist that’s perfect for summer gatherings or picnics.
Ingredients:
- 12 oz rotini pasta
- 1 ripe mango, peeled and diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 3 tbsp olive oil
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta as directed, then drain and cool with cold water.
- In a large bowl, combine the pasta, mango, avocado, red onion, and red bell pepper.
- In a separate bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped cilantro before serving.
This tropical-inspired rotini salad is not only bursting with flavor but also incredibly refreshing.
The sweet mango pairs beautifully with creamy avocado, making it a delightful option for outdoor barbecues, beach picnics, or simply a light and flavorful lunch.
Caprese Rotini Salad
Inspired by the classic Caprese salad, this rotini version takes the traditional combination of tomatoes, mozzarella, and basil to new heights.
It’s a simple yet flavorful dish, perfect for a summer evening or as a side for grilled meats.
Ingredients:
- 12 oz rotini pasta
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta, drain, and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and basil.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, or refrigerate for 30 minutes to allow flavors to develop.
This Caprese rotini salad is a timeless dish, showcasing fresh and delicious ingredients.
The balsamic vinegar adds a touch of sweetness and acidity, complementing the rich mozzarella and the vibrant tomatoes and basil. It’s the ideal summer salad, simple yet bursting with flavor.
Asian Sesame Rotini Salad
This Asian-inspired rotini salad is packed with crunchy vegetables and tossed in a savory sesame dressing.
It’s light, full of flavor, and perfect for those who love the bold, umami-rich flavors of the East. The added crunch from the sesame seeds and vegetables makes it a textural delight.
Ingredients:
- 12 oz rotini pasta
- 1 cup shredded carrots
- 1 red bell pepper, julienned
- 1/2 cucumber, julienned
- 1/4 cup green onions, chopped
- 1/4 cup toasted sesame seeds
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package instructions, drain, and let it cool.
- In a large bowl, combine the cooled pasta with the shredded carrots, bell pepper, cucumber, and green onions.
- In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Sprinkle with toasted sesame seeds just before serving.
This salad offers a perfect balance of tangy, savory, and sweet flavors.
The sesame dressing brings an aromatic depth to the dish, while the fresh veggies add crunch and color. It’s ideal as a side dish or a light meal during the summer months.
Spicy Buffalo Chicken Rotini Salad
For those who enjoy a bit of heat, this spicy buffalo chicken rotini salad is a flavor-packed dish that combines the kick of buffalo sauce with creamy ranch dressing.
The juicy chicken and hearty pasta make it a satisfying dish that’s perfect for game day, picnics, or casual summer dinners.
Ingredients:
- 12 oz rotini pasta
- 2 cups cooked chicken breast, shredded
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 1/4 cup blue cheese crumbles (optional)
- 1/3 cup buffalo sauce
- 1/4 cup ranch dressing
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Cook rotini pasta, then drain and cool under cold water.
- In a large bowl, combine the pasta with shredded chicken, celery, and red onion.
- In a separate bowl, mix buffalo sauce, ranch dressing, olive oil, salt, and pepper.
- Pour the sauce mixture over the salad and toss to combine.
- Top with blue cheese crumbles and serve.
This buffalo chicken rotini salad is a perfect blend of spicy and creamy flavors.
The heat from the buffalo sauce is tempered by the cool ranch dressing, while the pasta and chicken make it hearty and satisfying. It’s a great option for spice lovers and a crowd favorite at summer gatherings.
Roasted Vegetable Rotini Salad
If you’re looking for a hearty and nutritious summer salad, this roasted vegetable rotini salad is a great choice.
Roasting the vegetables enhances their natural sweetness and flavors, which perfectly complements the simple pasta and vinaigrette. It’s a wholesome and filling dish that pairs well with just about anything.
Ingredients:
- 12 oz rotini pasta
- 1 cup zucchini, diced
- 1 cup bell peppers (red and yellow), diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, oregano, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables roast, cook the rotini pasta according to package directions, then drain and set aside.
