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- 2 cups tricolored rotini pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup black olives, sliced - 1/2 cup feta cheese, crumbled - 1/4 cup red onion, finely chopped - 1/4 cup fresh basil, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste Tricolored pasta salad bursts with bright flavors and colors. Each ingredient adds a unique taste. The rotini pasta gives a fun twist. I love using cherry tomatoes for their sweetness. Cucumbers add crunch, while olives bring a salty bite. Feta cheese adds creaminess, and fresh basil gives a nice aroma. The dressing is simple but key. It blends olive oil, vinegar, and garlic for a zesty kick. A touch of salt and pepper enhances the flavors perfectly. I like to whisk it until it’s smooth and creamy. You can find the full recipe in the recipe section. It’s easy to follow, so anyone can make this dish! Enjoy every vibrant bite of this fresh and flavorful delight. - Fill a large pot with water and add salt. - Bring the water to a boil. - Add the tricolored rotini and cook for 8-10 minutes. - Test the pasta for doneness; it should be al dente. - Drain the pasta in a colander and rinse under cold water. - While the pasta cooks, prepare your veggies. - Halve the cherry tomatoes into two pieces. - Dice the cucumber into small cubes. - Chop the fresh herbs, like basil, finely. - In a small bowl, combine olive oil and vinegar. - Add garlic powder, salt, and pepper. - Whisk the mixture until it becomes creamy. - In a large bowl, mix the cooled pasta with the vegetables. - Add the halved tomatoes, diced cucumber, and chopped herbs. - Ensure everything is evenly mixed for great flavor. - Drizzle the dressing over the pasta and veggies. - Gently toss everything to coat without breaking the pasta. - Cover the salad with plastic wrap or a lid. - Refrigerate for at least 30 minutes to blend flavors. - Serve chilled or at room temperature for a fresh taste. This Tricolored Pasta Salad is a vibrant dish that brings summer to your table. For the full recipe, check out the complete details above. Enjoy! To make great tricolored pasta, cook it until it is al dente. This means it should be firm to the bite. Start by boiling salted water in a large pot. Add your pasta and cook it for 8 to 10 minutes, following the package's instructions. After cooking, drain the pasta in a colander. Rinse it under cold water. This stops the cooking process and cools it down quickly. Want to make your salad heartier? Add protein like grilled chicken or shrimp. These add great flavor and fill you up. You can also toss in more vegetables. Try bell peppers, carrots, or spinach. They add crunch and color. Serving your salad nicely makes it even more appealing. Use a large, shallow bowl to show off those vibrant colors. Garnish with fresh basil leaves. This adds a pop of green and a lovely aroma. You can also sprinkle extra feta cheese on top for a tasty touch. For the full recipe, check the mentioned section above. {{image_4}} If you want to change up your tricolored pasta salad, try using different ingredients. For feta cheese, you can use goat cheese or mozzarella. Both add a nice creaminess. If you want a dairy-free option, try avocado. You can also switch up the pasta. While I love tricolored rotini, you can use penne, farfalle, or even whole wheat pasta. Each shape adds its own fun twist and texture to the salad. The dressing can change the whole flavor of your salad. You can try a lemon vinaigrette for a bright taste. A balsamic glaze adds sweetness. You can even use a ranch or Italian dressing for a different flavor. You can choose between store-bought or homemade dressing. Store-bought is quick and easy, while homemade gives you control over flavors. Making it yourself is a fun way to customize your salad. You can adapt this salad to fit the seasons. In summer, add fresh corn or bell peppers for a crunchy bite. You can also toss in sliced peaches for a sweet touch. In winter, use hearty vegetables like roasted sweet potatoes or Brussels sprouts. These additions make the salad warm and filling. Each season provides fresh options to keep your salad exciting! After enjoying your tricolored pasta salad, store any leftovers in the fridge. Use a clean, airtight container to keep moisture out. This helps the salad stay fresh and tasty. Properly stored, your pasta salad lasts for about 3 to 5 days. Check for any signs of spoilage before eating. Can you freeze pasta salad? Yes, you can freeze it if you have extra. However, be aware that the texture may change when thawed. To freeze, place the salad in a freezer-safe container. Make sure to leave some space at the top, as it may expand. For thawing, put the container in the fridge overnight. This helps keep the texture better. Serve it cold or at room temperature after thawing. When should you reheat pasta salad? I recommend serving it cold or at room temperature. If you prefer it warm, do so gently. Use a microwave on low heat and stir often. This helps maintain the texture of the pasta and veggies. Avoid cooking it too long, or it may become mushy. Yes, you can make this salad ahead of time. I recommend preparing it a few hours before serving. This allows the flavors to blend well. When you make it early, store it in the fridge. Just remember to cover it tightly to keep it fresh. You can boost nutrition by adding more veggies. Try bell peppers, carrots, or spinach. Beans like chickpeas or black beans add protein. You can also mix in some grilled chicken or shrimp for extra flavor. Nuts or seeds can add crunch too. Tricolored Pasta Salad lasts about 3 to 5 days in the fridge. Keep it in an airtight container to maintain freshness. If you notice any off smells or changes in texture, it's best to discard it. Regular pasta is not gluten-free, but you can use gluten-free pasta. Many brands offer gluten-free options made from rice or corn. This way, everyone can enjoy your tasty salad without worry. In this blog post, we explored how to create a vibrant tricolored pasta salad. We covered the key ingredients, from rotini to fresh basil. You learned step-by-step instructions for cooking pasta, preparing veggies, and making dressing. I shared tips for enhancing flavor and suggested variations. Proper storage info helps keep your salad fresh. In summary, enjoy your delicious pasta salad in any season.

