Patriotic Tri-Color Pasta Salad

Looking for a festive side dish that’s as fun to eat as it is to serve? This Patriotic Tri-Color Pasta Salad checks all the boxes — it’s colorful, flavorful, and perfect for summer gatherings like the 4th of July, Memorial Day, or even a casual backyard BBQ. With a blend of red, white, and blue ingredients, it brings that festive flair without feeling over-the-top. It’s one of those recipes that people spot on the table and instantly say, “Ooh, what’s that?”

The idea behind this salad is simple: combine classic pasta salad vibes with ingredients that naturally represent the colors of the American flag. Think cherry tomatoes, mozzarella pearls, and blueberries — yes, blueberries! Don’t worry, the combination totally works. Add in some rotini pasta, a zesty dressing, and fresh herbs, and you’ve got a dish that’s not only a conversation starter but also downright delicious.

What’s great about this recipe is how adaptable it is. You can serve it chilled or room temperature, and it pairs beautifully with everything from grilled chicken to burgers. Plus, it’s a dream to make ahead. The longer it sits in the fridge, the better those flavors come together — which makes your life easier if you’re hosting and juggling multiple dishes.

Whether you’re headed to a picnic or just want to make something festive at home, this pasta salad brings the patriotic spirit in the tastiest way. It’s fresh, vibrant, and gives you the perfect excuse to use those cute red, white, and blue tableware items you’ve been saving. Let’s dive into how it’s made!

Why You’ll Love It

• Super Festive and Fun – The red, white, and blue colors instantly add a patriotic touch to your holiday spread, making it a standout dish that fits the theme without extra effort.
• Easy to Make Ahead – You can prep this salad hours (or even a day) in advance. It actually tastes better after it sits and soaks up the flavors!
• A Crowd-Pleaser – Kids and adults both love it! It’s familiar, yet with a fun twist thanks to the burst of sweetness from the blueberries and the creamy mozzarella.
• Light, Fresh, and Flavorful – This salad doesn’t feel heavy. It’s packed with fresh ingredients and a zesty dressing that keeps things bright and summery.
• Customizable – Swap ingredients based on what you have on hand, or adjust the quantities to serve a smaller group or a big party crowd.

Ingredient List

For the Salad:

• 12 oz tri-color rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup fresh blueberries
• 1 cup mozzarella pearls (or chopped mozzarella)
• 1/4 cup red onion, finely diced
• 1/4 cup fresh basil, chopped

For the Dressing:

• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Ingredient Notes

• Tri-color rotini – This adds built-in color and makes the salad look even more vibrant and festive. If you only have plain pasta, that works too—just boost the red/white/blue ingredients.
• Blueberries – Sounds odd in pasta, but trust me—they add a refreshing pop of sweetness that balances out the savory elements.
• Mozzarella pearls – These are perfect for the “white” element and give that creamy, mild flavor. You can also dice a mozzarella block if that’s what you have.
• Red wine vinegar – Gives the dressing a tangy kick. White wine vinegar or apple cider vinegar can work in a pinch.
• Fresh basil – Don’t skip this! It adds such a lovely, fresh layer of flavor that really makes the salad taste like summer.

Kitchen Equipment Needed

• Large pot – For boiling the pasta. I like using a nonstick stockpot for easy cleanup.
• Colander – To drain and rinse the pasta after cooking.
• Mixing bowl – For tossing everything together. A large one works best to avoid spillage.
• Small jar or bowl – To shake or whisk the dressing ingredients. A mason jar is super handy for this.
• Sharp knife & cutting board – For chopping veggies, basil, and slicing mozzarella if needed.
• Measuring cups & spoons – To keep your dressing and ingredient portions just right.

Instructions

Step 1: Cook the Pasta

• Fill a large pot with water and bring it to a boil.
• Add a generous pinch of salt — this flavors the pasta from the start.
• Add the tri-color rotini and cook according to the package instructions (usually about 8-10 minutes) until al dente.
• Drain the pasta using a colander and immediately rinse it under cold water to stop the cooking process and cool it down.
• Shake off any excess water and transfer the pasta to a large mixing bowl.

Pro Tip: Don’t skip the cold rinse — it keeps the pasta from getting mushy and helps it hold up better in the salad.

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Step 2: Prep the Salad Ingredients

• While the pasta is cooking, halve the cherry tomatoes.
• Dice the red onion finely so it blends into the salad without being overpowering.
• Chop the fresh basil. Tear larger leaves by hand if you prefer a rustic look.
• If you’re using a mozzarella block, cut it into bite-sized cubes.
• Rinse the blueberries gently and pat them dry with a paper towel.

