Pasta Prima Vera Salad

This cold pasta salad is built for make-ahead convenience. Tri-color rotini mixed with broccoli florets, sliced carrots, quartered cherry tomatoes, and red onion gets tossed in a creamy peppercorn ranch dressing, then chills in the fridge for several hours so the flavors meld and the pasta absorbs the dressing.

The tri-color rotini isn’t just for looks (though it does make this salad pop on a buffet table). The spirals and ridges of rotini trap dressing in their grooves, so every forkful comes with a coating of that peppery, creamy ranch.

Refrigerating for several hours is a must, not a suggestion. The pasta soaks up the dressing as it sits, the raw vegetables soften slightly, and everything comes together into a cohesive salad rather than just dressed pasta and vegetables sitting next to each other.

Kitchen Tips

• Cook the pasta to al dente, then rinse under cold water to stop the cooking. Overcooked pasta turns mushy after hours in the dressing
• Cut all vegetables to roughly the same size as the rotini spirals for even bites
• The salad will absorb dressing as it sits. Stir in a few extra tablespoons before serving if it looks dry
• Taste and adjust salt after chilling. Cold food needs more seasoning than warm

Variations

• Add diced bell peppers, sliced olives, or cubed mozzarella for a more loaded salad
• Use Italian dressing instead of ranch for a lighter, tangier version
• Toss in grilled chicken or salami slices to turn it into a main-dish salad