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Italian Confetti Pasta Salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
200 minutes
Vibrant garden tomato and basil salad with olives, bell peppers, and rotini pasta, tossed in a creamy, tangy mayo dressing. Chill overnight for bold flavors to shine.
Ingredients:
  • 2 cups colored rotini pasta
  • 1 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 0.25 teaspoon ground black pepper
  • 1.5 tablespoons chopped fresh basil
  • 1 cup chopped tomatoes
  • 0.5 cup chopped yellow bell pepper
  • 0.5 cup sliced black olives
Instructions:
  • Boil a pot of salted water, then cook rotini until al dente, about 8 minutes. Drain, rinse with cold water, and set aside.
  • Combine mayonnaise, vinegar, garlic, salt, and pepper in a large bowl, whisking until smooth. Fold in fresh basil for an extra burst of flavor.
  • Combine rotini, tomatoes, bell pepper, and olives with the creamy mayo dressing, gently folding until well mixed. Let it chill in the fridge for at least 3 hours or overnight. Before serving, give it a light stir to combine all the flavors.

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