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–+ servings
Tri Color Pasta Salad 1

Tri-Color Pasta Salad

A vibrant summer classic that combines visual appeal with delicious flavors. This colorful vegetable pasta salad brightens any table and delivers a perfect balance of textures and tastes that keep people coming back for seconds.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American, Italian
Servings 8 servings
Calories 285 kcal

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl

Ingredients
  

Salad Ingredients

  • 1 pound tri-color rotini pasta 16 oz
  • 1 pint cherry tomatoes halved
  • 1 medium cucumber diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1/2 red onion finely chopped
  • 1 cup black olives sliced
  • 8 oz fresh mozzarella pearls or cubed
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

Instructions
 

  • Bring a large pot of salted water to a rolling boil. Add the tri-color rotini pasta and cook according to package instructions until al dente, usually 8-10 minutes.
  • While the pasta cooks, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, and finely dice the red onion.
  • In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Italian seasoning, oregano, salt, and pepper until well combined.
  • Drain the cooked pasta in a colander and rinse immediately with cold water to stop the cooking process. Shake off excess water.
  • In a large mixing bowl, add the cooled pasta, prepared vegetables, mozzarella pearls, black olives, and chopped herbs. Pour the dressing over everything and toss gently until all ingredients are well coated.
  • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it another gentle toss and adjust seasonings if necessary.

Notes

For a dairy-free version, replace mozzarella with chickpeas. Use gluten-free pasta for a gluten-free option. Add diced salami or grilled chicken for extra protein. The salad keeps for 3-4 days in an airtight container in the refrigerator.

Nutrition

Calories: 285kcalCarbohydrates: 32gProtein: 8gFat: 14gSodium: 320mgFiber: 3gSugar: 4g
Keyword Pasta Salad, Tri-Color Pasta, Summer Salad, Potluck, BBQ, Picnic
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