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Ingredients
Scale
- 16 ounces rotini pasta
- 1 pint cherry tomatoes, halved
- 8 ounces mozzarella cheese, cubed (½-inch)
- ¾ cup pepperoni, quartered
- ½ cup black olives, sliced
- 16 ounces Italian dressing
- Red food coloring
- Blue food coloring
- 1 tablespoon olive oil
- 2 tablespoons water, divided
Instructions
- Boil water and cook rotini pasta until al dente, then drain and rinse with cold water.
- Transfer one-third of the pasta to a bowl and toss with olive oil to prevent sticking.
- In separate zip-top bags, mix red food coloring and water in one, and blue food coloring in another.
- Add the remaining pasta evenly between the bags and knead to coat.
- Let colors set for 5 minutes, then rinse until water runs clear.
- Combine all pasta colors in a bowl, add tomatoes, mozzarella, pepperoni, and olives.
- Drizzle with Italian dressing and toss well; refrigerate before serving.
Notes
Rinse pasta well after cooking to prevent clumping.
Chill the salad for at least an hour to enhance flavors.
Experiment with ingredients for a personalized touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg