tri color pasta salad recipe

This tri-color pasta salad recipe is bursting with flavor. The combination of pasta, vegetables, and herbs makes this a fantastic dish to add to any meal. The vibrant colors of the tomatoes, peppers, and corn are sure to make this a hit at any gathering. Plus, it’s a great way to use up any pasta leftovers you may have in the pantry. Whether you’re hosting a dinner party or just looking for a simple side dish, this is a great option.

Ingredients

For this tri-color pasta salad recipe, you’ll need:

1 lb tri-color rotini (or another short cut pasta)
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
1/2 cup frozen corn, thawed
3 scallions, chopped
1/4 cup fresh parsley, chopped

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and rinse with cold water. Set aside.
In a large bowl, whisk together the olive oil, vinegar, mustard, Italian seasoning, garlic powder, salt, and pepper. Add the bell peppers, tomatoes, corn, scallions, and parsley and stir to combine. Add the cooked pasta and stir until everything is evenly coated.
Cover and refrigerate for at least an hour before serving.

Tips

This pasta salad can be served warm or cold. If you choose to serve it warm, make sure to bring it to room temperature before serving.
This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to mix it up with different vegetables such as broccoli, zucchini, or mushrooms.
For added flavor, try adding some fresh herbs such as basil or oregano.