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Fresh Classic Tri-Color Pasta Salad Easy Recipe with Zesty Italian Dressing

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A fresh and satisfying tri-color pasta salad tossed with crisp veggies and a tangy zesty Italian dressing. Perfect for quick meals, potlucks, and gatherings.

Ingredients

Scale
  • 12 ounces (340 grams) tri-color rotini pasta
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium red bell pepper, diced
  • ¼ cup (40 grams) red onion, finely chopped
  • ½ cup (75 grams) Kalamata olives, pitted and sliced
  • ¼ cup (15 grams) fresh parsley, chopped
  • ½ cup (50 grams) grated Parmesan cheese
  • ⅓ cup (80 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon honey

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of tri-color rotini pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. Shake off excess water thoroughly.
  2. While the pasta cooks, halve 1 cup (150 grams) of cherry tomatoes, dice 1 medium cucumber, 1 medium red bell pepper, and finely chop ¼ cup (40 grams) of red onion. Pit and slice ½ cup (75 grams) of Kalamata olives. Chop ¼ cup (15 grams) fresh parsley.
  3. In a small bowl or jar, whisk together ⅓ cup (80 ml) extra virgin olive oil, 3 tablespoons (45 ml) red wine vinegar, 1 teaspoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon honey, and salt and pepper to taste. Shake or whisk vigorously until well combined and slightly emulsified. Let the dressing rest for a few minutes to meld the flavors.
  4. In a large bowl, combine the drained pasta, chopped vegetables, olives, and parsley. Pour the dressing over the top. Toss gently but thoroughly to coat everything evenly with the zesty Italian dressing.
  5. Sprinkle ½ cup (50 grams) grated Parmesan cheese on top and give the salad one last gentle toss. Taste and adjust seasoning if needed.
  6. Cover the salad and refrigerate for at least 30 minutes before serving. Before serving, stir gently once more.

Notes

Do not overcook the pasta; keep it al dente to avoid mushiness. Rinse pasta with cold water after cooking to stop cooking and keep salad refreshing. Let dressing rest for 5-10 minutes before tossing. Dry chopped veggies well to avoid sogginess. Chill salad for at least 30 minutes before serving for best flavor.

Nutrition

Keywords: pasta salad, tri-color pasta, Italian dressing, easy salad, potluck recipe, summer salad, healthy pasta salad

Find it online: https://evabakery.com/fresh-classic-tri-color-pasta-salad-easy-recipe-with-zesty-italian-dressing/