Classic Tricolor Pasta Salad That Steals Every Picnic

You know that dish people hover around at a cookout, pretending they’re “just grabbing a little”? This is that dish.

The colors pop, the texture snaps, and the flavor hits that sweet spot between zesty and creamy—even though there’s zero mayo. It’s fast, it’s reliable, and it makes you look like the person who “just threw it together” with suspicious culinary skill.

Bring this once, and you’ll be on permanent pasta duty (a promotion you’ll accept).

The Magic in This Recipe

This salad nails the holy trinity: color, crunch, and contrast. The tricolor rotini gives visual flair and a toothsome bite that holds up under dressing.

A bright, herby vinaigrette coats every curve, while juicy tomatoes, briny olives, and creamy mozzarella pearls do the heavy lifting on flavor. Fresh basil and a whisper of garlic turn it from “good” to “where has this been my whole life?” Bonus: it travels like a champion and tastes better after a nap in the fridge.

Servings, Prep time, Cooking time, Calories

Servings: 8 (as a side) or 4–5 (as a main)
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Calories: ~380 per serving (side portion)

What Goes Into This Recipe – Ingredients

1 lb (450 g) tricolor rotini
1 cup cherry or grape tomatoes, halved
1 cup fresh mozzarella pearls (or cubed mozzarella)
3/4 cup sliced black olives (or kalamata, pitted and halved)
1 small red bell pepper, diced
1/2 small red onion, thinly sliced or finely diced
1/3 cup pepperoncini, sliced (optional for zing)
1/2 cup cucumber, seeded and diced
1/4 cup fresh basil, chopped (plus extra for garnish)
2 tbsp fresh parsley, chopped

Dressing:

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tbsp fresh lemon juice
2 tsp Dijon mustard
2 cloves garlic, finely grated or minced
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp honey (or sugar), to balance acidity
3/4–1 tsp kosher salt, to taste
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)

Cooking Method

Boil the pasta: Bring a large pot of salted water to a rolling boil.
Cook tricolor rotini until just al dente (check the box and subtract 1 minute). You want bounce, not mush.
Cool it right: Drain and quickly rinse under cool water to stop cooking and remove surface starch.
Shake well to ditch excess water.
Make the dressing: In a jar, whisk or shake together olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, dried basil, honey, salt, pepper, and red pepper flakes until emulsified.
Toss the base: In a large bowl, combine cooled pasta, tomatoes, olives, bell pepper, red onion, cucumber, pepperoncini, and parsley.
Dress generously: Pour in about 3/4 of the dressing and toss until every noodle is glistening. Taste and adjust salt/acid.
Add more dressing if needed.
Add the creamy bits: Gently fold in mozzarella pearls and fresh basil. Don’t bruise the basil like it owes you money.
Rest for flavor: Let sit 15–30 minutes at room temp or chill 1–2 hours so the flavors marry.
Before serving, toss again and splash the remaining dressing if the pasta absorbed some.
Finish strong: Garnish with extra basil, a crack of pepper, and a drizzle of olive oil. Optional: sprinkle of grated Parmesan.

Make-Ahead & Storage Guide

Make-ahead: Can be assembled up to 24 hours ahead.
Keep basil and half the dressing separate; add both before serving for max freshness.
Fridge: Stores 3–4 days in an airtight container. Revive with a squeeze of lemon and a glug of olive oil if it tightens up.
No soggy zone: If using cucumbers, seed them.
If using fresh mozzarella, pat dry before adding.
Serving at events: Keep chilled and out of the sun. If outdoors, nest the serving bowl in a larger bowl of ice.
Food safety > heroics.

Why You’ll Feel Good Eating This

This salad is built on carbs for energy, healthy fats for satiety, and veggies for fiber and micronutrients. The vinaigrette skips heavy mayo, so the flavor is clean and bright, not gloopy.

You get protein from mozzarella and antioxidants from tomatoes, peppers, and herbs. It’s a crowd-pleaser that doesn’t sabotage your day—IMO, that’s the real flex.

Nutrition Stats

Approx per side serving (1/8 recipe): 380 calories
Carbs: ~45 g
Protein: ~11 g
Fat: ~17 g (mostly heart-healthy monounsaturated)
Fiber: ~3–4 g
Sodium: ~520 mg (varies by olives/cheese)

Note: Using whole-wheat pasta boosts fiber; using part-skim mozzarella trims fat; swapping kalamata for canned black olives increases polyphenols but usually ups sodium.

Easy-to-Miss Errors

Overcooking the pasta: Mushy pasta kills texture.
Pull it early; it continues to hydrate in dressing.
Under-salting the water: Your only chance to season pasta from within. The water should taste like the sea.
Skipping the cool-down: Hot pasta will steam the veggies and wilt herbs.
Rinse and drain well.
Adding all the dressing at once hours ahead: Pasta absorbs dressing. Hold back 20–25% to refresh before serving.
Wet add-ins: Unseeded cucumbers and wet mozzarella water down the flavor.
Pat dry like a pro.
Ignoring acid balance: If it tastes flat, it needs salt or acid—not more oil.

Switch It Up

Greek-ish: Swap mozzarella for feta, add chopped cucumber and more oregano. Finish with a dusting of sumac.
Protein boost: Add grilled chicken, salami, or chickpeas.
For a pescatarian twist, flake in oil-packed tuna.
Herb swap: Try dill + parsley for a cooler profile, or basil + mint for a garden-fresh vibe.
Veggie glow-up: Roasted zucchini, marinated artichokes, or sun-dried tomatoes bring depth and chew.
Creamy dream: Whisk 2 tbsp Greek yogurt into the dressing for a tangy, lightly creamy finish.
Gluten-free: Use a high-quality GF pasta (corn/quinoa blends hold best). Rinse well and dress right before serving.
Heat lovers: Add Calabrian chili paste or pickled jalapeños.
Your tastebuds will sign a waiver.

FAQ

Can I make this two days ahead?

Yes, but keep the basil and a portion of the dressing separate. Toss them in just before serving to refresh flavor and color.

What if I don’t have tricolor rotini?

Use any short, ridged pasta like fusilli, farfalle, or penne.

The key is shape and surface area that hold dressing and mix-ins.

How do I keep the pasta from sticking?

Rinse briefly after cooking and toss with a tablespoon of the dressing while still slightly warm. It coats the noodles and prevents clumps.

Is there a dairy-free version?

Skip the mozzarella and add chickpeas or marinated artichokes for richness.

You’ll still get a flavorful, satisfying salad.

Can I use bottled Italian dressing?

You can, but homemade takes 3 minutes and tastes brighter. If using bottled, add a squeeze of lemon and a pinch of oregano to wake it up.

How do I make it kid-friendly?

Dial back onions and pepperoncini, chop veggies smaller, and consider mini mozzarella pearls.

Familiar shapes and mild flavors win.

Will it hold up at room temp?

For 2 hours, yes. Beyond that, keep it chilled.

If it sits out, re-toss with a splash of dressing before serving again.

Chef’s Final Word

This Classic Tricolor Pasta Salad is low drama, high payoff—the dish you can trust when the doorbell rings and you’re still in prep mode. Season the pasta water, balance the acid, and save a little dressing for the finale.

Do those three things and you’re golden. Serve it once and watch it become “your” recipe—FYI, you won’t mind the compliments.