Red, White and Blue Pasta Salad

Featured in the Honolulu Star-Advertiser on June 22, 2016.



Red, White and Blue Pasta Salad

  • 1 (16-ounce) box rotini pasta, cooked according package directions and rinsed
  • Red and blue food coloring to desired color
  • 1 (16-ounce) jar roasted red peppers, diced
  • 2 (3-ounce) cans sliced black olives
  • 1 medium Maui onion, diced
  • 8 ounces block Mozzarella cheese, diced
  • 4 Roma tomatoes, diced
  • 1/4 pound Genoa salami, cubed
  • 1 (16-ounce) bottle zesty Italian dressing


  1. Split pasta into two 1 gallon zip top bags or containers.
  2. Add red food coloring to one bag and blue food coloring to the other.
  3. Seal bags and gently massage with your hands until color is evenly distributed.
  4. When you have the color desired, rinse noodles, one color at a time, under cold water until the water runs clear.
  5. Dry colored noodles with paper towel to avoid the colors from mixing.
  6. In a large bowl, mix all ingredients together and toss well.

Makes 10 servings.

Tip: You can make this a day ahead. To give the salad a more intense flavor reserve 4 ounces of the Italian dressing and add it to the salad right before serving.

Approximate Nutrient Analysis per cup serving:
430 calories, 23 g fat, 6 g saturated fat, 25 mg cholesterol, greater than 950 mg sodium, 43 g carbohydrate, 3 g fiber, 7 g sugar, 15 g protein


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