Rainbow Pasta Salad

Print Recipe

Servings: 8

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.”

Ingredients

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

Directions

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.
In a large bowl, combine pasta, vegetables, Parmesan cheese and the dressing blend.
Toss until all ingredients are well-coated. Refrigerate until serving.