Are you craving a vibrant, flavorful, and satisfying meal that's surprisingly quick to make? Look no further than this tri-color pasta salad! This recipe is perfect for a hot summer day, a quick weeknight dinner, or a delightful contribution to your next potluck. Forget bland pasta dishes; this recipe is bursting with fresh herbs, juicy tomatoes, and a zesty lemon vinaigrette. It's a delicious dish the whole family will love, making it one of the best recipes for easy summer meals.
Ingredients:
- 1 pound tri-color rotini pasta
- 1 pint cherry or grape tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh oregano leaves, chopped
For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions:
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the tri-color rotini and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
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Prepare the Vegetables: While the pasta is cooking, halve the cherry tomatoes and pit and halve the Kalamata olives. Chop the fresh basil and oregano.
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Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Taste and adjust seasonings as needed. A little extra salt or pepper can elevate the flavor significantly.
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Combine Everything: In a large bowl, combine the cooked pasta, halved tomatoes, olives, feta cheese, basil, and oregano. Pour the lemon vinaigrette over the pasta and gently toss to coat everything evenly. Be careful not to overmix, as you want to avoid breaking the pasta.
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Serve: Serve immediately or chill for later. This pasta salad tastes great both warm and cold, making it incredibly versatile.
Tips for the Best Tri-Color Pasta Salad:
- Use high-quality ingredients: The flavor of this dish really shines when you use fresh, high-quality ingredients. Fresh herbs make a world of difference!
- Don't overcook the pasta: Overcooked pasta will become mushy and unpleasant. Cook it al dente for the best texture.
- Adjust the vinaigrette: Feel free to adjust the amount of lemon juice, vinegar, or olive oil to your liking. If you prefer a tangier dressing, add more lemon juice. If you prefer a creamier dressing, add a tablespoon of mayonnaise.
- Add protein: For a heartier meal, add grilled chicken, shrimp, or chickpeas to the salad.
Variations:
- Spicy Tri-Color Pasta Salad: Add a pinch of red pepper flakes to the vinaigrette for a spicy kick.
- Vegetarian Tri-Color Pasta Salad: Omit the feta cheese for a vegan option.
- Mediterranean Tri-Color Pasta Salad: Add artichoke hearts, sun-dried tomatoes, and a sprinkle of pine nuts for a Mediterranean twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 10-12 grams
- Fat: 15-20 grams
- Carbohydrates: 40-50 grams
This tri-color pasta salad is a simple, healthy, and delicious meal that's perfect for any occasion. It's an easy recipe to customize to your preferences, making it a versatile addition to your recipe collection. Enjoy!