🥗 Tricolored Pasta Salad
Colorful, fresh, and tangy—this pasta salad is perfect for picnics, meal prep, or a light side dish. It uses tri-color pasta for extra visual appeal and simple ingredients for big flavor.
🧾 Ingredients
🍝 Salad base
- 2 cups tri-color pasta (fusilli or rotini)
- 1 cup cherry tomatoes (halved)
- ½ cup cucumber (diced)
- ½ cup bell peppers (red/yellow/green, chopped)
- ¼ cup red onion (thinly sliced)
- ½ cup black olives (optional)
- ½ cup feta or mozzarella cubes (optional)
🥣 Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice or vinegar
- 1 tsp Dijon mustard (optional)
- 1 tsp dried oregano or Italian seasoning
- 1 small garlic clove (minced)
- Salt & black pepper to taste
👩🍳 Instructions
1. Cook pasta
- Boil tri-color pasta in salted water until al dente
- Drain and rinse with cold water to stop cooking
2. Prep vegetables
- Chop all veggies and place in a large bowl
3. Mix dressing
Whisk together:
- olive oil
- lemon juice/vinegar
- seasoning, garlic, salt, pepper
4. Combine
- Add cooled pasta to veggies
- Pour dressing over and toss well
- Add cheese if using
5. Chill (recommended)
- Refrigerate 20–30 minutes before serving for best flavor
🍽️ Result
A vibrant, refreshing Pasta salad with crunchy vegetables, tangy dressing, and colorful tri-pasta shapes.
⭐ Pro tips
- Don’t overcook pasta—it should stay firm
- Add dressing while pasta is slightly cool for better absorption
- Toss again before serving (pasta absorbs dressing)
- Add grilled chicken for a full meal 🍗
If you want, I can also make:
- creamy pasta salad version 🥛
- spicy Mexican-style pasta salad 🌶️
- or high-protein chicken pasta salad 💪
