Chicken Rainbow Pasta Salad Recipes

RAINBOW PASTA SALAD

Rainbow Pasta Salad image

This refreshing, colorful salad is my mother's recipe. It features an uncommon but tempting mixture of vegetables. Mother always cooks with wonderful flair, and everything she makes is delicious as well as lovely on the table. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 14 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) tricolor spiral pasta
2 cups fresh broccoli florets
1 cup chopped carrots
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup chopped onion
1 can (15-1/4 ounces) whole kernel corn, drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and halved
1 bottle (8 ounces) Italian salad dressing

Steps:

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight.

Nutrition Facts : Calories 230 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 402mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

RAINBOW PASTA SALAD I

Rainbow Pasta Salad I image

A terrific Italian-flavored pasta salad with broccoli, pepperoni and cheese.

Provided by CESTIE

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 6

Ingredients

1 (16 ounce) package tri-color rotini pasta
¼ pound sliced pepperoni sausage
1 cup fresh broccoli florets
1 (6 ounce) can black olives, drained and sliced
1 (8 ounce) package mozzarella cheese, shredded
1 (16 ounce) bottle Italian-style salad dressing

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing.
Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 415.1 calories, Carbohydrate 25.6 g, Cholesterol 32.8 mg, Fat 29.1 g, Fiber 1.8 g, Protein 13.9 g, SaturatedFat 7.9 g, Sodium 1518 mg, Sugar 5.1 g

RAINBOW PASTA SALAD II

Rainbow Pasta Salad II image

This is a really quick and easy pasta salad. Great for picnics and BBQ's.

Provided by JENNIEANNE

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

Ingredients

1 (16 ounce) package tri-colored pasta assortment
2 large tomatoes, diced
1 large cucumber, peeled and diced
1 red onion, finely chopped
1 (16 ounce) bottle Italian-style salad dressing

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 51.7 g, Fat 16.7 g, Fiber 2.5 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 924 mg, Sugar 7.9 g

CHICKEN RAINBOW PASTA SALAD

Chicken Rainbow Pasta Salad image

A good picnic salad. If you want to omit the chicken to make this a vegetarian salad, cut the mayo in the dressing down to 1/3 cup.

Provided by echo echo

Categories One Dish Meal

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups cooked chicken (optional)
1 medium cucumber, halved lengthwise and sliced
3/4 cup sliced celery
1/2 cup finely chopped red onion (about 1/2 onion)
1/4 cup finely chopped yellow bell peppers or 1/4 cup orange bell pepper
1 (8 ounce) package tri-color spiral pasta, cooked without salt
1/2 cup light mayonnaise
1/4 cup low-fat sour cream
2 tablespoons nonfat milk
1 teaspoon dried dill
salt (optional)
1/4 teaspoon pepper

Steps:

Combine chicken through rotini in a large bowl.
Blend together dressing ingredients in a small bowl, add to salad and toss to coat.
Chill.

Nutrition Facts : Calories 240.3, Fat 8.5, SaturatedFat 1.9, Cholesterol 11, Sodium 180, Carbohydrate 34.7, Fiber 2, Sugar 3.8, Protein 6.2

RAINBOW PASTA SALAD

Rainbow Pasta Salad image

This is a sweet and tasty salad that I made for a potluck supper, it was well received by all. For the sweetened condensed milk I used #14062 by Darlene Summers with great success. Cook time does NOT reflect overnight refrigeration.

Provided by lets.eat

Categories Low Cholesterol

Time 27m

Yield 12-14 serving(s)

Number Of Ingredients 11

Ingredients

1 lb tri-color spiral pasta
2 carrots, shredded
1 red onion, minced
1 medium green bell pepper, chopped
2 celery ribs, chopped
1 (14 ounce) can sweetened condensed milk
1 cup white vinegar
1 cup mayonnaise
3/4 cup sugar
1 teaspoon salt
1 teaspoon black pepper

Steps:

Cook pasta according to package directions. Rinse under cold water and drain; place in a large bowl. Add carrots, onion, green pepper and celery. In another bowl combine remaining ingredients. Pour over pasta mixture, toss to coat. Cover; refrigerate 8 hours or overnight.

