Description
A vibrant and refreshing Tricolor Pasta Salad combining colorful pasta, fresh vegetables, and creamy mozzarella, all tossed in a zesty Italian dressing. Perfect for potlucks, picnics, or a light summer meal.
Ingredients
Salad
- 16 oz. tricolor pasta (penne, farfalle, fusilli, cavatappi, or rotini)
- 2 cups cherry tomatoes, halved
- 16 oz. fresh mozzarella cheese, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Dressing & Seasoning
- 16 oz. Italian dressing (1 bottle)
- ½ tsp kosher salt
- ½ tsp ground black pepper
Instructions
- Cook Pasta: Prepare the tricolor pasta according to package instructions until al dente. Drain thoroughly and allow to cool to room temperature.
- Combine Ingredients: In a large bowl, place the cooked and cooled pasta, halved cherry tomatoes, diced mozzarella, and diced red and green bell peppers.
- Add Dressing and Season: Pour the Italian dressing over the salad. Add kosher salt and ground black pepper to taste.
- Toss Salad: Toss all ingredients together until everything is evenly coated with the dressing and well combined.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least one hour to allow the flavors to meld and the salad to chill.
- Serve: Remove from refrigerator, stir once more, serve cold, and enjoy your fresh Tricolor Pasta Salad.
Notes
- Use any shape of tricolor pasta such as penne, fusilli, rotini, farfalle, or cavatappi according to preference.
- For best flavor, allow the salad to chill for at least an hour before serving.
- Fresh mozzarella adds creaminess; sub with feta or provolone if desired.
- This salad can be prepared a day ahead for convenience.
- Adjust salt and pepper as needed based on dressing saltiness.
