How To Make Tri Colored Pasta Salad

Tri-Color Pasta Salad With Italian Dressing

rotini, Italian dressing, mozzarella cheese, bell peppers, black olives, and cherry tomatoes are the main ingredients in this Tri-Color Pasta Salad with Italian Dressing. Your family will devour this pasta salad all summer since the possibilities are infinite and it is so simple to prepare. This pasta salad serves 12 people as a side dish and comes in at around $10.68 in cost. That works out to just $0.89 per serving! Try my Southwest Pasta Salad, Cold Italian Pasta Salad, and Poppy Seed Pasta Salad with Chicken if you’re looking for more excellent pasta salads.

I don’t know about you, but once May arrives and school is almost over, I start getting the itch for slower days with no schedules, lots of pool time, and less time spent in the kitchen.

Putting together this Easy Pasta Salad will take you no more than a few minutes, and you’ll be back out at the pool, where we all want to be.

There is something about it that shouts summer.

This pasta salad is the greatest meal to bring to any of those get-togethers since it is simple to prepare and everyone enjoys eating it!

Ingredients and Cost

Cost of a single serving: $0.89 Cost of the recipe: $10.68

• The following items are available for purchase: 1 pound tri-color rotini pasta –$1.28
• 2 cups Italian Dressing–$0.92
• 8 ounces mozzarella cheese–$2.11
• 2 cups cherry tomatoes–$2.88
• 8-ounce can olives –$1.53
• 1 green bell pepper –$0.58
• 1 red bell pepper –$1.38

NOTE: The pricing for the recipes were estimated by looking at the websites of grocery stores. Based on the items you currently have on hand, you may estimate the cost of the dish in your head.

Instructions

1. Prepare the pasta by boiling it and draining it. Then, return it to the stove and stir in one cup of Italian dressing until well combined. The addition of a small amount of dressing while the pasta is still warm will aid in the pasta’s absorption of the dressing. Removing the cover off the saucepan and cooking till room temperature
2. Once all of your ingredients are combined in a large mixing bowl, drizzle with the remaining Italian dressing and refrigerate for one hour. Then, just before serving, season with salt and pepper to taste.

Pasta Salad Recipe Variations

This salad is one of my favorites to eat all summer long. I like to make a large batch of it at the beginning of the week and then eat it over the entire week. As it rests in the refrigerator, the flavors intensify and become more complex. The following are some of my favorite tweaks or additions to this Tri-Color Pasta Salad dish that I have tried.

• As for pasta, while I prefer tricolor rotini over any other type, some of my favorite choices include bow ties, macaroni (large or tiny), medium or small shells, orzo, and Radiatore pasta. Meats include rotisserie chicken or shredded chicken, small pepperoni, salami, ham, and crispy bacon, among others. It is important to note that bacon is best added just before serving and when you are certain that the salad will be consumed in one sitting, such as during potlucks. This will help to prevent the bacon from becoming mushy or gummy over time. Cucumbers (deseeded so that the pasta salad does not get watery), blanched or roasted broccoli, green onions, artichoke hearts, frozen and thawed corn, sliced zucchini, sliced yellow squash, or red onions are some of the vegetables to use. Beans: garbanzo beans (my fave! ), red kidney beans, white beans, and black beans are among the varieties available. Fresh herbs such as basil, parsley, dill, chives, and cilantro are chopped and added to the dish. Cheddar cheese, Havarti cheese, or Monterey Jack cheese are some options for cheese. Other options are finely chopped shredded cheeses such as Parmesan, crumbled feta cheese, or small mozzarella cheese balls

Storage Tips

SERVE: You may leave the pasta salad out of the refrigerator for approximately two hours before it has to be chilled. STORAGE: The completed salad will keep in the refrigerator for approximately 4-5 days if it is kept covered. MAKE ADVANCED PLANNING:Frozen and thawed pasta salads can be a touch on the mushy side, but they can be frozen. To store the completed pasta salad, place it in a freezer-safe container or Ziploc bag and store it in the freezer for up to 3 months. DEFROSTING: Defrost at ambient temperature for about 3 hours or in the refrigerator overnight before using.

Cook’s Tools

• Colander, liquid measuring cup, measuring cup, cutting board, knife, large bowl, mixing spoon, large pot, and other kitchen tools

Recipe FAQs

Is it possible to create this dish a day ahead of time? Yes! Pasta salad may be prepared ahead of time, making it a convenient option for those hectic evenings. Simply keep the second cup of dressing separate and throw it into the pasta salad 10 minutes before serving it to the guests. In the refrigerator, how long does pasta salad last? When stored in an airtight container, pasta salad will remain fresh for 4-5 days at room temperature. Is there anything to serve with cold spaghetti salad? This macaroni salad with Italian dressing, in my opinion, is the ideal side dish for anything you cook on the barbecue this time of year.

When you combine the sausage burgers with this salad, you have a winning combination for a supper.

This would also make an excellent side dish for the pork chops you’re cooking.

Which pasta is the most suitable for salad? Short types of pasta, such as rotini, farfalle, and penne, are the finest for pasta salad since they cook quickly. They have a lot of nooks and crannies that the dressing and herbs can get stuck in.

MoreSaladRecipes

• The following are some variations of pasta salads: Southwest Pasta Salad, Italian Pasta Salad, Hawaiian Macaroni Salad, poppy seed pasta salad, pistachio salad, Italian Salad, cranberry chicken salad, Cobb salad, Creamy Cucumber Salad, spinach salad, black bean corn salad, garden bean salad.

