Go Back
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, flavorful, and stunning dish perfect for feeding a crowd at any gathering. It's easy to prepare, can be made ahead, travels well, and offers versatility to suit various tastes, making it a guaranteed crowd-pleaser that will leave everyone asking for the recipe.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Tri-colored rotini pasta
  • Cherry tomatoes, halved
  • Olives (black, Kalamata, or green), sliced
  • Olive oil
  • Vinegar (red wine or white wine)
  • Minced garlic
  • Herbs (dried or fresh, e.g., basil, parsley, oregano)
  • Salt
  • Freshly ground black pepper

Equipment

  • large mixing bowl
  • Small bowl or jar
  • Pot

Method
 

Instructions
  1. Cook your tri-colored rotini according to package directions until al dente; rinse under cold water immediately after draining to stop the cooking process and prevent sticking, which also helps cool it down quickly for a cold salad.
  2. While the pasta cooks and cools, wash and halve your cherry tomatoes; drain and slice your olives if desired.
  3. In a small bowl or jar, whisk together your olive oil, vinegar, minced garlic, and herbs; season generously with salt and freshly ground black pepper, then taste and adjust as needed for a bright, balanced flavor.
  4. In a large mixing bowl, gently combine the cooled pasta, halved cherry tomatoes, and sliced olives; pour the dressing over everything and toss gently until all the ingredients are well coated, being careful not to mash the tomatoes.
  5. For the best flavor, cover the salad and refrigerate it for at least an hour, or preferably several hours, before serving, allowing the flavors to meld beautifully; give it another gentle toss just before serving.

Notes

This salad can be prepared hours, or even a day, in advance, as the flavors meld and deepen over time. Pasta can absorb a lot of dressing, so if making far in advance, reserve some extra dressing to toss in just before serving to refresh flavors and moisture. Garnish with fresh basil leaves or extra Parmesan cheese for presentation.