Rainbow Pasta Salad - Carolina Country

Rainbow Pasta Salad

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Rainbow Pasta Salad

Summer morphs slowly into fall in North Carolina, which means you can get away with a fresh pasta salad in the warm month of September. This salad gives new meaning to “eat the rainbow.”


  • ¾ cup Italian salad dressing

  • 1 tablespoon fresh basil

  • 1 clove minced garlic

  • 6 ounces tri-colored pasta

  • 2 cups broccoli florets

  • 2–3 medium-sized carrots, thinly sliced

  • 1 cup cherry tomatoes

  • ½ small red onion, minced

  • ¼ cup grated Parmesan cheese


  1. In a small bowl, combine the salad dressing, basil and garlic. Set aside. Cook the pasta according to the package directions. Drain and rinse under cold water.

  2. In a large bowl, combine pasta, vegetables, Parmesan cheese and the dressing blend.

  3. Toss until all ingredients are well-coated. Refrigerate until serving.

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