Easy Tri-Color Pasta Salad Recipe
If you’re seeking a refreshing dish to brighten up your table, this easy tri-color pasta salad recipe is your ultimate choice. Packed with vibrant colors, fresh ingredients, and a zingy dressing, it’s the perfect dish for any occasion. Plus, its simplicity and versatility make it a go-to for meal prep too!
Growing up, summer gatherings always featured a version of this pasta salad. My mom had a knack for transforming a few simple items into something that everyone raved about. It was during those warm evenings, surrounded by laughter, that I truly appreciated the magic a simple dish could bring to the table. Now, it’s become a staple that I share with my own family, adding my own twist each time.
Why You’ll Love This Recipe
The beauty of this tri-color pasta salad lies in its versatility and ease. You can whip it up in under 30 minutes using ingredients you likely already have at home. The contrasting textures and flavors – crisp vegetables, chewy pasta, and tangy dressing – create a delightful combination that keeps you coming back for more. Plus, it’s customizable, so dietary restrictions are never an issue.
Ingredients Notes
A few key ingredients make this recipe shine. The tri-color pasta not only adds a visual appeal but also a subtle flavor that complements the other elements. Fresh vegetables like bell peppers, cherry tomatoes, and cucumbers add crunch and color. A sprinkle of feta cheese gives it a creamy tang that pairs perfectly with the homemade vinaigrette. You can find these ingredients easily at your local grocery store or farmer’s market.
Recipe Steps
Step 1
Boil the tri-color pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
Step 2
Chop up your vegetables: bell peppers, cherry tomatoes, and cucumbers. Aim for bite-sized pieces for easy eating.
Step 3
In a large bowl, combine the cooled pasta with the chopped vegetables and toss to mix.
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Step 4
Prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, salt, and pepper. Pour over the salad and toss well.
Step 5
Sprinkle crumbled feta cheese on top and give it a final gentle mix. Taste and adjust seasoning as needed before serving.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate and mix with the salad just before serving. Freezing is not recommended due to the fresh vegetables, but you can prep and freeze the cooked pasta ahead of time to cut down on prep later.
Variations & Substitutions
For a gluten-free version, use your favorite gluten-free pasta. You can substitute feta with goat cheese for a creamier texture. To add protein, mix in grilled chicken or chickpeas. For a Mediterranean twist, toss in some olives and sun-dried tomatoes.
Serving Suggestions
This pasta salad is perfect for picnics, potlucks, or as a side for grilled meats. It pairs well with a crisp white wine and can be a light main course on a hot summer day. Serve it alongside fresh bread for a complete meal.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely! In fact, it’s better if the flavors meld together. Just keep the dressing separate until you’re ready to serve to avoid sogginess.
What can I use instead of red wine vinegar? White wine vinegar or apple cider vinegar are great substitutes. Each will bring a slightly different taste, but still delicious!
Is this recipe vegetarian-friendly? Yes, as it stands, this recipe is perfect for vegetarians. Simply omit cheese or use a plant-based alternative to make it vegan.
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Easy Tri-Color Pasta Salad Recipe
Ingredients
Main Ingredients
- 1.5 cups tri-color rotini pasta uncooked
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 0.5 cup red bell pepper diced
- 0.25 cup red onion thinly sliced
- 0.5 cup kalamata olives sliced
- 0.25 cup parmesan cheese grated
- 0.25 cup parsley chopped
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon dried oregano
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, olives, parmesan cheese, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and black pepper.
- Pour dressing over the pasta salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
