Friday, August 19, 2016

Rainbow Pasta Salad

This Friday I'm going back to a pasta salad I posted six years ago. It is still as good today as it was then and just may be a salad you will want to try before salads and barbeques come to an end. The picture above is one I took more recently when I used a Greek dressing and added feta.

  • 3 – 4 cups vegetable pasta
  • 2 chopped tomatoes or 1 cup cherry tomatoes
  • 1/4 cup cucumber, sliced
  • 1 cup broccoli, chopped
  • 1/2 green pepper, chopped 
  • 1/2 yellow pepper, chopped
  • 2 Tbsp chopped green onion
  • 1/4 cup sugar 
  • 1/3 cup olive oil
  • 1/3 cup ketchup
  • ¼ cup vinegar
  • 1 tsp salt
  • 1 tsp paprika
  1. Cook pasta according to instructions on package. Do not over-cook. Cool. 
  2. Mix dressing ingredients and then mix with pasta and vegetables.
  3. Refrigerate and serve cold. Serves 8-10


  1. Such a refreshing sounding summer salad!

  2. Is that cheese in there? I can't tell what the white cubes are.

  3. Yes, it's feta cheese. This photo is of the Greek version while the original posted one is of the posted recipe.

  4. Catsup??? What about French dressing instead? The Greek sounds delicious. Did you put olives in also with the feta?

  5. I omitted the sugar since ketchup is very sweet; also, I used a bit more (apple cider) vinegar. It was a bit tart but very much to my taste.