Rainbow Pasta Salad Recipe

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Rainbow Pasta Salad
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  1. Cook pasta in a saucepan of boiling water, adding peas, capsicum and corn in last two minutes of cooking time. Drain.
  2. Place pasta into a serving bowl.
  3. To make the dressing- whisk together all the dressing ingredients or shake well in a glass jar.
  4. Pour a small amount of the dressing over the salad to coat the pasta. Refrigerate.
  5. When ready to serve pour the remaining dressing over the pasta and mix through .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 857.17 Kcal (3589 kJ)
Calories from fat 158.05 Kcal
% Daily Value*
Total Fat 17.56g 27%
Sodium 192.15mg 8%
Potassium 218.17mg 5%
Total Carbs 145.43g 48%
Sugars 13.61g 54%
Dietary Fiber 10.63g 43%
Protein 25.99g 52%
Vitamin C 14mg 23%
Iron 7.5mg 41%
Calcium 81.5mg 8%
Amount Per 100 g
Calories 288.57 Kcal (1208 kJ)
Calories from fat 53.21 Kcal
% Daily Value*
Total Fat 5.91g 27%
Sodium 64.69mg 8%
Potassium 73.45mg 5%
Total Carbs 48.96g 48%
Sugars 4.58g 54%
Dietary Fiber 3.58g 43%
Protein 8.75g 52%
Vitamin C 4.7mg 23%
Iron 2.5mg 41%
Calcium 27.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
  • 22

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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