Tricolored Pasta Salad

Dive into the vibrant flavors of our Tricolored Pasta Salad with Fresh Herb Dressing! This easy recipe is perfect for summer gatherings or a quick weeknight meal, featuring colorful rotini, fresh veggies, and a zesty dressing that brings it all together. Ready in just 45 minutes, it's a dish everyone will love. Click through to explore the full recipe and impress your guests with this delightful salad!
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Ingredients
  

2 cups tricolored rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup black olives, sliced

1/2 cup feta cheese, crumbled

1/4 cup red onion, finely chopped

1/4 cup fresh basil, chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar (or substitute with apple cider vinegar)

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Instructions
 

Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a roaring boil. Drop in the tricolored rotini and cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente. Once cooked, drain the pasta in a colander and rinse it under cold running water to halt the cooking process and cool it down.

    Prepare the Vegetables: While the pasta cooks, take this time to prepare your fresh vegetables. Halve the cherry tomatoes, dice the cucumber into small pieces, finely chop the red onion, and roughly chop the fresh basil. Slice the black olives and crumble the feta cheese to your liking.

      Make the Dressing: In a small bowl, combine the extra virgin olive oil, red wine vinegar (or apple cider vinegar), garlic powder, salt, and freshly ground black pepper. Whisk together until the mixture is well-emulsified and creamy in texture.

        Combine Ingredients: In a spacious mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, sliced black olives, crumbled feta cheese, finely chopped red onion, and fresh basil. Ensure everything is evenly distributed for a well-balanced salad.

          Dress the Salad: Drizzle the dressing over the colorful pasta mixture and gently toss everything together with a large spoon or spatula. Be cautious to mix it tenderly to avoid breaking the pasta or feta chunks, ensuring an even coating of the dressing on all ingredients.

            Chill and Serve: To enhance the flavors, cover the salad with plastic wrap or a lid and refrigerate it for at least 30 minutes. This allows the ingredients to mingle beautifully. Serve the pasta salad chilled or at room temperature, and enjoy a delightful taste of summer in every bite!

              - Prep Time: 15 minutes

                - Total Time: 45 minutes

                  - Servings: 4-6

                    - Presentation Tips: Serve the salad in a large, shallow bowl for a colorful display. Garnish with extra fresh basil leaves on top for a pop of color, and sprinkle additional feta cheese for an inviting touch. Enjoy!