Classic Tri-Color Pasta Salad

This colorful pasta salad is fresh, crisp, and packed with flavor. It’s the perfect side dish for BBQs, potlucks, picnics, or family dinners. The combination of tender pasta, crunchy vegetables, and a tangy homemade Italian dressing makes every bite delicious.

Ingredients

For the Salad

• 1 lb (450 g) tri-color rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• ½ cup red onion, finely diced
• ½ cup sliced black olives
• ¼ cup chopped fresh parsley
• ½ cup mozzarella pearls (optional)
• ¼ cup grated Parmesan cheese (optional)

For the Dressing

• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste

Instructions

1. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cooled pasta, tomatoes, cucumber, bell peppers, red onion, olives, parsley, mozzarella, and Parmesan.
3. In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, Italian seasoning, garlic powder, onion powder, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
6. Toss again before serving and garnish with extra parsley or Parmesan if desired.

Tips

• Add grilled chicken, turkey ham, shrimp, or salami-style beef for extra protein.
• Store leftovers in the refrigerator for up to 3 days.
• If the salad seems dry after chilling, drizzle with a little olive oil and toss before serving.

Enjoy this refreshing pasta salad at your next BBQ or summer gathering! 🍝🥗