Pin It A vibrant whimsical pasta salad bursting with colorful vegetables creamy dressing and a playful mix of flavors perfect for parties or potlucks.
I made this pasta salad for a friend’s birthday picnic and everyone loved how cheerful and fun it looked with all the colors. The creamy dressing and fresh crunch made it a hit even with picky eaters.
Ingredients
- Pasta: 400 g (14 oz) rotini or fusilli pasta (multicolored if possible)
- Cherry tomatoes: 1 cup halved
- Yellow bell pepper: 1 cup diced
- Purple cabbage: 1 cup shredded
- Baby spinach: 1 cup roughly chopped
- Carrots: 1/2 cup shredded
- Sweet corn kernels: 1/2 cup cooked or canned drained
- Cucumber: 1/2 cup diced
- Black olives: 1/4 cup sliced
- Red onion: 1/4 cup finely diced
- Mayonnaise: 1/3 cup
- Greek yogurt: 1/3 cup
- White wine vinegar: 2 tbsp
- Lemon juice: 1 tbsp
- Honey or agave syrup: 1 tbsp
- Dijon mustard: 1 tsp
- Garlic powder: 1/2 tsp
- Salt and freshly ground black pepper: to taste
- Fresh parsley: 1/4 cup chopped
- Rainbow sprinkles: 2 tbsp optional for whimsical touch
Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- Mix Vegetables:
- In a large bowl combine the cooked pasta cherry tomatoes yellow bell pepper purple cabbage spinach carrots corn cucumber black olives and red onion.
- Prepare Dressing:
- In a separate bowl whisk together the mayonnaise Greek yogurt vinegar lemon juice honey Dijon mustard garlic powder salt and pepper until smooth.
- Combine and Toss:
- Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly.
- Chill:
- Chill in the refrigerator for at least 15 minutes to allow flavors to meld.
- Finish:
- Before serving sprinkle with fresh parsley and if desired rainbow sprinkles for a playful finish.
Pin It My family always laughs when they see the sprinkles in salad but now it’s a tradition at our summer potlucks. Kids help layer the vegetables which makes for a joyful meal prep together.
Required Tools
Large pot strainer large mixing bowl small bowl for dressing whisk chopping board and knife
Allergen Information
Contains eggs mayonnaise milk Greek yogurt and may contain gluten if using regular pasta. Check all packaged ingredients for possible allergens.
Nutritional Information
Per serving: Calories 310 Total Fat 12 g Carbohydrates 41 g Protein 8 g
Pin It Makes any party table cheerful and the leftovers taste great the next day. Enjoy chilled and serve with extra veggies on the side.
Recipe FAQs
- → What type of pasta works best for this salad?
Rotini or fusilli, especially multicolored varieties, capture the playful theme and hold dressing well.
- → Can I substitute vegetables based on season?
Absolutely! Use any fresh, crunchy veggies of your choice for color and texture variety.
- → How can I make this dish vegan?
Swap in plant-based mayo and yogurt, and replace honey with agave syrup for a vegan-friendly version.
- → How long can the salad be stored?
Keep refrigerated in an airtight container for up to 3 days. Toss before serving for best texture.
- → Are rainbow sprinkles necessary?
Sprinkles are optional and add a whimsical look. Use only food-safe, nonpareil sprinkles for garnish.
- → What proteins can be added?
Try diced mozzarella, feta, or cooked chicken for extra protein and heartier servings.