Tri-Color Pasta Salad
A bright and colorful salad featuring tri-color rotini, fresh veggies, mozzarella, and a tangy dressing, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 12 oz Tri-Color Rotini Can substitute with whole wheat or gluten-free pasta.
- 1 cup Cherry Tomatoes, halved Heirloom tomatoes can be used for a unique twist.
- 1 cup Cucumber, diced English cucumbers preferred for fewer seeds.
- 1 cup Bell Peppers, diced Use a mix of colors for added sweetness.
- 1 cup Mozzarella Cheese, cubed Vegan alternatives can be used.
- ½ cup Black Olives, sliced Consider substitutes like capers or sundried tomatoes.
- ¼ cup Red Onion, finely chopped Adds flavor without overpowering.
Dressing
- ½ cup Olive Oil Key ingredient for richness.
- ¼ cup Red Wine Vinegar Balsamic vinegar can also be used.
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- Salt and Pepper, to taste Always taste while cooking.
Instructions
Preparation
- Bring a pot of salted water to a boil and cook the tri-color rotini for 8-10 minutes until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine the cooled rotini, cherry tomatoes, cucumbers, bell peppers, mozzarella, black olives, and red onion.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
- Drizzle the dressing over the pasta and veggie mix, tossing gently to coat.
- Chill the salad in the fridge for at least 30 minutes to allow flavors to meld.
Notes
Serve in a large bowl. Pairs well with grilled chicken or shrimp. Consider adding protein like chickpeas or tuna for a heartier meal. Store leftovers in an airtight container for 3-4 days.