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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 flavorful dish perfect for large gatherings and potlucks. Featuring colorful rotini, cherry tomatoes, and briny olives, it offers a delightful symphony of textures and tastes. Easy to prepare and even better made ahead, this salad is a guaranteed crowd-pleaser for any event.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound tri-colored rotini pasta
  • 2 cups cherry tomatoes, halved
  • 1 cup Kalamata olives, pitted and halved (or a mix of black and green olives)
  • 1/2 red onion, thinly sliced or finely diced
  • 1 large cucumber, deseeded and diced
  • 1 red bell pepper, deseeded and diced
  • 1 yellow bell pepper, deseeded and diced
  • 1/2 cup crumbled feta cheese (optional, but highly recommended!)
  • 1/4 cup fresh parsley, chopped
  • For the Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

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

Method
 

Instructions
  1. Cook the Pasta: 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. This usually takes about 7-9 minutes. You want it tender but still with a slight bite.
  2. Rinse and Cool: Once cooked, drain the pasta thoroughly in a colander. Immediately rinse the pasta under cold running water. This stops the cooking process and prevents the pasta from sticking together. Let it cool completely.
  3. Prepare the Veggies: While the pasta cools, prepare your vegetables. Halve the cherry tomatoes, pit and halve the olives, thinly slice or dice the red onion, deseed and dice the cucumber, and deseed and dice both the red and yellow bell peppers. The smaller and more uniform the cuts, the better they'll integrate into the salad.
  4. Make the Dressing: In a small bowl or a jar with a tight-fitting lid, whisk together (or shake vigorously) the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until well combined and emulsified. Taste and adjust seasonings if necessary.
  5. Combine Everything: In a very large mixing bowl, gently combine the cooled pasta, halved cherry tomatoes, halved olives, prepared red onion, diced cucumber, red bell pepper, and yellow bell pepper. If using, sprinkle in the crumbled feta cheese.
  6. Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss gently but thoroughly until all the ingredients are evenly coated.
  7. Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. For the best taste, let it chill for at least 2-3 hours. Before serving, give it another gentle toss and garnish with fresh chopped parsley. Enjoy your fantastic pasta salad for a crowd!

Notes

To ensure the best pasta salad, cook pasta al dente and rinse with cold water to prevent stickiness. Chop vegetables evenly for balanced bites. Allow ample time for chilling (at least 30 minutes, ideally 2-3 hours) to let flavors meld. Always taste and adjust seasonings before serving. Consider adding grilled chicken, shrimp, or chickpeas for a heartier meal. Fresh herbs like parsley or basil enhance flavor significantly.