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Tri Color Pasta Salad Recipe

  • Author: Sophia

Ingredients

Scale

For the Pasta Salad:

  • 1 lb (450g) tri-color rotini pasta (or fusilli)

  • 1 red bell pepper, cored, seeded, and chopped

  • 1 green bell pepper, cored, seeded, and chopped (or use yellow/orange for more color)

  • 1 English cucumber, quartered lengthwise and sliced (or 2–3 Persian cucumbers, sliced)

  • 1 pint (about 2 cups / 300g) cherry or grape tomatoes, halved

  • ½ medium red onion, thinly sliced (soak in cold water for 10 minutes to mellow flavor, if desired)

  • 1 can (15 oz / 425g) black olives, drained and sliced (or use Kalamata for a brinier kick)

  • 8 oz (225g) fresh mozzarella pearls (bocconcini) or mozzarella cheese, cubed

  • Optional: ½ cup (50g) grated or shaved Parmesan cheese

  • Optional additions: 1 cup blanched broccoli florets, 1 can (15 oz) chickpeas (rinsed and drained), ¼ cup chopped fresh parsley.

For the Zesty Italian Dressing:

  • ¾ cup (180ml) good quality extra virgin olive oil

  • ¼ cup (60ml) red wine vinegar (or white wine vinegar)

  • 2 tablespoons fresh lemon juice

  • 1–2 cloves garlic, minced or pressed

  • 1 tablespoon Dijon mustard

  • 1 teaspoon dried oregano

  • ½ teaspoon dried basil

  • ½ teaspoon salt, or to taste

  • ¼ teaspoon freshly ground black pepper, or to taste

  • Optional: ½ teaspoon sugar or honey (to balance acidity, if desired)

Instructions

  1. Cook the Pasta:

    • Bring a large pot of generously salted water to a rolling boil.

    • Add the tri-color rotini pasta and cook according to the package directions until al dente (tender but still firm to the bite). Be careful not to overcook, as mushy pasta is not ideal for salads.

    • Drain the pasta well in a colander. Immediately rinse with cold running water to stop the cooking process and cool it down. This also helps prevent the pasta from sticking together. Shake off any excess water thoroughly.

  2. Prepare the Vegetables and Cheese:

    • While the pasta is cooking, wash and chop all your vegetables: bell peppers, cucumber, tomatoes, and red onion. Slice the black olives.

    • If using mozzarella cubes, cut them into bite-sized pieces. If using Parmesan, grate or shave it.

    • If you’re using red onion and prefer a milder flavor, soak the thin slices in a bowl of cold water for about 10 minutes, then drain well.

  3. Make the Zesty Italian Dressing:

    • In a medium bowl or a glass jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, dried basil, salt, and pepper. Add the optional sugar/honey if using.

    • Whisk vigorously (or shake the jar) until the dressing is well combined and emulsified.

    • Taste the dressing and adjust seasonings if necessary. You might prefer more vinegar for tang, more herbs, or more salt.

  4. Combine the Salad:

    • In a very large salad bowl, add the cooked and cooled tri-color pasta.

    • Add the chopped red and green bell peppers, sliced cucumber, halved cherry tomatoes, sliced red onion, and sliced black olives.

    • Add the mozzarella pearls (or cubes) and any optional additions like broccoli florets, chickpeas, or fresh parsley.

  5. Dress the Salad:

    • Pour about two-thirds to three-quarters of the prepared Italian dressing over the pasta and vegetable mixture.

    • Gently toss everything together until all the ingredients are evenly coated with the dressing. The pasta and veggies should be well-moistened but not swimming in dressing.

  6. Chill (Highly Recommended):

    • Cover the salad bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour (or preferably 2-4 hours, or even overnight) before serving. This allows the flavors to meld together beautifully. The pasta will also absorb some of the dressing, making it even more flavorful.

  7. Serve:

    • Before serving, give the pasta salad another gentle toss. If it seems a little dry (as pasta can absorb dressing over time), add some or all of the reserved dressing and toss again until it’s nicely moistened.

    • If using, sprinkle with Parmesan cheese just before serving. Garnish with extra fresh parsley if desired. Serve chilled or at cool room temperature.

Nutrition

  • Serving Size: one normal portion
  • Calories: 380-480 calories

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Find it online: https://vintagecooks.com/tri-color-pasta-salad-recipe/