Best 20 Rotini Salad Recipes

CASHEW-CHICKEN ROTINI SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture., In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.

RAINBOW ROTINI SALAD

Steps:

• Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
• Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.

SAM'S MEDITERRANEAN ROTINI PASTA SALAD

Steps:

• 1. Prepare 1 12 ounce box of tri-color Rotini pasta per package directions or to desired firmness. I suggest cooking to al dente. Drain in colander, rinse with cold water and set aside.
• 2. Meanwhile, whisk together the mayonnaise, Mediterranean dressing (I use the Wish Bone brand), the optional sea salt (Feta cheese is salty enough for most people), and black pepper until smooth and creamy. If you can't find the Mediterranean dressing, use an oil based good quality bottled Greek dressing. I have made this using both types of bottled dressings and personally think the Mediterranean Italian gives it a better overall flavor.
• 3. Place 1/2 cup of Caesar croutons in a plastic storage bag and either "beat them up" or use a rolling pin to crush them. I've found it's not worth the effort of pulling out the food processor for this small task. Stir the crushed croutons into the creamy mixture.
• 4. Mix in the drained and cooled pasta, Kalamata olives, and crumbled Feta cheese ensuring that the pasta is well coated. If the mixture looks runny, don't fret; the pasta and crushed croutons will absorb the excess liquid. Adding an additional 1/4 cup of crushed croutons would help as well. I've added as much as 1 full cup and found that the next day leftovers were too dry with that amount added. Just keep in mind- the longer this pasta salad sits in the refrigerator while the flavors are mingling, more of the liquid will be absorbed.
• 5. Stir in the optional diced onion and red peppers. Add additional crumbled Feta cheese to the top for garnish if desired and refrigerate for 1-2 hours prior to serving. If the salad is "too runny", try adding an additional 1/4 to 1/2 cup of crushed croutons.
• 6. Eat and enjoy! I don't like peppers so I don't use them, but I do love the onions for their texture and taste.

WHOLE WHEAT ROTINI PASTA SALAD

Steps:

• Bring a large pot with lightly salted water to a rolling boil. Cook rotini at a boil until the pasta is cooked yet slightly firm to the bite, about 8 minutes; drain.
• Rinse the pasta with cold water until completely chilled; drain completely.
• While the pasta cooks, whisk the apple cider vinegar and olive oil together in a large bowl until blended. Stir feta cheese, basil, salt, and black pepper into the vinaigrette.
• Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly.
• Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.

RAINBOW ROTINI PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse in cold water and drain; place in a large bowl. Add carrots, onion, green pepper and celery seed. In another bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for 8 hours or overnight.

ROTINI CHICKEN SALAD

Steps:

• Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.
• Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
• Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.

ROTINI AND BLACK BEAN SALAD

Steps:

• Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately.

ANTIPASTO ROTINI PASTA SALAD

Steps:

• In a large salad bowl, put together all the above salad ingredients.
• Make the salad dressing at least 2 hours (preferably the night before).
• Mix all the ingredients together and let them"set".
• This makes more dressing than you need so put only what you need on the salad and toss thoroughly.

ROTINI PASTA SALAD WITH CHICKEN

Steps:

• Cook pasta according to package directions. Drain, rinse and set aside.
• While the pasta is cooking, cook the chicken breast tenders. Garlic salt, pepper and Mrs. Dash on both sides of the tenders and sautee them in olive oil until done on medium high heat (about 6 minute per side). Remove from pan and let cool.You can chop some of the veggies while the chicken is cooking. Once cool the chicken tenders can be shredded or chopped - your preference.
• Once all veggies are chopped, chicken is cooked, and pasta is cooked and drained, add all ingredients together except for the tomatoes, and toss with Italian dressing.
• Place in the refrigerator until salad is cool. Add the tomatoes before serving so they don't get smushy.
• Serve with a crusty garlic bread and Enjoy!
• "Cook" time is chill time.

ANTIPASTO ROTINI SALAD

Steps:

• Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
• Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
• In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.

GARDEN ROTINI PASTA SALAD RECIPE - (4.3/5)

Steps:

• Boil pasta. While pasta is boiling, chop veggies into bite size pieces, place in large bowl. Drain and rinse pasta, add to veggies. Add seasonings and dressing. Mix well and enjoy!

GREEK ROTINI SALAD

Steps:

• Cook the rotini according to the package directions; drain. Rinse with cold water; drain well.
• Combine the rotini and the next 9 ingredients (through parsley) in a large bowl; toss gently.
• Combine olive oil, garlic, lemon juice, salt, pepper, and oregano in a jar. Cover tightly and shake vigorously. Pour the dressing over the rotini mixture; toss gently to combine. Cover and chill thoroughly.

TURMERIC ROTINI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl. Add 2 tablespoons olive oil, toss, and set aside.
• Heat remaining olive oil in a nonstick skillet over medium heat until it shimmers. Add bell pepper, carrot, onion, broccoli, cauliflower, and seasoned salt. Cook, stirring, until broccoli turns a deep bright green and onion is beginning to turn translucent, about 3 minutes.
• Toss vegetables with pasta and refrigerate salad for 30 minutes to allow flavors to meld and cool.
• Remove cooled salad from refrigerator and toss with mayonnaise and balsamic vinegar. Season with more seasoned salt if needed. Garnish with fresh basil.

RAINBOW ROTINI CRAB SALAD

Steps:

• Cook pasta according to package directions.
• Drain, rinse and cool.
• Mix dressing ingredients.
• Fold in pasta, crab, green onions, black olives and cheese.
• Refridgerate for at least 2 hours or overnite.

ZESTY ROTINI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook 8 to 10 minutes, until al dente. Drain and rinse in cold water.
• In a large bowl, mix cooked, cooled rotini with the carrots, red bell pepper, yellow bell pepper, green bell pepper, green onions, purple onion, broccoli, tomato, and celery. Sprinkle with feta cheese and toss with Italian dressing to serve

ROTINI SALAD

Steps:

• 1. Cook pasta and drain. To cooked rotini add as much of the following as you like....chopped green pepper, chopped tomatoes, chopped green onions and about 1/2 small container of feta cheese. Mix dressing and stir till sugar is dissolved. Pour the dressing over and mix well. Season with s/p to taste. Sprinkle paprika on top.Cover.Let chill for a couple of hours.

RAINBOW ROTINI PASTA SALAD

Steps:

• 1. Cook and drain the pasta according to package directions.
• 2. Run pasta under cold water. Strain
• 3. In a large serving bowl add all the ingredients and toss gently.

CASHEW CHICKEN ROTINI SALAD RECIPE - (5/5)

Steps:

• Cook pasta. In large bowl, combine chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta, rinse in cold water, and stir into chicken mixture. In small bowl, whisk ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour. Just before serving, stir in cashews.

ROTINI SALAD

Steps:

• 1. Combine ingedients. Refrigerate one hour.

FETA AND VEGETABLE ROTINI SALAD

Steps:

• TOSS all ingredients in large bowl. Cover. Refrigerate at least 1 hour to blend flavors.