Rainbow Pasta Salad Recipe

Rotini pasta: A type of corkscrew-shaped pasta that holds onto the dressing well.

Cherry tomatoes: Small, sweet tomatoes that add a burst of color and flavor.

Cucumber: Adds a refreshing crunch to the salad.

Bell peppers: Use a mix of colors for visual appeal and a variety of flavors.

Red onion: Provides a sharp, tangy taste that complements the other ingredients.

Olives: Adds a briny, savory element to the salad.

Feta cheese: Crumbled cheese that adds a creamy, tangy flavor.

Olive oil: The base for the dressing, providing a rich and smooth texture.

Red wine vinegar: Adds acidity and tanginess to the dressing.

Dijon mustard: Gives the dressing a bit of a kick and helps emulsify it.

Garlic: Adds a pungent, aromatic flavor to the dressing.

Dried oregano: Provides a hint of earthy, herbal flavor.

Salt and pepper: Essential for seasoning and bringing out the flavors of the dish.

When preparing the pasta, make sure to cook it al dente. This means the pasta should be firm to the bite, not mushy. Overcooked pasta can become too soft and won't hold up well when mixed with the other ingredients. To achieve this, follow the package instructions closely and taste the pasta a minute or two before the recommended cooking time is up. Once cooked, immediately drain and rinse the pasta under cold water to stop the cooking process and cool it down quickly. This will help maintain the pasta's texture and prevent it from sticking together.

• uncooked rotini pasta - Substitute with uncooked penne pasta: Penne has a similar texture and will hold the dressing well.

• halved cherry tomatoes - Substitute with diced Roma tomatoes: Roma tomatoes are less juicy and will still provide a fresh, tangy flavor.

• diced cucumber - Substitute with diced zucchini: Zucchini has a similar crunch and mild flavor that works well in salads.

• diced, mixed colors bell peppers - Substitute with diced carrots and celery: These vegetables add a similar crunch and a variety of colors.

• thinly sliced red onion - Substitute with thinly sliced green onions: Green onions provide a milder onion flavor that can be more palatable for some.

• sliced olives - Substitute with capers: Capers add a similar briny flavor and a bit of tanginess.

• crumbled feta cheese - Substitute with crumbled goat cheese: Goat cheese has a similar creamy texture and tangy flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with a bit more texture.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor without the need for fresh garlic.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herb flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor with an additional umami depth.

• pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a bit of heat along with the peppery flavor.

• To store your rainbow pasta salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The pasta salad can be stored for up to 3-4 days. The vegetables will stay crisp and the flavors will meld beautifully over time.
• If you notice the pasta absorbing too much of the dressing and becoming dry, simply drizzle a bit more olive oil or a splash of red wine vinegar before serving.
• For optimal taste, allow the pasta salad to come to room temperature for about 15-20 minutes before serving. This will enhance the flavors and make it more enjoyable.
• To freeze, portion the pasta salad into individual servings using freezer-safe containers or resealable plastic bags. This makes it convenient to thaw only what you need.
• Label each container or bag with the date to keep track of freshness. The pasta salad can be frozen for up to 1 month.
• When ready to enjoy, thaw the pasta salad in the refrigerator overnight. Avoid microwaving as it can alter the texture of the vegetables and pasta.
• Once thawed, give the pasta salad a good toss and check the seasoning. You may need to add a bit more dressing or a pinch of salt and pepper to refresh the flavors.
• Remember, while freezing is an option, the pasta salad is best enjoyed fresh to fully appreciate the crispness of the vegetables and the vibrancy of the dressing.

• For a quick and easy method, place the rainbow pasta salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as the vegetables can become mushy.

• If you prefer a more even and gentle reheating, use a stovetop method. Transfer the pasta salad to a non-stick skillet. Add a splash of olive oil or a bit of water to prevent sticking. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the texture of the vegetables and feta cheese.

• For those who enjoy a slightly warm but still crisp salad, consider using an oven. Preheat your oven to 350°F (175°C). Spread the pasta salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 10 minutes, or until just warmed through. This method is great for preserving the integrity of the cherry tomatoes and bell peppers.

• If you have an air fryer, it can be a quick and efficient reheating tool. Place the pasta salad in an air fryer-safe dish. Set the air fryer to 300°F (150°C) and heat for 3-5 minutes, shaking the basket halfway through. This method ensures a quick and even reheating without compromising the crunchy vegetables.

• For a cold option, simply let the rainbow pasta salad sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the salad to lose its chill without the need for additional heat.

• Large pot: Used to cook the pasta according to package instructions.

• Colander: Essential for draining the cooked pasta and rinsing it under cold water.

• Large mixing bowl: Needed to combine the pasta, cherry tomatoes, cucumber, bell peppers, red onion, olives, and feta cheese.

• Small bowl: Used to whisk together the olive oil, red wine vinegar, dijon mustard, garlic, and dried oregano for the dressing.

• Whisk: Helps in thoroughly mixing the dressing ingredients.

• Chef's knife: Necessary for dicing the cucumber, bell peppers, and halving the cherry tomatoes.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring cups: Ensures accurate measurement of the pasta, vegetables, and other ingredients.

• Measuring spoons: Used for measuring smaller quantities like the dijon mustard, dried oregano, salt, and pepper.

• Garlic press: Useful for mincing the garlic clove efficiently.

• Serving spoon: Needed to toss the pasta salad and serve it.

Pre-cook the pasta: Cook the rotini pasta in advance and store it in the fridge. This way, you can quickly assemble the salad when needed.

Use pre-chopped veggies: Buy diced cucumber, halved cherry tomatoes, and mixed colors bell peppers from the store to save chopping time.

Make the dressing ahead: Whisk together the olive oil, red wine vinegar, dijon mustard, garlic, and dried oregano and store it in a jar. Shake well before using.

Batch prep: Double the recipe and store portions in the fridge for quick meals throughout the week.