Description
This Chilled 4th of July Pasta Salad is a colorful, zesty party side that brings a burst of festive cheer to every bite—perfect for backyard BBQs, potlucks, or lakeside picnics. Imagine those vibrant red, white, and blue spirals dancing in Italian dressing, paired with juicy tomatoes, creamy mozzarella, and savory pepperoni—trust me, this is the star of your summer table.
Ingredients
- 1 lb rotini pasta
- Red and blue food coloring
- Water
- Olive or vegetable oil
- 1 pint cherry tomatoes
- 1 cup mozzarella cheese balls
- ¾ cup pepperoni, sliced
- ½ cup black olives, sliced
- 16 oz Italian dressing (or your favorite vinaigrette)
Instructions
- Cook rotini al dente as per package instructions, rinse under cold water, and drain well.
- Divide into 3 parts: leave one plain, dye others red and blue in zip-top bags, then rinse dyed pasta under cool water to set the color.
- Mix undyed pasta with a little olive oil to shield it from the colors and prevent bleeding.
- In a large bowl, mix all pasta, cherry tomatoes, mozzarella balls, pepperoni, and olives, then pour in half the dressing and stir gently.
- Chill for at least 1 hour (better overnight) and stir in remaining dressing just before serving.
Notes
Dye pasta in separate batches and always cool pasta fully before assembling. Add only half the dressing initially and the rest before serving to keep it vibrant. For a vegetarian twist, swap the pepperoni for chickpeas and feel free to toss in blue corn chips just before serving for a playful crunch.
- Prep Time: 20-30 minutes
- Cook Time: 10-15 minutes
- Category: Salad
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: 4th of July, pasta salad, patriotic, summer party, cold pasta, easy side dish