Tricolor Pasta Salad with Vegetables and Light Dressing

Recipe for Tricolor Pasta Salad with Vegetables and Light Dressing

Hello! Let's prepare together a dish that brightens any table with its vibrant colors and fresh flavor. This tricolor pasta salad is the perfect solution for healthy eating without complications, ideal to take to work or enjoy at a relaxed family meal, providing energy and lightness in every bite.

Preparation time

Getting organized in the kitchen is essential to enjoy the process. Here's the time breakdown so you can plan your cooking session without stress.

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

The quality of fresh ingredients is what will truly elevate the flavor of this simple dish. Look for firm and bright vegetables.

For the base

• 300 g tricolor pasta (spirals or rotini)
• 150 g cherry tomatoes
• 1 medium cucumber
• 1 red bell pepper small
• 100 g of pitted black olives
• 1/2 red onion
• 150 g of feta cheese (Optional)

For the light dressing

• 60 ml extra virgin olive oil
• 30 ml of vinegar white wine or lemon juice
• 1 teaspoon dried oregano
• Salt to taste
• Ground black pepper to taste

If you don't have cherry tomatoes, you can replace them with plum tomatoes cut into medium cubes without the seeds to avoid excess water; if you don't have feta cheese, then panela cheese or fresh mozzarella work wonderfully, although the flavor will be milder.

Utensils we will use

You don't need sophisticated equipment for this recipe; with your kitchen basics, you'll get chef-like results.

• Large pot for boiling pasta
• Pasta strainer
• Cutting board
• Sharp chef's knife
• Large bowl or salad bowl
• Small jar with lid or small bowl (for the dressing)
• Large mixing spoon

Preparation

Follow this step-by-step guide to achieve the perfect pasta texture and the ideal balance of flavors in the dressing.

1. Cooking the pasta

   Heat plenty of water in the large pot over high heat. When it comes to a boil, add a generous spoonful of salt. Add the tricolor pasta and cook according to package instructions until «al dente» (generally about 8-10 minutes). It is crucial to taste it one minute before the indicated time.

2. Cooling the pasta

   Once ready, pour the pasta into the colander in the sink. Immediately run it under cold water to stop the cooking; this prevents it from softening and helps maintain those vibrant colors we're looking for. Drain very well to remove excess water.

3. Cutting vegetables

   While the pasta cools completely, wash the vegetables. Grab the cutting board and knife: cut the cherry tomatoes in half. Peel the cucumber and cut it into medium cubes (approx. 1 cm). Cut the red bell pepper into short strips or small cubes. Finely slice the red onion or cut it into very small cubes if you prefer a more subtle flavor. Slice the olives if you have them whole.

4. Preparing the dressing

   In the small jar or bowl, pour the olive oil and vinegar (or lemon). Add the oregano, salt, and pepper. If using a jar, cover it and shake vigorously until it emulsifies (it looks like a homogeneous and somewhat thick mixture). If using a bowl, beat energetically with a fork.

5. Final assembly

   In the large bowl, place the already cold and well-drained pasta. Add all the chopped vegetables (tomato, cucumber, bell pepper, onion, olives). If you decide to use feta cheese, crumble it with your hands over the mixture now. Pour the dressing over the salad.

To finish and serve

Mix everything with gentle, folding movements using the large spoon so that the dressing coats every pasta spiral and every vegetable without breaking them. Taste a little and adjust the salt if necessary. Serve cold or at room temperature. You can accompany it with a grilled chicken breast if you want more protein, or simply enjoy it alone as a light dinner.

Nutritional Information

Here is an estimate of the nutrients provided by this vibrant and balanced dish per serving.

• Calories: 380 kcal
• Proteins: 12 g
• Fats: 18 g
• Carbohydrates: 45 g
• Fiber: 4 g

The values shown are approximate and may vary depending on pasta brands or the exact amount of oil used.

5 keys to make it perfect

Sometimes, small details make the difference between a good salad and an unforgettable one. Here I share my secrets for success.

1. The pasta's doneness is sacred: There's nothing worse than a salad with soft or mushy pasta. By cooking it «al dente,» you ensure it maintains its shape when mixed with the other ingredients. If you like to experiment with textures, similar to what we would do in a farfalle salad with asparagus, firmness is vital.

2. Thorough drying: After cooling the pasta under water, make sure to drain it very well. If water remains in the crevices of the spirals, the dressing will be diluted and lose intensity, resulting in a bland dish.

3. Uniform cuts: Try to make the vegetable pieces a similar size to the short pasta. This makes it easier, when piercing with a fork, to get a combination of pasta and vegetable in a single balanced bite.

4. Softened onion: If raw red onion is too strong for you, an excellent trick is to let it rest for 5 minutes in a bowl with cold water and a few drops of vinegar before adding it. This «muffles» it and makes it more digestible.

5. Dress at the right time: If you're not going to eat it immediately, store the dressing separately. Pasta tends to absorb liquid over time. If you store it already mixed, add an extra drizzle of olive oil just before serving to revive the shine.

When is it ideal to enjoy it?

This recipe is a wonderful wildcard. It's perfect for hot summer days when we don't want to spend hours in front of hot stoves. Its freshness makes it the star of park picnics or «potluck» gatherings (where everyone brings a dish), as it's easily transportable and doesn't need reheating. It also works wonderfully as a side dish at a barbecue, balancing grilled meats, or even as a «lunchbox» option for the office, keeping you light to continue the workday without heaviness.

Comparison table

So you can see where our recipe stands against other popular options, I've prepared this quick comparison.

Frequently asked questions

Share your experience

Cooking is for experimenting and sharing. I'd love to know how your tricolor salad turned out! Did you add any extra ingredients you had at home? Leave your comment below and share your own findings and variations with our community.

Culinary glossary

To help you move like a fish in water in the kitchen, here are some terms we used today:

• Al dente: Italian expression referring to the cooking point of pasta where it is cooked but still offers a slight resistance when bitten, without being raw.
• Emulsify: The process of mixing two liquids that normally don't combine (like oil and vinegar) by whisking them until a homogeneous and creamy mixture is created.
• Sear: Although we don't use it today, it's cooking something quickly over high heat to brown the surface. In this recipe, we «shock» the pasta with cold water, which is a thermal shock.
• Julienne: Cutting technique into thin, elongated strips. You could cut the bell pepper this way if you prefer that aesthetic instead of cubes.
• Dressing: Sauce or liquid mixture (vinaigrette, creamy sauce) used to season salads and enhance the flavor of raw or cooked ingredients.