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Easy Patriotic Pasta Salad Recipe with Zesty Italian Dressing for Summer BBQs

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A vibrant and easy-to-make pasta salad featuring tri-color rotini, fresh blueberries, cherry tomatoes, mozzarella balls, and a homemade zesty Italian dressing. Perfect for summer BBQs and ready in about 25 minutes.

Ingredients

Scale
  • 12 ounces tri-color rotini or bowtie pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh blueberries
  • 8 ounces fresh mozzarella balls (bocconcini), drained and halved
  • 1 small red onion, finely diced (optional)
  • 1/4 cup fresh basil, thinly sliced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of tri-color rotini and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain thoroughly for 5 minutes.
  3. In a small bowl, whisk together 1/3 cup olive oil, 3 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon crushed red pepper flakes. Season with salt and black pepper to taste.
  4. While pasta cooks, halve cherry tomatoes, finely dice red onion, slice fresh basil thinly, and drain and halve mozzarella balls.
  5. In a large mixing bowl, combine the cooled pasta, tomatoes, blueberries, diced onion, mozzarella, and basil. Pour the dressing over the top.
  6. Use salad servers or two large spoons to toss everything gently until the dressing evenly coats the salad, being careful to keep the mozzarella balls intact.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a quick toss and adjust seasoning if needed.

Notes

Do not overcook pasta; al dente texture is key. Rinse pasta under cold water to stop cooking and prevent mushiness. Whisk vinegar and mustard first to emulsify dressing better. Cut mozzarella just before mixing to keep fresh. Soak diced red onion in cold water for 10 minutes if you want milder flavor. Add extra olive oil or vinegar if salad seems dry after chilling.

Nutrition

Keywords: patriotic pasta salad, summer BBQ salad, zesty Italian dressing, tri-color rotini salad, blueberry pasta salad, easy pasta salad, summer side dish

Find it online: https://sparklespoon.com/easy-patriotic-pasta-salad-recipe-with-zesty-italian-dressing-for-summer-bbqs/