Mama’s Pasta Salad
Mama’s Pasta Salad is a quick, colorful, and flavor-packed dish that’s perfect for cookouts, potlucks, or a weeknight side. Made with tri-color rotini, fresh veggies, briny black olives, and a tangy red wine vinegar and olive oil dressing, this pasta salad is tossed with Parmesan and Italian seasoning for a bold, savory finish.It comes together in just 20 minutes and tastes even better after chilling. It’s a nostalgic favorite that never fails to impress—simple, fresh, and totally satisfying.
Ingredients
- 12 oz tri-color rotini pasta
- 1 red bell pepper, finely chopped
- 1 can of black olives, finely chopped
- 1 small head of broccoli, finely chopped
- 1/2 cup + 2 tbsp red wine vinegar
- 1/2 cup + 2 tbsp olive oil
- 1 cup grated Parmesan cheese
- 1/4 cup Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the tri-color pasta according to package instructions until al dente. Drain and rinse with cold water to help stop the cooking process, then set aside to cool down.
- In a large bowl, combine the cooked pasta with the remaining ingredients and mix well to coat everything evenly.
- Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld. Refrigerate overnight for maximum flavor.
- Serve the pasta salad chilled and enjoy!
Notes
- You can add diced cucumber, cherry tomatoes, artichoke hearts, or pepperoncini for extra crunch and brightness
- Use freshly grated Parmesan for the best texture and flavor
- This pasta salad keeps well in the fridge for up to 3 days, making it great for meal prep or leftovers
- Adjust seasoning after chilling—cold ingredients can mute flavors slightly, so a pinch of salt or extra vinegar may help before serving
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