Red, White & Blue Pasta Salad
This Red, White & Blue Pasta Salad is a festive, crowd-pleasing dish that is perfect for Fourth of July, Memorial Day, or any summer cookout. Tri-colored rotini is dyed red and blue using food coloring, then tossed with cherry tomatoes, mini pepperoni, cubed mozzarella, black olives, and Italian dressing. It comes together in about 30 minutes and gets better as it chills — making it the ideal make-ahead side dish.
Servings: 10 servings
Equipment
- 1 Large Pot for boiling pasta
- 1 Colander for draining
- 1 Large mixing bowl
- 2 Zip-Top Bags gallon size, for dyeing pasta
- 3 Glass Bowls for dividing pasta
Ingredients
- 16 ounces rotini pasta
- 1 pint cherry tomatoes halved
- 8 ounces mozzarella cheese cut into ½-inch cubes
- ¾ cup mini pepperoni
- ½ cup black olives sliced
- 16 ounces Italian dressing
- red food coloring
- blue food coloring
- 1 tablespoon olive oil
- 2 tablespoons water divided
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and rinse under cold water until completely cooled.
- Drain the pasta well in a colander, shaking to remove excess water.
- Divide the pasta evenly into three portions. Transfer one-third (the white portion) to a large bowl. Divide the remaining two-thirds between two separate bowls.
- Toss the white pasta with 1 tablespoon of olive oil to prevent sticking and color bleeding. Set aside.
- In one zip-top bag, combine red food coloring with 1 tablespoon of water. In a second bag, combine blue food coloring with 1 tablespoon of water. Add one portion of pasta to each bag. Seal and gently knead until the pasta is evenly coated. Add more coloring if needed for vibrant color.
- Let the pasta sit in the bags for 5–10 minutes. Then rinse each color separately under cold water until the water runs clear. Drain well.
- In a large bowl, combine the red, white, and blue pasta. Add the halved cherry tomatoes, mozzarella cubes, mini pepperoni, and sliced black olives. Toss gently to combine.
- Pour the Italian dressing over the salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving for best flavor. Toss again before serving.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving as the dressing settles to the bottom.
Tip: Rinse the colored pasta thoroughly until the water runs completely clear — this prevents the colors from bleeding into each other once the salad is assembled.
Tip: For the most vibrant colors, use gel food coloring rather than liquid. A little goes a long way.
Tip: This salad is best made at least 30 minutes ahead of time and refrigerated so the flavors can meld. It is even better the next day.
Tip: Add the dressing in two stages — half before chilling and the rest just before serving — to keep the pasta from absorbing all the dressing overnight.
Tip: Substitute fresh mozzarella balls (bocconcini) for the block mozzarella for a creamier texture.
