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Fresh Patriotic Red White and Blue Rotini Pasta Salad

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A colorful and festive pasta salad perfect for summer gatherings, featuring tri-color rotini, fresh veggies, creamy dressing, and bright herbs. Easy to prepare and crowd-pleasing for all ages.

Ingredients

Scale
  • 12 oz tri-color rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber (peeled if preferred)
  • 1 cup mini mozzarella balls or diced fresh mozzarella
  • 1/2 cup sliced black olives
  • 1/2 cup finely chopped red onion (optional)
  • 1/4 cup chopped fresh basil or parsley
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey or sugar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 clove garlic, minced (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz tri-color rotini pasta and cook according to package instructions (usually 8–10 minutes) until al dente. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse under cold water to stop cooking and cool the pasta. Shake well to remove excess water.
  3. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons red wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, minced garlic, salt, and pepper until smooth and creamy.
  4. Halve 1 cup cherry tomatoes, dice 1 cup cucumber, slice 1/2 cup black olives, finely chop 1/2 cup red onion (if using), and roughly chop 1/4 cup fresh basil or parsley.
  5. In a large bowl, combine the cooled pasta, chopped veggies, mozzarella, and herbs. Pour the dressing over and toss gently but thoroughly to coat.
  6. Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld. If short on time, 30 minutes works but longer is better.
  7. Before serving, stir the salad and adjust seasoning with salt, pepper, or vinegar as needed.

Notes

Do not overcook the pasta; rinse with cold water to stop cooking and keep colors vibrant. Adjust seasoning after chilling. For a lighter version, substitute sour cream with Greek yogurt and mayonnaise with vegan mayo for dairy-free. Gluten-free rotini can be used to make it gluten-free. Add a splash of red wine vinegar or olive oil if salad seems dry after chilling.

Nutrition

Keywords: pasta salad, rotini pasta salad, summer salad, patriotic salad, red white and blue salad, easy pasta salad, picnic recipe, barbecue side dish

Find it online: https://forkmila.com/fresh-patriotic-red-white-and-blue-rotini-pasta-salad-recipe-easy-step-by-step-guide/