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–+ servings

Tri Color Pasta Salad

A vibrant and refreshing tri color pasta salad bursting with fresh veggies and zesty dressing, perfect for picnics and family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces tri color rotini pasta or fusilli for maximum flavor absorption
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • 1 medium red onion thinly sliced
  • 1 cup bell peppers mixed red, yellow, and green, sliced
Dressing and Seasoning
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons balsamic vinegar adjust based on taste preference
  • 1 teaspoon dried Italian herbs blend of oregano, basil, and thyme
  • to taste salt
  • to taste black pepper freshly ground
  • 1/4 cup Parmesan cheese grated

Method
 

Preparation
  1. Gather all your ingredients for the tri color pasta salad.
  2. Bring a large pot of salted water to a rolling boil. Add the tri-color rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.
  3. While the pasta cooks, wash and chop the vegetables: dice the bell pepper, halve the cherry tomatoes, and slice the cucumber.
Mixing
  1. In a large bowl, combine the cooked pasta, chopped vegetables, olive oil, balsamic vinegar, dried herbs, salt, and pepper. Toss to combine.
  2. Sprinkle grated Parmesan cheese on top and mix gently before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

This salad can be made ahead of time and stored in the refrigerator for a few hours before serving.

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