Rainbow Pasta Salad

Rainbow Pasta SaladI’m in awe of the colors that are found in nature.  Fruits, vegetables, flowers, trees, etc are the most varied and gorgeous colors.  My eyes love to look at them, and I can’t take enough photos of them.  We live in a beautiful world, and man just can’t duplicate what God has created!  

Today, when I was shopping for groceries, something new caught my eye.  

Purple and Orange Cauliflower

Purple and Orange Cauliflower

I’d never seen these varieties before, and I wanted to try them.  So I rushed home to make a salad.  The wonderful thing is that the flavors of fresh foods are as varied as the colors.  There’s so much beauty to see and taste, and I had an idea for a salad that I’ve been wanting to make.

So here’s what I did.

Rainbow Pasta Salad
Serves 8
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Prep Time
30 min
Prep Time
30 min
Dressing Ingredients
  1. 1/4 cup extra virgin olive oil
  2. 3 tablespoons fresh lemon juice
  3. 2 tablespoons fresh basil leaves, sliced into ribbons
  4. 1 teaspoon salt
  5. ½ teaspoon freshly ground black pepper
Salad Ingredients
  1. 12 ounces bow tie pasta
  2. 1 cup cooked, cooled corn
  3. 1 cup cooked, cooled broccoli
  4. 1 cup cooked, cooled colored cauliflower
  5. 1 cup grape tomatoes, halved
  6. ½ cup shredded carrot
  7. 8 ounces fresh mozzarella cheese, diced
  8. ¼ cup fresh basil leaves, sliced into ribbons
  9. Freshly ground black pepper and salt to taste
Instructions
  1. In a small bowl, whisk together dressing ingredients, and set aside.
  2. Cook pasta according to package directions. Run under cold water, and drain well. Allow to cool completely. Then transfer to a large bowl
  3. Add corn, broccoli, cauliflower, tomatoes, carrots, mozzarella, basil, and lemon-oil dressing to the pasta. Toss to combine, and sprinkle with salt and fresh pepper, if desired.
Adapted from CookSmart by Ellie Krieger
Adapted from CookSmart by Ellie Krieger
White Apron Blog https://whiteapronblog.com/
Following package directions, I cooked 12 ounces pasta Then ...

Following package directions, I cooked
12 ounces pasta
Meanwhile, …

I mixed together 3 tablespoons fresh lemon juice ¼ cup extra virgin olive oil 1 teaspoon salt and ...

I mixed together
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
1 teaspoon salt
and …

2 tablespoons fresh basil leaves, sliced into ribbons to make a dressing.

2 tablespoons fresh basil leaves, sliced into ribbons
to make a dressing.

Then I drained and rinsed it in COLD water and set it aside to cool completely.

Then I drained and rinsed the pasta in COLD water, and set it aside to cool completely.

I put it in a large bowl.

I put it in a large bowl.

I washed, chopped, cooked, drained and cooled 1 cup cauliflower and ...

I washed, chopped, cooked, drained and cooled
1 cup cauliflower
and …

... I did I the same with 1 cup fresh broccoli

1 cup fresh broccoli

Then I added them, along with 1 cup fresh cherry tomatoes, 1/2 cup shredded carrots 1 cup cooked, cooled corn 1 cup diced fresh mozzarella cheese to the pasta.

Then I added them, along with
1 cup fresh cherry tomatoes,
1/2 cup shredded carrots
1 cup cooked, cooled corn
1 cup diced fresh mozzarella cheese
to the pasta.

I poured it on top of everything else, and tossed it together. Then I sprinkled more fresh basil on top.

I poured the dressing on top of everything else, and tossed it together. Then I sprinkled more fresh basil on top.

Then I had a light summer salad full of gorgeous colors and fresh flavors.

I had a light summer salad full of gorgeous colors and fresh flavors.

Rainbow Pasta SaladRainbow Pasta Salad