Description
A refreshing and colorful Italian pasta salad that combines tri-color rotini pasta, fresh vegetables, and a zesty dressing, perfect for warm days and gatherings.
Ingredients
- Tri-color rotini pasta: 8 oz
- Cherry tomatoes: 1 cup, halved
- Black olives: 1/2 cup, sliced
- Mozzarella balls: 1 cup
- Bell peppers: 1 cup, diced
- Red onion: 1/4 cup, finely chopped
- Fresh basil: 1/4 cup, chopped
- Olive oil: 1/3 cup
- Red wine vinegar: 2 tbsp
- Salt and pepper: to taste
Instructions
- Cook the tri-color rotini pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
- Prepare the vegetables: halve the cherry tomatoes, slice the black olives, dice the bell peppers, and finely chop the red onion and fresh basil.
- Mix the dressing by whisking together olive oil, red wine vinegar, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the cooled pasta with the prepared vegetables and mozzarella balls. Toss gently.
- Pour the dressing over the salad and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
Notes
- For added protein, consider including diced cooked chicken or chickpeas.
- Rinse the pasta after cooking to prevent sticking.
- Adjust the dressing to your taste; start with less and add more if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Italian pasta salad, pasta salad recipe, summer salad, picnic food