12 Delicious Italian Confetti Pasta Salad Recipes

Pasta lovers, rejoice! If you’re on the hunt for a dish that’s as vibrant and festive as a handful of confetti, you’ve hit the jackpot. Our roundup of 12 Delicious Italian Confetti Pasta Salad Recipes is packed with colorful, flavor-packed ideas perfect for potlucks, picnics, or a quick weeknight dinner. Each recipe is a celebration of Italian cuisine that’s sure to delight your taste buds. Let’s dive in!

Classic Italian Confetti Pasta Salad with Homemade Dressing

Kindly imagine a bowl brimming with vibrant colors and textures, a dish that brings the essence of Italian festivities to your table. This Classic Italian Confetti Pasta Salad, with its homemade dressing, is a celebration of simplicity and flavor, a testament to the joy of sharing food with loved ones.

Ingredients

• 8 oz rotini pasta (I love how the spirals hold the dressing)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup red wine vinegar (for that perfect tang)
• 1 tsp dried oregano (crush it between your fingers to release the oils)
• 1/2 tsp garlic powder (or fresh minced garlic if you’re feeling bold)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, please)
• 1 cup cherry tomatoes, halved (they’re like little bursts of sunshine)
• 1/2 cup black olives, sliced (I opt for Kalamata for their depth)
• 1/2 cup green bell pepper, diced (for a crisp contrast)
• 1/4 cup red onion, finely chopped (soak in cold water to mellow the bite)
• 1/2 cup mozzarella pearls (they’re as fun to eat as they sound)
• 1/4 cup fresh basil, torn (because fresh herbs make all the difference)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper in a small bowl to make the dressing.
3. Drain the pasta and rinse under cold water to stop the cooking process. Let it cool completely, about 10 minutes.
4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, black olives, green bell pepper, red onion, mozzarella pearls, and fresh basil.
5. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Chill the salad in the refrigerator for at least 30 minutes to enhance the flavors. Tip: Stir it once or twice during chilling to ensure the dressing is distributed.
7. Before serving, give the salad a final toss and adjust the seasoning if necessary. Tip: For an extra touch, garnish with additional fresh basil leaves.

With each forkful, you’ll discover a delightful harmony of textures—the chewiness of the pasta, the juiciness of the tomatoes, and the creaminess of the mozzarella. Serve it in a clear glass bowl to showcase its confetti-like beauty, or pack it for a picnic where it’s sure to be the star.

Summer Italian Confetti Pasta Salad with Fresh Vegetables

Dappled sunlight filters through the kitchen window as I gather the vibrant ingredients for this dish, each one a reminder of summer’s fleeting beauty. This pasta salad, a mosaic of colors and textures, is my homage to those lazy afternoons when time seems to stand still.

Ingredients

• 8 oz rotini pasta (I love the way the spirals hold the dressing)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup red wine vinegar (for a tangy kick)
• 1 tsp Dijon mustard (just a hint to bring it all together)
• 1 clove garlic, minced (fresh is best here)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1 cup cherry tomatoes, halved (they’re like little bursts of sunshine)
• 1/2 cup black olives, sliced (I love the briny contrast they offer)
• 1/2 cup red bell pepper, diced (for a sweet crunch)
• 1/4 cup red onion, finely chopped (a sharp bite that’s essential)
• 1/4 cup fresh basil, chopped (nothing beats the aroma of fresh basil)
• 1/2 cup mozzarella balls, halved (for creamy pockets of delight)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water seasons the pasta from the inside out.
2. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a large bowl to make the dressing.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing clumping.
5. Add the cooled pasta to the bowl with the dressing, along with the cherry tomatoes, black olives, red bell pepper, red onion, fresh basil, and mozzarella balls. Toss gently to combine.
6. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Tip: This salad tastes even better the next day.

Fresh from the fridge, this pasta salad is a symphony of textures—creamy mozzarella, crisp vegetables, and tender pasta—all brought together by the bright, herby dressing. Serve it in a hollowed-out watermelon for a playful summer centerpiece.

Healthy Italian Confetti Pasta Salad with Avocado

Lately, I’ve found myself craving dishes that are as vibrant to look at as they are nourishing to eat, and this Healthy Italian Confetti Pasta Salad with Avocado perfectly fits the bill. It’s a dish that brings together the freshness of summer with the comforting heartiness of pasta, creating a meal that feels both indulgent and light.

