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–+ servings

Tri-Color Rotini Pasta Salad

A vibrant and refreshing pasta salad featuring tri-color rotini, crisp vegetables, and creamy mozzarella. Perfect for potlucks and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 12 oz tri-color rotini pasta Cook according to package instructions
  • 1 cup cherry tomatoes, halved Fresh and crisp
  • 1 cup cucumber, diced Peeled or unpeeled based on preference
  • 1 cup bell peppers, diced Any color works
  • 1/2 medium red onion, thinly sliced Adjust amount to taste
  • 8 oz mozzarella cheese, cubed Fresh mozzarella preferred
  • 1/4 cup parmesan cheese, grated For added flavor
Vinaigrette
  • 1/4 cup olive oil Extra virgin recommended
  • 3 tbsp red wine vinegar To balance flavors
  • 1 tbsp dijon mustard For tanginess
  • 1 tsp salt Adjust to taste
  • 1/2 tsp pepper Freshly ground preferred

Method
 

Preparation
  1. Cook the tri-color rotini in boiling water until al dente, approximately 8-10 minutes. Drain and allow to cool completely.
  2. In a large mixing bowl, combine the cooled pasta with the chopped cherry tomatoes, diced cucumber, diced bell peppers, thinly sliced red onion, mozzarella cheese, and grated parmesan cheese.
Vinaigrette Assembly
  1. In another bowl, whisk together the olive oil, red wine vinegar, dijon mustard, salt, and pepper until well mixed.
  2. Drizzle the vinaigrette over the pasta mixture and gently toss everything together until well coated.
Serving
  1. Chill the salad for at least 30 minutes in the fridge before serving for optimal flavor melding, or serve it at room temperature.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 4gSodium: 200mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container for up to 3 days. Stir well before serving the remaining salad to redistribute flavors.

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