- In a large bowl, combine the cooked pasta with the roasted vegetables.
- Drizzle with balsamic vinegar, toss, and garnish with fresh basil before serving.
This roasted vegetable rotini salad is a beautiful mix of flavors and textures.
The sweetness of the roasted veggies pairs perfectly with the tangy balsamic vinegar, while the basil adds a refreshing herbal note. It’s a perfect dish for a summer meal, full of seasonal ingredients.
Crispy Bacon and Corn Rotini Salad
This savory rotini salad is packed with crispy bacon, sweet corn, and creamy dressing, making it a rich and satisfying dish.
Perfect for summer barbecues or a hearty lunch, the smoky bacon and the pop of sweetness from the corn create a delightful contrast.
Ingredients:
- 12 oz rotini pasta
- 6 strips of bacon, cooked and crumbled
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 red onion, finely chopped
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package directions. Drain and cool under cold water.
- In a large bowl, combine the cooked pasta, crumbled bacon, corn, and red onion.
- In a separate bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Serve immediately, or chill for 30 minutes for a cooler, more flavorful dish.
This bacon and corn rotini salad is hearty and indulgent, with the perfect balance of savory bacon and the sweetness of corn.
The creamy mustard dressing ties everything together beautifully. It’s a fantastic choice for a picnic or casual dinner.
Pineapple-Ham Rotini Salad
Bring a tropical twist to your pasta salad with the combination of sweet pineapple and savory ham.
This rotini salad is both refreshing and comforting, with a light dressing that complements the fruit and meat perfectly. It’s a great way to add some island flair to your summer spread.
Ingredients:
- 12 oz rotini pasta
- 1 cup diced ham
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup cucumber, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp honey
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta as per the package instructions, then drain and rinse with cold water.
- In a large bowl, combine the cooled pasta, diced ham, pineapple chunks, cucumber, and red bell pepper.
- In a separate bowl, whisk together Greek yogurt, mayonnaise, honey, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Chill for 30 minutes before serving for the best flavor combination.
This pineapple-ham rotini salad is sweet, savory, and creamy, with the honey-lime dressing bringing a light and tropical feel.
It’s perfect for a summer picnic, BBQ, or light dinner, combining refreshing fruit and satisfying protein in one bowl.
Garlic Parmesan Shrimp Rotini Salad
This rotini salad is a seafood lover’s dream! With succulent shrimp, garlic, and a Parmesan-infused dressing, this dish is both light and rich.
The flavors come together effortlessly, making it an elegant yet easy-to-make summer salad perfect for entertaining.
Ingredients:
- 12 oz rotini pasta
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package directions. Drain and cool with cold water.
- In a skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1–2 minutes, or until fragrant.
- Add the shrimp to the skillet and cook for 3–4 minutes, or until pink and cooked through. Season with salt and pepper.
- In a large bowl, combine the cooked pasta, shrimp, Parmesan cheese, and parsley.
- In a small bowl, whisk together mayonnaise, lemon juice, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Serve immediately or chill for 30 minutes for a refreshing cold salad.
This garlic Parmesan shrimp rotini salad is a wonderful blend of rich, cheesy flavors with the lightness of shrimp.
The garlic adds a savory depth, while the lemon juice adds a touch of brightness, making it a perfect dish for seafood lovers looking for a fresh, flavorful summer meal.
Greek-Inspired Rotini Salad
A Mediterranean classic in salad form, this Greek-inspired rotini salad combines the bright flavors of olives, cucumber, and feta with a tangy lemon-oregano dressing.
It’s fresh, light, and absolutely bursting with flavor, perfect for picnics, BBQs, or as a refreshing side dish.
Ingredients:
- 12 oz rotini pasta
- 1 cup cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to the package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cucumber, red onion, olives, feta, and cherry tomatoes.
- In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Let the salad sit for about 30 minutes in the fridge before serving, to allow the flavors to meld.
This Greek-inspired rotini salad is light, tangy, and satisfying.