Ingredients

• 8 oz whole wheat fusilli pasta (I love the way the spirals hold the dressing)
• 1 ripe avocado, diced (the creamier, the better)
• 1 cup cherry tomatoes, halved (they’re like little bursts of sunshine)
• 1/2 cup black olives, sliced (for that salty bite)
• 1/4 cup extra virgin olive oil (my kitchen staple)
• 2 tbsp balsamic vinegar (adds a lovely tang)
• 1 tsp dried oregano (for that classic Italian flavor)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, dice the avocado and halve the cherry tomatoes. Slice the black olives if they’re not pre-sliced.
3. Drain the pasta and rinse under cold water to stop the cooking process. This also helps the pasta not to clump together.
4. In a large mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, dried oregano, salt, and black pepper to create the dressing.
5. Add the cooled pasta, diced avocado, cherry tomatoes, and sliced black olives to the bowl with the dressing. Gently toss to combine, ensuring everything is evenly coated. Tip: Be gentle with the avocado to keep it from mashing.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: This resting time makes a world of difference in taste.

As you take your first bite, you’ll notice the creamy avocado pairs beautifully with the tangy dressing and the hearty pasta, while the tomatoes and olives add a refreshing contrast. Serve it in a large, colorful bowl to highlight its confetti-like appearance, or pack it for a picnic to enjoy under the sun.

Spicy Italian Confetti Pasta Salad with Pepperoni

Here in the quiet of the morning, with the sun just beginning to peek through the curtains, I find myself thinking about the vibrant colors and bold flavors of a dish that feels like a celebration on a plate. It’s a recipe that brings together the warmth of Italian spices with the playful crunch of fresh vegetables, a dish that’s as much a joy to make as it is to eat.

Ingredients

• 8 oz rotini pasta (I love how the spirals hold onto the dressing)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup red wine vinegar (for that perfect tang)
• 1 tsp garlic powder (because fresh is great, but this blends seamlessly)
• 1 tsp dried oregano (crushed between your fingers to release its oils)
• 1/2 tsp crushed red pepper flakes (adjust to your heat preference)
• 1 cup diced pepperoni (I opt for the thicker slices for more bite)
• 1/2 cup diced red bell pepper (for a sweet crunch)
• 1/2 cup diced green bell pepper (adds a fresh contrast)
• 1/4 cup sliced black olives (I prefer the briney kick they offer)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, whisk together the extra virgin olive oil, red wine vinegar, garlic powder, dried oregano, and crushed red pepper flakes in a large bowl to create the dressing.
3. Drain the pasta and rinse under cold water to stop the cooking process. Let it cool for about 5 minutes.
4. Add the cooled pasta to the bowl with the dressing, tossing gently to coat every spiral.
5. Fold in the diced pepperoni, red and green bell peppers, black olives, and grated Parmesan cheese until evenly distributed.
6. Season with salt, starting with 1/2 tsp, then taste and adjust as needed. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Usually, I find the salad tastes even better the next day, as the pasta has had more time to soak up the dressing. The textures play off each other beautifully—the tender pasta, the crisp peppers, and the chewy pepperoni create a symphony in every bite. Serve it in a clear bowl to showcase the confetti-like colors, or pack it for a picnic where it’s sure to be the star.

Vegetarian Italian Confetti Pasta Salad with Feta Cheese

Flickering through the pages of my summer memories, this dish stands out like a vibrant mosaic at a family picnic. It’s a celebration of colors and textures, a dish that brings together the freshness of the garden and the richness of Italian flavors in every bite.

Ingredients

• 8 oz tri-color rotini pasta (the spirals hold the dressing so well)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup red wine vinegar (adds a lovely tang)
• 1 tsp dried oregano (crush it between your fingers to awaken the aroma)
• 1/2 tsp garlic powder (for that subtle kick)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1 cup cherry tomatoes, halved (they’re like little bursts of sunshine)
• 1/2 cup diced green bell pepper (for a crisp contrast)
• 1/2 cup diced red onion (soak in cold water for 10 minutes if you prefer it milder)
• 1/2 cup crumbled feta cheese (the salty, creamy star of the show)
• 1/4 cup sliced black olives (they add a mysterious depth)
• 2 tbsp chopped fresh basil (because fresh herbs make all the difference)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water seasons the pasta from the inside out.
2. Add the tri-color rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper in a large bowl to make the dressing.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming gummy.
5. Add the cooled pasta to the bowl with the dressing, along with the cherry tomatoes, green bell pepper, red onion, feta cheese, black olives, and fresh basil. Toss gently to combine.
6. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Tip: This resting time is crucial for the best taste.

