Recipe Background
A dish every color of the rainbow and every flavor of delicious? Sounds like the clouds are parting at last! Rainbow Pasta Salad beams with tender-cooked tricolor pasta, juicy grape tomatoes, and verdant and fresh broccoli! Olives bring a hint of purple and a burst of tang to the vibrant jubilee of the Rainbow Pasta Salad, and the Italian dressing adds shine and extra flavor! This speedy, easy pasta salad is what's waiting for you at the end of the rainbow!
A dish every color of the rainbow and every flavor of delicious? Sounds like the clouds are parting at last! Rainbow Pasta Salad beams with tender-cooked tricolor pasta, juicy grape tomatoes, and verdant and fresh broccoli! Olives bring a hint of purple and a burst of tang to the vibrant jubilee of the Rainbow Pasta Salad, and the Italian dressing adds shine and extra flavor! This speedy, easy pasta salad is what's waiting for you at the end of the rainbow!
Ingredients
- 1 (12-ounce) package tricolor spiral pasta
- 4 cups fresh broccoli florets
- 1 pint of grape tomatoes
- 1 (6-ounce) can pitted ripe olives drained
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups Italian salad dressing with roasted red pepper and parmesan
Directions
- In a Dutch oven, cook the pasta according to package directions.
- Add the broccoli in during the last 2 minutes of cooking.
- Drain and rinse the pasta and the broccoli in cold water.
- Transfer the pasta and the broccoli to a large bowl.
- Add the tomatoes, the olives, the salt, and the pepper, tossing to combine.
- Drizzle with the salad dressing, tossing to coat.
- Chill until ready to serve!
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