This tri color salad pasta recipe is your ultimate summer side dish! Loaded with veggies, cheese, Italian dressing, and flavor-packed pasta!
There’s one dish that never, ever fails me: a tri color salad pasta recipe. It’s the kind of recipe that’s vibrant enough to catch every eye on the buffet table, but comforting enough to feel like home. Whether you’re making it the night before a summer picnic or tossing it together on a Tuesday night with leftovers, this is the pasta salad you need in your rotation. I’ve played with hundreds of versions over the years, but this one? This one sticks.
Tri Color Salad Pasta Recipe (Classic Italian Style)
Ingredients (Serves 6–8)
For the Salad:
- 12 oz tri-color rotini pasta (green spinach, tomato, and regular semolina blend)
- 1 cup cherry tomatoes, halved
- 1 ½ cups cucumber, diced (peeled if preferred)
- 1 cup bell peppers, diced (use red, yellow, and orange for extra color)
- ¾ cup black olives, sliced (pitted)
- ½ cup red onion, finely diced
- ¾ cup mozzarella pearls or cubed fresh mozzarella
- ½ cup pepperoni slices (quartered) or diced salami (optional for protein lovers)
- ¼ cup fresh parsley or basil, chopped (for garnish)
For the Dressing:
- ¾ cup Italian dressing (store-bought OR homemade – see recipe below)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon red wine vinegar (optional for extra tang)
- Salt & freshly ground black pepper to taste
Homemade Italian Dressing (if making from scratch):
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon sugar or honey
- Salt & pepper to taste
Step-by-Step Instructions
1. Boil the Pasta Just Right
- Fill a large pot with water, add a generous tablespoon of salt, and bring to a boil.
- Add tri-color rotini and cook according to package instructions (usually 8–10 minutes) until al dente. You want a slight bite—don’t overcook!
- Drain pasta in a colander and immediately rinse under cold water to stop the cooking and cool it down quickly. Shake off excess water.
2. Prep the Mix-Ins
- While the pasta cools, halve the cherry tomatoes, dice the cucumbers, bell peppers, and red onion. Slice the olives and cube your mozzarella if needed.
- If using meat like pepperoni or salami, chop it into bite-sized pieces.
3. Toss it All Together
- In a large mixing bowl, add the cooled pasta and all the chopped ingredients.
- Pour in ¾ cup of Italian dressing (store-bought or homemade).
- Add 2 tablespoons of grated Parmesan cheese and the red wine vinegar if using.
- Gently toss everything using tongs or a large spoon until well-coated.
4. Taste, Adjust & Chill
- Taste test! Add more salt, pepper, or dressing as needed.
- Cover the bowl with plastic wrap or transfer to an airtight container.
- Chill in the fridge for at least 2 hours—overnight is even better. This gives the pasta time to soak in all the flavors.
5. Final Touch Before Serving
- Before serving, give the salad one final toss. If it looks a bit dry (which can happen after refrigeration), drizzle in a tablespoon or two of olive oil or more dressing.
- Garnish with fresh herbs and an extra sprinkle of Parmesan, if desired.
Pro Tips for the Perfect Tri Color Salad Pasta
- Don’t skip the cold rinse on pasta—it’s crucial for stopping the cooking and keeping the salad cool.
- Add cheese and herbs last if prepping ahead of time. They’re freshest that way.
- Want it creamy? Mix in 2 tablespoons of mayo or Greek yogurt for a twist.
- Make it a meal: Add grilled chicken, canned tuna, or chickpeas for extra protein.
- Vegan version: Skip cheese and meat, and use vegan Italian dressing—still incredibly flavorful!
Why This Tri Color Salad Pasta Recipe Works
- Texture: You’ve got chewy pasta, crunchy veggies, soft cheese, and juicy tomatoes.
- Color: It’s visually gorgeous with greens, reds, oranges, and creamy white.
- Flavor: Zesty, savory, and just the right balance of acidity and herbs.
- Versatility: It plays well with whatever is in your fridge and travels like a dream.
This isn’t just a salad—it’s a fridge staple, a party trick, a lunchbox hero, and a comfort dish. I’ve brought this tri color salad pasta recipe to weddings, graduation parties, baby showers, lake days, and lazy weeknights at home. It’s the kind of recipe that feels like sunshine in a bowl. And once you make it, you’ll see why it’s been a 40-year go-to for me. Pin it. Make it. Repeat it all summer long.
Do not miss these Cold Pasta Salad Recipes!
