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Recipe compliments of www.ITISAKEEPER.com

A bowl of rotini pasta salad featuring tri-color rotini tossed with cherry tomatoes, cucumber, red onion, and cubes of feta cheese. In the background, a larger serving bowl filled with the same vibrant rotini pasta salad completes the inviting scene.

Tri Color Rotini Pasta Salad

5 from 7 votes
This Tri-Color Rotini Pasta Salad gets its bright flavor from a homemade Italian dressing and fresh, colorful vegetables. It's a genuine crowd favorite at any summer gathering.
With just 20 minutes of active prep, it's an easy side to keep on repeat all season long.
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes
Servings: 10 servings
Course: Salad
Calories: 227kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

Homemade Italian Dressing

  • ½ cup Olive Oil
  • ¼ cup Red wine vinegar
  • 2 teaspoon Dried Italian seasoning
  • ½ teaspoon Granulated sugar
  • 1 clove Garlic, minced
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Black pepper, freshly ground

Pasta Salad

  • ¼ Red onion, medium, finely chopped
  • 8 ounces Tri color rotini pasta
  • 8 ounces Cherry tomatoes, halved
  • 1 English cucumber, small, quartered lengthwise and thinly sliced
  • 4 ounces Fresh mozzarella, drained and chopped
  • Fresh parsley leaves, coarsely chopped, for garnish

Instructions
 

  • Whisk together the olive oil, red wine vinegar, Italian seasoning, sugar, garlic, salt, and pepper in a bowl to make the dressing.
  • Stir the chopped red onion into the dressing.
  • Bring a large pot of heavily salted water to a boil.
  • Cook the pasta according to the package directions.
  • Prepare the cherry tomatoes and cucumber while the pasta cooks.
  • Drain the pasta. Dunk the strainer of pasta into an ice bath of equal parts ice and water to cool it quickly.
  • Combine the cooled pasta, tomatoes, cucumber, and mozzarella in a large salad bowl.
  • Pour the dressing over the salad and toss to combine.
  • Refrigerate the salad for at least 30 minutes before serving.
  • Garnish with fresh parsley before serving.

Christina's Notes

 
  • Don't Rinse the Pasta: Rinsing washes away the starch that helps the dressing cling to each piece.
  • Cool the Pasta Fast: An ice bath stops the cooking process immediately, so the pasta doesn't turn mushy.
  • Let It Chill Fully: The full 30 minutes in the fridge lets the flavors meld together before serving.
  • Add Cheese Right Before Serving: Stirring in the mozzarella at the last minute keeps it from breaking down in the dressing.
  • Storage Tip: Refresh the salad with a splash of extra dressing if it dries out after a few days in the fridge.

MY NOTES