Rainbow Pasta Salad

Pasta salads hold a special place in the hearts of many food enthusiasts. Their vibrant colors, delightful textures, and the ease with which they can be prepared make them a popular choice for gatherings, picnics, and everyday meals. Among the myriad of pasta salad recipes available, the Rainbow Pasta Salad stands out as a culinary masterpiece that not only pleases the palate but also catches the eye. This dish is a perfect fusion of nutrition and indulgence, effortlessly combining a variety of fresh vegetables with pasta in a colorful display that is as appealing to the senses as it is to the taste buds.

Brighten your meal with Rainbow Pasta Salad, a colorful and nutritious dish that combines fresh vegetables and tri-color pasta. This versatile salad is perfect for any occasion, from summer barbecues to family dinners, and can be served as a main or side dish. With vibrant ingredients like bell peppers, cherry tomatoes, and cucumbers, each bite is a delightful blend of flavors and textures. Easy to prepare, this salad is sure to impress your guests and feed your creativity in the kitchen. Discover the joys of this eye-catching dish and make it part of your culinary repertoire.

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Ingredients

8 oz (about 2 cups) tri-color pasta (fusilli or rotini recommended)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup bell peppers (a mix of red, yellow, and green), diced

1 cup shredded carrots (or whole carrots to be shredded)

1 cup sweet corn (canned or frozen, thawed)

1/2 cup red onion, finely chopped

1 cup mozzarella balls (bocconcini) or diced fresh mozzarella

1/4 cup fresh parsley, finely chopped

1/4 cup fresh basil, finely chopped

1/2 cup black olives, sliced (optional)

1/2 cup Italian dressing (store-bought or homemade)

Salt and pepper, to taste

Optional garnish: Grated parmesan cheese and extra fresh herbs for serving

Instructions

Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once boiling, introduce the tri-color pasta and cook according to the package instructions until al dente (firm to the bite). Once done, drain the pasta in a colander and rinse it under cold water to cool and stop the cooking process. Allow it to sit aside to cool fully.

Prepare the Veggies: While the pasta is cooling, take your time to prepare the vegetables. Dice the cucumber and bell peppers into small, bite-sized pieces for easy eating. Halve the cherry tomatoes, and if using whole carrots, shred them using a box grater or food processor to achieve a fine texture.

Combine Ingredients: In a large mixing bowl, add the fully cooled pasta. To this, incorporate the halved cherry tomatoes, diced cucumber, chopped bell peppers, shredded carrots, sweet corn, finely chopped red onion, mozzarella balls (or diced mozzarella), freshly chopped parsley, basil, and sliced black olives (if using).

Add Dressing: Drizzle the Italian dressing over the colorful mixture. Gently toss everything together, ensuring that the dressing coats all the ingredients evenly. Taste and adjust seasoning with salt and pepper as desired.

Chill and Serve: To let all the vibrant flavors harmonize, cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. Once chilled, give the salad another good toss to redistribute the ingredients, and if desired, garnish with a sprinkle of grated parmesan cheese and extra fresh herbs for a beautiful presentation.

Prep Time, Total Time, Servings: 20 minutes | 1 hour (including chilling time) | 4-6 servings

Presentation Tips: Serve in a clear glass bowl to showcase the beautiful colors of the pasta and veggies. For an added touch, consider layering extra basil leaves on top before serving.