Patriotic Tri Color Pasta Salad (Red, White, and Blue)
Tri Color Pasta Salad is a creative way to match dishes with a theme. So why not try out some colorful pasta this summer?
Ingredients
- 16 ounces rotini pasta cooked, rinsed, and drained (about 9 cups cooked)
- 3 to 4 drops red liquid food coloring
- 3 to 4 drops blue liquid food coloring
- 1 tablespoon water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1 pint cherry tomatoes halved (about 2 cups)
- 8 ounces mozzarella cheese cut into 1/2-inch cubes (about 2 cups)
- 3/4 cup pepperoni slices quartered
- 1/2 cup sliced black olives about one 2.25-ounce can, drained
- 16 ounces Italian dressing about 2 cups
Instructions
- COOK THE PASTA: Bring a large pot of salted water to a rolling boil. Cook 16 ounces rotini pasta according to package directions until al dente, about 8 to 10 minutes. The pasta should be firm with a slight chew at the center. Drain, rinse under cold running water until cool to the touch, and drain well.
- DYE THE PASTA: Add 1 tablespoon water and 3 to 4 drops red liquid food coloring to a large resealable bag. Add 1 tablespoon water and 3 to 4 drops blue liquid food coloring to a second large resealable bag. Divide the cooled pasta into 3 equal portions (about 3 cups each). Place one portion into the red bag and one portion into the blue bag. Seal each bag and gently knead until every noodle is a uniform, even color, about 1 to 2 minutes per bag. The pasta should look evenly tinted with no white streaks. If the color looks too faint, mix 1 additional drop of food coloring with 1 tablespoon water and add it to the bag. Rinse each batch of colored pasta under cold water until the water runs completely clear, then drain well.
- COAT THE WHITE PASTA: Toss the remaining third portion of pasta with 1 tablespoon extra virgin olive oil until every noodle is lightly coated. The thin layer of oil keeps the white pasta bright and prevents any stray color from the red and blue batches from transferring.
- ASSEMBLE THE SALAD: Add all three portions of pasta (red, white, and blue) to a large serving bowl. Add 1 pint cherry tomatoes, 8 ounces mozzarella cheese, 3/4 cup pepperoni slices, and 1/2 cup sliced black olives. Pour 16 ounces Italian dressing over the top. Toss everything together until the dressing coats every ingredient and the red, white, and blue noodles are evenly distributed throughout the bowl.
- CHILL AND SERVE: Cover the bowl tightly and refrigerate for at least 1 hour. The flavors blend together as the salad chills, and the colors set so they stay vibrant on the plate. Serve cold.
Notes
MAKE-AHEAD: This pasta salad tastes even better after a full night in the refrigerator. Prepare it up to 24 hours before serving for the best flavor.
STORAGE: Store in an airtight container in the refrigerator. Best within 3 days for peak flavor and texture. Safe to eat for up to 5 days. The noodles absorb dressing as they sit, so stir in a few extra tablespoons of Italian dressing before serving leftovers to bring the salad back to life.
FOOD COLORING TIP: Start with 3 to 4 drops of food coloring per bag and build up slowly. A light, pastel tint looks festive and appetizing. Rinsing the dyed noodles under cold water until the water runs clear locks in the color and keeps the red, white, and blue batches from bleeding into each other when combined.
CUSTOMIZE THE COLORS: Switch the food coloring to match any holiday or event. Red and green for Christmas, pink and blue for Easter, or your favorite team colors for game day.
Nutrition
Serving: 2cups | Calories: 698cal | Carbohydrates: 70g | Protein: 22g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 1400mg | Sugar: 13g | Fiber: 3g | Calcium: 234mg | Iron: 2mg