Rainbow Pasta Salad I Recipe - Allrecipes.com
Rainbow Pasta Salad I Recipe

Rainbow Pasta Salad I

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"A terrific Italian-flavored pasta salad with broccoli, pepperoni and cheese."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr 25 mins


  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 twice in cold water.
  2. In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing.
  3. Refrigerate for at least 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2004

Delish! Been making this for years. I cook my pasta the day before and marinate them with about 3/4 of the salad dressing. The next day I add the other ingredients and then the remainder of the salad dressing. Sometimes I vary the veggies and add onions, bell pepper, tomatoes, etc.

Most Helpful Critical Review
Oct 11, 2006

This was good, and attractive, but just nothing special about it. I wish it would specify a brand name of Italian dressing since those who tried it and really liked it may have used a bottled dressing that was tastier than the Wishbone brand that I used. I use that brand on green salads so that is why I bought it for this recipe.

May 07, 2006

I gave this 5 starts BUT I used all the suggestions from the other reviewers -but it was AWESOME. It got rave reviews when I took it to my BBQ and DH is asking for it again. He said it is better than my old pasta salad that was so much more work! I used a combination of creamy italian and a zesty italian vinegarette. More creamy italian than vinagerette. I used about 3/4 bottle combined. About 7 oz of creamy and 4 oz of the vinegarette. I added about a cup of artichoke hearts, 1/2 a bottle of vlassic zesty pepper rings, and a 6oz bag of sliced sun-dried tomatoes. I left out the broccoli and the pepperoni. I chilled it over-night and it was even better the next day. This one is a keeper!

Jul 08, 2007

AWESOME AS IS RECIPE! I am picky about pasta salad and THIS WAS VERY GOOD! Since the original recipe, I too have played with it, added other veggies, and it ALWAYS COMES OUT GREAT!

Jun 30, 2007

The best pasta salad I ever had. I followed a reviewers suggestion and used Good Seasons dressing. I made a mistake with the first packet and added 1/2 cup of water instead of oil. I left it at that and added the oil then another packet following the box directions exactly. The added water made a milder flavoring so I'm going to keep it that way for the next time I make it. I used half a box of shells, cut up red pepper, 1/4 of a vidalia onion, broccoli, cherry tomatoes and Hormel pepperoni. For half a box of pasta the 2 packets of seasonings made the salad just right, not dry and not swimming in dressing. For something different, I now use a box of spiral pasta and half a bag of cooked and cooled cheese ravioli.

Jul 10, 2007

I made a number of changes based on preference, and was very pleased with the result. I used hard salami instead of pepperoni, and about 1/2 a bottle of Olive Garden italian dressing. I used bowtie pasta, and added diced cucumbers, red onion, green olives, and cherry tomatoes. I substituted shredded parmesan for the shredded mozzarella. Very good right away, and I'm sure it will improve with some time in the fridge. Thanks for a great recipe.

Jul 20, 2006

My husband and I loved this salad after I made a few changes. I did try it as stated also but we liked it better after the changes. I added parmesan instead of moz. cheese and I only added about half the dressing called for. I also added some grape tomatoes sliced in half and the second time I made it, I added salami instead of pepperoni. It hits the spot on a hot summer evening.

May 07, 2006

I use good seasons italian dressing packets, it's the best dressing for pasta salad i've come across thus far. Cherry/Grape tomatoes and grated parmasean are a must. Artichokes are a nice addition as well.


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  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 1518 mg
  • 61%

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

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