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Classic Tricolor Pasta Salad with Italian Dressing - Bright, Fresh, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces tricolor rotini (or other short pasta with ridges)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (English or Persian works best)
  • 3/4 cup bell pepper, diced (use a mix of colors)
  • 1/2 cup red onion, thinly sliced or finely diced
  • 3/4 cup black olives, sliced (Kalamata or ripe olives)
  • 1 cup mozzarella pearls or diced provolone
  • 1/3 cup pepperoncini, sliced (optional for mild heat and tang)
  • 1/4 cup fresh parsley, chopped (or basil if you prefer)
  • 1/2 cup grated or shaved Parmesan
  • Italian dressing (about 3/4 to 1 cup): 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice (optional but bright)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar or honey (balances acidity; optional)
  • Kosher salt for pasta water

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a rolling boil. Add the tricolor rotini and cook until just al dente according to package time. Don’t overcook—mushy pasta won’t hold up in salad.
  2. Make the dressing. While the pasta cooks, whisk together olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, basil, red pepper flakes, salt, pepper, and sugar or honey. Taste and adjust salt or acidity as needed.
  3. Cool the pasta briefly. Drain the pasta and rinse under cool water for 10–15 seconds to stop the cooking. Shake off excess water. The pasta should still be slightly warm.
  4. Dress while warm. Transfer pasta to a large bowl and toss with about half the dressing. This helps the flavors absorb and keeps the pasta from sticking.
  5. Add the mix-ins. Fold in tomatoes, cucumber, bell pepper, red onion, olives, mozzarella or provolone, pepperoncini, and parsley. Toss gently to combine.
  6. Season and finish. Add the remaining dressing to taste. Sprinkle with grated or shaved Parmesan and toss again. Adjust salt, pepper, and acidity. If it tastes flat, a pinch of salt or splash of vinegar usually fixes it.
  7. Chill before serving. Cover and refrigerate for at least 30–60 minutes to let the flavors meld. Toss once more before serving, and add a drizzle of olive oil or a spoonful of dressing if it looks dry.