Welcome to our kitchen! Today, we’re excited to share with you a delightful and vibrant Rainbow Pasta Salad recipe that’s perfect for summer gatherings, picnics, or any occasion where you want to impress with fresh flavors and colors. This salad combines tender pasta with a medley of crisp vegetables and a tangy lemon-Dijon dressing. Let’s dive into how to make this delicious dish step-by-step.
Ingredients
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 2 teaspoons Dijon mustard
- 1 tablespoon parsley, finely chopped
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
For the Salad:
- 1 1/2 cups uncooked orzo or other small pasta
- 1 red bell pepper, finely chopped
- 1 orange bell pepper, finely chopped
- 1 English cucumber, finely chopped
- 1 small red onion, finely chopped
- 1 cup corn kernels
- 1/3 cup fresh basil, chopped
Instructions
Making the Dressing:
- Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, parsley, minced garlic, salt, and pepper. Adjust seasoning to taste. Set aside.
Making the Pasta Salad:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the orzo or other small pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
- Prepare vegetables: While the pasta is cooking, finely chop the red bell pepper, orange bell pepper, English cucumber, red onion, and fresh basil. Ensure uniformity in size for even distribution in the salad.
- Assemble the salad: Add the chopped vegetables and corn kernels to the cooked pasta in the mixing bowl. Gently toss to combine.
- Add the dressing: Pour the prepared lemon-Dijon dressing over the pasta and vegetables. Using salad tongs or a large spoon, gently toss the salad until everything is evenly coated with the dressing.
- Chill and let flavors meld: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together. This step enhances the taste and texture of the salad.
- Serve: Before serving, give the salad a final toss to redistribute the dressing. Garnish with additional fresh basil leaves for a vibrant presentation.
Cooking Notes
- Choosing Pasta: Orzo works exceptionally well in this salad due to its small size and ability to hold onto the dressing. However, you can substitute with other small pasta shapes like bowtie, penne, or rotini.
- Make-Ahead Tip: Rainbow Pasta Salad can be prepared ahead of time. Store it in the refrigerator in an airtight container for up to 2 days. Before serving, add a splash of lemon juice or a drizzle of olive oil to refresh the flavors.
- Vegetable Substitutions: Feel free to customize this salad based on seasonal availability and personal preference. Consider adding cherry tomatoes, diced carrots, avocado chunks, or snap peas for added crunch and color.
Variations
Protein Boost:
- Incorporate grilled chicken breast, shrimp, or chickpeas to transform this side salad into a satisfying main course.
Vegan Adaptation:
- To make this recipe vegan-friendly, replace honey with agave nectar or maple syrup in the dressing. Ensure all ingredients, including the Dijon mustard, are vegan-certified.
Mediterranean Twist:
- For a Mediterranean-inspired version, add Kalamata olives, crumbled feta cheese, and a sprinkle of dried oregano. Finish with a drizzle of extra virgin olive oil.
This Rainbow Pasta Salad is not only a feast for the eyes but also a celebration of fresh, wholesome ingredients. Its vibrant colors and flavors make it a standout dish at any gathering. Whether served as a side dish or as a light main course, this salad is sure to please everyone at the table. We hope you enjoy making and sharing this delicious Rainbow Pasta Salad with your family and friends!
