Rainbow Pasta Salad

Ellie Kreiger's recipe; Bow tie pasta w/ veggies.

Yield: 8 servings
Community Recipe from


  • 12 ounce(s) 3/4 box - bow tie pasta
  • 1/4 cup(s) extra-virgin olive oil
  • 3 tablespoon(s) fresh lemon juice
  • 1 cup(s) cooked, cooled corn kernels
  • 1 large, carrot shredded
  • 1 cup(s) cooked, cooled, chopped broccoli cooked, chopped
  • 1 cup(s) grape tomatoes quartered
  • 8 ounce(s) mozarella cheese (about 1 1/3 cup) diced
  • 1/3 cup(s) fresh basil leaves cut into ribbons
  • Freshly ground pepper to taste


  1. Cook past according to directions on package. Drain and transfer to large bowl and allow to cool completely. In a small bowl, whisk together the olive oil, lemon guice and salt. Set aside.
  2. Add the corn, carrot, tomatoes, broccoli, tomatoes, basil and lemon-oil dressing to the pasta; toss to combine. Season w/black pepper and additional salt if desired.
September 2012

This recipe is a personal recipe added by Azhummer1 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rainbow Pasta Salad Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy