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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 with Cherry Tomatoes and Olives is a vibrant and satisfying dish perfect for feeding a crowd. It combines spiral pasta, sweet cherry tomatoes, briny black olives, crisp vegetables, and crumbled feta, all tossed in a zesty Italian-inspired dressing. This make-ahead friendly salad is versatile, easy to prepare, and ideal for any gathering from potlucks to family dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Tri-Colored Rotini Pasta: About 1.5 pounds, cooked al dente
  • Cherry or Grape Tomatoes: 2 pints, halved
  • Black Olives: 1 large can, sliced
  • English Cucumber: 1 large, diced
  • Bell Peppers: 2, different colors (red, yellow, or orange), seeded and diced
  • Red Onion: 0.5 medium onion, finely diced
  • Feta Cheese: Crumbled, 4-6 ounces
  • Fresh Parsley: 0.5 cup, chopped
  • Extra Virgin Olive Oil: 0.5 cup
  • Red Wine Vinegar: 0.33 cup
  • Dijon Mustard: 1 tablespoon
  • Minced Garlic: 2 cloves, or 1 teaspoon of garlic powder
  • Dried Oregano: 1 teaspoon
  • Salt and Freshly Ground Black Pepper: To taste

Equipment

  • large pot
  • large mixing bowl
  • small bowl
  • Jar with tight-fitting lid

Method
 

Instructions
  1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the tri-colored rotini and cook according to package directions until it’s perfectly al dente. Drain thoroughly and rinse under cold water to stop cooking and prevent sticking.
  2. Prepare the Vegetables: While pasta cooks, halve cherry tomatoes, slice black olives, dice cucumber, bell peppers, and red onion. Crumble feta cheese and chop fresh parsley. Place all these ingredients into a very large mixing bowl.
  3. Whisk the Dressing: In a separate small bowl or a jar, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until well combined and emulsified. Taste and adjust seasonings.
  4. Combine Everything: Add the cooled, drained pasta to the large bowl with the prepared vegetables. Pour the dressing over the pasta and vegetables. Toss everything gently but thoroughly, ensuring every piece is coated.
  5. Chill and Serve: Cover tightly and refrigerate for at least 2-4 hours, or overnight, for flavors to meld. Before serving, toss again and adjust seasoning if necessary.

Notes

To ensure success, don't overcook the pasta, rinse it with cold water, and season generously. Chilling time is crucial for flavor development. For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, adding more olive oil or vinegar if dry.