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Tri-Colored Rotini Pasta Salad with Cherry Tomatoes and Olives

Tri-Colored Rotini Pasta Salad with Cherry Tomatoes and Olives (Pasta Salad For A Crowd)

This recipe for Tri-Colored Rotini Pasta Salad with Cherry Tomatoes and Olives is designed to feed a large group effortlessly. Bursting with vibrant colors and flavors, it features tri-colored rotini pasta, cherry tomatoes, Kalamata olives, fresh vegetables, and a zesty homemade vinaigrette. It's a versatile dish, perfect as a refreshing side or a light main course for any gathering.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound (450g) tri-colored rotini pasta
  • 2 cups cherry tomatoes, halved
  • 1 cup pitted Kalamata olives, halved or sliced
  • 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 fresh parsley, chopped
  • 1/4 cup fresh basil, chopped (optional, but highly recommended)
  • 1 cup crumbled feta cheese (optional)
  • 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 sugar (balances the acidity)
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • large pot
  • large mixing bowl
  • Small bowl or jar

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. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to drain thoroughly.
  2. Prepare the Vegetables: While the pasta is cooking, prepare all your vegetables. Halve the cherry tomatoes, slice the olives, thinly slice or dice the red onion, deseed and dice the cucumber, and dice the red and yellow bell peppers. Chop your fresh parsley and basil.
  3. Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, and sugar. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
  4. Combine Ingredients: In a very large mixing bowl, combine the cooled and drained rotini pasta, halved cherry tomatoes, sliced Kalamata olives, prepared red onion, diced cucumber, red bell pepper, and yellow bell pepper. Add the fresh parsley and basil. If using, gently fold in the crumbled feta cheese.
  5. Dress the Salad: Pour the zesty vinaigrette dressing over the pasta and vegetables. Toss everything gently but thoroughly, ensuring all ingredients are evenly coated.
  6. Chill and Serve: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill completely. For best results, chill for 4 hours or even overnight. Give it another gentle toss before serving.

Notes

Don't overcook the pasta; aim for al dente. Rinse pasta with cold water to stop cooking and prevent clumping. For best flavor, chill the salad for at least 2-4 hours, or overnight. Taste and adjust seasonings before serving. Consider adding grilled chicken, shrimp, or chickpeas for added protein. Feel free to vary vegetables like steamed broccoli, artichoke hearts, sun-dried tomatoes, or corn. Transport in an airtight container and keep chilled with ice packs for potlucks.