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Rainbow Rotini Pasta Salad


  • 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.

Nutrition Facts

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


Average Rating: 4.375
  • mammabelle
    Aug 27, 2016

    I have been making this recipe for years, since it was first published. My family loves it. I often take it to pot-lucks at church or work and get rave reviews every time. I often use a combination of green, yellow, red and orange peppers to give it even more color.

  • wifey williams
    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.

  • NanZim
    Sep 9, 2013

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

  • cooladye
    Jun 8, 2013

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

  • jjdoll
    Jul 2, 2010

    too sweet

  • carriv
    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. :)

  • cheriwinkle
    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.

  • nrvanhaitsma
    Apr 25, 2010

    excellent salad - large quantity for potluck or family gatherings

  • SunnyNani
    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!

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