Hey everyone, it’s Azeem again from FoodMinty.com. I’m just a regular mom in Austin who loves cooking for my family and friends. No fancy chef school, just 10 years of messing up in the kitchen and figuring out what actually works. This tri-color pasta salad is hands-down the recipe I get asked for the most. Last 4th of July, I made a huge bowl for the neighborhood party and it was gone in 15 minutes. My neighbor Tina even texted me at 10 pm. asking if I had any leftovers hidden!
I promise this is the real deal – I’m typing this while my kids are watching cartoons and the bowl from last night is still in the fridge (yes, we’re eating it for lunch again).
Why I Keep Making This One
It’s cheap, it feeds a crowd, and my 8-year-old will actually eat the veggies in it. Plus, it looks pretty on the table with all those colors. No creamy mayo mess that goes bad in the heat – just a simple oil and vinegar dressing that gets better as it sits.
What You Need (I just grabbed this stuff at H-E-B yesterday)
- 1 box (12 oz) tri-color rotini pasta
- 1 small carton cherry tomatoes, cut in half
- 1 cucumber, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped (orange works too)
- Half a red onion, chopped small
- 1 small can sliced black olives, drained
- 1 block feta cheese (8 oz), crumbled with my fingers
- Handful of fresh parsley from the little plant on my windowsill, chopped
Dressing (I make this in an old jam jar):
- Half cup olive oil
- Quarter cup red wine vinegar
- 2 fresh garlic cloves, smashed with my knife
- Big pinch of dried oregano
- Squirt of mustard from the fridge
- Salt and pepper – I just shake until it tastes good
How I Actually Make It (No Fancy Steps)
- Boil the pasta in my big pot with lots of salt. Set the timer for 9 minutes. Drain and run cold water over it till it’s cool. I do this in the sink while singing whatever song my daughter has stuck in my head.
- Dump all the chopped veggies into my huge blue bowl (the one with the chip in it).
- Crumble the feta right on top.
- Throw in the cooled pasta.
- Shake up the dressing in the jar, pour most of it on, and mix with my hands (clean hands, promise!). Add the rest if it looks dry.
- Cover with plastic wrap and stick it in the fridge. I usually make it the night before so I’m not rushing.
That’s literally it. It takes me about 20 minutes while dinner is in the oven.
Little Things I’ve Learned the Hard Way
- If I forget to rinse the pasta, it sticks together and ruins everything. Learned that at a baby shower once… never again!
- Soak the red onion in cold water for a few minutes if you don’t want onion breath all day.
- It stays good in the fridge for 4 days. We eat it for quick lunches with a spoon straight from the bowl.
- My husband adds sliced pepperoni when he wants it “manlier.”
- For school lunches, I leave out the feta for my son.
Rough Idea of Calories (I’m not a nutritionist!)
One big spoonful is about 250-300 calories. Has some veggies, some cheese, not too bad.
Try It and Tell Me!
Next time you have a cookout, make this. Take a picture and send it to me on Instagram & Pinterest @FoodMinty or just leave a comment here – I read every single one while drinking my morning coffee. What do you throw in yours? My friend Jenny adds artichoke hearts and swears it’s better. I tried it last week and she might be right!
Alright, kids are yelling for snacks. Gotta go!
FAQs
1. Can I make this pasta salad ahead of time?
Yep! It’s even better if you do – mix it up and let it chill in the fridge for at least 2-4 hours (or overnight) so the flavors really come together.
2. What pasta works best if I don’t have tri-color rotini?
Any short pasta like penne, farfalle (bow ties), or fusilli is great. The spirals hold onto the dressing super well.
3. How do I keep the salad from drying out?
Save some extra dressing and stir it in right before serving. It tends to soak up as it sits.
4. What are some good add-ins or swaps?
Throw in pepperoni, mozzarella balls, olives, broccoli, bell peppers, or cherry tomatoes. Skip meat for veggie-only, or add chickpeas for protein.
5. How long do leftovers last?
In a covered container in the fridge, it’ll stay good for 3-5 days. Just give it a quick stir before eating.
