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Tri Color Pasta Salad

Tri-Color Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 12 oz tri-color rotini
  • 1/2 cup mayonnaise
  • 3 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, plus more for pasta water
  • 1/4 tsp black pepper
  • 1 pint cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1 cup pitted black olives, halved
  • 8 oz mozzarella pearls, drained
  • Fresh basil leaves, for garnish (optional)

Method
 

  1. Bring a large pot of salted water to a boil. Cook the rotini until al dente, about 8 minutes. Drain and rinse under cold water.
  2. Whisk mayonnaise, red wine vinegar, olive oil, Italian seasoning, sugar, garlic powder, salt, and pepper until smooth.
  3. In a large bowl, combine the cooled pasta, tomatoes, cucumber, red onion, olives, and mozzarella. Pour the dressing over and toss gently to coat.
  4. Spoon onto a serving dish, top with fresh basil, and serve chilled or at room temperature. For best flavor, let it rest in the fridge for at least 30 minutes before serving.

Notes

This salad is even better the next day, so it is ideal for picnics and meal prep. If making ahead, you may want to add a splash of vinegar and a drizzle of oil before serving to freshen it up. Use the saltwater rinse method for the pasta and do not skip the chill time for the best texture.