Rainbow Pasta Salad II

Rainbow pasta is made using natural vegetable extracts like spinach, beets, and tomatoes to achieve vibrant colors.

This is vegetarian and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Rainbow Pasta Salad II

Cooking Method: Boiling, Mixing Cuisine: American, Italian Courses: Lunch, Pasta, Salad Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 30 min Total Time 55 mins

Servings: 4 Calories: 1400

Best Season: Summer

Ingredients

Servings

• 8 ounce Rainbow Rotini Pasta
• 1 cup Cherry Tomatoes
• 1 cup Cucumber
• 1 cup Bell Pepper
• ¹⁄₄ cup Red Onion
• ¹⁄₄ cup Black Olives
• ¹⁄₂ cup Feta Cheese
• ¹⁄₄ cup Fresh Basil
• 2 tablespoon Olive Oil
• 2 tablespoon Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper

Instructions

1. Cook the pasta according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, cherry tomatoes (halved), cucumber (diced), bell pepper (diced), red onion (thinly sliced), black olives (sliced), feta cheese (crumbled), and fresh basil (chopped).
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper.
4. Pour the dressing over the pasta salad and toss until well coated.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 50g17%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.