Tri-Color Rotini Pasta Salad with Olives and Italian Vinaigrette

 Tri-Color Rotini Pasta Salad with Olives and Italian Vinaigrette

This vibrant and refreshing pasta salad is a perfect side dish for a summer barbecue, picnic, or potluck. The tri-color rotini adds a beautiful visual appeal, while the zesty homemade Italian vinaigrette coats every ingredient with a burst of flavor.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 8-10 minutes

Chill time: 30 minutes

Ingredients:

  • 1 (12-ounce) box of tri-color rotini pasta1

  • 1 pint cherry tomatoes, halved2

  • 1 red bell pepper, diced

  • 1 small red onion, thinly sliced

  • 1/2 cup Kalamata or black olives, pitted and halved

  • 1/2 cup grated Parmesan cheese (optional)

  • 1/4 cup fresh parsley, chopped

For the Italian Vinaigrette:

  • 1/2 cup extra virgin olive oil

  • 1/4 cup red wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 clove garlic, minced

  • 1 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon red pepper flakes (optional, for a kick)

  • Salt and black pepper to taste

Instructions:

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the tri-color rotini and cook according to the package directions until al dente (usually 8-10 minutes). Drain the pasta and rinse it with cold water to stop the cooking process and cool it down. This will also prevent the pasta from sticking together. Set aside in a large bowl.

  2. Prepare the Vinaigrette: While the pasta is cooking, whisk together all the vinaigrette ingredients in a small bowl or shake them in a jar with a tight-fitting lid. Adjust the salt and pepper to your liking.

  3. Combine the Salad: Add the halved cherry tomatoes, diced red bell pepper, sliced red onion, and halved olives to the bowl with the cooled pasta. Pour about half of the prepared vinaigrette over the ingredients and toss gently to combine.

  4. Add Finishing Touches: Sprinkle in the grated Parmesan cheese (if using) and chopped fresh parsley. Pour in the remaining vinaigrette and toss again until everything is evenly coated.

  5. Chill and Serve: For best results, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Toss again just before serving.

Tips and Variations:

  • Add Protein: Grilled chicken, salami, cubed mozzarella, or chickpeas can be added to make this a more substantial meal.

  • Veggies: Feel free to add other vegetables like cucumber, artichoke hearts, or steamed broccoli.

  • Fresh Herbs: For a more intense flavor, use fresh oregano and basil instead of dried.

  • Make Ahead: This pasta salad can be made up to a day in advance. Store it in an airtight container in the refrigerator. You may want to add a splash of olive oil or vinegar and a quick toss before serving.

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