Go Back
Tri-Colored Rotini Pasta Salad with Cherry Tomatoes and Olives

Tri-Colored Rotini Pasta Salad with Cherry Tomatoes and Olives

This vibrant tri-colored rotini pasta salad with cherry tomatoes and olives is the perfect crowd-pleasing dish for any gathering. The fun spiral pasta holds dressing beautifully while cherry tomatoes provide sweet bursts and olives add briny contrast. It's versatile, affordable, and tastes even better when made ahead.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb tri-colored rotini pasta
  • 2 cups cherry tomatoes, halved
  • 1 cup black olives, sliced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dried oregano
  • Salt and pepper to taste

Equipment

  • large pot
  • colander
  • mixing bowl
  • Whisk

Method
 

Instructions
  1. Cook the rotini pasta al dente according to package directions, then rinse with cold water to stop cooking
  2. While pasta cooks, prepare the dressing by whisking together olive oil, red wine vinegar, oregano, salt, and pepper
  3. Toss the warm pasta with half of the dressing to help it absorb flavor
  4. Add the halved cherry tomatoes and sliced olives to the pasta
  5. Pour the remaining dressing over the salad and mix thoroughly
  6. Refrigerate for at least 2 hours or overnight to let flavors meld

Notes

Make ahead for best flavor - the salad improves as it chills. Customize with additional vegetables like red onions or artichoke hearts. Reserve some fresh herbs to add right before serving.