• Southwest Pasta Salad
• Italian Pasta Salad
• Hawaiian Macaroni Salad
• Poppy Seed Pasta Salad
• Pistachio Salad
• Italian Salad
• Cranberry Chicken Salad
• Cobb Salad
• Creamy Cucumber Salad
• Spinach Salad
• Black Bean and Corn Salad
• Garden Bean Salad
• Southwest Pasta Salad

• Southwest Pasta Salad
• Italian Pasta Salad
• Hawaiian Macaroni Salad
• Poppy Seed Pasta Salad
• Pistachio Salad
• Italian Salad
• Cranberry Chicken Salad
• Cobb Salad
• Creamy Cucumber Salad
• Spinach Salad
• Black Bean and Corn Salad
• Garden Bean Salad

One cup|319 calories|36 grams of carbohydrates|10 grams of protein|15 grams of fat|4 grams of saturated fat|12 milligrams of cholesterol|806 milligrams of sodium |233 milligrams of potassium|2 grams of fiber|7 grams of sugar|650 international units of vitamin A|26.5 milligrams of vitamin C|174 milligrams of calcium|1 milligram of iron

Reader Interactions

The greatest Tri Color Italian Pasta Salad is a simple dish to prepare. From start to end, this deliciously light lunch takes no more than 20 minutes to put together.

The Best Italian Pasta Salad

This Italian Pasta Salad is one of our favorite dishes. It’s great for quick weekday meals, but it’s also a popular for picnics in the park throughout the summer. Unlike some pasta salads that include meat, our one is vegetarian since we appreciate the simplicity of using only veggies and pasta as the base. To prepare this pasta salad, you just need to spend 20 minutes in the kitchen before chilling it. Here’s a movie I created to demonstrate how simple it is to build!

Which pasta is best for pasta salad?

Using a pasta form with several nooks and cranny will ensure that the Italian dressing and herbs get into every crevice and crevice on the pasta. Pastas such as rotini, penne, fusilli, and farfalle are ideal for making a salad with.

Can I make pasta salad the night before?

Absolutely! In fact, I believe that pasta salad tastes better the next day if it is prepared the night before. Tip: Just before serving, drizzle a tablespoon (or two) of salad dressing over the top to brighten it up.

How long does pasta salad last for?

Any leftover pasta salad should be stored in a closed container in the refrigerator. Leftovers can keep for up to 5 days, making them ideal for lunch and supper!

How to Make Italian Pasta Salad

Preparation: Prepare the pasta according to the package directions. Drain the water and set it in a big serving basin. Prepare the celery and tomatoes by chopping them up and halving them. Combine: In a large mixing bowl, combine the salad dressing, celery, tomatoes, olives, basil, and oregano. Mix in the shredded cheese until well combined. And, because I am aware that some people do not enjoy olives, you are welcome to exclude them entirely if you so choose. Refrigerate and serve: Refrigerate for at least 1 hour after covering the bowl with plastic wrap.

Does Tri Color pasta taste different?

There is no discernible difference in flavor between tri color pasta and other types of pasta. The color of the pasta is a pleasant alternative to the traditional spaghetti, but the only difference is that it is aesthetically appealing.

Help! My pasta salad tastes dry.

This is a rather simple remedy. You must cook the pasta correctly, so that it is neither undercooked nor overdone. Before draining, be sure to follow the package guidelines and do a taste test. If you cook the pasta too long, the Italian dressing and spices will not adhere to it.

Other Easy Pasta Recipes You’ll Like:

Pasta with Cauliflower in a Cream Sauce Rigatoni with Sausage & Peppers Noodles with Cabbage and Cabbage Noodles Pasta with Broccoli Pasta with Parsley and Parmesan Mexican Lasagna with Vegetables Lasagna with White Sauce Save this for later: Prep Time:10minutes Preparation time: 10 minutes Time allotted: 20 minutes

• 3 stalks of celery coarsely chopped
• 1 pint cherry or grape tomatoes halved
• 1/2 cup sliced black olives
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/2 cup shredded mozzarella
• 12 oz box tri color rotini pasta
• 1/2 cup Italian salad dressing

• Prepare your pasta according to the package directions. In a large serving dish, combine the pasta, salad dressing, celery, tomatoes, olives, basil, and oregano. Toss to combine the flavors. Stir well to ensure that everything is well-combined. Mix in the mozzarella cheese until it is completely incorporated. Replace cover or plastic wrap on bowl and store in refrigerator to chill (at least one hour, but up to overnight). Remove from refrigerator and give it a good swirl to bring it back to life. A tablespoon (or 2) of salad dressing can be added to the salad if it appears to be dry (particularly if it has been sitting for an extended period of time). Serve and take pleasure in it

Course: Main Course with a Side DishCuisine: Traditional American Italian pasta salad with three colors (keyword)

Reader Interactions

Cooking Style: American CuisineMain Course, Side Dish Italian pasta salad with three different colors.

FAQs for Tri-Color Pasta Salad

Cooking Style: American CuisineCourse: Main Course, Side Dish Italian pasta salad with three different colors as the main ingredient.

Tri-Color Pasta Salad

• Yield:8Servings Preparation time: 20 minutes Cooking Time: 14 minutes Time allotted: 34 minutes

• 12-ouncepackage rotini pasta with three colors, cooked and drained
• 3 roma tomatoes, diced
• 1 (6-ounce) can black olives, drained and chopped
• 14 cup finely sliced red onion, or green onions
• 3 cup grated parmesan cheese 10-12 freshly chopped fresh basil leaves, cut into strips or split into bits, plus more basil leaves for garnish, if preferred
• 13/4 cup basil pesto (optional)
• 12 to 1 cup toasted pine nuts (see to note for substitutes)

• Cook the pasta according to package directions in a large pot of boiling, salted water until al dente. While the pasta is still warm, drain it and toss it with the Caesar dressing. With the exception of the pine nuts and additional basil, combine all of the remaining ingredients. Toss everything together well. If necessary, season with extra salt and pepper to taste. Allow to sit at room temperature until ready to serve (4-8 hours). If the macaroni salad appears to be too dry after refrigerating, drizzle in a little extra Caesar dressing and toss well to incorporate. Sprinkle pine nuts and fresh basil on top just before serving, if preferred.

