Description

A colorful, flavorful, and make-ahead friendly pasta salad that’s perfect for picnics, cookouts, or meal prep. With tri color rotini, crunchy vegetables, creamy mozzarella, and a zesty Italian dressing, this salad is as satisfying as it is beautiful. The best part? It tastes even better the next day.

Ingredients

Scale

12 oz tri color rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, sliced into half moons

½ small red onion, thinly sliced

½ cup black olives, sliced

1 cup mozzarella balls or cubes

½ cup chopped salami (optional)

¼ cup chopped fresh parsley or basil

For the Dressing:

½ cup olive oil

¼ cup red wine vinegar

1 tsp Dijon mustard

1 garlic clove, minced

1 tsp dried oregano

½ tsp sugar

Salt and pepper to taste

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Instructions

Boil pasta in salted water until al dente. Drain and rinse under cold water. Set aside.
In a small bowl, whisk together all dressing ingredients until emulsified.
In a large bowl, combine cooled pasta, tomatoes, cucumber, onion, olives, mozzarella, and salami (if using).
Pour over dressing (reserve a little if desired) and toss to coat.
Taste and adjust seasoning. Chill for 30 minutes before serving, or serve immediately.
Garnish with fresh herbs and extra dressing if needed.

Notes

Make ahead and refrigerate for enhanced flavor.
Swap mozzarella for feta or goat cheese for variation.
Omit meat for a vegetarian option.
Use gluten-free pasta if needed, but cook slightly under for best texture.
Add artichokes or roasted peppers for more variety.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320