Pat's Pasta

This no-fuss pasta salad is all about fresh, crunchy vegetables against tender rotini, dressed simply with olive oil and lemon juice. Red, green, and yellow bell peppers give it that confetti look that makes people reach for seconds at a potluck.

There’s no heavy mayo dressing here. Just olive oil, a good squeeze of lemon juice (or a splash of vinegar if that’s what you have), and salt and pepper. The acid brightens everything and keeps the salad from tasting flat, even after it sits in the fridge for a day.

Cook the rotini just until tender with a little bite left. Overcooked pasta turns mushy once it absorbs the dressing. Drain it well and toss with the vegetables and dressing while it’s still slightly warm so the spirals soak up all that lemon and olive oil flavor.

Pro Tips

• Slice the scallions thin and dice the peppers into pieces roughly the same size as the rotini spirals. Uniform cuts mean every forkful has a bit of everything.
• This salad actually improves after a few hours in the fridge. Make it ahead for cookouts and picnics.
• Taste and re-season before serving. Cold food needs more salt than hot food, so adjust after chilling.

Variations

• Add crumbled feta or shaved Parmesan for a salty, savory punch.
• Toss in halved cherry tomatoes and fresh basil for an Italian spin.
• Stir in canned tuna or grilled chicken to turn it into a full meal.