The pasta should be cooked according to package directions in a large pot of boiling, salted water. Whilst the pasta is still warm, drain it and dip it in the Caesar dressing. Then, except for the pine nuts and additional basil, combine all of the other ingredients. Mix everything up thoroughly. Taste and season with extra salt and pepper if necessary: Allow to sit in the refrigerator until ready to use (4-8 hours). Toss in a little amount of Caesar dressing if the pasta salad appears to be too dry after refrigerating for a few hours.

Italian Pasta Salad

This simple cold Italian pasta salad is loaded with flavor thanks to the addition of Italian salami and freshly chopped vegetables, which are combined with rotini pasta and Italian dressing. This post includes affiliate links for your convenience. Take a look at the disclosure policy.

About Italian Pasta Salad

This simple cold Italian pasta salad is packed with flavor thanks to the addition of Italian salami and freshly chopped vegetables, which are combined with rotini pasta and an Italian dressing for a light and refreshing dish. It is possible to earn commissions from this post. Take a look at the privacy statement.

What goes in pasta salad with Italian dressing?

pasta– This pasta salad is meant to be served with tri color rotini pasta for a classic appearance and color, but you may serve it with any type of pasta that you choose. Adding Italian salami to this cold pasta salad adds a ton of flavor and a dash of spiciness, which is one of the key reasons for the salad’s name. Lots of vegetables– Just like the pasta, you may dress up this pasta salad with whatever combination of vegetables that you prefer. However, red grape tomatoes, green and red bell peppers, red onion, and black olives are the typical vegetables used in this dish.

If you are using store-bought or homemade Italian dressing, this is a must-have ingredient for bringing all of the flavors together.

How long does cold Italian pasta salad last?

Keeping this pasta salad in an airtight container for three to five days is recommended.

Can you freeze Italian pasta salad?

I personally do not believe that spaghetti salad should be frozen. It is possible, but the outcomes will vary greatly depending on when the food is frozen, how it is packaged, and other factors that are taken into consideration. Even if you follow all of the instructions, freezing and thawing will ultimately remove a little amount of water from all of the components, which might have a significant influence on the texture of the salad.

Tips to Freezing Pasta Salads, for example, is a comprehensive guide for those who are determined to freeze their pasta salad for later use.

What goes good with Italian pasta salad

The freezing of spaghetti salad is not something I would suggest to anyone. It is possible, but the outcomes may vary greatly depending on when the food is frozen, how it is packaged, and other factors, such as the weather. However carefully you prepare the components, freezing and thawing will inevitably take a small amount of water from them all, which will have a significant influence on the texture of the salad when it is served. If, on the other hand, you’re bent on freezing a pasta salad for later use, check out this post for a comprehensive guide: Tips for Freezing Pasta Salads.

• Cooking with honey and balsamic vinegar on the grill, grilling BBQ pork chops, Italian Style Meatball Kabobs, Apple Cider Pork Chops, Smoky Ranch Pork Chops, and Sweet Italian Chicken are all options.

Apple Cider Pork Chops, Smoky Ranch Pork Chops, Sweet Italian Chicken are just a few of the recipes you’ll find on this page. Grilled Honey Balsamic Chicken is one of them.

• Apple Cider Pork Chops, Smoky Ranch Pork Chops, Sweet Italian Chicken are just a few of the recipes you’ll find on this page.

Grilled Honey Balsamic Chicken; Grilled BBQ Pork Chops; Italian Style Meatball Kabobs; Apple Cider Pork Chops; Smoky Ranch Pork Chops; Sweet Italian Chicken;

• Cooking with honey and balsamic vinegar on the grill, grilling BBQ pork chops, Italian Style Meatball Kabobs, Apple Cider Pork Chops, Smoky Ranch Pork Chops, and Sweet Italian Chicken are all options.

Notesthis for this pasta salad

• Apple Cider Pork Chops, Smoky Ranch Pork Chops, Sweet Italian Chicken are just a few of the recipes you’ll find on this page. Grilled Honey Balsamic Chicken is one of them.

More tasty salad recipes

• Apple Cider Pork Chops, Smoky Ranch Pork Chops, Sweet Italian Chicken are just a few of the recipes you’ll find on this page.

Italian Pasta Salad

Yields:10servings This simple cold Italian pasta salad is loaded with flavor thanks to the addition of Italian salami and freshly chopped vegetables, which are combined with rotini pasta and Italian dressing.

• 2/3 pound chopped Italian salami
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 red onion, chopped
• 2/3 pound chopped Italian salami
• Half-cup grape tomatoes, halved
• 8 ounces mozzarella cheese, cut into cubes Half-cup shredded parmesan cheese
• 1 cup Italian dressing
• 1 teaspoon salt and pepper to taste
• 1/2 cup shredded parmesan cheese

• Cook the rotini pasta according to the package guidelines. Drain the pasta and rinse it thoroughly with cold water before setting it aside. A big mixing bowl should have the following ingredients: cooked and drained pasta
• Italian salami
• Green and red bell peppers
• Red onion
• Grape tomatoes
• Mozzarella
• Black olives
• Parmesan cheese
• Italian salad dressing
• And Italian seasoning
• Salt and pepper to taste. All of the ingredients should be gently combined until well combined. Refrigerate for at least 2 hours after covering the bowl with plastic wrap. Serve the Italian pasta salad as soon as possible.

One serving contains 425 calories, 32 grams of carbohydrates, 19 grams of protein, 25 grams of fat, 9 grams of saturated fat, and 1 gram of trans fat. Cholesterol is 45 milligrams, sodium is 1411 milligrams, potassium is 289 milligrams, fiber is 2 grams, sugar is 5 grams, vitamin A is 540 international units, vitamin C is 14 milligrams, calcium is 201 milligrams, and iron is 1 milligram. Despite the fact that I make every effort to give nutritional facts, please bear in mind that I am not a trained nutritionist.

