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Tri Colored Pasta Salad With Italian Dressing Recipe

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4.3 from 13 reviews

A vibrant and refreshing tri-colored pasta salad featuring rotini pasta tossed with crisp cucumbers, juicy grape tomatoes, black olives, and fresh mozzarella, all coated in a zesty Italian dressing. Perfectly seasoned with dried basil and oregano, this salad is a delightful side dish that can be enjoyed chilled, making it ideal for picnics, potlucks, or light summer meals.

  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings

Ingredients

Pasta

  • 12 oz tri color rotini pasta

Vegetables & Cheese

  • 1 cucumber, sliced and cut into quarters
  • 1 pint grape tomatoes, halved or cut into bite-sized pieces
  • 1/2 cup black olives, sliced
  • 6 oz fresh mozzarella, cubed

Dressing & Seasoning

  • 3/4 cup Italian salad dressing
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the Pasta: Bring a medium pot of water to a boil. Add a heaping tablespoon of kosher salt to the boiling water to enhance flavor and help the pasta cook evenly. Add the tri-color rotini pasta and cook until al dente, which typically takes around 8-10 minutes depending on the package instructions. Drain the pasta thoroughly once cooked.
  2. Toss with Dressing: Transfer the drained pasta to a large mixing bowl. Immediately stir in the 3/4 cup of Italian salad dressing to coat the pasta evenly, allowing the flavors to infuse as the salad chills.
  3. Add Vegetables and Seasonings: Add the quartered cucumber slices, halved grape tomatoes, sliced black olives, and cubed fresh mozzarella to the bowl. Sprinkle in the dried basil, dried oregano, kosher salt, and black pepper. Gently toss all ingredients together until well combined.
  4. Chill Before Serving: Cover the bowl with a lid or plastic wrap and refrigerate the pasta salad for at least 1 hour to let the flavors meld and to serve it chilled. The salad can also be chilled overnight for enhanced flavor.
  5. Adjust Seasoning: Before serving, taste the salad and add additional Italian dressing if desired, as some dressing will be absorbed by the pasta and other ingredients during chilling. Toss gently to redistribute the dressing evenly.

Notes

  • The pasta salad is best served cold and can be refrigerated for up to 24 hours.
  • Additional Italian dressing can be added before serving to enhance moisture and flavor.
  • Use fresh mozzarella for the best texture and flavor; draining excess liquid from the mozzarella can prevent the salad from becoming watery.
  • For a gluten-free version, substitute the pasta with a gluten-free rotini.
  • Feel free to customize by adding other vegetables like bell peppers or red onions.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/tri-colored-pasta-salad-with-italian-dressing-recipe/