Rainbow Of Colours Pasta Salad Recipes

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

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

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 OF COLOURS PASTA SALAD

Rainbow of Colours Pasta Salad image

This is a very fresh and creamy pasta salad featuring many different vegetables and a slightly spicy ricotta dressing. Its easy to make, looks beautiful on any table and goes well with all sorts of main dishes. Oh and lets not forget, its also super yummy! I hope you and your family will enjoy it as much as we did! :) Note please: This salad is great both warm and cold.

Provided by Lalaloula

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

250 g cavatappi pasta (2 1/3 cup)
250 g frozen mixed vegetables (peas, carrots, corn, 1/2 lb)
3 -4 tablespoons part-skim ricotta cheese, may need more
2 tablespoons half-and-half, may need more
1 tablespoon olive oil
1/8 teaspoon red chili pepper flakes
1/8 teaspoon green jalapeno pepper, flakes (optional)
1/4 teaspoon garlic powder, heaping
1/4 teaspoon paprika
1/4 teaspoon rosemary, dried
1/8 teaspoon salt (or to taste, I prefer less)
black pepper, freshly ground to taste
60 g swiss cheese, cubed (1/2 cup)
1 onion, diced
8 cherry tomatoes, quartered
1 handful arugula, leaves (stems snipped off)
2 tablespoons sunflower seeds (preferrably roasted)
2 tablespoons basil, chiffonade (sliced thinly)

Steps:

In a large pot cook pasta according to package directions until al dente (this will take about 8-10 minutes depending on your brand of pasta). During the last 6 minutes of cooking add your frozen vegetables.
Meanwhile prepare the dressing by mixing ricotta, half and half, olive oil and spices (chili through pepper) in a bowl. Adjust salt and pepper to your liking.
Drain the pasta and veggies, return them to the pot and add the dressing. Stir to combine. You might need to add 1 tbs or so more of the ricotta and/or half and half depending on how much your pasta absorbs.
Transfer the pasta veggie dressing mix to your serving bowl.
Add the cheese cubes, onion, cherry tomatoes, arugula leaves and sunflower seeds. Toss to combine.
Last but not least top with the basil strips and if you like mix again. Serve warm or cold.

Nutrition Facts : Calories 428.4, Fat 13, SaturatedFat 4.7, Cholesterol 20.1, Sodium 156.7, Carbohydrate 61.9, Fiber 5.9, Sugar 4.1, Protein 17.4

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