Rainbow Pasta Salad
Bursting with vibrant colors and fresh, zesty flavors, this Rainbow Pasta Salad is the perfect side dish for any occasion! Made with tender rotini pasta and a medley of crisp vegetables like bell peppers, cucumber, and cherry tomatoes, this dish is as eye-catching as it is delicious. Tossed in a tangy homemade dressing with hints of Dijon mustard, lemon, and honey, and topped with briny black olives, crumbled feta cheese, and fresh parsley, this salad strikes the perfect balance of savory and refreshing. Ready in just 30 minutes, it’s an easy, crowd-pleasing recipe that’s ideal for picnics, potlucks, or a healthy meal prep. Serve this colorful pasta salad cold or at room temperature, and watch it disappear from the table!
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Recipe Information
Ingredients
- 12 oz rotini pasta (or any spiral pasta)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 medium cucumber
- 1.5 cups cherry tomatoes
- 0.5 red onion
- 0.75 cup black olives (sliced)
- 0.5 cup feta cheese (crumbled)
- 0.25 cup olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic (minced)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
While the pasta cooks, prepare the vegetables: dice the red, yellow, and orange bell peppers. Slice the cucumber into half-moons, halve the cherry tomatoes, dice the red onion, and set all the chopped vegetables aside.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked and cooled pasta, diced bell peppers, cucumber, cherry tomatoes, red onion, and black olives.
Pour the dressing over the pasta and vegetables. Toss everything together until the pasta and veggies are evenly coated.
Add the crumbled feta cheese and chopped parsley to the salad. Gently toss to incorporate.
Taste and adjust seasoning if necessary (add more salt, pepper, or a splash of lemon juice to balance flavors).
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature and enjoy!
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 5258 mg | 229% | |
| Total Carbohydrate | 323.3 g | 118% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 37.6 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 16.6 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.
