Tri-Color Pasta Salad
A colorful and refreshing tri-color pasta salad, perfect for summer picnics and gatherings, packed with veggies and creamy mozzarella.
Ingredients
Pasta and Vegetables
- 12 oz Tri-Color Rotini Cooked to al dente.
- 1 cup Cherry Tomatoes, halved Sweet and juicy, can substitute with regular tomatoes.
- 1 cup Cucumber, diced Use Persian or English cucumbers for a twist.
- 1 cup Bell Peppers, diced Feel free to add jalapeños for spice.
- 1 cup Mozzarella Cheese, cubed Can substitute with feta or cubed cheddar.
- ½ cup Black Olives, sliced Optional: substitute with chopped artichokes.
- ¼ cup Red Onion, finely chopped Soak in cold water to mellow flavor if sensitive.
Dressing
- ½ cup Olive Oil Extra virgin recommended for best flavor.
- ¼ cup Red Wine Vinegar Provides tanginess.
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- Salt and Pepper, to taste Season to build flavor depth.
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil and cook the tri-color rotini for about 8-10 minutes until al dente. Drain and cool under cold water.
- In a large mixing bowl, combine the cooled rotini pasta with cherry tomatoes, cucumbers, bell peppers, mozzarella, black olives, and red onion.
Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Adjust seasonings to taste.
Combine and Chill
- Pour the dressing over the pasta and veggies. Toss gently to coat everything evenly.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
Great as a light lunch or side dish. Add grilled chicken, shrimp, or chickpeas for a main dish. Store leftovers in an airtight container for 3-5 days.