Colorful Spiral Pasta Salad

One serving contains 425 calories, 32 grams of carbohydrates, 19 grams of protein, 25 grams of fat, nine grams of saturated fat, one gram of trans fat, 45 milligrams of cholesterol, 1411 milligrams of sodium, 289 milligrams of potassium, two grams of fiber, five grams of sugar, 540 international units of vitamin A, fourteen milligrams of vitamin C, and one milligram of iron. However, please bear in mind that I am not a qualified nutritionist, and so cannot give nutritional advice. Any nutritional information addressed or given in this post should be regarded as my best amateur approximations of the right values, rather than as scientifically accurate.

Makes

14 individual servings Prepare a vibrant pasta salad to serve at parties. There are many cold pasta salad recipes out there, but this tricolor concoction of broccoli, tomatoes, olives and a hardworking dressing is one of the most straightforward. • Amanda Cable from Boxford, Massachusetts

Ingredients

• 1 package (12 ounces) tricolor spiral pasta
• 4 cups fresh broccoli florets
• 1 pint grape tomatoes
• 1 can (6 ounces) pitted ripe olives, drained
• 1 package (12 ounces) tricolor spiral pasta
• 1/2 cup Italian salad dressing with roasted red pepper and Parmesan
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups pasta

Directions

1. Cook the pasta according to the package guidelines in a Dutch oven, adding the broccoli during the final 2 minutes of cooking time to prevent sticking. Fill a large mixing bowl halfway with cold water and drain again. Combine the tomatoes, olives, salt, and pepper in a large mixing bowl. Toss the salad with the salad dressing to coat it. Refrigerate until ready to serve.

Nutrition Facts

A 3/4 cup has 149 calories, 4 grams of fat (0 grams of saturated fat), 0 cholesterol, 513 milligrams of sodium, 24 grams of carbohydrates (4 grams of sugars, 2 grams of fiber), and 4 grams of protein.

Italian Pasta Salad

Italian pasta salad is one of my favorite cold spaghetti salad recipes to eat in the summertime! Fresh and bright veggies, cheese, salami, and an Italian vinaigrette are combined with your favorite pasta to make an amazing dish that can be served for just about any summer gathering or event. One of my favorite potluck foods is pasta salad, which may range from a simple and freshGreek Pasta Salad to a wonderful Caesar Pasta Salad and, of course, my famousDill Pickle Pasta Salad.

Apart from the fact that everyone enjoys them, pasta salads are also extremely simple to prepare and taste much better when made ahead of time!

Potluck Perfect Pasta Salad

The first few weeks of summer usually seem to find us at barbecues, potlucks, and patio gatherings of one kind or another. In addition to bringing a large pitcher of Classic Mojitos (which is my signature drink), I generally always bring a recipe for a cold pasta salad as well as the mojitos. It’s easy to see why this Italian Pasta Salad dish is such a fun take on a standard pasta salad recipe since it’s packed with so many delicious ingredients. It’s lightweight and versatile, and it goes with almost anything.

Big Bold Flavors

This simple pasta salad dish is packed with flavor, and you can customize it by include your favorite Italian-inspired ingredients such as chopped artichokes and sundried tomatoes. For the pasta salad, you will need the following ingredients:

• The use of strong flavors, such as cheese, salami, olives, and Italian spices, gives this dish a powerful punch of flavor. Bell pepper adds a tremendous deal of color, crunch, and taste to the dish. I really like the juicy tang tomatoes provide to the dish
• You can also add cucumbers or any other vegetables you have on hand.

Noodles for Pasta Salad

Rotini in three colors does an excellent job of retaining the cheese and Italian dressing in the crevices for maximum taste, but shells or whatever medium noodles you happen to have on hand would work just as well. Cook the pasta until it is al dente, so that it does not get mushy and can withstand the dressing.

Tips to Make the Perfect Italian Pasta Salad

• Cut your vegetables into tiny pieces: By cutting your veggies into pieces that are little smaller than bite-sized, you can ensure that you receive a taste of everything in every bite. Take care not to overcook your noodles: Overcooking will result in a mushy pasta salad, since the acids in the dressing will break down the starches even further as the pasta is cooked. To get the finest results, shock your noodles in cold water after they have been cooked al dente. Allow the pasta to cool completely before adding the toppings: During the process of mixing everything together, you don’t want to start cooking your veggies. Allow your pasta salad to settle for a few minutes before serving it: Because of this, the dressing has a better chance of permeating your vegetables and pasta, yielding a more flavorful and delectable Italian pasta salad. Keep it colorful: If you’re include any additional vegetables that you happen to have on hand, make your pasta salad as vibrant and lively as possible! Things like artichokes, shredded carrots, sun-dried tomatoes, peppers, and other vegetables are some of my favorite additions.

Italian Pasta Salad Dressing

Vegetables should be cut into tiny pieces. By cutting your veggies into pieces that are little smaller than bite-sized, you can ensure that you receive a taste of everything in each bite. Take care not to overcook the noodles: Overcooking will result in a mushy pasta salad, since the acids in the dressing will break down the starches even further as they are cooked longer. For the greatest results, shock your noodles in cold water after they have been cooked al dente. Before you add the toppings, let the spaghetti to cool completely.

Allowing your pasta salad to settle before serving it will help it to retain its flavor.

Colorful pasta salad: If you’re included some additional vegetables from your refrigerator, make sure your pasta salad is vibrant and pleasant to eat.

• 1/2 cup vegetable oil (or use half olive oil and half vegetable oil)
• 3 tablespoons red wine vinegar (or your favorite vinegar)
• 1/2 teaspoon Italian spice
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/2 cup vegetable oil

Favorite Pasta Salad Recipes

• Recipes include Caprese Pasta Salad, Creamy Tuna Pasta Salad, Bow Tie Pasta Salad, BLT Pasta Salad, Easy Greek Pasta Salad, Dill Pickle Pasta Salad, and Dill Pickle Pasta Salad.

