Rainbow Rotini Salad

Rainbow Rotini Salad

27 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Sue H.
Recipe by  Sue H.

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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 (27)

Rate This Recipe
KndlPWendl
37

KndlPWendl

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

Quiltinghearts
34

Quiltinghearts

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
33

shelley

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Zesty Rotini Salad

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Feta and Vegetable Rotini Salad from ATHENOS