Rainbow Pasta Salad

I'm sort of in love with the whole notion of "cook once ... eat twice." Because it feels like a bargain ... and heaven knows I love a good bargain! You may recall that last week, I made Rainbow Salad and Pot 'O Gold soup - to get us all ready for St. Patty's Day. Well ... I had lots of leftover veggies from that awesome Rainbow Salad, so hmmmmmm ... what to do? Make Rainbow PASTA salad of course! It is an adventure in deliciousness!

So ... St. Patrick's Day is still on the horizon. Plan to make Rainbow Salad and Pot 'O Gold Soup, because it's truly scrumptious. THEN make Rainbow Pasta Salad! If you are like me ... it will be tough to decide which is better!



Rainbow Pasta Salad


  • 8 oz. pasta, cooked al dente
  • 1 cup Dill Pickle Dip Mix
  • 4 cups mixed chopped veggies (cabbage, onion, carrots, pea pods, peppers, tomato, herbs, radishes)
  • 2 (6 oz.) pepperonis, sliced
  • 4 oz. black olives
  • 4 oz. shredded cheese


Blend all ingredients. Chill for an hour or two to blend the flavors. Unless you can't wait ... then eat right away.

Tips and Hints

  • I made this basic pasta recipe very frequently, using whatever veggies I have in the fridge. For this recipe I used shredded purple cabbage, chopped green onion, shredded carrots, sliced pea pods, diced bell peppers, tomato, chopped herbs and radishes.
  • You can use any of our dip mixes, thinned with milk. Or blend a few tablespoons of prepared Dried Tomato & Garlic Pesto with some mayo. Yum. Add Parmesan cheese to that one ... it's delish.
  • You can sub deli ham or roast beef for the pepperoni. Or Canadian bacon. Or bacon. Mmmmm ....
  • I used "ready cut spaghetti" this time, but it's good with virtually any pasta ... My daughter likes "Wacky Mac" which is a blend of all sorts of shapes, colors and sizes of pasta.
  • My whole family loves this salad. My daughter and I have been known to eat it for breakfast!
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