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!
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.