Tri Color Pasta Salad Recipe is a perfect side dish or full meal that is full of vegetables and bright flavors! Follow our easy recipe for a perfect dish.
Cook the tri-color rotini according to the package making sure to salt the water well. Once the pasta is cooked, pour it into a colander and rinse the pasta with cold water to stop it from cooking further. After all the water is drained, place the pasta into a large bowl.
Chop the bell pepper and red onion, then slice the tomatoes, and mushrooms.
Add the chopped vegetables and sliced olives to the pasta and mix just to combine.
Pour the Italian dressing over the pasta and stir well. It might seem like a lot of dressing at first, but the pasta will absorb a lot of it. Serve chilled.
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Notes
Use smaller tomatoes- I recommend using small tomatoes, like cherry or grape tomatoes, instead of the larger ones because they can get mushy.
Cut the vegetables to a uniform size- To keep any one vegetable from overpowering the dish, make sure to chop the veggies to a similar size.
Cook the pasta al dente- Make sure to cook the pasta al dente so that it is just firm enough not to break apart when mixed with the veggies.
Chill the pasta- This pasta tastes best chilled, so place it in the refrigerator covered for half an hour or so before serving.