Fabulous Freelancer Foodie Recipe: Rainbow Pasta Salad

This rainbow pasta salad recipe might just be the perfect choice when you’re looking for a colorfully nutritious light meal or side dish.


This recipe is adapted from the one that appeared in Ellie Krieger’s “CookSmart” column in the September 7-9, 2012 issue of USA Weekend.


12 ounces (3/4 box) of bow tie pasta (whole grain is preferred)
¼ cup extra-virgin olive oil
3 tablespoons of fresh lemon juice
¾ teaspoon of salt, though it can be more to taste
1 cup of cooked and cooled corn kernels
1 large shredded carrot
1 cup of quartered grape tomatoes
1 cup of cooked, cooled, and chopped broccoli
8 ounces of diced mozzarella cheese (part skim); it should make about 1 1/3 cups
1/3 cup fresh basil leaves that have been cut into ribbons
Freshly ground black pepper (to taste) is optional


  1. Cook the pasta according to its package directions.
  2. Let the pasta drain, then transfer it to a large bowl, allowing it to completely cool.
  3. Whisk together the salt, olive oil, and lemon juice in a small bowl.
  4. Add the carrot, broccoli, corn, tomatoes, basil, and the lemon-oil dressing to the pasta. Mix together.
  5. Season with salt, and the optional black pepper.

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