This 3-ingredient pasta salad is the kind of dish that shows up at every family gathering and disappears before the rest of the food is even set out. My aunt started bringing it to potlucks in the late ’80s, when spiral pasta salads were having a moment, and she’s never stopped because people won’t let her. It’s nothing fancy—just tender rotini, juicy cherry tomatoes, and a good-quality Italian dressing—but the balance of texture and bright, herby flavor makes it taste like more than the sum of its parts. It’s ideal for busy weeknights, cookouts, or any time you need something you can toss together in one bowl and tuck into a plastic container to go.
Serve this pasta salad well-chilled alongside grilled chicken, sausages, or simple burgers for a classic Midwestern cookout spread. It’s also lovely next to roasted vegetables or a big green salad for a lighter meal. I like to set it out in the same white plastic container it was chilled in, with a big spoon for scooping and a small bowl of extra Italian dressing on the side so people can refresh their portion if it’s been sitting out for a while.
3-Ingredient Pasta SaladServings: 6
Ingredients
12 ounces dry rotini (spiral) pasta
2 cups cherry tomatoes, halved
1 cup bottled Italian salad dressing (oil-based, herbed), plus more to taste
Directions
Bring a large pot of well-salted water to a rolling boil. Add the rotini pasta and cook according to the package directions until just al dente, usually 8–10 minutes.
While the pasta cooks, rinse the cherry tomatoes and pat them dry. Slice each tomato in half and set aside.
When the pasta is done, drain it in a colander. Rinse briefly under cool running water to stop the cooking and remove excess surface starch, shaking the colander to drain off as much water as possible.
Transfer the cooled, well-drained pasta to a clean white plastic tupperware container or similar lidded container. Pour 3/4 cup of the Italian dressing over the pasta while it is still slightly warm, and toss thoroughly so the spirals are evenly coated.
Add the halved cherry tomatoes to the dressed pasta. Gently fold everything together, making sure the tomatoes are distributed throughout and the pasta is glossy. If the salad looks a bit dry, add the remaining 1/4 cup dressing and toss again.
Cover the container with its lid and refrigerate for at least 1 hour, or up to 24 hours, to allow the pasta to absorb the dressing and the flavors to meld. The salad should look like spiral noodles coated in an oily herb dressing with bright red tomato pieces throughout.
Just before serving, give the pasta salad a good stir and taste. Add a splash more Italian dressing if needed to refresh the shine and flavor, then serve directly from the container or transfer to a serving bowl.
Variations & Tips
Because this salad is built on only three ingredients, the quality of each one really matters. Use a sturdy spiral pasta that holds its shape and a flavorful, oil-based Italian dressing with visible herbs. For a slightly richer version that still respects the three-ingredient spirit, you can swap in a zesty Italian vinaigrette with extra garlic, or choose multicolored rotini for more visual interest. If you need to stretch the salad for a larger crowd, cook up to 16 ounces of pasta and increase the dressing proportionally; the tomatoes can stay at 2 cups or go up to 3 cups if you like it extra juicy. For a make-ahead option, toss the warm pasta with just enough dressing to lightly coat, chill, and then add the tomatoes and more dressing a couple of hours before serving so they stay bright and firm. Food safety tips: Cool the pasta quickly after draining to keep it out of the temperature “danger zone” (40°F–140°F) for too long. Once assembled, refrigerate the salad promptly and keep it chilled until serving. At gatherings, try not to leave the pasta salad at room temperature for more than 2 hours (1 hour if it’s very hot outside); after that, discard any leftovers that have been sitting out. Store properly chilled leftovers in the same covered container in the refrigerator and enjoy within 3–4 days, adding a small splash of fresh dressing to revive the texture if needed.
