Description
A fresh and flavorful pasta salad that’s perfect for picnics, potlucks, and meal prep. This tri color pasta salad is loaded with colorful veggies, creamy mozzarella, and zesty Italian dressing, making it as vibrant as it is delicious. Whether you’re serving it as a side dish or enjoying it as a light main course, this easy-to-make recipe is a go-to for every season. The best part? It gets even better the next day. Great for family gatherings, weekday lunches, or last-minute cookouts.
Ingredients
Scale
- 12 oz tri-color rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup mozzarella pearls or cubed fresh mozzarella
- 1/2 cup Italian dressing (more as needed)
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Optional: 1/2 cup sliced salami or pepperoni
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8–10 minutes. Drain and rinse under cold water.
- While pasta cools, chop all vegetables and prepare the other ingredients.
- In a large bowl, combine pasta, veggies, olives, and mozzarella.
- Pour in the Italian dressing and gently toss until everything is evenly coated.
- Chill for at least 30 minutes before serving.
- Garnish with Parmesan cheese and fresh herbs just before serving. Adjust seasoning if needed.
Notes
- Add extra dressing just before serving if the salad seems dry.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Make it your own by adding grilled chicken, chickpeas, or sun-dried tomatoes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad / Side Dish
- Method: Boiling / Tossing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 4g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg