Tri Color Pasta Salad Recipe

Italian Pasta Salad is Perfect for Potlucks

This easy Italian pasta salad is a must-have for potlucks, BBQs, and meal prep, packed with bold flavors and a mix of crisp, fresh textures. Whether served as a side dish or a light meal, it’s always a crowd-pleaser!

When making cold pasta salads, choosing the right pasta is key. While mini macaroni and baby shells are great and in a lot of my salad recipes, rotini pasta holds onto the thinner Italian dressing, ensuring every bite is packed with flavor.

Personally, I believe for the best taste, let this pasta salad chill for at least 4 hours or overnight. The light and zesty Italian dressing enhances the fresh vegetables and pasta without overpowering them, making this dish delicious!

Pasta Salad Ingredients

• 16 oz. box tri-color rotini pasta – Cook according to package instructions, then rinse with cold water and drain. If you can only find the 12. oz size, just lower the amount of dressing to match.
• 1 (15 oz) bottle Italian dressing – Choose your favorite brand – I like Ken’s but dressing is always a personal choice
• 1 packet Italian seasoning mix – Adds extra flavor to the dressing.
• 1 (12 oz) can black olives – Drained and sliced makes it the easiest.
• ½ cup red bell pepper, diced
• 8 oz mozzarella pearls – Small fresh mozzarella balls for creamy texture.
• 1 small head of broccoli, chopped – Cut into bite-sized pieces.
• ½ cup red onion, diced –
• ½ to 1 cup cucumber, peeled and chopped – Adjust based on preference for extra freshness.

How to make Tri-Color Pasta Salad

First, cook your rotini pasta al dente—about 7 minutes should do it, but check your package instructions to be sure. Once cooked, drain and rinse with cold water to stop the cooking process and keep the pasta from sticking. Set it aside while you prep the rest.

Next, chop your veggies into bite-sized pieces so every forkful gets a perfect mix of flavors. Peel the cucumber before slicing, and trim off any long broccoli stems—if the florets are too big, cut them down so they’re easy to eat.

Drain your black olives and set them aside.

Now for the fun part—assembling the salad! Add the pasta, chopped veggies, mozzarella pearls, and black olives to a large bowl. Sprinkle the Italian seasoning packet over everything, then pour in the entire bottle of Italian dressing.

Give it a really good mix, making sure every noodle and veggie is evenly coated. The flavors get even better as they sit, so for the best taste, let the salad chill in the fridge for at least 4 hours or overnight.

Store leftovers in an airtight container in the fridge for 3-4 days—if it looks a little dry, just add a splash of extra dressing before serving.

Ingredient Variations

Add Protein – I originally planned to toss in sautéed shrimp that I had leftover from my shrimp pesto pasta, but I ran out! Feel free to mix in whatever you have protein wise. Shrimp, pepperoni, grilled chicken, or even salami for extra flavor.

Switch Up the Veggies – What I personally love is that this salad is super adaptable! Try adding cauliflower, green onions, cherry tomatoes, or shredded carrots for more color and crunch. You can take out or add what your kids are picky about!

Perfect for a Crowd – This pasta salad recipe makes a big batch (about 10 cups of pasta salad), so it’s great for potlucks, BBQs, or meal prep!

Can I Make Pasta Salad Ahead of Time?

Yes! In fact, making pasta salad a day in advance allows the dressing and veggies to really meld together, making it even more delicious. Quick tip: If you are serving on a different day, stir in a little extra Italian dressing if needed, about a tablespoon or two, to keep it moist.

How Long Does Pasta Salad Stay Fresh?

Store your pasta salad in an airtight container in the refrigerator, where it will stay fresh for up to 3-4 days. Aside from a potluck event, it’s a great option as a side dish for sandwich lunches, quick dinners, or meal prep throughout the week!