Back to Rainbow Rotini Pasta Salad

Print Options


Card Sizes

Rainbow Rotini Pasta Salad Recipe

Rainbow Rotini Pasta Salad Recipe

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 YIELD:12-14 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Rainbow Rotini Pasta Salad

Sort By :
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."

Reviewed Sep. 9, 2013

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

Reviewed Jun. 8, 2013

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

Reviewed Jul. 2, 2010

"too sweet"

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. :)"

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."

Reviewed Apr. 25, 2010

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

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