Nutrition Facts : Calories 387.5, Fat 10.1, SaturatedFat 2.9, Cholesterol 16.3, Sodium 390.9, Carbohydrate 66.4, Fiber 1.9, Sugar 33.7, Protein 8.1

RAINBOW PASTA SALAD

Rainbow Pasta Salad image

A colourful pasta salad. Serves 4- easily multiplied for a larger number. If you would like a bit more zing to this dish- finely chop a red chilli and add with the salad dressing. Adapted from a recipe found in "Healthy Food""magazine. For a gluten-free version use gluten-free pasta and mustard- as gf pasta tends to break up somewhat when cooked is best to be sure pasta is just cooked rather than cooked longer.

Provided by Jubes

Categories Australian

Time 25m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups tri-color spiral pasta, measure from dried uncooked pasta
1 red capsicum, diced (red bell pepper)
1 cup frozen peas
1/2 cup corn kernel (can use fresh, frozen or canned)
2 tablespoons olive oil
2 teaspoons mustard
1 tablespoon lemon juice (can add more to taste)
1/4 teaspoon fresh ground black pepper (or to taste)

Steps:

Cook pasta in a saucepan of boiling water, adding peas, capsicum and corn in last two minutes of cooking time. Drain.
Place pasta into a serving bowl.
To make the dressing- whisk together all the dressing ingredients or shake well in a glass jar.
Pour a small amount of the dressing over the salad to coat the pasta. Refrigerate.
When ready to serve pour the remaining dressing over the pasta and mix through .

Nutrition Facts : Calories 289.7, Fat 8, SaturatedFat 1.1, Sodium 69.7, Carbohydrate 46.8, Fiber 4.6, Sugar 4.2, Protein 8.9

RAINBOW PASTA SALAD

Rainbow Pasta Salad image

Another great recipe from Ellie Krieger. This is a great recipe to make with your kids. This would be great on the side of some grilled chicken and some fruit.

Provided by Ceezie

Categories Vegetable

Time 18m

Yield 8 serving(s)

Number Of Ingredients 0

Ingredients

Steps:

Cook pasta according to directions on the package. Drain, then transfer to a large bowl and allow it to cool completely. In a small bowl, whisk together the olive oil, lemon juice and salt.
Add the corn, carrot, tomatoes, broccoli, mozzarella, basil and the lemon-oil dressing to the pasta and toss to combine. Season with black pepper and additional salt, if desired.

Nutrition Facts :

RAINBOW PASTA SALAD

Rainbow Pasta Salad image

Make and share this Rainbow Pasta Salad recipe from Food.com.

Provided by Food.com

Categories Vegetable

Time 35m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup extra virgin olive oil
3/4 cup red wine vinegar
1/4 cup sugar
1 teaspoon salt
1 tablespoon oregano
1/2 teaspoon pepper
1 lb tri-color pasta
1/2 cup red onion, sliced into ribbons
2 cups multi-colored cherry tomatoes, diced
1 cup green pepper, diced
1 cup kale, chopped and massaged in a little oil
1/2 cup black olives
1/2 cup mild yellow banana pepper ring, jarred
1/2 lb cubed mozzarella cheese
1/2 lb mini pepperoni slice
1/2 cup grated parmesan cheese

Steps:

Mix together dressing (olive oil through pepper) and set aside until sugar is dissolved completely.
Cook pasta according to box directions and rinse under cold water until cool.
Mix pasta together with the rest of the ingredients and toss with the dressing. Chill before serving.

Nutrition Facts : Calories 467, Fat 28.4, SaturatedFat 8.1, Cholesterol 38.2, Sodium 734.7, Carbohydrate 36.6, Fiber 2.4, Sugar 6.7, Protein 15.7

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