Italian Pasta Salad

Preparation time: 15 minutes 15 minutes to prepare 2 Hours of Relaxation Time allotted: 2 hours and 30 minutes Servings12servings The ultimate make-ahead side dish is created by tossing tender pasta with juicy tomatoes, crisp bell peppers, salami, and mozzarella cheese in an Italian vinaigrette.

• 16 ounces tricolor rotini
• 8 ounces balsamic vinegar chopped
• 1 cup Italian vinaigrette dressing (store-bought or homemade)
• 1 pint grape tomatoes halved
• 12 cup sliced black olives
• 12 cup green bell pepper diced
• 12 cup orange bell pepper diced
• 12 cup red bell pepper diced
• 13 cup parmesan cheese shredded
• 3 tablespoons fresh parsley chopped
• 12 teaspoon Italian seasoning
• Salt and pepper to taste

a 16-ounce package of tricolor rotini; 8-ounce package of balsamic vinegar; 1 cup Italian vinaigrette dressing (store-bought or homemade); 1 pint of grape tomatoes halved; 12 cup sliced black olives; 12 cup green bell peppers diced; 12 cup red bell peppers diced; 13 cup parmesan cheese shredded; 3 tablespoons fresh parsley chopped; 12 teaspoon Italian seasoning; salt and pepper to taste.

• Cook the pasta until it is al dente according to the guidelines on the package. After rinsing with cold water, In a large mixing basin, combine all of the ingredients. Toss everything together
• Refrigerate for at least 2 hours before to serving time.

In a well sealed container in the refrigerator, it can keep for up to 3 days. Give the leftovers a good swirl and, if required, add extra dressing to bring the flavors together. Calories:325, Nutritional Information: Carbohydrates: 34g, protein: 13g, fat: 15g, saturated fat: 5g, cholesterol: 24mg, sodium: 818mg, potassium: 314mg, fiber: 2g, sugar: 5g, vitamin A: 855IU, vitamin C: 24mg, calcium: 104mg, iron: 1mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

The content and photos are protected by intellectual property rights.

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Classic Pasta Salad (for a crowd)

This classic pasta salad is constructed with a tri-color rotini that has been packed with veggies and cheeses and then drizzled with a homemade vinaigrette to finish. This dish is ideal for feeding a large group of people. Pasta salad is a popular recipe for a picnic. What barbeque would be complete without a huge batch of pasta salad that can feed a large group of people? If you like classic pasta salad, you’ll enjoy this dish since it’s quick, simple, and completely homemade. There’s also plenty of food to serve 24 people or more with it.

This pasta salad is made up of rotini pasta, pepperoni, two kinds of cheese, plenty of vegetables, and a homemade vinaigrette dressing, among other ingredients.

It’s a great match for everything!

What should I put in pasta salad?

Made with tri-color rotini pasta, a homemade vinaigrette, and the following savory toppings, this pasta salad is sure to please.

• Pepperoni, red onion, bell pepper, cherry tomatoes, black olives, cubed mozzarella cheese, and freshly shredded parmesan cheese are some of the ingredients on this pizza.

Any ingredients that you don’t have on hand or don’t care for may be eliminated or substituted with another item that is comparable in flavor. Please keep in mind that the more items you leave out of your pasta salad, the more taste you’re possibly losing from it!

Serving pasta salad

I prefer to serve my pasta salad within a few hours after cooking it since the pasta will continue to soak up the dressing as it stays in the refrigerator. A dash of olive oil and vinegar to your pasta salad might help it stay moist if it has been sitting for a long without being eaten. This pasta salad dish may be made in a 9×13 pan or a big serving bowl, depending on your preference. If you’re seeking to serve a smaller group of people, this dish may easily be halved or quartered. To adjust the serving size on the recipe card, click on the servings and drag the slider bar.

What to serve with pasta salad

Pasta salad is the perfect side dish for any summer occasion, including barbecues, picnics, and birthday parties, as well as for eating with lunch during the week. Here are a few of my favorite main dish and side dish combinations:

• Burgers, hot dogs, oven-roasted brats, fried chicken, BLT Chicken Salad, baked chicken drumsticks, cheesesteak style Sloppy Joes, pulled pork, Crock Pot Italian Beef Sandwiches, Parmesan Crusted Pork Chops, and more!

How long does pasta salad last?

Your pasta salad will keep for 3-4 days in the refrigerator if it is stored in an airtight container. When making pasta salad ahead of time, store it in the refrigerator for up to a day before serving; however, it is best served within 24 hours to retain its freshest flavor.

Classic Pasta Salad (for a crowd)

This classic pasta salad is constructed with a tri-color rotini that has been packed with veggies and cheeses and then drizzled with a homemade vinaigrette to finish. This dish is ideal for feeding a large group of people. Preparation time: 25 minutes 1 hour of resting time 25 minutes is the whole time allotted. Servings:24servings Calories:283kcal

• 3 cups uncooked rotini pasta
• 1 pint cherry tomatoes, halved
• 12 ounces sliced pepperoni
• 1 red onion chopped
• 1 green bell pepper diced
• 16 ounces mozzarella cheese cubed
• 1 cup grated parmesan cheese
• 8 oz. fresh basil, sliced

Vinaigrette dressing

• 1 12 cups olive oil
• 12 cups red wine vinegar
• 2 teaspoons Italian seasoning
• 2 teaspoons garlic powder
• 1 12 teaspoons salt
• 1 teaspoon pepper
• 12 teaspoon red pepper flakes
• 1 12 teaspoons red pepper flakes

• Al dente pasta should be prepared according to the package instructions. Drain the pasta and rinse it thoroughly with cold water until it is room temperature. Toss the pasta in a large mixing basin
• In a large mixing bowl, combine the cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives. Remove from consideration
• In a separate bowl, whisk together the olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes until well combined and smooth. To blend, stir the ingredients together. Toss the pasta salad with the vinaigrette to coat it completely. Refrigerate for at least 1 hour before serving the dish. When stored in an airtight container in the refrigerator, pasta salad will last for 3-4 days. The pasta will continue to soak up the dressing the longer it is left out, so if it has been sitting for many hours, it may require an additional splash of olive oil and vinegar.

