Rainbow Pasta Salad with Italian Dressing
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 4 cups rotini pasta (uncooked)
  • 1 English cucumber
  • 1 red bell pepper
  • ¼ red onion
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 2 cups cooked ham, cut into cubes
  • Dressing...
  • ¾ cup Olive Oil
  • ¼ cup vinegar
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp parsely
  • 1 tsp salt
  • ¼ tsp black pepper
  1. In a large pot, cook pasta by roiling boil for 6 minutes (until cooked but still firm); remove from heat, drain and fill with cold water until pasta is cold. Drain completely and pour pasta into a large bowl.
  2. Wash all vegetables, cut cucumber into ¼" slices then quarter for larger pieces/half for smaller. Remove stem, seeds and devein red pepper, cutting into bite size chunks. Slice red onion thinly. Place all into the bowl with the pasta and fold over until mixed.
  3. Dressing: Whisk all ingredients together and pour over pasta salad mix, folding pasta over into itself until thoroughly mixed through. Cover and place in the fridge for a minimum of a 3 hours, preferably overnight, before serving.
  4. Keep refrigerated up to a week.
Precook a ham for another meal cutting leftover ham into cube chunks (2 cups each recipe) and freeze until you are making the Rainbow Pasta Salad. Thaw ham in the bag in cool water or the fridge overnight (do not use microwave), beforehand. You can also do this to use in a Perogy Casserole (located on the thislilpiglet.net blog) for a quick 30 minute weekday comfort food style meal.
Recipe by This Lil Piglet at https://thislilpiglet.net/2018/04/rainbow_pasta_salad/