Description
Tri Color Pasta Salad is a colorful, fresh, and easy-to-make salad that’s perfect for summer lunches, picnics, and potlucks. Combining vibrant tri color rotini pasta with crisp vegetables, fragrant herbs, and a tangy Italian dressing, this dish is both visually stunning and flavorful. It’s quick to prepare and versatile enough to customize with your favorite add-ins or proteins. Whether served chilled or at room temperature, this pasta salad is guaranteed to be a crowd-pleaser.
Ingredients
Scale
- 12 oz tri color rotini pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- ½ cup grated Parmesan cheese (optional)
2. For the dressing:
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta in boiling salted water until al dente (about 8-10 minutes). Drain and rinse with cold water.
- Chop all vegetables and herbs.
- Whisk together dressing ingredients until emulsified.
- In a large bowl, combine pasta, vegetables, and herbs. Pour dressing over and toss gently.
- Sprinkle Parmesan cheese on top if using, and toss lightly again.
- Refrigerate for at least 30 minutes before serving.
Notes
- Adjust veggies to your liking or seasonal availability.
- For a vegan version, omit Parmesan.
- Add protein such as grilled chicken or chickpeas to make it a complete meal.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg