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Rainbow Rotini Salad

Rainbow Rotini Salad

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Sue H.

This is a standard for potlucks, and it makes a nice big salad that tastes great!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
  2. Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.
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Reviews

KndlPWendl
39
7/16/2009

Delicious, and it makes an excellent presentation. I added crumbled feta cheese and cut back on the amount of dressing.

E Goddard
38
7/20/2009

Amazing Recipe! I have made this for years. The only thing I do different is add 1/2 cup FRESHLY grated parmesan cheese! Very yummy!

shelley
37
7/13/2003

I too have been making this recipe for years with the salad supreme it just isn't the same with out that. I also add sliced pepperoni and cubed mozzerella and fat free dressing, cuts down on the fat so I can add the pepperoni and cheese.