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Rainbow Rotini Pasta Salad Recipe

Rainbow Rotini Pasta Salad Recipe photo by Taste of Home

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Oodles of noodles plus plenty of fresh veggies make Debbie Albright's side dish a real meal-brightener. "I sometimes add extra color by substituting red bell pepper for half of the green one," she shares from her Salisbury, North Carolina kitchen.But the secret ingredient in this salad is actually t he sweetened condensed milk."

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Rainbow Rotini Pasta Salad Recipe

Prep: 20 min. + chilling

Yield: 12-14 Servings

20 20

Ingredients

1 package (1 pound) tricolor spiral pasta
2 medium carrots, shredded
1 large red onion, chopped
1 medium green pepper, chopped
1/2 teaspoon celery seed or 2 celery ribs, chopped
1 can (14 ounces) sweetened condensed milk
1 cup vinegar
1 cup mayonnaise
3/4 cup sugar
1 teaspoon salt
1/2 to 1 teaspoon pepper

Directions

Cook pasta according to package directions. Rinse in cold water and drain; place in a large bowl. Add carrots, onion, green pepper and celery seed. In another bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for 8 hours or overnight. Yield: 12-14 servings.

Nutritional Facts 1 serving (3/4 cup) equals 378 calories, 16 g fat (3 g saturated fat), 15 mg cholesterol, 296 mg sodium, 53 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Rainbow Pasta Salad in Country Woman May/June 2000, p20

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Reviews for Rainbow Rotini Pasta Salad

Rainbow Rotini Pasta Salad

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Reviewed on Jul. 02, 2010 by jjdoll

too sweet

Reviewed on Jun. 28, 2010 by carriv

When I made the dressing it was too much. So I only used half. It was also too sweet. I will make this again with half the ingredients for the dressing and less sugar. It's a keeper. :)

Reviewed on May. 04, 2010 by cheriwinkle

Delicious! I made it for a church function. My daughter wants to try it with frozen peas next time. I used Miracle Whip Light as I don't like mayo. I will also sub Splenda or Truvia for all or part of the sugar for us to eat at home to reduce the calories. It's a keeper.

Reviewed on Apr. 25, 2010 by nrvanhaitsma

excellent salad - large quantity for potluck or family gatherings

Reviewed on Apr. 22, 2010 by SunnyNani

WOW! This recipe is absolutely delicious!!!! Everyone kept asking me what was in it that made it so good! I am keeping this recipe and will be making it again for sure. Thank you, Debbie Albright!

P.S. I doubled it and it fed a crowd and there was even enough leftover to send some home with folks!