Description
This Rainbow Veggie Pasta Salad is a refreshing, colorful, and healthy side dish or main that’s perfect for picnics, potlucks, or quick lunches. Packed with crisp vegetables, tri-color rotini pasta, and tossed in zesty Italian dressing, it’s easy to prep, full of flavor, and can be made ahead for any occasion.
Ingredients
1 (16 oz) package tri-colored rotini pasta
2 large tomatoes, diced
1 large cucumber, peeled and diced
1 red onion, finely chopped
1 (16 oz) bottle Italian-style salad dressing
- Optional:
chopped bell peppers, shredded carrots, baby spinach, olives, cheese cubes
Salt and black pepper, to taste
Instructions
- Boil the pasta in a large pot of lightly salted water until al dente (about 8–10 minutes).
- Drain and rinse the pasta under cold water to stop the cooking process and cool it quickly.
- In a large bowl, combine the cooled pasta, diced tomatoes, cucumber, red onion, and any optional vegetables.
- Pour the Italian dressing over the salad and toss until everything is well coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour (or overnight) to let flavors meld.
- Stir before serving and add a splash of dressing or lemon juice if needed.
Notes
For added protein, toss in grilled chicken, tuna, or chickpeas.
Store in an airtight container in the fridge for up to 4 days.
To freshen leftovers, add a splash of lemon juice or a little more dressin
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Kids Friendly
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 387 Kcal
- Sugar: 5 g
- Sodium: ~600 mg
- Fat: 17 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 8 g