Summertime is the perfect time for pasta salad. Picnics and barbecues are just not the same without a side of fresh seasonal veggies, pasta and a herby vinaigrette.
“EAT THE RAINBOW” THEY SAY
Health professionals are always saying that we should be “eating the rainbow”. This means eating different colors of fruits and vegetables every day.
Plant phytonutrients give them their color. Each pigment is linked to specific nutrients and health benefits.
Eating a variety of colors will increase your intake of different nutrients to benefit your health. By eating a variety of colors in your diet, you’re giving your body an array of vitamins, minerals, and phytochemicals that will benefit your health (source).
So not only does it make for a pretty dish, it is also great for your health! Win Win!
HOW TO MAKE RAINBOW VEGGIE PASTA SALAD
This pasta salad is my go-to dish to pass for family gatherings. It is tangy, fresh and makes a great side dish for any potluck.
Basically it is just cooked and cooled pasta, homemade vinegarette, cheese cubes and a bunch of veggies tossed together.
- Cook 16 oz. rotini al dente, drain and set aside to cool.
- Mix up the dressing: 2/3 c. olive oil, 1/3 c. white wine vinegar, 1 teas. honey, 1 teas. sugar, 1 teas. dried basil, 1 teas. dried parsley, 1 teas. dried oregano, 1 teas. kosher salt, 1/2 teas. paprika, 1/2 teas. onion powder, 1/2 teas. garlic powder, 2 tbsp. freshly grated parmesan cheese, 1/4 teas. crushed red pepper flakes (optional)
- Cut 8 oz. mozzarella cheese into small cubes.
- Cut up veggies: 1 c. cherry tomatoes, 2 large carrots, 1/2 yellow pepper, 1/2 English cucumber, 1/3 cup red onion, 2-3 radishes (optional)
- In a large bowl toss together pasta, cheese, veggies, and dressing. Best if marinated 3-4 hours before serving. Will save up to 3 days in refrigerator.
TIPS FOR MAKING PASTA SALAD
Everyone has their one preferences when it comes to pasta salad. My husband would love it if I added sliced black olives…but olives just aren’t my thing! 🙂 If there is a veggie you like, add it! Chop of whatever veggies or cheese you have and it will still be delicious.
- Substitute 1/2 cup. feta cheese for the mozzarella.
- Use any type of pasta. I like the rotini because I think it holds the dressing well, but any pasta will work!
- Add some fresh parsley when serving.
- Make sure to store well before serving.
- Can last up to 3 days refrigerated.
- You can use a regular cucumber, but I like the English because it has less seeds. Also, sometimes I peel my my cucumber but leave some of the green.
- Put in Mason jars for lunches or picnics.
- Omit cheese for a dairy-free option.
- To spice it up, add more red pepper flakes and/or sliced pepperoncinis.
- If you enjoy meat in your pasta salad, add halved pepperoni.
RAINBOW VEGGIE PASTA SALAD
Summertime is the perfect time for pasta salad. Picnics and barbecues are just not the same without a side of fresh seasonal veggies, pasta and a herby vinaigrette.
Ingredients
Italian Vinegarette
- 2/3 c. olive oil
- 1/3 c. white wine vinegar
- 1 teas. honey
- 1 teas. sugar
- 1 teas. dried basil
- 1 teas. dried parsley
- 1 teas. dried oregano
- 1 teas. Kosher salt
- 1/2 teas. paprika
- 1/2 teas. onion powder
- 1/2 teas. garlic powder
- 1/4 teas. crushed red pepper flakes (optional)
- 2 tbsp. freshly grated parmesan
Pasta Salad
- 1 16 oz box rotini, cooked and cooled
- 1 c. cherry tomatoes, halved or quartered
- 2 large carrots, peeled and chopped
- 1/2 yellow pepper, chopped
- 1/2 English cucumber, chopped
- 1/2 red onion, chopped (about 1/3 cup)
- 8 oz. mozzarella cheese, cubed
- 2-3 radishes, chopped (optional)
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 16mgSodium: 190mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 7g