Zesty pasta salad made with tricolor rotini and loaded with chopped vegetables, fresh mozzarella, and parmesan cheese, then topped with a simple homemade Italian dressing. This pasta salad is the perfect side dish for summer gatherings and barbecues!
Cook the pasta according to the package directions, being sure not to overcook it. Drain and lightly rinse the cooked pasta, and then put it into a large bowl.
16 oz Tri-Color Rotini Pasta
While the pasta is cooking prepare the dressing. Combine all of the ingredients for the dressing in a medium bowl. Mix well.
½ cup Olive Oil, ¼ cup White Wine Vinegar, 2 teaspoon Honey, 1 tablespoon Lemon Juice, 1 teaspoon Dried Oregano, 1 teaspoon Dried Basil, 1 teaspoon Dried Parsley, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Salt, ½ teaspoon Black Pepper
Add half of the dressing to the cooked pasta. Stir to combine, then place the pasta and dressing in the fridge while you prepare the vegetables, or until it is no longer warm.
Wash all of the vegetables. Halve the tomatoes. Slice the cucumber and bell pepper into bite-sized pieces. Thinly slice the onion.
1 cup Cherry Tomatoes, 2 cups Cucumber, 1 cup Bell Pepper, ½ cup Red Onion
When the pasta is completely chilled, add the prepared vegetables and mozzarella pearls. Stir to combine. Just before serving, stir in the remaining dressing and top the pasta salad with the grated parmesan.