Rainbow Pasta Salad

I did add a few diced onions to it. It was really good.

Just made this salad & we really LOVED IT…I had been looking for a great SUMMER SALAD without all the usual MAYO…this was a HIT…I HIGHLY RECOMMENT TRYING IT

Delicious.

Aww

I made this for 25 people at our Christmas gathering. It got rave reviews. I took the suggestion and marinated the pasta in the dressing overnight. I also added artichoke hearts and sun dried tomatoes. The dressing I used was Marzetti’s new Sweet Italian. It was perfect for this salad. I made it again today, but, only had some basalmic vinaigrette on hand. It is still great, but, I liked the Marzetti’s dressing better.

Loved this salad. Added a few extra veggies just because I had them on hand. Everyone enjoyed it.

This has been a favorite with a couple of functions I’ve attended. I did, however replace the pepperoni with Cabanossi. The tri-color rotini, however, had to be replaced with tri-color spiral pasta as I could not find the rotini anywhere in at my location, which is Brisbane, QLD, Australia. I added more broccili florets and also made my own Italian dressing.

It was delish! I threw the broccoli into the pasta when I drained it to soften it a little and used Olive Garden dressing with feta cheese.

I’ve been making this salad for year’s. I never use a bottled dressing, always make my own. Really simple! Olive oil, red wine vinegar with garlic & whatever blend of Italian seasoning you like! Enjoy… 🙂

I used Good Seasons Italian dressing (2 packets). I used salami instead of pepperoni and added cherry tomatoes. I also used 2 cups of broccoli florets which I blanched before adding. I would make this again.

Thanks for this recipe! I’ve never made a pasta salad before, and decided I’d try, and yours is the recipe I printed. The ‘journey’ if-you-will, made me realize that if you have a basic idea, you can really customize this recipe to make it your own. And that is exactly what I did. First, I cooked the pasta, then added 3 or 4 ounces of Ken’s Steakhouse Northern Italian with Basil and Romano dressing. I tasted, and it didn’t taste quite right to me, so I mixed in a few ounces of Olive Garden Italian dressing. Again, there wasn’t a lot of flavor, so I ended up taking a dry packet of Good Seasonings Italian dressing spices, and sprinkling it on the pasta. That added the zesty flavor the dish needed. As for additions, I used a large slice of red onion (diced), sliced black olives, a red bell pepper (diced), and some hard salami, (cut into about the same size and thickness as the bell pepper pieces I added). I also used grated parmesan cheese, to add more flavor than the mozzarella. I refrigerated the salad, and let it sit overnight. Prior to serving, I added about 1/2 cup more Olive Garden dressing, and gave it a stir. It turned out AMAZING! Even my husband, who would never be caught dead eating a pasta salad, was impressed with the dish. Thank you to everyone who contributed comments to this site; it helped me to produce a wonderful salad.

Super tasty! Made this for the 4th and was a smash, definitely a good side dash for burgers or hotdogs.

I made a few changes.I increased the amount of broccoli, added tomatoes, sunflower seeds and used two bottles of salad dressing.My family loved it and my kids aren’t big on noodles.My daughter let me know that this was a keeper, that she wanted me to make it again.

Turned out very well, super easy. I wasn’t thrilled with the flavor of my dressing so I added red wine vinegar, garlic powder, onion powder, Italian seasoning, and black pepper. Worked very well!

I made this recipe and it was fantastic. The cheese and pepperoni did not get soggy. It was as good the next day,or maybe, better. I made one change in the recipe. I do not care for black olives, so I substituted a can of well drained and chilled black beans.

This Pasta Salad Was So Good. I Had Never Made A Pasta Salad Before So I Went On A Search For A Good Recipe. I Came Across This One and Thought I Would Give It A Try! Loved It. Only Change I Made Was That I Also Added Salami To Mine.

Easy, quick and tasty for a quick summer meal and bonus points that my kids ate it, liked it and didn’t complain lol. I used Wishbone fat free dressing. Thanks.

This is amazing, but instead of using broccoli I use green pepper and tomato.

I made this for the first time for a get together today. I removed the olives because my husband won’t eat them and added halved cherub tomatoes instead. I would have preferred olives but it was great. I used Newmans Own Family Tradition Italian Dressing which I liked. I received a lot of compliments and will make it again. Oh, I also added some chopped carrots that added some nice crunch. I’ll definitely be having more in a bit for a yummy snack

Pretty good salad. I added garlic salt before mixing just for added flavor.

This is a fantastic base recipe, and is quick and easy to make. Like others, I have also tweaked it so it stands up as a main dish meal. I use broccoli, red onion, bell pepper, kalamata olives, banana peppers, cucumber, zucchini squash… sometimes a bit of cilantro and red pepper flakes. I also sub parm for the moz. The great thing about this dish is you can use the base, and then add pretty much whatever else you want. I also use less dressing than the recipe calls for, and don’t find that it affects the overall meal. Thank you so much for sharing the dish – I make it at least once a month and we have easy, fast lunches for the week.