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Tri-Color Italian Pasta Salad

Classic Tri-Color Italian Pasta Salad

An easy, make-ahead BBQ side dish featuring vibrant pasta, savory ham, Colby Jack cheese, fresh veggies, and a zesty Italian dressing.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 box 16 oz tri-color rotini pasta
  • 1 bottle 16 oz Zesty Italian dressing (reserve ¼ cup for serving)
  • 2 large Roma tomatoes chopped
  • 1 large cucumber peeled and chopped
  • 1 can 6 oz sliced black olives (drained)
  • 8-10 oz cooked ham steak cubed
  • 8 oz block Colby Jack cheese cubed

Equipment

  • Large pasta pot
  • Colander
  • Cutting board and knife
  • Extra-large mixing bowl

Method
 

  1. Boil Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta to al dente according to package directions (about 7-9 minutes).
  2. Rinse and Cool: Drain the pasta and immediately rinse under cold running water until completely cool. Shake well to drain all excess water.
  3. Prep Ingredients: While the pasta boils, chop the tomatoes, cucumber, ham, and Colby Jack cheese into uniform, bite-sized pieces.
  4. Combine: In an extra-large bowl, combine the cooled pasta, tomatoes, cucumber, black olives, cubed ham, and cubed cheese.
  5. Dress: Pour about ¾ of the bottle of Italian dressing over the salad. Toss well until everything is evenly coated.
  6. Marinate: Cover the bowl tightly and refrigerate overnight (or at least 4 hours).
  7. Serve: Before serving, give the salad a good stir. If it appears dry, add the remaining reserved dressing, toss again, and serve cold.

Notes

Cheese: Buy a block of cheese and cube it yourself. Pre-shredded cheese will break down and turn slimy in the dressing.
Rinsing Pasta: Do not skip rinsing the pasta in cold water. This removes surface starch and prevents the salad from becoming gummy.