• I recommend serving your pasta salad within a few hours since the pasta will continue to soak up the dressing as it sets
• Otherwise, it will taste bland. A dash of olive oil and vinegar to your pasta salad can help it retain its moisture if it has been sitting for a long period of time. It is possible to swap the vinaigrette with your favorite Italian dressing if desired.

As a rule, I recommend serving your pasta salad within a few hours because the pasta will continue to absorb the dressing as it rests. If your pasta salad has been sitting for a while and is starting to dry up, add a splash of olive oil and vinegar to the pasta salad to give it some moisture; If you like, you may use your favorite Italian dressing in place of the vinaigrette.

More recipes

In the end, I ended up adding a lot of extras to this dish, including olives mushrooms mozzarella and cheddar cheese in place of the traditional American cucumbers and onions, which I felt was lacking in this meal. The spiral tri-color spaghetti, on the other hand, is the most effective. It adds a splash of color and effectively holds the sauce in place. In addition, I prepare my own dressing. This is a fantastic basic recipe.

1. This is something I prepared for a BBQ.
2. I threw in some black olives, salad seasoning, chopped cheddar cheese, and dressing for good measure.
3. Use a low-fat or non-fat dressing to make it even more nutritious and delicious!
4. There have been a lot of positive comments.
5. Cukes, black olives, Italian spices, and Wishbone Robusto salad dressing are all included.
6. Read MoreThis is so versatile in the kitchen that you can throw anything and anything into it.
7. This is the most adaptable and simple dish you’ll ever make!

DELICIOUS!

Is there anything more I should say?:) This was a fantastic dish, which you can find out more about here: advertisement I just felt that it needed a little something extra.

Read MoreThis is a wonderful starting point dish for those who are new to cooking.

To begin, I substituted sharp cheddar (both white and orange) for the traditional American cheese.

It has been my experience that a homemade Italian dressing adds a bit more taste than a conventional Italian dressing.

I used two bottles total (note you do not need to use the entire second bottle).

I produced a large dish, and after the party, I only noticed a few portions of it had gone missing.

It’s just fine.

Tri Color Pasta Salad Recipe

It is possible that this content contains affiliate links. For further information, please refer to my disclosure policy. It’s easy to make this Tri Color Pasta Salad, which is perfect for picnics and potlucks. When we are entertaining or giving meals to family and friends, we really like cooking this tri-colored pasta salad to serve them.

This Tri Colored Pasta Salad is a family favorite recipe!

Tri-colored pasta salad was a staple of my childhood, and each taste brings back fond memories. It’s a very simple recipe, and my Mini Chef is quite thrilled to demonstrate how to prepare it. It’s a terrific kid-friendly dish to use to teach children how to make foods for large groups of people.

How to make Tri Color Pasta Salad

First, let’s go through the necessary ingredients and alternatives for preparing our tri color pasta salad recipe, as well as how to produce the greatest tri color pasta salad recipe.

• Tri color pasta–a colorful pasta salad is a lot of fun, and when you use tri color pasta, you get green, orange, and yellow colors in your salad. While you may use plain spaghetti, the tri colored pasta has a distinct flavor that most people are familiar with and enjoy. You may use any pasta form you want to make this pasta salad
• Roasted red peppers – they have a lot of flavor and make a terrific complement to this salad (we use rotini, but you can use any pasta shape you want to make it). You may also use spicy peppers to spice things up. how to roast red peppers (instructions) It would be impossible to make this dish without the addition of olives. We used canned black olives and were pleased with how well they worked in this recipe
• However, fresh black olives would be much better. When it comes to flavor, there is a significant difference between green and black olives, so make sure you use black to obtain the same excellent results
• Italian dressing– we use Italian dressing to produce our tri color pasta salad. It doesn’t matter which brand you choose
• Just select one that you would put on a salad and that your family like, or even make your own from fresh ingredients. We use fresh mozzarella cheese, but you can use sliced cheddar or pepper jack, the possibilities are unlimited. You won’t believe how great pasta salad with Italian dressing is. This dressing is not just for pasta and sala, but it also works extremely well on chicken. Ciliegine is available in my local supermarket. Ciliegine mozzarella balls are bite-size mozzarella balls that are ideal for snacking
• We just cut them in half to make them smaller. For the cheese, you could acquire a large mozzarella cheese ball or log and cut it into bite-size pieces
• For the meat, you could use pepperoni or salami in this pasta salad, but we’re making it as a vegetarian pasta salad alternative, so we’re leaving the meat out. My family has always made tri color pasta salad with pepperoni and salami
• Vegetables– tri color pasta salad with broccoli is a great way to pack in more vegetables
• We’ve also added fresh peppers, but we’ve found that broccoli is the best veggie to add if you want more vegetables in this pasta dish
• Meat– tri color pasta salad with pepperoni and salami is a great way to pack in more meat
• Grains– tri color pasta salad with quinoa is a great way to pack in more grains

What is tri color pasta, does it contain food dyes?

That is an excellent question! Tri-Color Pasta is pasta that is available in three different hues. Tri-Color Pasta is made from natural dyes derived from whole food products. The orange color comes from tomato paste, while the green color comes from dried spinach (not seen). These natural colored actual food components not only provide color to the meal, but they also enhance the flavor. This may not be the case with vibrantly colored pasta, but with tri-hued pasta, there should be no dyes, just pure, unadulterated nutrition!

