Easter Rainbow Pasta Salad – Tri-Color Pasta with Crunchy Veggies and Zesty Italian Dressing

Okay, let’s talk about the most fun, colorful, springy dish you can make for Easter brunch—or honestly, any springtime potluck. This Easter Rainbow Pasta Salad is bursting with bright veggies, twirly tri-color pasta, and the kind of zippy Italian dressing that makes everything pop. It’s one of those dishes that looks like it took forever but secretly comes together in under 30 minutes (yes please).

I whipped this up last Easter when I realized I needed something festive that kids would actually eat—and I’m not kidding, it was gone before the ham even hit the table. It’s super customizable, totally make-ahead friendly, and the colors alone will have people asking for the recipe before they even taste it. Bonus points: it’s just as good (maybe better?) straight out of the fridge the next day.

Your Grocery List

• 12 oz tri-color rotini pasta (or bowties—anything with fun shapes)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1 cup chopped cucumbers (seeds removed)
• 1/2 cup sliced black olives
• 1/2 cup shredded carrots
• 3/4 cup Italian dressing (use your favorite store-bought or homemade)
• Salt and pepper to taste
• Optional: crumbled feta, chickpeas, fresh parsley

Let’s Talk Pasta Tips

The pasta is the backbone here, so don’t skip these easy tricks:

• Cook to al dente: Overcooked pasta plus dressing equals sad soggy salad.
• Rinse under cold water: Stops the cooking and cools it down fast so you can toss and go.
• Olive oil is your friend: A little drizzle keeps the pasta from sticking if you’re prepping ahead.

Make-Ahead Magic

One of my favorite things about this salad? It actually gets better as it sits. Toss it together the night before, pop it in the fridge, and let the flavors get all cozy overnight. Just give it a quick stir and maybe a splash more dressing before serving and you’re good to go!

Ways to Mix It Up

• Add protein: Grilled chicken, chopped hard-boiled eggs, or even cubed ham are all welcome.
• Switch the dressing: Ranch, Caesar, or even a lemony vinaigrette work great here.
• Make it vegan or dairy-free: Just skip the cheese and double down on the veggies.

What to Serve With It

• Main dish pairings: Glazed ham, deviled eggs, or a spring quiche.
• Drinks: Lemonade, iced tea, or a light white sangria for the grownups.
• Dessert: Carrot cake cupcakes or lemon bars with powdered sugar.

Leftovers + Storage

• Fridge: Store in a lidded container up to 4–5 days.
• Refresh it: If it’s looking a little dry, just toss with a bit more dressing before serving again.
• No freezing: This one’s a fridge-only kind of dish.

Fun Facts for the Table

• Tri-color pasta gets its colors from tomato and spinach—so it’s basically healthy, right?
• This salad is naturally vegetarian and super easy to make gluten-free or vegan.
• It’s been showing up at Easter tables since the early ’90s, and honestly? It’s still a hit.

Easter Rainbow Pasta Salad

A colorful and crunchy tri-color pasta salad tossed with fresh veggies and zesty Italian dressing. Perfect for Easter brunch, spring potlucks, or make-ahead weekday lunches!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 280 kcal

Equipment

• Large pot
• Colander
• Mixing bowl
• Knife
• Cutting Board

Ingredients

  

• 12 oz tri-color rotini pasta
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 green bell pepper chopped
• 1/2 red onion finely diced
• 1 cup cherry tomatoes halved
• 1 cup cucumber chopped, seeds removed
• 1/2 cup sliced black olives
• 1/2 cup shredded carrots
• 3/4 cup Italian dressing store-bought or homemade
• salt and pepper to taste
• optional toppings crumbled feta, chickpeas, fresh parsley

Instructions

 

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
• Drain and rinse the pasta under cold water to stop the cooking process. Drizzle lightly with olive oil to prevent sticking.
• In a large mixing bowl, combine cooked pasta, bell peppers, red onion, tomatoes, cucumber, olives, and shredded carrots.
• Pour in the Italian dressing and toss until everything is evenly coated. Season with salt and pepper to taste.
• Cover and chill in the refrigerator for at least 1 hour, or overnight for best flavor.
• Before serving, give it a good toss and add any optional toppings like feta, chickpeas, or chopped parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 4–5 days. If needed, refresh with an extra splash of dressing before serving.

Keyword Easter, Pasta Salad, Rainbow Salad