Tri Colour Rotini Pasta Salad With Italian Dressing is a fresh and easy pasta salad brimming with crisp vegetables, fresh mozzarella, and tossed in a deliciously tangy homemade vinaigrette. It’s the perfect side dish, full of fresh ingredients, and it packs a flavourful punch. This picnic-perfect summer salad can absolutely be a filling one-dish meal.
This nourishing yet refreshing pasta salad reminds you of the lovely, first-day-of-spring, thanks to its vibrant, pretty colours. Pasta salad is best served after letting it sit in the refrigerator for 1-2 hours before eating. Enjoy this salad all summer long!
Tri Colour Rotini Pasta Salad Recipe:
This Tri-Colour Pasta Salad with Italian Dressing is made with rotini, mozzarella cheese, bell peppers, black olives, cucumbers, carrots, tomatoes, onions and Italian dressing. This quick-to-make rotini pasta salad gives maximum flavour with minimal effort.
- For this pasta salad recipe, firstly keep the rotini pasta ready.
- Bring to boil 2 cups of water with 1/8 tsp salt.
- Then add the pasta and cook for 5 mins or according to instructions on the packet.
- Cook the rotini pasta in salted boiling water until al dente.
- Then strain the pasta and rinse under cold water.
- Now transfer to a colander and work in about 1/8 tsp of oil to prevent sticking. Keep the cooked rotini aside to cool down.
- Meanwhile, dice the onion, capsicum, cucumber, tomato and cheese. Thinly slice the carrots into roundels and cut the olives into half.
- Now transfer all the veggies into a large mixing bowl.
- Next, mix in the cooked and cooled pasta.
- Add olive oil, red pepper flakes, salt, Italian seasoning and lemon juice.
- Toss well to coat.
- Check the seasoning – (Add more lemon juice, salt, red pepper flakes, and/or a slight drizzle of olive oil, if desired.
- Refrigerate before serving.
- Serve Tri Colour Rotini Pasta Salad chilled with chicken burgers or malai chicken tikka.
If you are searching for more healthy salad recipes, then do try out Beetroot Salad.
Summer Pasta Salad Recipe details below:
Summer Rotini Salad
Ingredients
For the pasta:
- 65 grams pasta
- 2 cups water
- 1/8 tsp salt
- 1/8 tsp oil
For the veggies:
- 1 tbsp. mozzarella cheese diced
- ¼ cup black olives halved
- ¼ cup carrots, sliced
- ¼ cup onion diced
- ¼ cup capsicum diced
- ¼ cup cucumber diced
- ¼ cup tomato diced
For the dressing:
- 1 tsp olive oil
- 1 clove garlic finely chopped
- 1/4 tsp salt
- 1/8 tsp red pepper flakes
- ½ tsp lemon juice
- ¼ tsp Italian seasoning
Instructions
- For this pasta salad, bring a large pot of salted water to a boil.
- Add the pasta and cook until tender, 5 minutes (check the package for instructions).
- Drain the water, refresh in cold water.
- Toss it with some olive oil, and set it aside to cool.
- Dice the onions, capsicum, tomato, cucumber and cheese; thinly slice the carrot into roundels. Mince the garlic and halve the olives.
- Whisk together olive oil and lemon juice.
- Take the cooked pasta in a large bowl.
- Add the veggies to the pasta and mix together.
- Pour the dressing over it. Season with salt, red pepper flakes and Italian seasoning.
- Toss well.
- Taste and adjust to your liking.
- Serve Rotini Summer Salad chilled. Enjoy!
