Easy Rainbow Pasta Salad Food
RAINBOW PASTA SALAD II
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
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
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
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
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
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
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
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
EASY RAINBOW PASTA SALAD
I vary the ingredient amounts according to what I have on hand. You can't really mess this one up! Great for picnics.
Provided by mailbelle
Categories < 15 Mins
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions.
- Combine cooked pasta, ham, cheese and red onion in a large bowl.
- Pour Italian dressing over and gently stir until all ingredients are well coated.
Nutrition Facts : Calories 445.5, Fat 26.4, SaturatedFat 8.5, Cholesterol 26.9, Sodium 1145.4, Carbohydrate 39.8, Fiber 1.5, Sugar 6.2, Protein 12.6
CHICKEN RAINBOW PASTA SALAD
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
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
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
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
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
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
Make and share this Rainbow Pasta Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to package directions; drain and rinse in cold water.
- Place in a large bowl; add remaining ingredients and toss to coat; taste and adjust with salt and pepper.
- Cover and refrigerate for 2 hours or overnight.
Nutrition Facts : Calories 244.1, Fat 6.4, SaturatedFat 1, Sodium 458.5, Carbohydrate 41.2, Fiber 3.2, Sugar 4.1, Protein 7.1
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