Rainbow Pasta Salad
Summer just screams fresh veggies to me. Picnics and gatherings are a great way to spend time with others and share the load of preparing the entire meal. This Rainbow Pasta Salad is a great make a ahead dish and it certainly falls in the top choices of our foods that travel well.
This is also one of those salads that you can make it ten ways from Sunday. Toss in the fresh veggies you have on hand. It’s a great way to use up items the day before you are headed to the store.
1 box Rotini Rainbow Pasta (any pasta works)
1/2 Red Onion, diced
1/2 Red Pepper, diced
1/2 Yellow Pepper, diced
1/2 Orange Pepper, diced
2 Zucchini, sliced thin
1 cup Cherry Tomatoes, halved
1 cup Black Olives, lightly diced or sliced
3 Tablespoons Capers, drained (whole small jar)
1 cup Italian Salad Dressing (more if needed – I use the 12 oz bottle)
Cook pasta according to directions. Rinse well and set aside to cool
Dump everything else into a large bowl, stir well
Fold in pasta and toss gently to cover all pasta (easy or pasta will break up)
Cover and place in refrigerator to allow flavors to blend.
There really isn’t a set recipe to this salad. Every time we make it…it’s just a little bit different. I like that because it isn’t mayonnaise based, it doesn’t require as much refrigeration.
You can also toss in a little protein and change this salad to an entree. My crew likes this salad with a piece of grilled salmon or thinly sliced steak layered over it.