NEXT RECIPE >

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

Rainbow Rotini Pasta Salad Recipe

Read Reviews
4.5 8 7
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

3/4 cup: 378 calories, 16g fat (3g saturated fat), 15mg cholesterol, 296mg sodium, 53g carbohydrate (28g sugars, 1g fiber), 7g 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


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)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
wifey williams
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
NanZim
Reviewed Sep. 9, 2013

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

MY REVIEW
cooladye
Reviewed Jun. 8, 2013

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

MY REVIEW
jjdoll
Reviewed Jul. 2, 2010

"too sweet"

MY REVIEW
carriv
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. :)"

MY REVIEW
cheriwinkle
Reviewed May. 4, 2010

"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."

MY REVIEW
nrvanhaitsma
Reviewed Apr. 25, 2010

"excellent salad - large quantity for potluck or family gatherings"

MY REVIEW
SunnyNani
Reviewed Apr. 22, 2010

"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!"

Loading Image