Tri Color Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 small bowl or jar with lid
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 Measuring spoons set
- 1 plastic wrap or airtight container
Ingredients
- 12 ounce tri-color rotini pasta dry
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup bell pepper mixed colors if possible; diced
- 1/2 cup red onion finely chopped
- 1/2 cup black olives sliced
- 1 cup mozzarella cheese cubed or pearls
- 1/4 cup Parmesan cheese grated
- 1/3 cup olive oil extra-virgin
- 3 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard smooth
- 1 teaspoon dried Italian seasoning mixed
- 1/2 teaspoon garlic powder fine
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoon fresh parsley chopped
- 1 tablespoon fresh basil optional; chopped
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the tri-color rotini pasta to the boiling water and cook according to package directions until al dente.
- While the pasta cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and bell pepper, and finely chopping the red onion.
- Drain the cooked pasta in a colander and rinse under cold water until completely cool, then drain very well.
- Transfer the cooled pasta to a large mixing bowl and add the cherry tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella, and Parmesan cheese.
- In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper.
- Whisk or shake the dressing ingredients vigorously until emulsified and well combined.
- Pour the dressing over the pasta and vegetables and toss thoroughly until everything is evenly coated.
- Add the chopped parsley and basil, then gently toss again to distribute the herbs.
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, taste the salad and adjust seasoning with additional salt and pepper if needed, tossing again to mix.
Notes
For best results, make this salad a few hours ahead or even the day before so the flavors deepen, and remember to re-toss and, if needed, add a small splash of olive oil or vinegar just before serving to refresh it. Ensure the pasta is fully cooled and well-drained to prevent a watery salad, and cut all vegetables into similar bite-size pieces for even distribution and easier eating. You can customize by adding protein such as grilled chicken, salami, or chickpeas, or swap mozzarella for feta for a tangier profile. If serving at a picnic or potluck, keep the salad chilled and avoid leaving it at room temperature for more than 2 hours, especially in warm weather.
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