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Red White and Blue Pasta

A fun and vibrant pasta salad perfect for summer gatherings, picnics, and festive celebrations, featuring colorful pasta and fresh toppings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Coloring
  • 16 ounces box rotini pasta Use gluten-free pasta for a gluten-free option.
  • 1 bottle Red liquid food coloring Natural food coloring options are available.
  • 1 bottle Blue liquid food coloring Natural food coloring options are available.
Salad Ingredients
  • 1 cup Cherry tomatoes Halved for better mixing.
  • 1 cup Mozzarella cheese cubes You can substitute with feta or cheddar.
  • 1 cup Pepperoni Can be omitted for a vegetarian version.
  • 1/3 cup Black olives Sliced.
  • 1/2 cup Italian dressing Adjust to taste.
  • To taste Fresh parsley For garnish.

Method
 

Cooking the Pasta
  1. Cook rotini pasta according to package instructions until al dente. Make sure not to overcook the pasta to keep it firm.
  2. When done, drain using a colander.
Coloring the Pasta
  1. In two Ziploc bags, add red food coloring with water in one bag and blue food coloring in another.
  2. Divide the drained pasta into three equal portions. Place one-third of the pasta in each bag: one for red, one for blue.
  3. Seal the bags and gently knead until evenly colored.
  4. Toss the remaining third of the pasta with olive oil to prevent color absorption.
Mixing the Salad
  1. In a large mixing bowl, combine all colored pasta, cherry tomatoes, mozzarella cheese, pepperoni, black olives, and Italian dressing.
  2. Mix until everything is well combined.
Chilling
  1. Cover and chill in the refrigerator for at least one hour before serving.

Notes

This dish can be enjoyed warm or chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the texture may change.