The combination of creamy feta, briny olives, and the freshness of the vegetables gives it a Mediterranean touch that’s perfect for summer gatherings.
Creamy Spinach and Artichoke Rotini Salad
Inspired by the classic spinach and artichoke dip, this creamy rotini salad is rich, indulgent, and perfect for those who crave a comfort food twist in their summer salads.
The creamy dressing brings together the savory artichokes and spinach, while the pasta adds substance.
Ingredients:
- 12 oz rotini pasta
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water.
- In a large mixing bowl, combine the cooled pasta with chopped artichokes, spinach, and Parmesan cheese.
- In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, salt, and pepper.
- Pour the creamy dressing over the pasta mixture and toss until everything is well coated.
- Chill for at least 30 minutes before serving for the best flavor.
This creamy spinach and artichoke rotini salad is indulgent and comforting, yet still light enough for summer.
The fresh spinach adds a burst of color and nutrition, while the creamy dressing makes it rich and satisfying. Perfect as a side dish or a hearty main.
Cucumber and Dill Rotini Salad
For a refreshing, light, and crisp salad, this cucumber and dill rotini salad is a perfect choice.
The cool cucumber and tangy dill make this salad taste incredibly fresh, while the creamy dressing adds a touch of richness. It’s ideal for warm weather and pairs wonderfully with grilled meats.
Ingredients:
- 12 oz rotini pasta
- 1 cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/3 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp white wine vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package directions, then drain and cool with cold water.
- In a large bowl, combine the cooled pasta with cucumber, red onion, and fresh dill.
- In a small bowl, whisk together Greek yogurt, mayonnaise, white wine vinegar, olive oil, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Chill in the refrigerator for about 30 minutes before serving to let the flavors meld.
This cucumber and dill rotini salad is crisp, cool, and herbaceous—perfect for summer.
The fresh dill and tangy dressing bring out the flavors of the cucumber, creating a refreshing dish that’s ideal for hot days. It’s a great side dish for grilled chicken or fish.
Tomato, Mozzarella, and Pesto Rotini Salad
A fresh take on the classic Caprese salad, this rotini version combines juicy tomatoes, creamy mozzarella, and a fragrant pesto dressing.
The rotini pasta adds substance, making this salad a perfect summer dish that’s simple, satisfying, and packed with vibrant flavors.
Ingredients:
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup pesto sauce (store-bought or homemade)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package directions. Drain and cool under cold water.
- In a large bowl, combine the cooled pasta with cherry tomatoes, mozzarella, and fresh basil.
- Drizzle pesto sauce and olive oil over the salad. Toss gently to coat everything evenly.
- Season with salt and pepper to taste.
- Chill for about 30 minutes before serving for enhanced flavor.
This tomato, mozzarella, and pesto rotini salad is vibrant and flavorful.
The combination of fresh mozzarella, juicy tomatoes, and aromatic pesto creates a perfect balance of freshness and richness. It’s ideal for a light lunch or as a side dish for a BBQ.
Roasted Sweet Potato and Black Bean Rotini Salad
This hearty rotini salad is packed with roasted sweet potatoes, black beans, and a flavorful lime-cilantro dressing.
The roasted sweet potatoes bring a natural sweetness that contrasts beautifully with the savory black beans, making it a perfect vegetarian dish that’s filling and nutritious.
Ingredients:
- 12 oz rotini pasta
- 2 medium sweet potatoes, peeled and diced
- 1 cup black beans, drained and rinsed
- 1/2 red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tbsp olive oil
- 1/4 cup lime juice
- 1 tbsp honey
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, pepper, and cumin. Spread them on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.
- Cook the rotini pasta according to package directions. Drain and cool under cold water.
- In a large bowl, combine the cooled pasta, roasted sweet potatoes, black beans, red onion, and cilantro.
- In a small bowl, whisk together lime juice, honey, salt, and pepper. Pour over the salad and toss to combine.
- Chill for 30 minutes before serving for the best flavor.
This roasted sweet potato and black bean rotini salad is hearty, satisfying, and packed with nutrients.
