Tri Color Pasta Salad
A fresh, colorful pasta salad loaded with crisp veggies, cheese, and Italian herbs—ready in just 20 minutes. Perfect for BBQs and meal prep!
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!