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Tri-Colored Rotini Pasta Salad with Cherry Tomatoes and Olives

Tri-Colored Rotini Pasta Salad with Cherry Tomatoes and Olives

This Tri-Colored Rotini Pasta Salad is a vibrant and easy-to-make dish perfect for gatherings. It combines colorful pasta with sweet cherry tomatoes, briny olives, crisp vegetables, and a zesty vinaigrette, making it a reliable and visually stunning crowd-pleaser that improves with time.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound (450g) Tri-Colored Rotini Pasta
  • 2 pints (approx. 4 cups) Cherry Tomatoes: Halved
  • 1 cup Kalamata Olives: Pitted and halved
  • 1/2 Red Onion: Thinly sliced or finely diced
  • 1 large Cucumber: Diced
  • 1 Red Bell Pepper: Diced
  • 1/2 cup Fresh Parsley: Chopped
  • 1/2 cup Crumbled Feta Cheese: Optional
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 2 cloves Garlic: Minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt: Or to taste
  • 1/4 teaspoon Black Pepper: Freshly ground

Equipment

  • large pot
  • large mixing bowl
  • small bowl
  • jar

Method
 

Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the tri-colored rotini pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold water to stop cooking and prevent sticking. Set aside to cool completely.
  2. While pasta cooks and cools, halve cherry tomatoes, pit and halve Kalamata olives, thinly slice or finely dice red onion, dice cucumber, and dice red bell pepper. Chop fresh parsley. Place all ingredients into a very large mixing bowl.
  3. In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake well until emulsified and well combined. Taste and adjust seasoning if needed.
  4. Once pasta has cooled, add it to the large mixing bowl with prepared vegetables and olives. Pour the zesty vinaigrette over. Add crumbled feta cheese, if using. Toss gently but thoroughly, ensuring every piece is coated.
  5. Cover and refrigerate for at least 2 hours, or preferably longer, to allow flavors to meld and deepen. Before serving, give it another gentle toss and taste for seasoning, adding more salt or pepper if desired. Garnish with a fresh sprinkle of parsley.

Notes

Al dente pasta is crucial; rinse with cold water after draining to prevent sticking. Allow at least 2 hours, or preferably overnight, for flavors to meld. Season in layers throughout the process. Consider adding delicate fresh herbs just before serving. Use quality ingredients for best results. This versatile salad can be a perfect potluck partner or a main course with added protein like grilled chicken, shrimp, or chickpeas. Experiment with other vegetables like diced cucumber, artichoke hearts, or sun-dried tomatoes, or different cheeses such as mozzarella balls or shaved Parmesan.