The natural sweetness of the roasted sweet potatoes complements the earthy black beans, and the tangy lime dressing ties it all together. It’s a great option for a filling, plant-based meal.
Avocado, Bacon, and Ranch Rotini Salad
A deliciously creamy and savory salad, this rotini recipe combines crispy bacon, creamy avocado, and a tangy ranch dressing.
It’s a comfort food-inspired dish that’s perfect for casual summer gatherings or as a hearty meal on its own.
Ingredients:
- 12 oz rotini pasta
- 4 strips of bacon, cooked and crumbled
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green onions, chopped
- 1/2 cup ranch dressing (store-bought or homemade)
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package directions. Drain and cool under cold water.
- In a large bowl, combine the cooled pasta with crumbled bacon, diced avocado, cherry tomatoes, and green onions.
- Pour the ranch dressing over the salad and toss gently to coat.
- Season with salt and pepper to taste.
- Serve immediately, or chill for 30 minutes to let the flavors develop.
This avocado, bacon, and ranch rotini salad is rich, creamy, and full of flavor.
The crispy bacon and creamy avocado complement the tangy ranch dressing, creating a comforting and satisfying salad. It’s great for any summer occasion, whether as a main or a side.
Crispy Chickpea and Roasted Bell Pepper Rotini Salad
This crispy chickpea and roasted bell pepper rotini salad is a fantastic combination of crunchy chickpeas, sweet roasted bell peppers, and a simple yet flavorful lemon-tahini dressing.
It’s hearty enough to be a main dish but light enough to serve as a side. The crispy chickpeas add a wonderful texture to the salad.
Ingredients:
- 12 oz rotini pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 bell peppers (red or yellow), sliced
- 2 tbsp olive oil (for roasting chickpeas and peppers)
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the chickpeas with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- On another baking sheet, toss the sliced bell peppers with the remaining 1 tbsp olive oil, salt, and pepper.
- Roast both the chickpeas and bell peppers for 20–25 minutes, stirring halfway through, until the chickpeas are crispy and the peppers are tender and slightly caramelized.
- Cook the rotini pasta according to package directions, drain, and cool under cold water.
- In a small bowl, whisk together tahini, lemon juice, honey, garlic, salt, and pepper.
- In a large bowl, combine the cooked pasta, crispy chickpeas, roasted bell peppers, and fresh parsley.
- Drizzle the tahini dressing over the salad and toss to combine.
- Chill for 30 minutes before serving for best flavor.
This crispy chickpea and roasted bell pepper rotini salad is a delightful blend of textures and flavors.
The crispy chickpeas offer a satisfying crunch, while the roasted bell peppers add sweetness, and the tahini dressing provides a creamy tanginess. Perfect for a nutritious and satisfying summer meal.
Bacon, Blue Cheese, and Apple Rotini Salad
A sweet and savory combination, this rotini salad pairs crispy bacon with tangy blue cheese and crisp apple.
The slight sweetness of the apple and the creamy blue cheese make this salad a standout at any summer gathering. It’s bold, flavorful, and surprisingly easy to prepare.
Ingredients:
- 12 oz rotini pasta
- 6 strips of bacon, cooked and crumbled
- 1 apple (Fuji or Gala), thinly sliced
- 1/2 cup crumbled blue cheese
- 1/4 cup walnuts, toasted (optional)
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package directions. Drain and rinse under cold water to cool.
- In a small pan, toast the walnuts over medium heat for about 5 minutes, until lightly golden (optional).
- In a large bowl, combine the cooled pasta, crumbled bacon, apple slices, blue cheese, and toasted walnuts.
- In a separate small bowl, whisk together apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes to allow the flavors to meld.
This bacon, blue cheese, and apple rotini salad offers a wonderful mix of savory, sweet, and creamy flavors.
The richness of the blue cheese is balanced by the sweetness of the apple, and the bacon adds a salty crunch. It’s a perfect dish to impress guests or enjoy as a light summer meal.
