Cold Pasta Salad with Tri-Color Rotini and Fresh Veggies
A colorful, refreshing pasta salad with tender rotini, crunchy vegetables, and a tangy dressing, perfect for quick meals or gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
Ingredients
: 8 ounces rotini pasta, 1 cup cherry tomatoes halved, 1 cup cucumber diced, 1/2 cup red bell pepper diced, 1/2 cup yellow bell pepper diced, 1/4 cup red onion finely chopped, 1/2 cup black olives sliced, 1/2 cup cubed mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 clove garlic minced, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, 2 tablespoons chopped fresh parsley
Instructions
1. Cook pasta according to package instructions, drain, and rinse under cold water. 2. Dice vegetables: cucumber, bell peppers, red onion, halve cherry tomatoes, slice olives, cube mozzarella. 3. Whisk together dressing: olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, pepper, oregano. 4. Combine pasta and vegetables in a large bowl, pour dressing over, and toss gently. 5. Fold in mozzarella and Parmesan. 6. Chill salad for 30 minutes. 7. Sprinkle fresh parsley before serving.
Notes
Adjust vegetables and cheese as desired. Store in airtight container for up to 3 days. Avoid freezing. Add protein like chicken or chickpeas for a more filling dish.