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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 incredibly easy-to-prepare dish, perfect for feeding a crowd at any gathering. Bursting with color and flavor from rotini, cherry tomatoes, olives, and fresh vegetables, it tastes even better when made ahead, freeing up hosts to enjoy their guests.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 16 oz (450g) Tri-Colored Rotini pasta
  • 1 pint Cherry Tomatoes, halved
  • 6 oz Black Olives, sliced
  • 1/2 Red Onion, finely diced
  • 1 medium Cucumber, diced
  • 1 Red Bell Pepper, chopped
  • 1 Yellow Bell Pepper, chopped
  • 4-6 oz Feta Cheese, crumbled
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tbsp Dijon Mustard
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Dried Parsley
  • 1/2 tsp Sugar (or to taste)
  • Salt, to taste
  • Black Pepper, to taste

Equipment

  • large pot
  • large mixing bowl
  • small bowl
  • whisk
  • knife
  • cutting board

Method
 

Instructions
  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add tri-colored rotini and cook according to package directions until al dente. Drain and rinse thoroughly under cold water to stop cooking and prevent sticking. Drain very well.
  2. Prep your veggies: While pasta cooks, halve cherry tomatoes, slice black olives, finely dice red onion, dice cucumber, and chop bell peppers. Have crumbled feta cheese ready.
  3. Whisk up the dressing: In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, dried parsley, a pinch of sugar, salt, and black pepper. Whisk vigorously until emulsified or shake well. Taste and adjust seasonings.
  4. Combine everything: In a very large mixing bowl, gently combine the cooled rotini pasta, cherry tomatoes, black olives, red onion, cucumber, bell peppers, and feta cheese. Pour the dressing over the top and toss gently until all ingredients are evenly coated, being careful not to mash tomatoes.
  5. Chill and mingle: Cover the bowl and refrigerate the pasta salad for at least 2 hours, or ideally, overnight, allowing flavors to meld and deepen.

Notes

Garnish with fresh parsley or basil before serving. If serving outdoors, place the serving bowl over a larger bowl filled with ice to keep it chilled. Always taste and adjust seasoning after chilling. Variations include adding protein like grilled chicken, chickpeas, or ham; incorporating more vegetables such as artichoke hearts or roasted red peppers; using different cheeses like mozzarella balls or Parmesan; experimenting with fresh herbs like dill or mint; or adding a pinch of red pepper flakes for heat.