Hi, I’m Jessica hope you all are doing well and enjoying your foods through my recipe guide. If you’ve been to any of our family cookouts, you’ve probably had this tri-color pasta salad. It shows up almost every summer, and every time I bring it somewhere, someone asks for the recipe.
This salad is one of those no-stress dishes that you can throw together ahead of time. It looks festive on the table, and the flavors only get better as it sits. That means you can make it in the morning and forget about it until dinner. I love recipes like that.
Whether you’re hosting, bringing a side dish to a get-together, or just want something fresh for lunch, this pasta salad always works. And it’s easy to change based on what you have in the fridge.
Ingredients
For the Salad:
- 12 oz tri-color rotini pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 3/4 cup mozzarella pearls or cubed cheese
- 1/4 cup chopped parsley or basil (optional)
For the Dressing:
- 1/2 cup Italian dressing (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- A splash of lemon juice or red wine vinegar (optional, for brightness)
Servings and Time
- Serves: 6
- Prep time: 15 minutes
- Cook time: 10 minutes (just for pasta)
- Chill time (optional): 30 minutes
- Total time: 25–40 minutes
How to Make It
1. Cook the pasta
Boil the tri-color rotini in salted water until just tender. Don’t overcook it. Drain and rinse under cold water to cool it down.
2. Chop the vegetables
While the pasta cooks, chop your veggies. Aim for bite-sized pieces so every forkful has a good mix.
3. Mix the dressing
If using bottled Italian dressing, taste it first. Sometimes I add a splash of lemon juice or vinegar to give it more bite. Whisk in garlic powder and a little olive oil if it needs extra flavor.
4. Combine everything
In a large bowl, toss together the cooked pasta, veggies, olives, and cheese. Pour in the dressing and mix well until everything’s coated.
5. Let it chill
You can serve it right away, but it tastes even better after sitting in the fridge for 30 minutes. The pasta soaks up all the flavor.
Tips and Variations
- Add grilled chicken or salami to make it a full meal.
- Swap mozzarella for feta or shredded cheddar.
- Use whatever fresh veggies you have—broccoli, carrots, or zucchini work well.
- For homemade dressing, mix olive oil, vinegar, Dijon mustard, oregano, garlic, and salt.
Nutrition (per serving, estimate)
- Calories: 280
- Protein: 7g
- Carbs: 32g
- Fat: 13g
- Fiber: 3g
- Sodium: Varies based on dressing and cheese
Why You’ll Make This Again
- It’s colorful, fresh, and crowd-friendly.
- You don’t need to babysit anything on the stove.
- It’s perfect for hot days when you want something cold.
- It’s great for meal prep. Keeps well in the fridge for a few days.
FAQ
Can I make this a day ahead?
Yes. Just give it a stir before serving. You may need to add a splash more dressing.
Can I use a different pasta?
Definitely. Penne, bow tie, or even elbow pasta will work just fine.
Is this good for kids?
Yep. Kids love the colors and cheese. Just go easy on raw onion or strong spices if they’re picky.
What’s the best dressing to use?
A zesty Italian works great, but you can also try balsamic vinaigrette or a creamy ranch-style if you prefer.
My last opinion
This tri-color pasta salad is one of those simple dishes that just makes sense. It’s quick, colorful, and totally flexible. You don’t need to follow every measurement exactly. If you’re missing one veggie, throw in another.
Whether you’re packing lunches or feeding a crowd, this recipe belongs in your regular rotation. It never lasts long at my house, and I bet it won’t at yours either.
Let me know how it turns out for you! Leave a comment or send me a message—I always love seeing your versions.
