Rainbow Pasta Salad Recipe
Rainbow Pasta Salad Recipe photo by Taste of Home

Rainbow Pasta Salad Recipe

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This refreshing, colorful salad is my mother's recipe. It features an uncommon but tempting mixture of vegetables. Mother always cooks with wonderful flair, and everything she makes is delicious as well as lovely on the table. -Barbara Carlucci, Orange Park, Florida
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-14 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-14 servings


  • 1 package (16 ounces) tricolor spiral pasta
  • 2 cups fresh broccoli florets
  • 1 cup chopped carrots
  • 1/2 cup chopped tomato
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped onion
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and halved
  • 1 bottle (8 ounces) Italian salad dressing

Nutritional Facts

1 serving (1 cup) equals 230 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 402 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.


  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight. Yield: 12-14 servings.
Originally published as Rainbow Pasta Salad in Taste of Home August/September 1999, p33

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Reviewed Aug. 29, 2011

"I've lost count of how many times I've made this salad! It's a family favorite and it's so easy to make. The only thing I do differently is eliminate the can of corn and add more marinated artichoke hearts~Try this! You won't be disappointed!"

Reviewed Jun. 13, 2011

"This was a pretty salad! Maybe I just like a lot of dressing, but next time I think I will used a whole 16 oz bottle of Italian salad dressing.

~ Theresa"

Reviewed May. 27, 2010

"I get nothing but great reviews when I bring this as a dish to pass and very easy to make!"

Reviewed Jun. 12, 2009

"This is my "go to" dish for Potlucks. It's easy, it's pretty and it's very tasty!"

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