Tri-Color Pasta Salad
A vibrant, delicious salad featuring tri-color rotini, fresh vegetables, and a zesty dressing, perfect for summer gatherings.
Ingredients
Pasta and Vegetables
- 12 oz tri-color rotini Can substitute with penne or fusilli.
- 1 cup halved cherry tomatoes You can use grape tomatoes if preferred.
- 1 cup diced cucumber Zucchini can be used as a substitute.
- 1 cup diced bell peppers Use a mix of red, yellow, and green.
- 1 cup cubed mozzarella cheese Feta cheese can be used for a tangier flavor.
- ½ cup sliced black olives Optional; can be replaced with capers.
- ¼ cup finely chopped red onion Green onions can be used for a milder taste.
Dressing Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar Balsamic vinegar works as a substitute.
- 1 tsp dried oregano
- 1 tsp garlic powder
- to taste salt and pepper
Instructions
Preparation
- Boil a pot of salted water and drop in the tri-color rotini. Cook for about 8-10 minutes until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process.
Mixing Salad
- In a large bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell peppers, cubed mozzarella, sliced black olives, and finely chopped red onion.
- Gently stir to combine all the ingredients.
Crafting the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, and salt and pepper until well combined.
Final Assembly
- Drizzle the dressing over the pasta and vegetable mixture, and gently toss to coat.
- Chill in the fridge for at least 30 minutes before serving.
Serving
- Serve in a vibrant bowl, optionally topping with grilled chicken or chickpeas for added protein.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Add more dressing before serving leftovers if desired.