Recipe by JENNIEANNE
"This is a really quick and easy pasta salad. Great for picnics and BBQ's."
Watch video tips and tricks
1 (16 ounce) package
tri-colored pasta assortment
cucumber, peeled and diced
red onion, finely chopped
1 (16 ounce) bottle
Italian-style salad dressing
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!
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.
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.
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.
Good base recipe - but I always add more veggies: shredded carrot, thawed frozen baby peas, chopped zucchini & chopped broccoli.
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!!
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rainbow Pasta Salad II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
See how to make a healthy Asian-inspired pasta salad with chicken.
Watch how to make a spiral pasta salad with garden fresh veggies.
See how to make a creamy shrimp salad with pasta shells.