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Tri Color Pasta Salad with Lemon-Herb Vinaigrette

Tri Color Pasta Salad with Lemon-Herb Vinaigrette

Phoebe Green
Inspired by Italian-American picnic fare, this Tri Color Pasta Salad celebrates the spinach- and tomato-tinted spirals that echo the colors of the Italian flag. A bright lemon-herb vinaigrette clings to the curls, while crisp vegetables, olives, and two cheeses add snap, brine, and creaminess. The result is a refreshing, make-ahead salad with lively acidity, layered texture, and sun-soaked market vibes.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 441 kcal

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl or mason jar
  • Whisk
  • Chef's Knife
  • Cutting board
  • Measuring cups and spoons
  • Rimmed baking sheet
  • Tongs or large spoon

Ingredients
 
 

For the Lemon-Herb Vinaigrette:

  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, finely grated
  • 1 tsp dried oregano
  • ½ tsp kosher salt plus more to taste
  • ¼ tsp freshly ground black pepper
  • ⅛ tsp crushed red pepper flakes optional, for heat
  • ¼ cup extra-virgin olive oil good quality

For the Salad:

  • 1 tbsp kosher salt for the pasta water
  • 12 oz tri-color rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced 1/2-inch peeled if waxy
  • ½ cup red bell pepper, diced
  • ½ cup yellow bell pepper, diced
  • ⅓ cup red onion, thinly sliced rinsed briefly if sharp
  • ½ cup pitted Kalamata olives, halved
  • 8 oz fresh mozzarella pearls, drained or dice a larger ball
  • ¼ cup freshly grated Parmesan cheese plus more for serving
  • ¼ cup fresh parsley, chopped flat-leaf preferred
  • 2 tbsp fresh basil, thinly sliced chiffonade
  • 1 tsp lemon zest finely grated
  • 1 pinch kosher salt or to taste
  • 1 pinch freshly ground black pepper or to taste

Instructions
 

  • Make the Lemon-Herb Vinaigrette: In a small bowl or jar, combine red wine vinegar, lemon juice, Dijon, garlic, oregano, kosher salt, black pepper, and red pepper flakes. Whisk to dissolve the salt. While whisking steadily, drizzle in the olive oil until the dressing is glossy and emulsified (30–60 seconds). Set aside.
  • Bring Water to a Boil: Fill a large pot with water and bring to a rolling boil (212°F / 100°C). Season the water with 1 tbsp kosher salt so the pasta is well seasoned from within.
  • Cook the Pasta: Add the tri-color rotini and stir to prevent sticking. Cook until al dente, about 10 minutes, or as package directs. The spirals should be tender with a resilient bite.
  • Drain and Cool: Drain in a colander and rinse briefly under cool running water to stop cooking and remove excess surface starch. Shake well to shed water, then spread the pasta on a rimmed baking sheet to steam off and cool for about 10 minutes. Toss with 2 tbsp of the vinaigrette to prevent sticking.
  • Prep the Vegetables: While the pasta cooks and cools, halve the tomatoes, dice the cucumber and bell peppers, thinly slice the red onion, and chop the herbs. Halve the olives and drain the mozzarella pearls.
  • Assemble the Salad: In a large mixing bowl, combine cooled pasta, tomatoes, cucumber, red and yellow peppers, red onion, olives, mozzarella, Parmesan, parsley, basil, and lemon zest. Pour over the remaining vinaigrette and toss gently with tongs until each spiral is glossy and evenly coated.
  • Season and Serve: Taste and adjust with additional kosher salt and black pepper as needed. Serve immediately, or cover and refrigerate up to 24 hours; toss again before serving and refresh with a splash of olive oil or a squeeze of lemon if desired.

Notes

Chef’s Tips: 

  • Salt Boldly: Pasta water should taste like the sea so the rotini carries flavor to the core.
  • Al Dente is Essential: Overcooked spirals collapse and won’t hold dressing. Start checking 2 minutes before the box says.
  • Emulsify Fully: A stable vinaigrette clings better. A tiny squeeze of Dijon helps the suspension.
  • Cool, Don’t Chill Hard: A short cool on a sheet pan keeps texture bouncy; avoid ice baths that can waterlog pasta.
  • Make-Ahead: Toss the salad with 3/4 of the dressing and reserve the rest to refresh just before serving.
  • Add-Ins: Pepperoncini, diced salami, or chickpeas bring zing, savor, or protein without overwhelming the balance.
  • Onion Bite: A quick 30-second rinse in cold water tames sharpness while preserving crunch and color.

Nutrition

Calories: 441kcalCarbohydrates: 48gProtein: 16gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 17mgSodium: 1658mgPotassium: 315mgFiber: 3gSugar: 4gVitamin A: 899IUVitamin C: 51mgCalcium: 213mgIron: 2mg
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