Rainbow Pasta Salad II Recipe - Allrecipes.com
Rainbow Pasta Salad II Recipe
  • READY IN ABOUT hrs

Rainbow Pasta Salad II

Recipe by  

"This is a really quick and easy pasta salad. Great for picnics and BBQ's."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. 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.
  2. In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2004

I loved this recipe!! I added a small can of black olives and a chopped green pepper. I also put in creamy italian dressing,this being so rich I only needed about 1/3 of the bottle. Will be making this often as it is a great summer side dish!

 
Most Helpful Critical Review
Aug 04, 2010

Okay, not outstanding. I even splurged and used Olive Garden's dressing, but it was just kind of so-so. I guess I'm doomed to just making okay pasta salad.

 
May 31, 2011

Once again, a great "basic" recipe with plenty of opportunity for variation. My tips for a gorgeous and delicious salad: 1) don't overcook the pasta. your salad will turn to into a broken mushy mess. 2) you MUST refrigerate this for at least 4 hours. even if you start with cold ingredients, the flavors must have time to come together. 3) cheap salad dressing will ruin this dish. go for the good stuff, whatever you use. 4) the salad is not meant to be "wet & drippy". go easy on the dressing. add salad seasoning or spices from your own rack if it needs a kick. 5) grape tomatoes cut in half and english cucumber keep the salad from getting soggy. 6) whatever spice you use, stay away from salt. it will make the tomatoes and cucumbers run. 7) don't be tempted to add too much liquid. your veggies will create more juice and the longer the salad sits, it will get wetter and your noodles will continue to swell.

 
Jun 01, 2003

I wanted a basic pasta salad recipe to keep on hand just in case... this was the one! Very easy and straightforward. Love the red onions. I used fat free Italian dressing and found the taste was still great. An added bonus is that I usually have the ingedients on hand. Low-fat and easy, definitely a keeper.

 
May 02, 2007

Good base recipe - but I always add more veggies: shredded carrot, thawed frozen baby peas, chopped zucchini & chopped broccoli.

 
Jan 22, 2006

Alot like a recipe I have used for years. I like to use Robusto! Zesty Italian or if some are being weight-conscientious, Zesty FREE Italian is awesome also! Canned, diced tomatoes work good in a pinch, but will make salad soggy by next day (usually gone the 1st day anyway:) Love to add black olives(sliced or chopped) and shredded cheddar (Kraft FREE again if u want) to the cukes. I omit onion. Color is nice with this combo. of veggies and rainbow rotini noodles. Be sure to shake really good in the bowl with a lid before serving and may need to add more dressing. SOOO good!!

 
Aug 11, 2003

This recipe is the best! I do a couple things differently. I don't like onions so I leave the onions out, I use a zesty Italian dressing, and for an added kick I add Johnny's Salad Elegance Seasoning. I have yet to have anyone complain!!

 
Jun 18, 2007

Great party dish! Easy to prepare and makes A LOT! I added pepperoni just because we all are big meat eaters. Thank you for sharing this recipe.

 

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Nutrition

  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 51.7 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 924 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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