4th of July Pasta Salad
This 4th of July Pasta Salad Red White Blue is bright, cheerful, and perfect for summer gatherings. It brings together tender pasta, juicy tomatoes, creamy mozzarella, and fresh blueberries for a fun red, white, and blue look.
Equipment
- 1 Large Pot
- 1 Large serving bowl
- 1 Small bowl or jar
Ingredients
- 12 oz rotini or bowtie pasta
- 1 pint cherry tomatoes sliced
- 8 oz fresh mozzarella pearls or diced mozzarella
- 1 cup fresh blueberries
- 2 cups baby spinach or arugula optional
- 0.25 cup fresh basil chopped
Dressing
- 0.25 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp white balsamic vinegar or apple cider vinegar
- 1 tsp honey
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain it well, then rinse briefly under cool water so it stops cooking and cools faster.
- In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, honey, salt, pepper, and garlic powder until smooth and well combined.
- Slice the cherry tomatoes, rinse the blueberries, and gently tear or chop the basil. If using greens, wash and dry them well.
- Add the pasta, tomatoes, mozzarella, blueberries, basil, and greens to a large serving bowl. Pour the dressing over the top and toss gently so everything is evenly coated.
- Cover the bowl and chill the salad for at least 20 minutes before serving. Give it one more gentle toss right before bringing it to the table.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Best served cold or at cool room temperature. If it seems a little dry after chilling, add a small drizzle of olive oil and a squeeze of lemon before serving.