This  rotini pasta salad is not only a delicious dish, it’s also very colorful and decorative and will be a highlight of any meal or holiday table.

The tri-colored spiral rotini pasta is probably one of the most aesthetically pleasing pasta kinds. Cooked with vibrantly colored broccoli and tomatoes it’s a very common dish in Italy, because the coloring, green, white and red, resembles the colors of italian flag.

This light, delicious pasta salad is dressed with a traditional Italian dressing and black olives. Both add a tangy note. If you add baked peppers and a sprinkle of grated parmesan, the picture is complete.

This salad is really easy and quick to cook and because it’s so aesthetically pleasing, it’s a perfect dish to bring to any party or gathering, from church potlucks to friends’ parties.

I always recommend cooking pasta al dente for salads, which means, it will have the lightest of crunches right at the middle. When you mix it with a liquid dressing it will keep absorbing the moisture, so if it’s even a little overcooked, the final result will be rather mushy.

If you don’t have a tri-colored rotini pasta, using a regular colorless kind is also good enough, you’ll have plenty of coloring from the broccoli, tomatoes and olives anyway. 

Just follow the simple steps below to cook this lovely dish, and I hope you enjoy it as much as I do!