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Step 3: Make the Dressing

• In a small bowl or mason jar, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
• Whisk it well until everything is emulsified, or shake it up in the jar with the lid tightly sealed.

Pro Tip: Whisk continuously to make sure the oil and vinegar blend smoothly — this keeps the dressing from separating too quickly.

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Step 4: Assemble the Salad

• Add the cooled pasta to your large mixing bowl, then toss in the tomatoes, blueberries, mozzarella, red onion, and basil.
• Pour the dressing over the top. Start with about 3/4 of it and toss everything gently to coat.
• Add more dressing if needed to taste or save the rest for later if you’re chilling it first.

Pro Tip: Toss gently so the blueberries and mozzarella stay whole and look beautiful in the final presentation.

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Step 5: Chill and Serve

• You can serve it right away at room temperature or cover and refrigerate it for at least 30 minutes for the flavors to meld.
• Just before serving, give it a quick toss and garnish with a little extra chopped basil or a few whole blueberries on top for flair.

Pro Tip: If making ahead, reserve a small splash of dressing to refresh the salad just before serving.

Tips and Tricks for Success

• Cook pasta just to al dente – It’ll hold its shape better and won’t get mushy after sitting in the dressing.
• Rinse the pasta with cold water – This stops the cooking and helps the salad stay nice and cool.
• Toss salad gently – Especially once the blueberries and mozzarella go in. You want to mix, not mash.
• Let it chill before serving – Even just 30 minutes in the fridge helps the flavors come together beautifully.
• Taste and adjust before serving – Sometimes a pinch of extra salt or splash of dressing makes all the difference after chilling.

Ingredient Substitutions and Variations

• Pasta – Use bowtie, penne, or even orzo if you don’t have rotini. Just aim for something that holds dressing well.
• Blueberries – Swap in blackberries or even sliced red grapes if you prefer a different fruit.
• Mozzarella pearls – Feta crumbles, cubed provolone, or even a plant-based cheese work as great alternatives.
• Red onion – Use green onions for a milder flavor or skip it altogether if you’re not a fan of raw onion.
• Fresh basil – Try fresh parsley or even a mix of Italian herbs if basil isn’t available.
• Dressing – Use bottled Italian dressing for a shortcut, or try balsamic vinaigrette for a slightly sweeter spin.

Serving Suggestions

• As a side for grilled meats – This pasta salad pairs beautifully with burgers, hot dogs, BBQ chicken, or grilled sausages at summer cookouts.
• With crusty garlic bread – I love serving this pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
• Topped with grilled shrimp or chicken – Turn it into a light main dish by adding a protein right on top.
• At picnics or potlucks – It holds up well outdoors and travels easily, making it ideal for sharing.
• As a lunch prep – Portion it into containers for a few days’ worth of colorful, no-heat lunches.

Storage and Reheating Instructions

• Store in an airtight container – Keep leftovers in the fridge for up to 3–4 days.
• Give it a quick stir before serving – Especially if it’s been sitting for a while, to redistribute the dressing.
• Add extra dressing if needed – The pasta may absorb some as it sits, so a drizzle helps refresh the flavors.
• No reheating needed – This is meant to be enjoyed cold or at room temperature.
• Avoid freezing – The texture of the pasta and fresh ingredients won’t hold up well once thawed.

Frequently Asked Questions

How far in advance can I make this pasta salad?

You can make it up to 24 hours ahead! Just keep it covered in the fridge and give it a quick toss before serving. Add a little extra dressing if it seems dry.

Can I use frozen blueberries?

I don’t recommend it. Frozen blueberries tend to bleed color and get mushy, which can turn your salad a strange shade of purple. Fresh is best here!

What if I don’t like raw onion?

No problem! You can leave it out entirely or substitute with sliced green onions for a milder flavor. Another trick is to soak diced red onion in cold water for 10 minutes to take the edge off.

Can I make this dairy-free?

Absolutely! Swap the mozzarella for a plant-based alternative or just leave it out. The salad is still flavorful and refreshing without it.

Is this salad good for kids?

Yes! The fun colors and sweet bursts from the blueberries make it super kid-friendly. You can even chop ingredients a bit smaller for younger eaters.

What can I use instead of basil?

Try fresh parsley, dill, or even a little baby spinach for a mild, green touch. Whatever fresh herb you love will likely work well here.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!