THESE ARE THE INGREDIENTS YOU’LL NEED:
– 8-oz.Of tricolor rotini pasta.
– 1 Cup.Of cherry tomatoes, halved.
– 1 Cup.Of cucumber, diced.
– 1 Cup.Of bell peppers (red, yellow, or green), diced.
– 1/2 Cup.Of black olives, sliced.
– 1/4 Cup.Of red onion, thinly sliced.
– 1/4 Cup.Of fresh basil leaves, chopped.
– 1/4 Cup.Of fresh parsley, chopped.
– 1/4 Cup.Of grated Parmesan cheese (optional).
FOR THE DRESSING, I USED:
– 1/4 Cup.Of extra-virgin olive oil.
– 2 Tbsp.Of red wine vinegar.
– 1 clove garlic, minced.
– 1/2 Tsp.Of dried oregano.
– 1/2 Tsp.Of dried basil.
– 1/2 Tsp.Of salt.
– 1/4 Tsp.Of black pepper.
As directed on the box, prepare the multicolored rotini pasta until it is al dente. To stop the cooking, drain the pasta and rinse it in cool water. Place aside.
Combine the cherry tomatoes, cucumber, bell peppers, black olives, red onion, fresh basil, and parsley in a large mixing basin. Toss the ingredients together to make a vibrant veggie medley. Rotini pasta should be cooked, drained, and added to the dish of veggies.
To make the dressing, combine the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper in a separate small dish.
Over the pasta and veggie combination, drizzle the dressing. The pasta and veggies should be covered with the dressing equally once you’ve combined everything. If desired, top the salad with grated Parmesan cheese and gently toss to combine.
Place the salad in an airtight container or cover the dish with plastic wrap before serving. To enable the flavors to combine and the pasta to soak up the dressing, place in the refrigerator for at least an hour.
Give the pasta salad a brief toss to re-distribute the dressing before serving. If necessary, add more salt and pepper to the seasoning.
Serve the chilled three-color pasta salad as a vivid and refreshing side dish or as a quick dinner on its own. It’s ideal for barbecues, potlucks, picnics, and other summertime gatherings.