• The combination of roasted red peppers, olives, and mozzarella is our favorite.
• This excellent meal was made when I became older and realized that I didn’t like for a lot of meat but adored mozzarella.
• We purchased these unusual chef knives for our small chef to use for cutting.
• She can’t cut herself at all with them, and she adores her children’s kitchen knives.
• I really enjoy using them as a salad knife to chop up lush greens, especially when I’m making taco salad with shredded lettuce.
• A delicious side dish to bring to potlucks, summer get togethers, barbecues, or even birthday celebrations!
• All of the components for this dish were chopped up by my small chef, who had a lot of fun doing it.
• We enjoy preparing cold pasta salad dishes together since they are so simple to prepare.
• My small chef enjoyed creating this meal, but she enjoyed it much more when she was able to do so alongside her mother and father.

It was a lot of fun to put together with my friends. It’s one of our family’s favorite dishes, and it can be completed in less than 20 minutes from the time you begin. After putting it in the fridge for a few hours, we prefer to serve it warm.

watch our video on how to make thisTri Color Pasta Salad Recipe

Save this Tri Color Pasta Salad recipe to your Pinterest board for later.

• Cooking instructions for one 16-ounce box of tri-color pasta 1 cup roasted red peppers, sliced in half (we use canned)
• 8 ounces mozzarella balls, cut in half
• 2 cups Italian dressing
• 8 ounces roasted red peppers, cut in half

• Place the spaghetti in a large mixing basin
• Set aside. Combine the mozzarella, olives, red peppers, and dressing in a large mixing bowl. The ingredients should be mixed together and then placed in the refrigerator overnight
• Depending on your preference, serve.

calorie count 323kcal|carbohydrate count 35g|protein count 9g|fat count 16g|saturated fat count 3g|cholesterol count 6 mg|sodium count 839 mg|potassium count 140 mg|fiber count 2g|sugar count 5g|vitamin A 135IU|vitamin C 3.1mg|calcium 95mg|iron 0.8mg The nutritional information is computed automatically and may vary depending on the ingredients and products that are utilized. If you place a high value on nutrition data, we propose that you calculate them for yourself instead.

Need more potluck salads?

Tuna Macaroni Salad (Served Cold) Pasta Salad with Deviled Eggs Bowties with Parsley are a popular choice. Sauce with Garlic and Butter Recipe for Quick and Easy Macaroni Salad The Best Vegetarian Penne Pasta Recipe You’ll Ever Make Penne Pasta with Spicy Garlic and Tomato Marinara Scoop Strainer/Colander/Slotted Spoon, Large, Green, by Joseph Joseph, updated version A portable strainer is one of our favorite tools. I’m not talking about a modest straining spoon here; I’m talking about the granddaddy of all straining spoons.

It’s much easier to scoop everything I need and dump it onto a large baking dish while I’m working on a huge batch.

It goes immediately into the sauce without needing to be drained over the sink since you’re just emptying the water right away as you scoop it up with your spoon.

We hope you try and enjoy our Tri Colored Pasta Salad Recipe!

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• Cookie Recipes/My Mini Adventurer
• Cinnamon Roll Cookies

Tri Color Pasta Salad

The Tri Color Pasta Salad is a colorful dish that is loaded with fresh vegetables and Parmesan cheese. A creamy Caesar dressing and basil pesto are then drizzled over the top, creating an extremely flavorful and filling side dish! A nice pasta salad is one of my favorite dishes. That is, a fresh and tasty pasta salad, but without the use of mayonnaise. I know, I’m odd, but mayonnaise isn’t really my thing at all. Because I crave more taste, ranch dressing and Caesar dressing on my sandwiches and pasta salads, such as this one, are two of my favorite dressings.

It’s mixed with Caesar dressing and basil pesto (which is quite wonderful!) and topped with a slew of delectable ingredients, including tomatoes, black olives, red onion, and Parmesan.

It’s quite astonishing how well it works. This dish was served during our Fourth of July barbecue. I was too preoccupied with scarfing it down myself to observe if it was a hit with the rest of the partygoers, but there was almost none left after the party, so I’m quite sure it was!

MORE DELICIOUS PASTA SALADS YOU MAY LIKE:

Preparation time: 4 hoursTotal time: 4 hoursServings: 6 to 8 people

• Rotini pasta in three colors (one box, twelve ounces)
• 3 diced Roma tomatoes
• 2/3 cup creamy Caesar dressing
• 4 tablespoons basil pesto
• 1 small can sliced black olives (drained and washed)
• 1/4 cup finely chopped onion
• 1 small can sliced black olives (drained and rinsed)
• A third cup of freshly grated parmesan cheese
• Five basil leaves sliced into strips
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

• Cook the pasta until it is al dente in a large saucepan of boiling water. Drain the water from the pasta and set it in a large mixing bowl. While the salad is still warm, toss it with the creamy Caesar dressing. Toss in the other ingredients until everything is well-combined. Refrigerate for at least 4 hours before serving after covering the bowl with plastic wrap.

WANT TO SAVE THIS RECIPE FOR LATER?

Enjoy this delicious pesto pasta salad dish, which is guaranteed to impress all of your summer picnic guests. This pasta salad dish features a wonderful blend of tastes, including rustic basil pesto, green onions, dry salami, and fresh mozzarella, that will have you making it again and again. It is powered by

Ingredients6 Servings

Ingredients for a meal for six people

• Barilla® Tri-Color Rotini
• 3 tablespoons Barilla® Rustic Basil Pesto
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Wishbone Ristorante Garlic Parmesan Vinaigrette
• 1 box Barilla® Tri-Color Rotini
• 1 7-oz container of tiny diced Italian dry salami
• 1 7-oz package of small diced Italian dry salami The ingredients are as follows: 3 cups shredded Romaine lettuce
• 1 bunch green onion, cut thin
• 3 plum tomatoes, chopped
• 1 8-ounce package (drained) Galbani Mozzarella Fresca
• 1 8-ounce package (drained) Galbani Mozzarella Fresca season with salt and pepper to taste

Ingredients should be shared

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• Bring a large pot of water to a boil, add the pasta, and cook according to package directions, draining one minute before the recommended time. Toss the pasta with the olive oil and spread it out on a baking sheet to cool
• Once the pasta has been allowed to cool, add all of the ingredients in a large mixing bowl and gently toss everything together. Allow the salad to sit for around 30 minutes to allow all of the flavors to come together.

