Rainbow Corn Salad Food

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 CORN SALAD

Rainbow Corn Salad image

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

Ingredients

2 ears fresh corn
2 medium zucchini
1 large red onion
2 orange bell peppers
2 large tomatoes
1 cup Italian salad dressing

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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