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Rainbow Pasta Salad

This refreshing, colorful salad is my mother's recipe. It features an uncommon but tempting mixture of vegetables. Mother always cooks with wonderful flair, and everything she makes is delicious as well as lovely on the table. -Barbara Carlucci, Orange Park, Florida
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12-14 servings


  • 1 package (16 ounces) tricolor spiral pasta
  • 2 cups fresh broccoli florets
  • 1 cup chopped carrots
  • 1/2 cup chopped tomato
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped onion
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and halved
  • 1 bottle (8 ounces) Italian salad dressing


  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight.
Nutrition Facts
1 cup: 230 calories, 9g fat (1g saturated fat), 0 cholesterol, 402mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 5g protein.

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Average Rating:
  • MarlaB
    Aug 29, 2011

    I've lost count of how many times I've made this salad! It's a family favorite and it's so easy to make. The only thing I do differently is eliminate the can of corn and add more marinated artichoke hearts~Try this! You won't be disappointed!

  • lurky27
    Jun 13, 2011

    This was a pretty salad! Maybe I just like a lot of dressing, but next time I think I will used a whole 16 oz bottle of Italian salad dressing.~ Theresa

  • angiew2015
    May 27, 2010

    I get nothing but great reviews when I bring this as a dish to pass and very easy to make!

  • TraceyM
    Jun 12, 2009

    This is my "go to" dish for Potlucks. It's easy, it's pretty and it's very tasty!

  • KC_Mom
    Aug 5, 2007

    No comment left