READY IN 30 mins

Rainbow Rotini Salad

Read Reviews (27)

"This is a standard for potlucks, and it makes a nice big salad that tastes great!" — Sue H.

Directions

Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 16, 2009

Delicious, and it makes an excellent presentation. I added crumbled feta cheese and cut back on the amount of dressing.

—KndlPWendl

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Most Helpful Critical Review

Aug 27, 2012

I'm giving this less stars simply because I didnt enjoy the vegetable choices.

—amberlou

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34 Ratings

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Jul 20, 2009

Amazing Recipe! I have made this for years. The only thing I do different is add 1/2 cup FRESHLY grated parmesan cheese! Very yummy!

—Quiltinghearts

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Jul 13, 2003

I too have been making this recipe for years with the salad supreme it just isn't the same with out that. I also add sliced pepperoni and cubed mozzerella and fat free dressing, cuts down on the fat so I can add the pepperoni and cheese.

—shelley

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Mar 18, 2007

This recipe was really delicious. So much so that I am making it a staple of my diet. I wish I would have taken the suggestions of others though to use the salad sensations or whatnot. I felt it needed more tang or zest. I will put fewer onions in as well as they were a bit overpowering. Overall, it was delicious and nutritious and a definite keeper with just a few changes.

—Veggi*Chica

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Jul 20, 2009

This is a wonderfull basic pasta salad recipe! Use the veggies that you and your family like. The same goes for the salad dressing, try a sundried tomato, or greek style one. For a bit more substanitial salad, add your favorite diced cooked meats and cheese. The possibilites are endless.

—Dixie'sMom

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Jun 25, 2009

Excellent. I used some apple cider vinegar and olive oil. Will make this again when I have guests.

—Maja

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Mar 27, 2006

I loved this pasta salad! It was crunchy (which I love), and flavorful, and easy to make. I added pepperoni also.

—Olivia79

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Nutrition

Calories
327 kcal
16%

Carbohydrates
50.2 g
16%

Cholesterol
0 mg
0%

Fat
11.2 g
17%

Fiber
3.9 g
15%

Protein
9.1 g
18%

Sodium
623 mg
25%

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

Nutritional Information

Rainbow Rotini Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 327
Calories from Fat: 101

% Daily Value *
Total Fat 11.2g 17 %
Saturated Fat 1.8g 9 %
Cholesterol 0mg 0 %
Sodium 623mg 25 %
Potassium 353mg 10 %
Total Carbohydrates 50.2g 16 %
Dietary Fiber 3.9g 15 %
Protein 9.1g 18 %
Sugars 6.8g
Vitamin A 10 %
Vitamin C 47 %
Calcium 6 %
Iron 28 %
** Thiamin 6 %
Niacin 33 %
Vitamin B6 13 %
Magnesium 15 %
Folate 73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.