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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
mins
Total Time
20
minutes
mins
Course
Sides
Servings
8
servings
Equipment
Salad Dressing Shaker
Cheese Grater
Whisk
Ingredients
1x
2x
3x
12
oz.
bowtie pasta
[3 Pero Family Farms® red mini sweet peppers
sliced]
[3 Pero Family Farms® orange mini sweet peppers
sliced]
[3 Pero Family Farms® 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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