Rainbow Corn Salad Food
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 CORN SALAD
I make this often in the summer for BBQs. I always make and use Good Seasons Italian dressing, but you can use whatever dressing you like.
Provided by JenniferK2
Categories Vegetable
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cook corn until tender; cool completely.
- Remove corn from cob.
- Dice remaining vegetables.
- Mix all vegetables well with dressing; chill at least 1 hour.
Nutrition Facts : Calories 56.5, Fat 3.6, SaturatedFat 0.6, Sodium 199.2, Carbohydrate 6.2, Fiber 0.9, Sugar 2.4, Protein 1
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