Perfect for a lazy afternoon, this pasta salad is a symphony of textures—chewy pasta, crisp vegetables, and creamy feta. Serve it in a hollowed-out watermelon for a playful twist that’ll have everyone talking.

Quick Italian Confetti Pasta Salad with Italian Dressing

Vividly recalling the sun-drenched afternoons of my childhood, this Quick Italian Confetti Pasta Salad brings a burst of color and joy to any table. It’s a dish that whispers of summer gatherings and the simple pleasure of sharing a meal.

Ingredients

• 8 oz rotini pasta – I love the way the spirals hold the dressing.
• 1 cup cherry tomatoes, halved – Their sweetness is a perfect contrast.
• 1/2 cup black olives, sliced – For that briny depth.
• 1/2 cup green bell pepper, diced – Adds a crisp freshness.
• 1/4 cup red onion, finely chopped – Just enough for a bit of bite.
• 1/2 cup Italian dressing – Homemade or store-bought, your choice.
• 1/4 cup grated Parmesan cheese – Because everything’s better with cheese.
• 1 tbsp extra virgin olive oil – My go-to for its fruity notes.

Instructions

1. Bring a large pot of salted water to a boil over high heat. The salt seasons the pasta from within.
2. Add the rotini pasta and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta and rinse under cold water to stop the cooking process. This keeps the pasta firm.
4. In a large bowl, combine the cooled pasta, cherry tomatoes, black olives, green bell pepper, and red onion.
5. Drizzle with extra virgin olive oil and toss gently to coat. This helps the dressing cling better.
6. Pour the Italian dressing over the salad and toss again until everything is evenly dressed.
7. Sprinkle with grated Parmesan cheese just before serving for a salty, umami finish. Tip: Let it sit for 10 minutes to allow flavors to meld.

Al dente pasta mingles with the crisp vegetables, each bite a harmony of textures and flavors. Serve it nestled in a hollowed-out watermelon for a playful summer centerpiece.

Gluten-Free Italian Confetti Pasta Salad

Moments like these, when the kitchen is quiet and the afternoon light spills across the counter, remind me why I love creating dishes that bring people together. This gluten-free Italian confetti pasta salad is a vibrant celebration of colors and textures, perfect for those leisurely gatherings where time seems to stand still.

Ingredients

• 8 oz gluten-free rotini pasta (I find the texture holds up beautifully)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp red wine vinegar (adds a lovely tang)
• 1 cup cherry tomatoes, halved (the sweeter, the better)
• 1/2 cup sliced black olives (I love the briny contrast they offer)
• 1/4 cup finely diced red onion (for a bit of sharpness)
• 1/2 cup diced mozzarella cheese (room temp blends easier)
• 1/4 cup fresh basil, chopped (adds a fresh, aromatic touch)
• Salt and pepper (to bring all the flavors together)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now ensures the pasta is well-seasoned from the inside out.
2. Add the gluten-free rotini pasta to the boiling water and cook for 7-9 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, whisk together the extra virgin olive oil and red wine vinegar in a large bowl to create the dressing.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing the salad from becoming gummy.
5. Add the cooled pasta to the bowl with the dressing, tossing gently to coat.
6. Fold in the cherry tomatoes, black olives, red onion, mozzarella cheese, and fresh basil until evenly distributed.
7. Season with salt and pepper, adjusting to your liking, and give one final gentle toss.

Each bite of this salad is a delightful mix of creamy, crunchy, and fresh, with the dressing lightly coating every piece. Serve it in a large, colorful bowl to highlight its confetti-like appearance, or pack it for a picnic where it can be enjoyed under the open sky.

Keto Italian Confetti Pasta Salad with Olives and Artichokes

Zesty afternoons call for dishes that are as vibrant in flavor as they are in color, and this keto-friendly pasta salad is just that. It’s a dish that whispers of summer picnics and the joy of sharing, yet stands boldly on its own for those quiet moments of indulgence.

