It’s summer, so I know there are a million and one pasta salad recipes on the web, but this one is my favorite and won’t disappoint! It’s colorful, fresh and full of flavor. Enjoy it on its own or as a compliment to grilled salmon and a glass of moscato.
This recipe comes together quickly and lasts up to four days in the fridge. Also, the ingredients are very forgiving, just leave out or substitute what suits your taste buds. I like to make my own vinaigrette to toss everything in, but using a store bought bottle of Italian dressing works out great. I’ve also made a ranch version by using the Hidden Valley Ranch packets, it’s a dream!
Multi-colored Pasta Salad
Colorful, fresh and satisfying.
Ingredients
- 12 oz, box tri-colored rotini pasta, cooked to package instructions
- 1 small purple onion, diced
- 1 cucumber, peeled and diced
- 1 yellow bell pepper, diced
- 1 cup black olives, rinsed and halved
- 1 cup cherry tomatoes, halved
Dressing
- 1 tbsp McCormick Salad Supreme Seasoning
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp oregano, dried
Instructions
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In a large pot of salted boiling water, add pasta and cook to package instructions.
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While pasta is cooking, prep the veggies and put them in a large bowl.
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When pasta is done, drain and rinse under cold water. Add to the large bowl and toss with veggies.
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Add dressing ingredients to a small mixing bowl, mix until combined.
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Pour dressing over pasta and veggies. Taste and add more salt, if needed.
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Cover and keep in fridge until ready to serve.
