Rainbow Pasta Salad
This Rainbow Pasta Salad is a perfect summer picnic or BBQ recipe! Made with a tangy, garlicky vinaigrette, noodles, colourful vegetables and chunks of cheese.
Servings 8 servings
Ingredients
Noodles:
- 1 - 8 oz package of elbow noodles
Salad Dressing:
- 1/2 cup vegetable oil
- 1/3 cup white vinegar
- 2 tsp dried basil
- 1 tsp dried oregano
- 2 tsp parsley flakes
- 1 clove garlic minced
- 1/4 cup chopped green onion
- 1/3 cup grated parmesan cheese
- 1/8 tsp salt
- 1/8 tsp ground pepper
Salad Additions:
- 1/3 red bell pepper minced
- 1/3 orange bell pepper minced
- 1/3 yellow bell pepper minced
- 2 tbsp minced red onion
- 2 tbsp chopped green onion
- 1 can pitted whole black olives
- 1 cup cubed cheese
Instructions
- Cook pasta according to the package directions. When the noodles are cooked, drain, then rinse with cold water, making sure to drain well again. Place into a large serving bowl and set aside.
- Combine the oil, vinegar, basil, oregano, parsley, garlic, green onion, parmesan cheese, and salt and pepper.
- Toss the cooled cooked pasta in the dressing.
- Then toss in the minced peppers, red and green onion, and black olives.
- Chill for at least 2 hours. You can also make this salad a day ahead.
- Make sure to stir the salad well before serving it, as the dressing tends to go to the bottom of the bowl.
- Right before serving, toss in the cubes of cheese.
- Enjoy!
Notes
For best flavour results, this salad should be chilled for at least 4 hours (overnight works well too).