Quick and Colorful Summer Pasta Salad Recipe for Fresh Flavors
This summer pasta salad recipe combines vibrant colors and fresh flavors, perfect for any occasion.
Equipment
- - Large pot
- Mixing bowl
- - Strainer
- refrigerator
Ingredients
For the Pasta
- 8 oz tricolor rotini Adds a playful touch and holds the dressing beautifully.
For the Vegetables
- 2 cups cherry tomatoes Provides juiciness and vibrant color.
- 1 cup cucumber Lends a refreshing crunch.
- 1/4 cup red onion Adds a mild sweetness and color.
For the Extras
- 1/2 cup black olives Delivers salty flavor.
- 1 cup Cabot sharp cheddar cheese Enhances richness and flavor.
For the Dressing
- 3/4 cup Robusto Italian dressing Adds a zesty kick.
Instructions
Preparation Steps
- Begin by boiling water in a large pot. Add the tricolor rotini and cook according to the package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the rotini and run cold water over it for a minute or two until it’s no longer hot.
- In a large mixing bowl, toss the cooled rotini with the diced tomatoes, cucumber, sliced red onion, black olives, and 3/4 of the Italian dressing. Mix gently until everything is well coated.
- Cover the bowl and place it in the refrigerator for at least 30 minutes to an hour.
- Just before serving, add the remaining Italian dressing to the salad and mix delicately again to combine.
Notes
Optional: Add fresh herbs like basil or parsley for an extra aromatic touch. Cook al dente for best texture.