Howdy, y’all! As a lover of delightful dishes, I want to share a one-of-a-kind summary of a scrumptious Tri-Color Pasta Salad that you won’t find anywhere else. This delightful dish is perfect for gatherings, picnics, or just a delicious meal at home. With its vibrant colors and mouthwatering flavors, this salad is sure to impress your taste buds and your guests alike.
Our Tri-Color Pasta Salad features tender rotini pasta in three lively colors, mingling with flavorful ingredients like Kalamata olives, crumbled feta cheese, and a medley of fresh vegetables. The salad is seasoned with a blend of Greek oregano, salt, and freshly ground black pepper, which adds a delightful kick to the dish. The olive oil creates a tangy and vibrant dressing that brings all the flavors together.
The preparation of this unique and tasty salad is as simple as can be. Just cook the pasta, mix in the delightful ingredients, and refrigerate for a few hours to let the flavors meld. When you’re ready to serve, give it a quick toss to redistribute the dressing, and enjoy.
Not only is this Tri-Color Pasta Salad a feast for the eyes, but it’s also a satisfying and nutritious meal that pairs well with grilled meats, vegetables, and poultry. Remember, this special summary is exclusive to our community, so don’t miss out on the chance to delight your friends and family with this extraordinary dish.
So, gather your ingredients and whip up a batch of this delightful Tri-Color Pasta Salad for your next get-together. Your taste buds and guests will thank you! And as always, stay tuned for more recipes from this Ineskohl kitchen. Y’all take care now!
- 16 ounces tricolor rotini pasta (or any pasta of your choice)
- 1.5 cups Kalamata olives, pitted
- 7 ounces feta cheese, crumbled
- 1 tablespoon dried Greek oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 small red onions, thinly sliced
- 2 sweet bell peppers, chopped (any color you like)
- 2 cups cherry tomatoes, halved
- 1 cup extra-virgin olive oil
- Cook the pasta according to the package directions until it is tender. Remember, we don’t want it al dente; we want it fully cooked. Once done, drain the pasta and set aside in a large mixing bowl.
- To the bowl of cooked pasta, add the Kalamata olives, crumbled feta cheese, dried Greek oregano, salt (adjust according to taste, as feta is salty), and freshly ground black pepper. Give everything a good stir.
- Next, add the thinly sliced red onions and chopped sweet bell peppers to the pasta mixture. Mix well to combine.
- Now it’s time to add the cherry tomatoes. Gently fold them into the pasta salad, ensuring they’re evenly distributed throughout.
- Finally, drizzle the extra-virgin olive oil over the top of the pasta salad. Mix everything together one more time, ensuring all the ingredients are well coated.
- At this point, it’s best to refrigerate the pasta salad for a few hours to let all the flavors meld together. When you’re ready to serve, give the salad another quick toss to redistribute the dressing.
- Enjoy this scrumptious Greek-inspired pasta salad at your next gathering, whether it’s a barbecue, picnic, or family dinner. It pairs well with grilled meats, vegetables, and poultry. Bon appétit, y’all!