Red White and Blue Pasta Salad
Red, white, and blue pasta salad is a festive, flavorful dish perfect for summer gatherings. This vibrant salad features al dente fusilli pasta, juicy cherry tomatoes, crunchy cucumbers, creamy mozzarella balls, and aromatic basil, all tossed in a zesty olive oil and balsamic dressing. It’s not only visually stunning but also easy to prepare and sure to delight your guests. Serve it as a refreshing side or light main course at your next picnic or potluck!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves about 6
- Category: Salad
- Method: Chilling
- Cuisine: American
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 8 oz fresh mozzarella balls, halved
- ½ cup red onion, thinly sliced
- ½ cup fresh basil leaves, torn
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- While the pasta cools, prepare the cherry tomatoes, cucumber, red onion, and basil.
- In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, mozzarella balls, red onion, and basil. Toss gently.
- In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt and pepper.
- Pour the dressing over the salad mixture and toss to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg