Toss together a burst of color and flavor with this vibrant Rainbow Pasta Salad! Pack your bowl with crisp veggies, tender pasta, and a zesty lemon-dill dressing that ties everything together. Brighten up your table with a dish that’s as beautiful as it is delicious. Serve this salad as a refreshing side or enjoy it as a light, satisfying main. Bring it to picnics, potlucks, or weekday lunches—it’s a guaranteed crowd-pleaser! If you wanting a creamy lime flavored pasta salad, then make my Cilantro Lime Pasta Salad recipe.
Enjoy some of my hot pasta dish which include bacon, with my Bacon and Mushroom Pasta and Creamy Pasta with Asparagus and Bacon recipe. See just how delicious using vegetables can be, by making my Veggies Pizza with Pineapple.
Ingredients
Find below the list of ingredients needed to make Rainbow Pasta Salad.
- Tri colored Rotini Pasta
- Cherry Tomatoes
- Shredded Carrots
- Cucumber
- Red Cabbage
- Frozen Corn
- Edamame Beans
- Red Onion
- Lemon Juice and Zest
- Olive Oil
- Garlic Clove
- Dijon Mustard
- Fresh Dill
- Salt
- Crumbled Feta Cheese
See recipe card for quantities.
Substitutions and Variations
Substitutions:
- Pasta: Use whole wheat, gluten-free, chickpea, or lentil pasta instead of regular pasta.
- Veggies: Swap cherry tomatoes with bell peppers, cucumber with zucchini, or red onion with green onions.
- Cheese: Replace feta with mozzarella pearls, goat cheese, or leave it out for a dairy-free option.
- Dressing: Use store-bought Italian, Greek, or balsamic vinaigrette instead of homemade.
- Protein: Add chickpeas, grilled chicken, tofu, or tuna for extra protein.
Variations:
- Mediterranean Style: Add olives, artichoke hearts, and sun-dried tomatoes.
- Southwest Twist: Mix in black beans, corn, avocado, and a cilantro-lime dressing.
- Pesto Pasta Salad: Toss with basil pesto instead of vinaigrette and add cherry tomatoes and arugula.
- Creamy Version: Use a yogurt-based or mayo-based dressing for a creamier texture.
How to make Rainbow Pasta Salad
- Bring a large pot of water to a boil and cool the pasta as per directed on the box or until al dente. Strain the pasta and let it cool.
- While the pasta cooking, place a frying pan on medium-high heat. Drizzle in a little olive oil, and add in the corn and edamame beans. Cook while stirring until lightly charred. Remove from pan and into a bowl to cool.
- Prepare the other vegetables by cutting into bite-sized pieces.
- Make the salad dressing by combining the lemon zest and juice, olive oil, mustard, minced garlic, salt, and fresh dill. Whisk until emulsified.
Place the room temperature pasta in a large serving bowl. Top with all of the chopped veggies, creating colorful lines over the pasta, resembling a rainbow. Add the crumbled feta and dressing to the salad and toss to combine. Chill for 25 minutes before serving.
Storage
Transfer the Rainbow Pasta Salad to an airtight container. Store it in the refrigerator for up to 3-4 days to keep it fresh. Stir it before serving to redistribute the dressing and flavors. Avoid freezing, as the pasta and vegetables may become mushy when thawed.
Recipe
Rainbow Pasta Salad
Ingredients
- 250 grams Tricolour Rotini
- 1 cup Frozen Corn Kernels
- 1 cup Frozen Edamame Beans
- 1 cup Julienned Carrots
- 1 cup Shredded Red Cabbage
- ½ large Cucumber cubed
- 1 cup Cherry Tomatoes halved
- ¼ cup Red Onion finely diced
- 1 cup Crumbled Feta Cheese
Salad Dressing
- 1 teaspoon Lemon Zest
- 2 tablespoon Lemon Juice from 1 lemon
- 3 tablespoon Olive Olive
- 1 clove Garlic minced finely
- 1 tablespoon Dijon Mustard
- ½ teaspoon Salt
Instructions
- Bring a large pot of water to a boil and cool the pasta as per directed on the box or until al dente. Strain the pasta and let it cool.250 grams Tricolour Rotini
- While the pasta cooking, place a frying pan on medium-high heat. Drizzle in a little olive oil, and add in the corn and edamame beans. Cook while stirring until lightly charred. Remove from pan and into a bowl to cool.1 cup Frozen Corn Kernels, 1 cup Frozen Edamame Beans
- Prepare the other vegetables by cutting into bite-sized pieces.1 cup Julienned Carrots , 1 cup Shredded Red Cabbage , ½ large Cucumber, 1 cup Cherry Tomatoes, ¼ cup Red Onion
- Make the salad dressing by combining the lemon zest and juice, olive oil, mustard, minced garlic, salt, and fresh dill. Whisk until emulsified.1 teaspoon Lemon Zest , 2 tablespoon Lemon Juice, 3 tablespoon Olive Olive, 1 clove Garlic, 1 tablespoon Dijon Mustard , ½ teaspoon Salt
- Place the room temperature pasta in a large serving bowl. Top with all of the chopped veggies, creating colorful lines over the pasta, resembling a rainbow. Add the crumbled feta and dressing to the salad and toss to combine. Chill for 25 minutes before serving.1 cup Crumbled Feta Cheese
