Red, White, and Blue Pasta Salad
A vibrant pasta salad celebrating summer with colorful ingredients and a tangy dressing, perfect for picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound red pasta spirals
- 1 pound blue pasta spirals
- 1 pound plain rotini pasta
- 16 ounces mozzarella pearls
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil leaves
- ¼ cup chopped parsley
- 1 cup Italian dressing
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Boil your pasta by bringing a large pot of salted water to a boil. Add the red, blue, and rotini pasta. Cook until al dente, about 8-10 minutes. Rinse in cold water after draining.
- Prepare the dressing by whisking together the Italian dressing, mayonnaise, red wine vinegar, garlic powder, Italian seasoning, salt, and black pepper in a large bowl.
- Chop the cherry tomatoes, basil, and parsley while the pasta is cooking.
- Combine the cooked pasta with the dressing and toss gently to coat. Add mozzarella, cherry tomatoes, basil, and parsley, mixing until combined.
- Chill the salad in the fridge for at least 30 minutes before serving.
Notes
This salad improves in flavor the next day. Keep it covered in the fridge, and it should last 3-5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 15mg
Keywords: pasta salad, summer recipes, picnic food, vibrant colors, easy recipes