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)

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Instructions

Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
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).
Drizzle the Italian dressing and olive oil over the salad, and toss everything together until evenly coated.
Season with salt and pepper to taste, and mix in fresh parsley.
Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld together.
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