Description
A vibrant cold pasta salad with tri-colored rotini, fresh vegetables, and a tangy mayonnaise dressing. Ideal for make-ahead lunches, this Italian specialty offers a colorful texture contrast and refreshing flavors. The creamy dressing with apple cider vinegar mingles with the firm pasta, ensuring a satisfying texture even after refrigeration.
Ingredients
2 cups tri-colored rotini pasta
1 cup mayonnaise
1 tablespoon apple cider vinegar (substituted for red wine vinegar to comply with non-alcoholic dietary restrictions)
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon ground black pepper
1½ tablespoons chopped fresh basil
1 cup chopped tomatoes
½ cup chopped yellow bell pepper
½ cup sliced black olives
Instructions
Bring a large pot of lightly salted water to a rolling boil.
Add the tri-colored rotini to the water and return the pot to a boil.
Cook the pasta uncovered, stirring occasionally to prevent sticking, until it is tender yet firm to the bite, which takes about 8 minutes.
Drain the pasta into a colander and rinse immediately with cold water.
Set the rinsed pasta aside to drain fully.
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, minced garlic, salt, and black pepper until the mixture is completely combined.
Stir the chopped fresh basil into the dressing.
Gently fold in the cooked rotini, chopped tomatoes, yellow bell pepper, and sliced black olives until everything is evenly coated.
Cover the bowl and refrigerate for at least 3 hours before serving to allow flavors to meld.
Notes
The salad must be refrigerated for at least 3 hours before serving.
For best flavor, prepare this salad the night before a meal.
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 20
- Cook Time: 8
- Category: Lunch
- Method: Boiling, Mixing
- Cuisine: Italian