01 -
Boil rotini pasta in a large pot of salted water according to package instructions until al dente. Drain thoroughly using a colander.
02 -
Divide the drained pasta into three equal portions. In two resealable plastic bags, mix a few drops of red food coloring with a splash of water in one, and blue food coloring with water in the other. Add one-third of the pasta to each bag, seal, and gently knead until the pasta is evenly colored. Leave the remaining third uncolored.
03 -
Toss the uncolored portion of pasta with a drizzle of olive oil to minimize dye transfer when mixing.
04 -
In a spacious mixing bowl, combine the red, blue, and uncolored pasta along with cherry tomatoes, mozzarella cubes, sliced pepperoni, and black olives.
05 -
Pour Italian dressing over the mixture and gently toss to coat all ingredients evenly.
06 -
Cover the bowl and refrigerate for at least one hour to allow flavors to meld. Finish with a sprinkle of fresh parsley before serving.