Tri Color Pasta Salad in 20 Minutes
I can’t remember a single summer picnic or potluck where Tri Color Pasta Salad didn’t make an appearance on our table. There’s just something about those colorful spirals, fresh chopped veggies, and that perfect tang from the Italian dressing—it screams “hello, summer!”
What I really love? It’s one of those magical dishes you can whip up in under 20 minutes, forget about for an hour in the fridge, and then pull out looking like a total rockstar in the kitchen.
I’ve been making this version for years—sometimes with olives, sometimes not (depends on the crowd!). And I can assure you, it doesn’t stick around for long. Whether you’re planning a BBQ, a weekday dinner, or even meal prepping for the week, this Tri Color Pasta Salad has your back.
What You’ll Need for This Tricolor Beauty
Let’s break it down. Here’s what goes into the ultimate bowl of Tri Color Pasta Salad:
12 oz tri-color rotini pasta – Those bright orange, green, and white spirals soak up all the flavor.
½ cup Italian salad dressing – Use your fave store-bought or homemade. I like mine garlicky!
3 stalks of celery, finely chopped – For that signature crunch.
1 pint cherry or grape tomatoes, halved – Juicy and sweet.
½ cup sliced black olives (optional) – Salty contrast, unless you’re team “no olives” (totally get it).
1 tablespoon dried basil – Brings a cozy, herbal taste.
1 tablespoon dried oregano – Classic Italian aroma.
½ cup shredded mozzarella cheese – Creamy, mellow, and irresistible.
How to Make Tri Color Pasta Salad (With a Side of Fun!)
Boil That Pasta Like a Boss
Bring a big pot of salted water to a boil. Toss in your tri-color rotini and cook it just until al dente (firm to the bite). You want it sturdy enough to hold up once it’s all mixed and chilled.
Drain it well and let it cool for a few minutes in a big ol’ mixing bowl.
💡 Pro tip: Don’t rinse the pasta—those starchy bits help the dressing cling better!
Chop, Chop: Veggie Time
While your pasta is cooking, get to chopping. Dice your celery, halve those juicy tomatoes, and if you’re in the olive fan club, slice up a good handful.
The fresh crunch and sweetness from the veggies give this Tri Color Pasta Salad the perfect texture balance.
The Big Mix-Up
Now comes the fun part. Add the celery, tomatoes, and olives right into the bowl with the pasta. Sprinkle in the basil and oregano.
Pour in the Italian dressing and give it a solid mix.
Then toss in your shredded mozzarella and gently stir again. You want every bite to get a little of everything—cheese, herbs, veggies, pasta, perfection.
Chill It Like You Mean It
Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least one hour. If you have the time, staying overnight is even more ideal.
Letting it chill helps all those flavors meld together into something extra special.
Serve It Up and Watch It Disappear
Right before you serve, give the salad a quick stir. If it seems a bit dry (this can happen if it’s been chilling overnight), just drizzle in a bit more dressing and mix.
Then boom—serve it cold and watch those forks fly.
My Favorite Tips for the Perfect Tri Color Pasta Salad
Don’t Like Olives?
Leave them out! Or swap them for chopped bell peppers or even artichoke hearts.
Need More Protein?
Stir in some chickpeas or grilled chicken—so good and still super easy. For chicken ideas, this blackened chicken salad has major flavor vibes.
Great for Meal Prep
I make this on Sundays and we eat it for lunch all week. It keeps beautifully in the fridge for up to 5 days.
Other Pasta Shapes Work Too
Fusilli, penne, even bowties—all winners. Just look for shapes that have some ridges or spirals to trap that yummy dressing.
Looking for More Salad Inspiration?
If you’re anything like me, one pasta salad recipe is never enough. Here are a few more flavorful favorites to bookmark:
Why This Is a Must-Try
This Tri Color Pasta Salad hits every note—it’s quick, colorful, fresh, and totally satisfying. Whether you’re serving it up at a picnic, packing it for lunch, or enjoying it as a no-fuss dinner, it delivers every single time.
Why It Works So Well
It’s cold and refreshing (especially during hot summer days).
It can be prepped ahead of time (hello, time-saver!).
It’s endlessly customizable and family-approved.
I can’t tell you how many times this dish has saved me when I forgot I needed to bring something to a potluck. It’s that kind of recipe—the reliable MVP you’ll turn to again and again.
Try it out, customize it your way, and let me know how it goes! Leave a comment, snap a photo, and tag us—because we LOVE seeing your pasta masterpieces.
Tri Color Pasta Salad
Ingredients
- 12 oz tri-color rotini pasta
- ½ cup Italian salad dressing
- 3 stalks celery finely chopped
- 1 pint cherry or grape tomatoes halved
- ½ cup sliced black olives optional
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- ½ cup shredded mozzarella cheese
Instructions
Boil the Pasta:
- Bring a pot of salted water to a boil. Add the tri-color rotini and cook until al dente. Drain well and place in a large mixing bowl.
Prep the Veggies:
- While the pasta cooks, finely chop the celery and halve the cherry or grape tomatoes.
Combine Ingredients:
- Add celery, tomatoes, and olives (if using) to the pasta. Sprinkle in the dried basil and oregano.
Add Dressing & Cheese:
- Pour in the Italian dressing and toss to coat. Add shredded mozzarella cheese and mix again until everything is well combined.
Chill:
- Cover the bowl and refrigerate for at least 1 hour or overnight.
Serve:
- Stir to refresh before serving. Add 1–2 extra tablespoons of dressing if the pasta looks dry. Serve cold and enjoy!
Notes
- Skip olives if you're not a fan—this salad still shines!
- You can use fusilli, penne, or bowtie pasta if rotini isn’t available.
- Make it a meal by adding grilled chicken, chickpeas, or fresh mozzarella balls.
- Keeps in the fridge for up to 5 days—perfect for meal prep!