Ingredients

• 2 cups of keto-friendly pasta (I find the texture of edamame pasta holds up beautifully here)
• 1/2 cup of pitted kalamata olives, halved (their briny depth is unmatched)
• 1/2 cup of marinated artichoke hearts, chopped (the oil they’re packed in adds a lovely richness)
• 1/4 cup of extra virgin olive oil (my kitchen staple for its fruity notes)
• 2 tbsp of red wine vinegar (for that perfect tangy kick)
• 1 tsp of dried oregano (crushed between your fingers to wake up the flavors)
• Salt and freshly ground black pepper (to season, but we’ll be specific about how much)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water now ensures the pasta is seasoned from the inside out.
2. Add the keto-friendly pasta to the boiling water and cook according to package instructions, usually about 7-9 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, in a large bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, 1/2 tsp of salt, and 1/4 tsp of black pepper. Tip: Letting the dressing sit for a few minutes allows the flavors to meld.
4. Drain the pasta and rinse under cold water to stop the cooking process and cool it down quickly.
5. Add the cooled pasta to the bowl with the dressing, along with the halved kalamata olives and chopped artichoke hearts. Toss gently to combine.
6. Let the salad sit for at least 10 minutes before serving to allow the flavors to come together.

Fresh from the bowl, this pasta salad is a symphony of textures—chewy pasta, tender artichokes, and the occasional pop of olive. The flavors are bright and herbaceous, with a richness that begs for a sunny afternoon and good company. Try serving it atop a bed of arugula for an extra peppery bite, or alongside grilled chicken for a more substantial meal.

Easy Italian Confetti Pasta Salad for Potlucks

Now, as the golden light of late afternoon spills across the kitchen counter, I find myself drawn to the simplicity and vibrancy of this dish. It’s a celebration of colors and flavors, perfect for sharing at any gathering, where each bite tells a story of summer and togetherness.

Ingredients

• 1 lb tri-color rotini pasta – the swirls catch the dressing so beautifully.
• 1/2 cup extra virgin olive oil – my go-to for its fruity depth.
• 1/4 cup red wine vinegar – for a tangy kick that brightens the whole dish.
• 1 tsp garlic powder – because fresh garlic can overpower, but this blends just right.
• 1 tsp dried oregano – a whisper of the Mediterranean.
• 1/2 tsp salt – to draw out the flavors.
• 1/4 tsp black pepper – freshly ground, for a little heat.
• 1 cup cherry tomatoes, halved – they burst with sweetness in every forkful.
• 1/2 cup black olives, sliced – for a briny contrast.
• 1/2 cup green bell pepper, diced – adds a crisp, fresh note.
• 1/4 cup red onion, finely chopped – soak in cold water for 10 minutes to mellow the bite.
• 1 cup mozzarella balls, halved – creamy little surprises.
• 1/4 cup fresh basil, torn – because nothing beats its aroma.

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: The water should taste like the sea for perfectly seasoned pasta.
2. Add the tri-color rotini and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing clumps.
4. In a large bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic powder, dried oregano, salt, and black pepper until well combined.
5. Add the cooled pasta to the bowl, along with the cherry tomatoes, black olives, green bell pepper, red onion, and mozzarella balls. Gently toss to coat everything in the dressing.
6. Cover and refrigerate for at least 1 hour to let the flavors meld. The longer it sits, the better it gets.
7. Just before serving, sprinkle the torn fresh basil over the top for a pop of color and freshness.

Perfect for a sunny afternoon, this pasta salad is a tapestry of textures—chewy pasta, crisp vegetables, and creamy cheese—all harmonized by the vibrant dressing. Serve it in a clear bowl to showcase its confetti-like beauty, or pack it for a picnic where it’s sure to be the star.

Colorful Italian Confetti Pasta Salad with Bell Peppers

On a quiet afternoon like this, when the light filters through the kitchen window just so, I find myself drawn to dishes that are as much a feast for the eyes as they are for the palate. This colorful Italian confetti pasta salad, with its vibrant bell peppers and tender pasta, is one such dish—a celebration of simplicity and color.

