Rainbow Garden Pasta Salad with Dill and Olives This Rainbow Antipasto Pasta Salad is the perfect way to use up leftover antipasto ingredients! Plus, it's easy to make, tossed with a zesty Italian herb vinaigrette, and absolutely delicious! I love pasta salad and this one is the best I've had.

Ingredients of Rainbow Garden Pasta Salad with Dill and Olives

  1. You need 1 cup of multicolored rotini or spiral pasta.
  2. Prepare 3-4 of red radishes/1 small white radish, peeled and sliced.
  3. You need 1/2 cup of julienned or cubed green pepper/capsicum.
  4. It's 1/2 cup of julienned or cubed yellow bell pepper.
  5. You need 1/2 cup of tomatoes, chopped.
  6. You need 1/4 cup of olives (black or green), sliced.
  7. You need 1/4-1/2 cup of dill pickles, sliced.
  8. Prepare 1/2 cup of sliced red onions.
  9. You need 1/4 cup of chopped dill leaves.
  10. It's 1/4 cup of grated carrots.
  11. Prepare of Additional salad toppings:.
  12. You need as needed of Crumbled blue cheese/feta cheese/paneer.
  13. Prepare as needed of Shredded or cubed cheese (cheddar).
  14. You need 2 tbsp of Raisins.
  15. You need 1 tbsp of Walnuts.
  16. You need 5-6 of Dates etc.
  17. Prepare of For the Italian dressing or vinaigrette:.
  18. You need 1/2 cup of salad oil or olive oil.
  19. Prepare 2 tablespoons of vinegar (white or red wine).
  20. You need 3 tablespoons of water.
  21. You need 1 of large garlic, grated.
  22. It's 1/2 teaspoon of dried oregano (or Italian seasoning).
  23. Prepare to taste of Salt and pepper.
  24. Prepare to taste of Red pepper flakes (optional).

Rainbow Garden Pasta Salad with Dill and Olives step by step

  1. To make the dressing Place all the ingredients in a tight fitting jar and shake well. Taste the vinaigrette and adjust seasonings. Keep aside..
  2. To make the pasta salad Cook pasta according to package instructions. Drain thoroughly, rinse with cold water and keep aside. In a large salad bowl, add other salad ingredients to the cooled pasta; drizzle half the dressing and mix well..
  3. Adjust the seasoning (salt and pepper) according to taste. If needed add more dressing. Toss well and chill until serving time..
  4. When ready to serve, toss again; add more dressing if needed along with other toppings like raisins, walnuts, spinach leaves, chopped dates, crumbled blue cheese or cheddar cheese, croutons etc. Serve immediately. Store leftovers in the refrigerator..
  5. Notes: This salad can be prepared a day ahead and chilled in the refrigerator (develops more flavor) until serving time. You can add a little of the pickle juice (from the jar of pickles) to the dressing or in the salad for additional flavor. Have fun with other vegetables for different flavors, texture and crunch. Squeeze some lemon or lime juice for added vitamins and tang. Instead of dill, you can use cilantro or even mint leaves..

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