1-First, cook 16 ounces of rotini pasta according to the package instructions, then rinse it with cool water to stop the cooking.

2-Divide the pasta into three equal portions: put one in a resealable bag with 3-4 drops of red food coloring and 1 tablespoon water, seal it, and knead until evenly colored. Do the same for the second portion with blue food coloring and the remaining tablespoon of water.

3-After coloring, rinse each batch with cold water and drain well to avoid any bleeding. Toss the plain portion with 1 tablespoon olive or vegetable oil to keep it from sticking.

4-Now, combine all the pasta in a large bowl with 1 pint (2 cups) halved cherry tomatoes, 8 ounces cubed mozzarella cheese, ¾ cup pepperoni slices cut into fourths, ½ cup black olive slices, and 16 ounces Italian dressing. Mix everything thoroughly, cover, and chill for at least one hour before serving.