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–+ servings

Rainbow Italian Pasta Salad

Amanda Keefer
Brighten up your menu with this easy rainbow pasta salad tossed in a homemade Italian vinaigrette. Fresh veggies like mini sweet peppers, cherry tomatoes and cucumbers offer the right amount of crunch that’s topped with fresh Parmesan cheese.
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Prep Time 20 minutes
Total Time 20 minutes
Course Sides
Servings 8 servings

Equipment

Ingredients
  

  • 12 oz. bowtie pasta
  • red mini sweet peppers sliced
  • orange mini sweet peppers sliced
  • yellow mini sweet peppers sliced
  • 1 6 oz. can whole black olives
  • 1 cup halved cherry tomatoes
  • ½ seedless cucumber chopped
  • ¼ cup freshly-shredded Parmesan cheese

Dressing

  • ¼ cup olive oil
  • 3 Tbsp. white wine vinegar
  • 3 cloves garlic minced
  • 1½ tsp. Italian seasoning
  • 1 tsp. Dijon mustard
  • ½ tsp. honey
  • ¼ tsp. salt
  • ⅛ tsp. pepper

Instructions
 

  • Whisk oil, vinegar, garlic, Italian seasoning, mustard, honey, salt and pepper in small bowl. Set aside.
  • Cook pasta according to package directions. Drain, rinse with cold water and let cool.
  • In large bowl, mix together pasta, peppers, tomatoes, cucumbers and olives. Drizzle with dressing and toss to coat well. Top with Parmesan cheese.

Keyword pasta salad, side dish
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