Print

Fresh Red White and Blue Pasta Salad Easy Patriotic Recipe for BBQs

fresh red white and blue pasta salad - featured image
Print Recipe

A quick and colorful pasta salad featuring tri-color rotini, cherry tomatoes, fresh mozzarella, cucumbers, and a tangy homemade Italian dressing. Perfect for BBQs, picnics, and patriotic celebrations.

Ingredients

Scale
  • 8 ounces tri-color rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella balls (bocconcini), drained
  • 1 medium cucumber, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/4 cup fresh basil leaves, roughly chopped (or 1 tsp dried oregano)
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
  • 1 teaspoon honey or sugar
  • 1/2 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of tri-color rotini and cook according to package instructions, about 8-10 minutes until al dente. Stir occasionally to prevent sticking. Drain well and rinse under cold water to stop cooking and cool the pasta. Set aside to drain fully (about 5 minutes).
  2. While the pasta is cooking, halve 1 cup of cherry tomatoes, dice 1 medium cucumber, finely chop 1/4 cup of red onion (if using), and roughly chop 1/4 cup of fresh basil leaves. Drain 1 cup of fresh mozzarella balls and pat dry with paper towels.
  3. In a small bowl or jar, combine 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon honey, 1/2 teaspoon dried Italian seasoning, and salt and pepper to taste. Whisk or shake vigorously until well emulsified and slightly thickened. Adjust seasoning if needed.
  4. In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, red onion, basil, and mozzarella balls. Pour the dressing over the salad and toss gently but thoroughly to coat evenly.
  5. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Toss gently and adjust seasoning before serving.

Notes

Avoid overdressing the salad initially; reserve some dressing to add later if the salad seems dry after chilling. Rinse pasta under cold water after cooking to stop cooking and prevent sogginess. Pat dry mozzarella and vegetables to avoid watering down the dressing. Adjust seasoning after chilling as flavors mellow.

Nutrition

Keywords: pasta salad, patriotic recipe, BBQ side dish, tri-color rotini, Italian dressing, summer salad, easy pasta salad

Find it online: https://dahliadishes.com/fresh-red-white-and-blue-pasta-salad-easy-patriotic-recipe-for-bbqs/