Rainbow Pasta Salad

In the world of culinary creativity, meals that are as visually appealing as they are nutritious hold a special place. One such dish that captures both beauty and health is the Rainbow Pasta Salad. This vibrant dish not only tantalizes the taste buds but also provides a feast for the eyes. With its array of colorful ingredients, the Rainbow Pasta Salad is designed to delight diners of all ages while packing a nutritional punch.

Discover the joy of vibrant, nutritious eating with Rainbow Pasta Salad! This colorful dish combines tri-color fusilli pasta with a medley of fresh veggies, each contributing unique flavors and essential nutrients. Perfect as a standalone meal or as a side, it's ideal for potlucks and picnics. Packed with fiber, vitamins, and antioxidants, this salad is not only visually stunning but also a delicious way to nourish your body. Get ready to impress with this delightful recipe!

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Ingredients

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

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup assorted bell peppers, diced (red, yellow, and green)

1 cup corn kernels (fresh off the cob or thawed frozen)

1 cup black olives, sliced (not pitted)

1/2 cup red onion, finely chopped

1/2 cup feta cheese, crumbled (or substitute with goat cheese for a different flavor)

1/4 cup fresh parsley, finely chopped

1/4 cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the tri-color fusilli pasta and cook according to the package instructions until it reaches an al dente texture, usually about 8-10 minutes. Once cooked, drain the pasta and rinse it briefly under cold water to stop the cooking process and cool it down. Set the pasta aside to drain completely.

Prepare the Vegetables: While waiting for the pasta to cook, take this time to chop the vegetables. Cut the cherry tomatoes in half, dice the cucumber, and chop the assorted bell peppers into bite-sized pieces. If you're using frozen corn, run it under warm water in a strainer for a few minutes to thaw it completely.

Make the Dressing: In a small mixing bowl, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, garlic powder, and a pinch of salt and pepper. Whisk these ingredients together until they emulsify into a cohesive dressing.

Combine Ingredients: In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, diced cucumber, assorted bell peppers, corn, sliced black olives, finely chopped red onion, crumbled feta cheese, and parsley.

Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture. Using a large spatula or wooden spoon, gently toss all the ingredients together, ensuring every piece is well-coated with the dressing.

Chill and Serve: Cover the bowl with plastic wrap or a lid, and place it in the refrigerator for at least 30 minutes. This chilling step allows the flavors to meld and enhances the overall taste. Serve the salad chilled as a vibrant side dish or as a light, refreshing meal.

Prep Time: 20 mins | Total Time: 50 mins | Servings: 4-6

- Presentation Tips: For an eye-catching presentation, serve the salad in a large clear bowl to showcase the colorful ingredients. Garnish with a sprinkle of extra parsley or a few whole olives on top for added flair.