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5.0 from 69 votes

Italian Confetti Pasta Salad

This Italian Confetti Pasta salad loaded with fresh veggies and topped with a zesty homemade Italian-style dressing. It's potluck perfection and can easily be made ahead of time for easy peasy party prep!

Prep Time
15 mins
Cook Time
15 mins
Total Time
22 mins
Servings: 10 servings
Calories: 289 kcal
Course: Side Dish
Cuisine: Italian

Ingredients

  • 12 oz tri-color rotini pasta
  • 2 cups elbow macaroni
  • 1-2 cups cherry tomatoes
  • 1-2 cups sliced mini peppers or diced bell peppers
  • ½ large english cucumber
  • finely grated parmesan and romano cheese
  • salt and pepper, to taste
Simple + Speedy Italian Dressing:
  • ¼ cup extra virgin olive oil
  • ¼ cup white vinegar
  • 1 TBSP Mrs Dash Italian seasoning blend (it tastes AMAZING on everything)
  • ½ TBSP garlic powder
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper

Instructions

    Cup of Yum
  1. To make the dressing: Whisk all ingredients together and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning. It should keep in your fridge for about a week, if needed.
  2. note: I use the entire batch of dresing for the pasta salad and then make a second 1/2 cup of dressing for the following day. Once the pasta has spent 24 hours marinating in the fridge it has pretty much soaked up all your yummy dressing -- adding more coats the pasta and amps up the flavor.
  3. Bring a large pot of water [about 4 to 6 quarts] to a boil.
  4. Boil noodles for around 7 minutes, stirring occasionally, for al dente pasta. To prevent sticking, feel free to add a little bit of oil to the pot. I add a spoonful of my favorite coconut oil and have to refrain from sticking my hand in the pot to eat them prematurely.
  5. After 7 minutes has passed, scoop out a noodle and test for tenderness.
  6. Once they're ready, remove from heat and strain in a colander to remove the water. As long as the noodles are hot they'll continue cooking, if you prefer to add the dressing to hot noodles [some say it helps the noodles soak up the flavor] then cook them more on the al-dente side and less tender. If you plan on rinsing your noodles with cold water to halt the cooking process, then you can cook them until they reach your ideal tenderness. Totally a matter of preference! It seems silly to mention it but the last thing I want is for you to end up with mushy noodles, those are about as fun as a bag of wet mice. [or hungry bloggers]
  7. While your noodles are cooking, chop your veggies. I like to slice my mini peppers into rings and halve my cherry tomatoes. For the cukes, I cut the entire cucumber into quarters and then slice into little triangles. I get more veggies per forkful this way and I love the way it looks.
  8. By the time you've finished chopping your noodles should be done!
  9. Add your veggies and dressing to the mix and toss to incorporate.
  10. Dust the entire bowl with parmesan romano cheese and dig. on. in.

Notes

  • I love the look/texture of combining some elbow macaroni with the rotini but feel free to skip it if you don't have any on hand! It's more of an add-on than a necessity.
  • Craving a creamy dressing? Mix the above Italian dressing recipe with your favorite homemade or natural store-bought Caesar dressing.
  • homemade
  • Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 289kcal (14%) Carbohydrates 48g (16%) Protein 8g (16%) Fat 6g (9%) Sodium 64mg (3%) Potassium 230mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 150IU (3%) Vitamin C 15.8mg (18%) Calcium 27mg (3%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 289

% Daily Value*

Calories 289kcal 14%
Carbohydrates 48g 16%
Protein 8g 16%
Fat 6g 9%
Sodium 64mg 3%
Potassium 230mg 5%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 150IU 3%
Vitamin C 15.8mg 18%
Calcium 27mg 3%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.