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Rainbow Pasta Salad


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  • 12 ounces (3/4 box) bow tie pasta, preferably whole-grain
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. fresh lemon juice
  • 3/4 tsp. salt, plus more to taste
  • 1 cup cooked, cooled corn kernels
  • 1 large carrot, shredded
  • 1 cup grape tomatoes, quartered
  • 1 cup cooked, cooled chopped broccoli
  • 8 ounces part skim mozzarella cheese, diced (about 1 cups)
  • 1/3 cup fresh basil leaves, cut into ribbons
  • Freshly ground black pepper to taste, optional



Step 1

Cook pasta according to directions on the package. Drain, then transfer to a large bowl and allow it to cool completely. In a small bowl, whisk together the olive oil, lemon juice and salt.

Add the corn, carrot, tomatoes, broccoli, mozzarella, basil and the lemon-oil dressing to the pasta and toss to combine. Season with black pepper and additional salt, if desired.

Yield: 8 servings


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