Three-Color Pasta Salad with Basil Vinaigrette
A vibrant pasta salad featuring tri-colour fusilli tossed in a fresh basil vinaigrette with cherry tomatoes, mozzarella, and black olives. This italian-inspired salads (vegetarian) ready in about 20 minutes pairs tri-colored fusilli pasta, halved cherry tomatoes, halved fresh mozzarella balls into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz tri-colored fusilli pasta
- 1 cup, halved cherry tomatoes
- 1 cup, halved fresh mozzarella balls
- 1/2 cup, sliced black olives
- 1/4 cup, chopped fresh basil leaves
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz tri-colored fusilli pasta and cook for 10 minutes until al dente. Drain and rinse under cold water to stop cooking.
- Step 2: In a large mixing bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified for the basil vinaigrette.
- Step 3: Add the drained pasta, 1 cup halved cherry tomatoes, 1 cup halved fresh mozzarella balls, 1/2 cup sliced black olives, and 1/4 cup chopped fresh basil leaves to the bowl with the vinaigrette.
- Step 4: Toss gently but thoroughly to coat all ingredients in the dressing and combine the patriotic colors.
- Step 5: Refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill.
Frequently asked questions
How long does Three-Color Pasta Salad with Basil Vinaigrette take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Three-Color Pasta Salad with Basil Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tri-colored fusilli pasta from drying out.
Can I substitute ingredients in Three-Color Pasta Salad with Basil Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Three-Color Pasta Salad with Basil Vinaigrette for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Three-Color Pasta Salad with Basil Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