Ingredients

• 8 oz rotini pasta (I love how the spirals hold the dressing)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup red wine vinegar (adds a nice tang)
• 1 tsp Dijon mustard (for a subtle kick)
• 1 clove garlic, minced (fresh is best here)
• 1/2 tsp salt (I prefer sea salt for its texture)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1 red bell pepper, diced (for sweetness and crunch)
• 1 yellow bell pepper, diced (adds a sunny brightness)
• 1/4 cup fresh basil, chopped (tear the leaves for more fragrance)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente.
2. While the pasta cooks, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a large bowl to make the dressing.
3. Drain the pasta and rinse under cold water to stop the cooking process. Let it cool for about 5 minutes.
4. Add the cooled pasta, diced red and yellow bell peppers, and chopped basil to the bowl with the dressing. Toss gently to combine everything evenly.
5. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.

With its cheerful colors and refreshing taste, this pasta salad is perfect for picnics or as a bright side dish. The bell peppers add a satisfying crunch, while the basil brings a hint of summer to every bite.

Protein-Packed Italian Confetti Pasta Salad with Chicken

Flickering through the pantry, the idea of a vibrant, protein-packed pasta salad came to mind, perfect for those balmy summer evenings when the kitchen feels like a sanctuary.

Ingredients

• 2 cups farfalle pasta (I love how the bow ties catch the dressing)
• 1 lb chicken breast, cubed (free-range gives the best flavor)
• 1/2 cup extra virgin olive oil (my kitchen staple for richness)
• 1/4 cup red wine vinegar (for that tangy kick)
• 1 cup cherry tomatoes, halved (they burst with sweetness)
• 1/2 cup black olives, sliced (a salty contrast)
• 1/4 cup fresh basil, chopped (nothing beats the aroma)
• 1/2 cup feta cheese, crumbled (for a creamy finish)
• 1 tsp garlic powder (a quick flavor boost)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water seasons the pasta from within.
2. Add the farfalle pasta and cook for 10-12 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add the chicken cubes, seasoning with garlic powder, salt, and pepper. Cook for 6-8 minutes, until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Drain the pasta and rinse under cold water to stop the cooking process. Let it cool.
5. In a large bowl, whisk together the remaining olive oil and red wine vinegar to make the dressing.
6. Add the cooled pasta, cooked chicken, cherry tomatoes, black olives, and basil to the bowl. Toss gently to combine.
7. Sprinkle the crumbled feta cheese over the top and give one final gentle toss.

Every bite of this pasta salad is a celebration of textures—the crunch of fresh veggies, the tenderness of chicken, and the creamy feta. Serve it chilled on a bed of greens for an extra layer of freshness, or pack it for a picnic where it’s sure to be the star.

Vegan Italian Confetti Pasta Salad with Sun-Dried Tomatoes

Falling into the rhythm of summer evenings calls for dishes that are as vibrant and lively as the season itself. This pasta salad, with its rainbow of colors and textures, is a celebration of simplicity and flavor, perfect for those long, golden hours.

Ingredients

• 8 oz fusilli pasta (I love how the spirals hold onto the dressing)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (their chewy texture is irresistible)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp balsamic vinegar (for that perfect tangy kick)
• 1 cup cherry tomatoes, halved (they burst with sweetness)
• 1/2 cup black olives, sliced (I prefer Kalamata for their depth)
• 1/4 cup fresh basil, chopped (nothing beats its aroma)
• 1/2 tsp salt (to bring all the flavors together)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water seasons the pasta from within.
2. Add the fusilli pasta to the boiling water and cook according to package instructions, about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, whisk together the extra virgin olive oil and balsamic vinegar in a large bowl to create the dressing.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing clumps.
5. Add the cooled pasta to the bowl with the dressing, along with the sun-dried tomatoes, cherry tomatoes, black olives, and fresh basil.
6. Toss everything gently to combine, ensuring the pasta is evenly coated with the dressing.
7. Season with salt and black pepper, then toss again to distribute the seasoning evenly.

Overtaken by the harmony of textures—the chewiness of the sun-dried tomatoes, the crispness of the fresh veggies, and the tender bite of the pasta—this salad is a feast for the senses. Serve it chilled on a warm evening, or let it sit at room temperature to deepen the flavors before sharing.

Conclusion

Mouthwatering and versatile, these 12 Italian Confetti Pasta Salad Recipes are sure to brighten any table. Perfect for potlucks, picnics, or a quick weeknight dinner, there’s something for every taste. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your pasta salad creations and this article with fellow food lovers on Pinterest. Happy cooking!