Rainbow Pasta Salad

Why You’ll Love This Recipe

Rainbow Pasta Salad is not only visually stunning with its bright colors, but it’s also packed with a variety of fresh vegetables, making it a wholesome and satisfying dish. The mix of pasta, crunchy veggies, and tangy dressing creates a perfect balance of textures and flavors that everyone will love. It’s versatile, easy to make, and can be customized with your favorite veggies or protein. Plus, it’s great for meal prep and can be served cold, making it the ideal dish for warm days.

Ingredients

  • 12 oz pasta (penne, rotini, or farfalle)

  • 1/2 cup cherry tomatoes, halved

  • 1/2 cup cucumber, diced

  • 1/2 cup red bell pepper, diced

  • 1/2 cup yellow bell pepper, diced

  • 1/2 cup carrots, shredded

  • 1/4 cup red onion, finely diced

  • 1/4 cup black olives, sliced (optional)

  • 1/4 cup fresh parsley, chopped

  • 1/2 cup Italian dressing (store-bought or homemade)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • Grated Parmesan cheese (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.

  2. In a large mixing bowl, combine the cooked and cooled pasta with the cherry tomatoes, cucumber, bell peppers, carrots, red onion, and olives (if using).

  3. Drizzle the Italian dressing and olive oil over the salad, and toss everything together until evenly coated.

  4. Season with salt and pepper to taste, and mix in fresh parsley.

  5. Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld together.

  6. Before serving, give the salad a quick toss and garnish with grated Parmesan cheese if desired.

Servings and Timing

  • Servings: 6-8

  • Prep time: 10 minutes

  • Cook time: 10 minutes

  • Chill time: 30 minutes

  • Total time: 50 minutes

Variations

  • Protein add-ins: Add grilled chicken, chickpeas, or cubed tofu for extra protein.

  • Make it vegan: Omit the Parmesan cheese or use a dairy-free alternative to make this dish vegan.

  • Cheese lovers: Mozzarella balls or feta cheese are great additions to make it even more indulgent.

  • Different veggies: You can substitute or add other veggies like sweet corn, zucchini, or green beans for added variety.

  • Spicy kick: Add red pepper flakes or a dash of hot sauce to give the salad a spicy twist.

Storage/Reheating

  • Storage: Store leftover Rainbow Pasta Salad in an airtight container in the refrigerator for up to 3-4 days.

  • Reheating: This salad is best served cold, so no reheating is necessary. If the pasta absorbs too much dressing over time, you can add a bit more dressing before serving.

FAQs

Can I make Rainbow Pasta Salad ahead of time?

Yes, this salad actually gets better the longer it sits, as the flavors meld together. It can be made a day ahead and stored in the fridge.

Can I use gluten-free pasta?

Absolutely! You can substitute the regular pasta with gluten-free pasta for a gluten-free version of the salad.

Can I add more vegetables?

Yes! Feel free to add other vegetables like broccoli, spinach, or peas. This salad is very customizable based on what you have available.

Is this recipe suitable for meal prep?

Yes, Rainbow Pasta Salad is great for meal prep. Just store individual portions in airtight containers and enjoy them throughout the week.

How can I make this salad spicy?

For a spicy kick, add red pepper flakes or sliced jalapeños. You can also add a spicy dressing if you prefer more heat.

Can I use a different dressing?

Yes! You can substitute the Italian dressing with a vinaigrette, ranch, or any dressing of your choice to suit your tastes.

How do I prevent the pasta from sticking together?

After draining the pasta, rinse it under cold water and toss it with a little olive oil to keep the noodles from sticking while they cool.

How long will Rainbow Pasta Salad keep in the fridge?

It will keep in the refrigerator for up to 3-4 days. Be sure to stir it well before serving as the dressing may settle.

Can I serve this salad warm?

This dish is traditionally served cold, but you can try serving it slightly warm if preferred.

Can I make this salad without cheese?

Yes, you can skip the cheese to make the salad dairy-free or simply use a dairy-free alternative.

Conclusion

Rainbow Pasta Salad is the perfect dish for adding a pop of color and flavor to your meals. With a variety of fresh vegetables, a tangy dressing, and customizable ingredients, it’s a crowd-pleasing, vibrant dish that’s as healthy as it is delicious. Whether you’re serving it at a picnic, family dinner, or as a make-ahead lunch, this salad is sure to impress. Make it today and enjoy the fresh, crisp flavors in every bite!

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Rainbow Pasta Salad

Rainbow Pasta Salad

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  • Author: Ava
  • Total Time: 50 minutes
  • Yield: undefined
  • Diet: Vegetarian
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Description

Rainbow Pasta Salad is a vibrant and colorful dish that combines pasta with a variety of fresh vegetables and a tangy Italian dressing. It’s perfect as a side dish or a main course, packed with flavor and textures, making it a refreshing and satisfying option for any meal.

Ingredients

12 oz pasta (penne, rotini, or farfalle)

1/2 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

1/2 cup carrots, shredded

1/4 cup red onion, finely diced

1/4 cup black olives, sliced (optional)

1/4 cup fresh parsley, chopped

1/2 cup Italian dressing (store-bought or homemade)

1 tablespoon olive oil

Salt and pepper, to taste

Grated Parmesan cheese (optional, for garnish)

Instructions

  1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the cooked and cooled pasta with the cherry tomatoes, cucumber, bell peppers, carrots, red onion, and olives (if using).
  3. Drizzle the Italian dressing and olive oil over the salad, and toss everything together until evenly coated.
  4. Season with salt and pepper to taste, and mix in fresh parsley.
  5. Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld together.
  6. Before serving, give the salad a quick toss and garnish with grated Parmesan cheese if desired.

Notes

  • Add grilled chicken, chickpeas, or tofu for extra protein.
  • To make it vegan, omit the Parmesan cheese or use a dairy-free alternative.
  • For a spicy twist, add red pepper flakes or a dash of hot sauce to the dressing.
  • Feel free to add more vegetables like sweet corn, zucchini, or green beans for variety.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: undefined
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 5mg
Ava

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