Go Back
Creating a vibrant Rainbow Pasta Salad starts with fresh vegetables, which not only add color but also essential nutrients. To ensure uniformity and enhance the presentation, it is important to master some basic chopping and dicing techniques.

Rainbow Pasta Salad

Brighten up your summer gatherings with a Rainbow Pasta Salad! This vibrant dish combines colorful vegetables like cherry tomatoes, cucumbers, and bell peppers with tri-color rotini, making it not only visually stunning but also packed with nutrition. Easy to prepare, it serves as a refreshing side or a light meal. Tossed in a flavorful dressing of olive oil, balsamic vinegar, and lemon juice, this salad is perfect for picnics, barbecues, or family dinners. Enjoy a healthy, satisfying dish that appeals to both kids and adults!
Print Recipe Pin Recipe

Ingredients
  

8 oz tri-color rotini or fusilli pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup bell peppers (a mix of red, yellow, and green), diced

1 cup baby spinach, roughly chopped

1/2 cup red onion, finely chopped

1/2 cup black olives, sliced

1/4 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

Dressing:

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 clove garlic, minced

1 teaspoon dried oregano

Salt and pepper, to taste

Instructions
 

Cook the Pasta: Start by bringing a large pot of salted water to a rolling boil. Add the tri-color rotini or fusilli and cook according to the package instructions until al dente. Once done, drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process.

    Prepare the Vegetables: While the pasta is cooking, take the time to prepare your fresh vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers into small pieces, and roughly chop the baby spinach. Finely chop the red onion, slice the black olives, and crumble the feta cheese if you choose to include it.

      Make the Dressing: In a small mixing bowl, combine the olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, minced garlic, and dried oregano. Whisk the mixture together until it is well combined and emulsified. Season to taste with salt and pepper.

        Combine Ingredients: In a large mixing bowl, add the cooled pasta, along with the prepared vegetables and chopped parsley. Drizzle the dressing generously over the top and gently toss everything together until all ingredients are evenly coated with the dressing.

          Chill and Serve: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least 30 minutes to let the flavors meld together beautifully. Just before serving, give the salad another gentle toss and taste to adjust seasoning with additional salt and pepper if needed.

            Serve: Transfer the vibrant Rainbow Pasta Salad to a serving platter or bowl, allowing the colors to shine. Enjoy this refreshing salad as a delightful side dish or a light main course!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8

                - Presentation Tips: For an extra pop of color, garnish with additional parsley or a sprinkle of crumbled feta on top right before serving. Serve chilled or at room temperature.