Reviews

It is possible that this content contains affiliate links. You can read more about my disclosure policy here. With its abundance of veggies and vibrant flavors, my Tri Color Pasta Salad Recipe is an excellent side dish or complete dinner. Follow this simple recipe to create a delicious dinner. Every type of pasta salad appeals to me, which is why my pesto pasta salad(video) is a close second to this pasta salad in terms of my favorites!

Tri Color Pasta Salad Recipe

A delicious pasta salad is a must-have throughout the warm months. When you are cooking foods like chicken kabobs and pig shashlik on the barbeque, this is especially true. Pasta Salad is one of my all-time favorite dishes since it is both easy and packed with flavor. With a ready-made salad dressing, you may enjoy a powerful flavor without having to spend any more time in the kitchen. The fact that I have all of these goods on hand means that I can whip up a dinner in minutes for any occasion.

Heres what you’ll need to make this recipe

VEGETABLES: The crunchiness of the red onion, bell peppers, and luscious cherry tomatoes are some of our favorites. We also use raw mushrooms and chopped black olives to give the dish a little additional oomph. However, you are free to use whatever veggies that you like. DRESSING: You may create your own Italian dressing from scratch or purchase one from a supermarket. You may even make your own Greek salad dressing to use in this recipe. Pasta: We prefer tri-color rotini, but any bite-sized pasta like elbow macaroni, farfalle, or penne would work just as well, if not better.

How to make Tri Color Pasta Salad

Here is a short overview of the steps involved in making it. Please see the printable option at the end of this blog article for a comprehensive list of ingredients and preparation instructions.

• Prepare the vegetables: you’ll need to slice the mushrooms, cherry tomatoes, onion, and pepper into small pieces before you start cooking. I recommend using little tomatoes instead than huge ones, as the larger ones may get mushy. Prepare your pasta: I just cook mine according to the package guidelines or until it is al dente. Combine all of the ingredients in a large mixing bowl: This is the stage where you combine everything in a big mixing bowl with the dressing. Before serving, allow to cool.

Add-ins and substitutions

You are more than welcome to substitute different veggies if you wish. You can even give it a Greek twist by adding feta cheese, or you can add extra crunch by adding broccoli, or you can add a good heat by adding banana peppers.

Storing and shelflife

This salad is best served the same day it is made, preferably cold. However, it can be kept in the refrigerator for up to 3 days. When the spaghetti begins to turn mushy, remove it from the heat. Just be sure to wrap the bowl firmly with plastic wrap before serving.

Can I freeze it?

Because this pasta salad is designed to be eaten immediately, I do not advocate freezing it.

However, it is possible to prepare it ahead of time by cutting the vegetables and mixing them in with the dressing before boiling the pasta and serving it.

What to serve it with

The majority of cold pasta salads are served as a pleasant side dish throughout the summer months. It goes perfectly with grilled barbecue wings, cedar plank salmon, grilled chicken kabobs, or even a grilled Caprese sandwich, which is why we enjoy serving it with them.

More Yummy Pasta Dishes

The Tri Color Pasta Salad is a favorite of mine for lunch or as a side dish. However, every now and again I crave something a little more decadent. As a result, the recipes I’ve included below are some fantastic pasta meals that you, too, may enjoy for a more full dinner alternative to fulfill your needs.

• Blackened Chicken Alfredo
• Creamy Chicken Mushroom Pasta
• Spaghetti with Zucchini
• Potato Gnocchi Recipe with Parmesan Sauce
• Blackened Chicken Alfredo

• Tri-color rotini in a 112 ounce container
• Two-thirds cup diced red bell pepper
• Half cup diced red onion
• One cup cherry tomatoes cut in half
• One cup mushrooms sliced
• One cup black olives sliced
• Two-thirds cup Italian dressing

• Cook the pasta according to the package directions, making careful to thoroughly salt the water. Once the pasta is finished cooking, strain it through a strainer and rinse it thoroughly with cold water to prevent it from continuing to cook. Place the pasta in a large mixing bowl once all of the water has been drained
• Cut the bell pepper and red onion into small pieces, then slice the tomatoes and mushrooms. Toss the veggies into the spaghetti and toss just enough to incorporate
• Pour the Italian dressing over the spaghetti and toss well to combine the flavors. Although there appears to be a large amount of dressing at first glance, the pasta will absorb a significant amount of it. Refrigerate before serving

What to accompany it with The majority of cold pasta salads are served as a pleasant side dish throughout the summer months. It goes perfectly with grilled barbecue wings, cedar plank salmon, grilled chicken kabobs, or even a grilled Caprese sandwich, which is why we enjoy serving it with them. Storage and shelf life are important considerations. This salad is best served the same day it is made, preferably cold. However, it can be kept in the refrigerator for up to 3 days. When the spaghetti begins to turn mushy, remove it from the heat.

The following are the nutritional values: 512kcal|59g carbohydrate|9g protein|26g fat|3g saturated fat|Sodium:1395mg potassium:383mg fiber:3g sugar:15g vitamin A:765IU vitamin C:28.5mg calcium:43mg iron:1.4mg 512kcal carbohydrate|59g carbohydrate|9g protein|26g fat|3g saturated fat|Sodium:1395mg potassium:383mg Photograph it and tag me on [email protected] use the hashtag simplyhomecookedso that I may see it and include your recipe!

This recipe was initially published on March 19, 2015, and it has been somewhat modified since then.

I feel that life is too short to waste time drinking lousy coffee and eating dull meals.

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