Tri Color Pasta Salad
So if you want a dish that’s quick, tasty, and looks stunning on the table, tri color pasta salad is definitely worth trying.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Cutting Board and Sharp Knife
- Measuring cups and spoons
- Serving bowl or platter
Ingredients
For the Pasta Salad
- 8 ounces tri color pasta rotini or fusilli work great
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup black olives sliced
- 1/2 cup mozzarella cheese cubed or use mini balls (optional)
- 1/4 cup fresh basil leaves chopped
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the tri color pasta and cook according to the package instructions until al dente (usually about 8–10 minutes).
- Pro tip: Stir the pasta occasionally while cooking to prevent it from sticking together.
- Once cooked, drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and cool it down.
- Set the pasta aside to drain completely.
Step 2: Prepare the Vegetables and Cheese
- While the pasta cooks, wash and chop the cherry tomatoes in halves.
- Dice the cucumber and red bell pepper into bite-sized pieces.
- Finely chop the red onion, slicing thinly to keep its flavor balanced.
- Slice the black olives and cube the mozzarella cheese if using.
- Chop the fresh basil leaves roughly.
Step 3: Make the Dressing
- In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, and Italian seasoning.
- Whisk the ingredients together until well emulsified.
- Pro tip: Whisk continuously and vigorously to fully combine the oil and vinegar, creating a smooth and flavorful dressing.
- Season with salt and pepper to taste.
Step 4: Toss the Salad
- In a large mixing bowl, add the drained pasta, chopped vegetables, olives, cheese, and basil.
- Pour the dressing over the salad ingredients.
- Gently toss everything together with tongs or two large spoons until the pasta and veggies are evenly coated with the dressing.
- Pro tip: Toss gently to avoid breaking the pasta or crushing the vegetables, keeping the salad fresh and vibrant.
Step 5: Chill and Serve
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Give the salad a quick toss before serving, and adjust seasoning if needed.
- Serve chilled or at room temperature for best flavor.
Notes
Nutritional Value Per Serving:
- Calories: ~250–300 kcal
- Carbohydrates: ~30–35g
- Protein: ~6–8g
- Fat: ~12–15g
- Fiber: ~3g
- Sugars: ~3g
- Sodium: ~200–300mg