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

Rainbow Rotini Pasta Salad Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12-14 servings

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

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.

Directions

  1. 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.
Originally published as Rainbow Pasta Salad in Country Woman May/June 2000, p20

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.

Reviews for Rainbow Rotini Pasta Salad

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 27, 2014

i got this recipe years ago after it was served at any function at my grandmothers church. i lovingly named the sweet tangy salad "churchlady" salad. I always get great comments and people wanting to take a dish home if any happens to be left over. I have also made this using cider vinegar which gives it a great tangy flavor. Real mayo is a must for this salad.

MY REVIEW
Reviewed Sep. 9, 2013

I amde this for our Labor Day BBQ. My sister-in-law loved it.

MY REVIEW
Reviewed Jun. 8, 2013

I made this recipe for potluck and received lots of comments and requests

MY REVIEW
Reviewed Jul. 2, 2010

too sweet

MY REVIEW
Reviewed Jun. 28, 2010

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. :)

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