This is a simple cold pasta salad with trotolle pasta that comes together in 45 minutes. Topped with an easy lemon vinaigrette. Perfect vegan dinner idea.

This cold salad pasta recipe is a twist on the traditional recipe.

It is so much fun to take a traditional recipe and make it to my liking.

Overhead view of a dark blue bowl filled with cold pasta salad on a black background

Most of the cold pastas call for fusilli pasta and creamy sauces.  So, I figured it was time to disrupt that model and try something different.

In this recipe, there is one of my favorite pasta shapes.  The trottolle pasta are so easy to make, but, I mostly like them for their “spinning top” shape.

As far as shapes go, this is definitely the most creative pasta.

Closeup view of a dark blue bowl filled with cold pasta salad on a black background

This cold pasta salad recipe has some of the flavorings of an Italian pasta salad and a few flavorings of Greek pasta salad.  There is nothing quite like a delicious fusion pasta salad, right?

What is your favorite pasta shape?

Cold Pasta Salad Recipe

1) Preheat oven to 475 degree and start boiling water for cooking the Trottolle Pasta.  I used 1 cup of dried pasta for this recipe

2) Take a large bowl and add 3 cloves of garlic.  I cut them into thin strips

blue bowl with garlic slices

3) Add 1 cup of mushrooms.  They are also cut into long, thin strips

4) Add 2 cups of cauliflower that are cut lengthwise into long strips.

5) Add 2 red chili pepper.  It should be de-seeded and cut into long strips

julienned peppers being added to the bowl

6) Add 1 of a green bell pepper, cut into long strips

Green bell pepper strips being added to the bowl

7) Add 1/4 tsp of whole peppercorns

Peppercorns being added to the bowl

8) Add 2 Tbsp of extra virgin olive oil

Oil added to the bowl

9) Add 1/2 Tbsp of dried Rosemary

Rosemary being added to the bowl

10) Add 1/2 Tbsp of dried parsley

Dried parsley being added to the bowl

11) Add 1/4 tsp of sea salt

salt being added to the pasta bowl

12) Mix all the ingredients together.  Spread them out on a baking tray.  Place the tray in the oven and bake for about 20 minutes or until the cauliflower turn brown

Baking tray filled with veggies

13) When the water is boiling, add 1 tsp of virgin oil to the pasta water and add the tortolle pasta

Dry tortolle pasta on a black background

14) Remove the veggies from the oven when they are done and allow them to cool.

roasted veggies on a baking tray

13) Cook the pasta for about 15 minutes or until they are al dente.  Drain the pasta and them cool for about ten minutes

14) While the pasta is cooling, assemble the other ingredients, In the same mixing bowl from step 1, add the roasted veggies

Roasted veggies added to the bowl

15) Add the cool downed trottolle pasta to the veggies and mix well, but, be gentle

cooked tortolle pasta being added to the bowl

16)  You can choose a light dressing, if you prefer.  However, I recommend using 3 tsp of my Lemon Vinaigrette recipe.  It only takes 5 minutes to make and it healthier than store bought dressings

lemon vinaigrette being added to the bowl

17) Mix well together and cover with plastic wrap.  Seal it well because it will remain overnight in the fridge

18) Remove the cold pasta salad from the fridge and serve

A simple cold pasta salad recipe that is perfect weeknight meal idea. Works as the main course meal or as a side dish. This is a vegan recipe and even vegetarians meal. It is a quick dinner idea for the whole family

Cold Pasta Salad Recipe

Rini
A simple cold pasta salad recipe that is perfect weeknight meal idea. Works as the main course meal or as a side dish
Go Ahead, Rate it now!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 596 kcal

Ingredients
  

To make the Tortolle Pasta

  • 8 cups water
  • 1 tsp virgin oil

For the Lemon Vinaigrette

  • ¼ cup extra virgin oil
  • ¼ cup lemon juice (freshly squeezed is better)
  • 1 tsp honey Dijon mustard
  • 2 cloves garlic finely chopped
  • tsp dried basil
  • ¼ tsp salt (optional)
  • ¼ tsp freshly ground pepper (optional)

Instructions
 

  • Preheat oven to 475 degree
  • Cook the tortolle pasta
  • Take a large bowl and add garlic, mushrooms, cauliflower and red chili pepper
  • Add green bell pepper, peppercorns, extra virgin olive oil, rosemary, parsley and salt
  • Mix all the ingredients together
  • Spread them out on a baking tray and bake in the oven for about 20 minutes
  • Remove the veggies from the oven when they are done and allow them to cool.
  • In the same mixing bowl from step 3, add the roasted veggies
  • Add the cool downed tortolle pasta to the veggies and mix well, but, gently
  • Add the lemon vinaigrette
  • Mix well together and cover with plastic wrap
  • Seal it well and let it marinate overnight

Notes

Nutrition info is approximate

Nutrition

Calories: 596kcalCarbohydrates: 42gProtein: 9gFat: 45gSaturated Fat: 6gSodium: 694mgPotassium: 837mgFiber: 5gSugar: 8gVitamin A: 675IUVitamin C: 180.3mgCalcium: 96mgIron: 2.1mg
Keyword how to make cold pasta, tortolle pasta recipes
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

15 Comments

  1. Oh goodness, I totally need to make this with some gf pasta. It’s been a long time since I’ve had pasta salad and this one looks amazing!