🌈 A Vibrant, Crunchy & Creamy Crowd-Pleaser!
This Rainbow Pasta Salad is a showstopping side dish—layers of colorful veggies, tender pasta, hard-boiled eggs, and cheese, all tossed in a creamy ranch or zesty Italian dressing. Perfect for potlucks, BBQs, or meal prep!
🌟 Why You’ll Love This Recipe
✅ Bursting with textures – Crisp veggies, chewy pasta, creamy dressing
✅ Make-ahead magic – Tastes even better after chilling
✅ Versatile – Swap dressings or add your favorite proteins
✅ Feeds a crowd – Easily doubled for parties
📋 Ingredients
Pasta & Grains
- 225g (8 oz) rotini or penne pasta, cooked al dente & cooled
Dressing
- 240ml (1 cup) ranch or Italian dressing
Vegetables
- 150g (1 cup) cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 70g (½ cup) red onion, thinly sliced
- 425g (15 oz) sweet corn kernels, drained
- 425g (15 oz) black olives, sliced
- 140g (1 cup) frozen peas, thawed
- 60g (2 cups) baby spinach or mixed greens
Protein & Dairy
- 4 hard-boiled eggs, sliced
- 115g (1 cup) cheddar cheese, shredded
Seasoning
- Salt & black pepper, to taste
👩🍳 Step-by-Step Instructions
1️⃣ Cook & Cool Pasta
- Boil pasta in salted water until al dente. Rinse under cold water and drain well.
2️⃣ Layer the Salad
In a large clear bowl, assemble in this order:
- Pasta + drizzle of dressing
- Peas, corn, tomatoes, cucumber, bell pepper, red onion
- Cheese + olives
- Spinach
- Egg slices on top
3️⃣ Dress & Chill
- Pour remaining dressing evenly over the top.
- Cover and refrigerate 1+ hour (overnight for best flavor).
4️⃣ Serve
- Toss gently just before serving (or keep layered for presentation).
💡 Pro Tips
🔹 Pasta tip – Toss cooked pasta with 1 tsp olive oil to prevent sticking.
🔹 Drain veggies well – Pat dry to avoid watery salad.
🔹 Extra protein – Add diced ham, grilled chicken, or chickpeas.
🔹 Storage – Keeps 3–4 days in the fridge.
🍽 Serving Suggestions
✨ Perfect for:
- Summer cookouts (pair with grilled meats)
- Picnics (transport in a mason jar)
- Meal prep lunches
🎉 Pair with:
- Garlic bread
- Iced tea or lemonade
🌿 Variations
- Greek style – Use Italian dressing + feta cheese
- Tex-Mex twist – Add black beans + avocado
- Low-carb – Swap pasta for cauliflower rice
📊 Nutrition (Per Serving)
Approximate values:
- Calories: 320 kcal
- Protein: 12g
- Carbs: 35g
- Fat: 16g
🥗 Final Thoughts
This Rainbow Pasta Salad is as beautiful as it is delicious—a guaranteed hit at any gathering! The layers stay crisp, and the dressing soaks in perfectly after chilling.
Chef’s secret: For extra flavor, marinate the onions in 1 tbsp vinegar for 10 mins before adding.
Tag your creations #RainbowPastaSalad! 📸💚
Want to make it vegan? Skip eggs and use dairy-free dressing + cheese! 🌱
