Red, White and Blue Pasta Salad is an easy 4th of July side dish made with colorful rotini, cherry tomatoes, mozzarella, mini pepperoni, olives, and Italian dressing. The dyed pasta gives it a fun patriotic look, while the simple ingredients keep it familiar and easy to serve. It works well for BBQs, potlucks, picnics, and summer parties because it can be made ahead and kept chilled until ready to eat.
- Difficulty: Easy
- Prep time: 20 minutes
- Bake time: 10 minutes
- Servings: 8–10
Ingredients
- 16 ounces rotini pasta
- 1 pint cherry tomatoes, halved
- 8 ounces mozzarella cheese, cut into ½-inch cubes
- ¾ cup mini pepperonis
- ½ cup black olives, sliced
- 16 ounces Italian dressing
- Red food coloring
- Blue food coloring
- 1 tablespoon olive oil
- 2 tablespoons water (divided)
Directions:
Bring a large pot of water to a boil and cook pasta according to package directions. Drain and rinse under cold water.
Transfer one-third of the pasta to a large bowl (this will remain white). Toss with olive oil to prevent sticking and color bleeding.
- In one zip-top bag, add red food coloring with 1 tablespoon water. In another bag, add blue food coloring with 1 tablespoon water.
- Divide the remaining pasta evenly between the red and blue bags. Seal and gently knead until evenly coated. Add more color if needed.
Let pasta sit in bags for about 5-10 minutes. Rinse each color under cold water until water runs clear. Drain well.
In a large bowl, combine red, white, and blue pasta. Add tomatoes, mozzarella, pepperoni, and olives. Toss gently.
In a large bowl, combine red, white, and blue pasta. Add tomatoes, mozzarella, pepperoni, and olives. Toss gently.
Pour Italian dressing over the salad and toss until evenly coated. Cover and refrigerate until ready to serve for best flavor.
