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Tri-Colored Rotini Pasta Salad with Cherry Tomatoes and Olives

Tri-Colored Rotini Pasta Salad with Cherry Tomatoes and Olives

This vibrant pasta salad is the perfect crowd-pleasing dish featuring tri-colored rotini pasta that captures the zesty dressing beautifully. Cherry tomatoes provide sweet bursts while olives add briny contrast, creating a symphony of flavors. It's versatile, affordable, and tastes even better when made ahead for gatherings or potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 320
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

  • pot
  • Whisk
  • mixing bowl

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

Refrigerate for at least 2 hours or overnight for best flavor development. The salad improves with time and can be made a day ahead. Toss warm pasta with half the dressing first to enhance absorption.