Rainbow of Colours Pasta Salad
Bursting with vibrant colors and fresh flavors, the "Rainbow of Colours Pasta Salad" is a feast for both the eyes and the taste buds. This easy-to-make dish features tender tri-color rotini, crisp vegetables like cherry tomatoes, yellow bell pepper, and cucumbers, and is tossed with a tangy, homemade dressing made from olive oil, red wine vinegar, and a hint of Dijon mustard and honey. Perfect for picnics, potlucks, or a light, refreshing meal, this pasta salad is packed with nutritious ingredients and can be made in under 30 minutes. Serve it chilled or at room temperature as a crowd-pleasing vegetarian option that celebrates the beauty of fresh, vibrant produce.
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Recipe Information
Ingredients
- 12 oz Rotini pasta (tri-color or plain)
- 1.5 cups Cherry tomatoes
- 1 Yellow bell pepper
- 1 Cucumber
- 1 cup Carrots (shredded)
- 0.5 Red onion
- 0.5 cup Black olives (sliced)
- 0.25 cup Fresh parsley (chopped)
- 0.25 cup Extra virgin olive oil
- 3 tbsp Red wine vinegar
- 1 tbsp Honey
- 1 tsp Dijon mustard
- 1 clove Garlic (minced)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the yellow bell pepper, slice the cucumber into half-moons, shred the carrots if not pre-shredded, and thinly slice the red onion.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, yellow bell pepper, cucumber, shredded carrots, red onion, sliced black olives, and chopped parsley.
In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the pasta and vegetables. Toss everything together until evenly coated.
Taste and adjust seasoning if needed. Let the pasta salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 319.5 g | 116% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 43.8 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2630 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
