Print

Fresh Rainbow Pasta Salad

fresh rainbow pasta salad - featured image
Print Recipe

A bright, crisp, and colorful pasta salad packed with crunchy veggies and a tangy homemade vinaigrette, perfect for vibrant school lunches or light dinners.

Ingredients

Scale
  • 8 ounces (225g) tri-color rotini or fusilli pasta
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 medium cucumber, seeded and diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup (75g) black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup (75g) feta cheese, crumbled (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) tri-color rotini and cook for 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside (about 15 minutes).
  2. While pasta is cooking, dice the red, yellow, and orange bell peppers into small, even pieces (about 1/2 inch). Seed and dice the cucumber similarly. Halve the cherry tomatoes and finely chop the red onion (optional). Slice the black olives. Chop the fresh parsley. Keep everything ready in a bowl (about 10 minutes).
  3. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified and smooth (about 2-3 minutes).
  4. In a large mixing bowl, combine the cooled pasta, diced vegetables, olives, and parsley. Pour the dressing over and toss gently but thoroughly to coat every piece. If using, sprinkle crumbled feta cheese on top and fold it in carefully to avoid breaking the cheese too much.
  5. Taste the salad and add more salt, pepper, or vinegar if needed. The flavors should be balanced — tangy, fresh, and a bit sweet (about 5 minutes).
  6. Cover and refrigerate the salad for at least 30 minutes to let flavors meld and for the pasta to soak up the dressing slightly before serving.

Notes

Cook pasta al dente and rinse under cold water immediately after draining to stop cooking and prevent sogginess. Chop vegetables uniformly for balanced texture. Whisk dressing thoroughly to emulsify. Toss salad gently if adding feta to avoid breaking cheese. Prepare veggies the night before for quicker assembly but add dressing just before serving to keep salad crisp.

Nutrition

Keywords: pasta salad, rainbow pasta salad, school lunch ideas, healthy pasta salad, colorful salad, easy pasta salad, kid-friendly salad

Find it online: https://yumnode.com/fresh-rainbow-pasta-salad-recipe-easy-vibrant-school-lunch-ideas/