Easy Rotini Pasta Salad with Cherry Tomatoes and White Beans
Struggling to find a quick, nutritious meal that doesn’t skimp on flavor? This Easy Rotini Pasta Salad with Cherry Tomatoes and White Beans is a perfect solution. It’s simple to make, packed with protein and fiber, and loaded with fresh Mediterranean flavors. Whether you're meal prepping for the week or need a healthy dish for a picnic or potluck, this recipe checks all the boxes.
Combining spiral rotini pasta with juicy cherry tomatoes, creamy white beans, crisp cucumbers, olives, and a light vinaigrette, this pasta salad is both satisfying and refreshing. And best of all — it comes together in under 30 minutes.
Why You’ll Love This Pasta Salad
- Ready in 30 minutes or less
- Vegetarian, with vegan-friendly options
- Great source of plant-based protein and fiber
- Perfect for lunchboxes, barbecues, or no-fuss dinners
- Beginner-friendly with simple steps and ingredients
Ingredients You’ll Need
Salad:
- 2 cups rotini pasta (regular or whole wheat), cooked and cooled
- 1 cup cherry tomatoes, halved (use multicolored for extra visual appeal)
- 1 cup canned white beans (cannellini or navy beans), rinsed and drained
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ½ cup Kalamata or black olives, pitted
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- Salt and black pepper to taste
How to Make Rotini Pasta Salad (Step-by-Step)
- Cook the pasta: Boil the rotini according to the package directions. Drain and rinse under cold water. Let it cool completely.
- Prepare the vegetables: Slice the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley.
- Mix the dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, mustard, garlic, salt, and pepper.
- Assemble the salad: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, beans, cucumber, olives, onion, and parsley.
- Add the dressing: Pour the dressing over the salad and toss until evenly coated. Sprinkle with Parmesan if using.
- Chill and serve: Refrigerate for at least 15–20 minutes before serving to allow flavors to blend.
Tips for Success
- Use cold water to stop the pasta from cooking further and to cool it down quickly.
- Multicolored cherry tomatoes add visual appeal and sweetness.
- Fresh herbs like parsley or basil enhance the salad’s flavor.
- Let the salad rest before serving for deeper flavor infusion.
Make-Ahead and Storage
- This salad can be made up to 24 hours in advance.
- Store in an airtight container in the fridge for up to 3 days.
- If storing longer, keep the dressing separate until ready to serve.
- Not suitable for freezing due to the fresh veggies and beans.
Optional Add-Ins and Variations
- Add crumbled feta or mozzarella pearls for extra creaminess.
- Include chopped spinach or arugula for more greens.
- Swap white beans for chickpeas or black beans.
- Use gluten-free rotini to make the dish gluten-free.
Frequently Asked Questions (FAQ)
Can I use a different pasta?
Yes. Rotini works well because it holds the dressing, but penne or bowtie pasta are also great alternatives.
Are white beans good in cold salads?
Absolutely. White beans are creamy, mild, and absorb flavors well, making them perfect for pasta salads.
Can I make this vegan?
Yes. Just omit the Parmesan cheese or use a vegan cheese alternative. All other ingredients are naturally vegan.
How do I keep the salad from getting soggy?
Make sure the pasta is completely cool before adding the dressing, and use fresh, firm vegetables.
Final Thoughts
This Easy Rotini Pasta Salad with Cherry Tomatoes and White Beans is a refreshing and filling dish that comes together quickly, making it ideal for busy weeknights, meal prep, or warm-weather gatherings. With wholesome ingredients and a zesty vinaigrette, this is one recipe every beginner cook should have in their rotation.