Pasta salad is my go-to dish when I need something easy, colorful, and packed with flavor.
Whether it’s for a cookout, a picnic, or just a quick weekday meal, this tri-color rotini pasta salad hits all the right notes.
It’s fresh from the garden, tangy from the homemade vinaigrette, and hearty enough to keep you coming back for seconds (and thirds—no judgment here!).
I love how vibrant this dish looks with the red grape tomatoes, crisp cucumber, fresh mozzarella cheese, and a double punch of parsley—both in the salad and the dressing.
It’s bold, herbaceous, and seriously addictive.
Pasta Salad That’s Bursting with Bold Flavor and Fresh Ingredients
Pasta salad is one of those dishes I find myself craving year-round—but especially when the sun’s out and I want something light, refreshing, and absolutely delicious.
This version is my personal favorite. It’s loaded with fresh herbs, juicy grape tomatoes, cool crunchy cucumbers, and soft delicious mozzarella—all tossed in a zesty homemade parsley vinaigrette that’s so good, you’ll want to drizzle it on everything.
What I love most about this salad is its balance. The tri-color rotini gives it a playful, festive look while holding onto that herb-packed dressing like a dream.
Every bite has the perfect combo of tang, crunch, and creaminess—plus that hit of brightness from the fresh parsley takes it to the next level.
This isn’t your average cold pasta salad drowning in store-bought dressing. No, this one is all about fresh ingredients and bold flavor.
The homemade vinaigrette alone is a game-changer. It’s made with red wine vinegar, olive oil, and a blend of seasonings that bring out the natural flavors of everything it touches.
The parsley—both in the dressing and the salad—adds a herby, almost peppery punch that makes the entire dish come alive.
Pair that with sweet grape tomatoes, crisp cucumbers, and soft mozzarella cheese, and you’ve got a pasta salad that’s anything but boring.
Ways to Switch It Up
This pasta salad is super versatile, so feel free to make it your own:
- Add some grilled chicken or chickpeas to make it a full meal.
- Swap the mozzarella for feta if you like a saltier bite.
- Toss in some olives, artichoke hearts, or sun-dried tomatoes for a Mediterranean flair.
- Want a kick? A pinch of red pepper flakes does the trick.
- Pair it with your favorite roasted chicken
Frequently Asked Questions
Yes! In fact, it’s even better after a few hours in the fridge. Just give it a quick toss before serving.
You can sub with white wine vinegar or even lemon juice. The flavor will shift slightly, but it’ll still be delicious.
If it looks a little dry the next day, just add a splash of oil or extra dressing and toss again
How To Make This Salad
Our step-by-step frying method will help you make this recipe with ease.
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Vibrant Summer Pasta Salad Recipe (With Homemade Dressing!)
Equipment
Ingredients
For the salad:
- 12 oz tri-color rotini pasta
- 10 oz red grape tomatoes cut in halves
- 1 cucumber diced
- 8 oz mozzarella cheese diced
- About 8 sprigs of fresh parsley chopped
For the parsley vinaigrette dressing:
- 12 sprigs fresh parsley
- ⅓ cup oil olive oil or avocado oil work great
- ⅔ cup red wine vinegar
- 2½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Cook the Pasta: Boil the tri-color rotini until al dente. Drain, rinse under cold water to stop the cooking, and let it cool.
- Make the Dressing: In a blender, combine parsley, oil, vinegar, salt, pepper, oregano, onion powder, and garlic powder. Blend until smooth and vibrant green.
- Assemble the Salad: In a large bowl, toss the cooled pasta with the grape tomatoes, cucumber, mozzarella, and chopped parsley.
- Dress It Up: Pour the vinaigrette over the salad and mix well until everything is coated. Chill before serving for best flavor.
Notes
Pro Tips for the Perfect Pasta Salad
- Cook your pasta al dente so it doesn’t get mushy after absorbing the dressing.
- Rinse with cold water after draining to stop the cooking and cool things down fast.
- Don’t skimp on the herbs. Fresh parsley is the secret weapon here—it brightens every bite.
- Let it chill. This salad gets better after an hour or two in the fridge, once the flavors really get to know each other.
- Double the dressing if you’re planning to make it ahead—it soaks in as it sits.
Ways to Switch It Up
This pasta salad is super versatile, so feel free to make it your own:- Add some grilled chicken or chickpeas to make it a full meal.
- Swap the mozzarella for feta if you like a saltier bite.
- Toss in some olives, artichoke hearts, or sun-dried tomatoes for a Mediterranean flair.
- Want a kick? A pinch of red pepper flakes does the trick.
Johnson says
I made this during the summer and again this past weekend. it was great each time.
Mirlene says
Thanks, Johnson