Lemon Basil Chicken Rotini Salad
A zesty and fresh rotini salad, this recipe combines tender chicken, fresh basil, and a bright lemon dressing.
It’s a refreshing, light option that’s ideal for those hot summer days when you need something cool but filling. The lemon adds a burst of brightness, while the basil offers an aromatic touch.
Ingredients:
- 12 oz rotini pasta
- 2 chicken breasts, cooked and shredded
- 1/4 cup fresh basil, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package directions. Drain and rinse under cold water.
- Shred the cooked chicken and add it to the large mixing bowl with the cooled pasta, cherry tomatoes, red onion, and chopped basil.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
This lemon basil chicken rotini salad is light, zesty, and bursting with freshness.
The lemon dressing brightens up the chicken and vegetables, while the fresh basil brings a refreshing aromatic note. Perfect for a quick, healthy meal during the summer months.
Mango, Avocado, and Black Bean Rotini Salad
This tropical-inspired rotini salad is a perfect balance of creamy avocado, sweet mango, and hearty black beans.
The addition of a tangy lime dressing gives it a refreshing and vibrant twist. It’s a fantastic dish to serve as a main or a side at your summer gatherings.
Ingredients:
- 12 oz rotini pasta
- 1 ripe avocado, diced
- 1 cup mango, diced
- 1 cup black beans, drained and rinsed
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to the package directions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, avocado, mango, black beans, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve immediately, or chill for 30 minutes for the flavors to meld.
This mango, avocado, and black bean rotini salad is a tropical burst of flavor.
The sweetness of the mango and the creaminess of the avocado pair perfectly with the black beans, creating a refreshing and hearty dish. It’s a great addition to any summer meal!
Grilled Chicken Caesar Rotini Salad
Take the classic Caesar salad to the next level by adding rotini pasta and grilled chicken!
This salad is a wonderful twist on the traditional, combining the crispiness of romaine lettuce with creamy Caesar dressing, tender grilled chicken, and hearty pasta. It’s simple, satisfying, and perfect for a summer meal.
Ingredients:
- 12 oz rotini pasta
- 2 grilled chicken breasts, sliced
- 4 cups romaine lettuce, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup Caesar dressing
- 1/4 cup croutons (optional)
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package directions. Drain and cool with cold water.
- In a large bowl, combine the cooled pasta with chopped romaine lettuce, sliced grilled chicken, and Parmesan cheese.
- Drizzle Caesar dressing over the salad and toss to combine.
- Top with croutons if desired, and season with salt and pepper.
- Chill for 30 minutes before serving to allow the flavors to meld.
This grilled chicken Caesar rotini salad is hearty, creamy, and packed with flavor.
The grilled chicken adds protein, while the Caesar dressing gives it a classic and comforting taste. A perfect dish for any summer lunch or dinner!
Spicy Sriracha and Cucumber Rotini Salad
For those who enjoy a little heat, this spicy sriracha and cucumber rotini salad is the perfect dish.
The cool cucumber balances the heat from the sriracha sauce, while the creamy dressing ties it all together. This salad is a great way to spice up your summer gatherings with a unique twist.
Ingredients:
- 12 oz rotini pasta
- 1 cucumber, sliced
- 1/2 cup shredded carrots
- 1/4 cup green onions, chopped
- 2 tbsp sriracha sauce
- 1/4 cup mayonnaise
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp soy sauce
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package directions. Drain and cool with cold water.
- In a large bowl, combine the cooled pasta, cucumber, shredded carrots, and green onions.
- In a separate small bowl, whisk together sriracha sauce, mayonnaise, rice vinegar, sesame oil, soy sauce, salt, and pepper.
- Pour the spicy dressing over the salad and toss gently to coat.
- Serve immediately or chill for 30 minutes for the best flavor.
This spicy sriracha and cucumber rotini salad is bold, creamy, and packed with heat.
The crisp cucumber and sweet carrots balance the sriracha’s spice, creating a fun and flavorful dish. It’s perfect for those who like a bit of kick in their summer salads.
