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Rainbows and Butterflies Pasta Salad Recipe

Rainbows and Butterflies Pasta Salad

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on August 30, 2012

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    This salad is super quick and easy to make, and really quite flavorful for a dish with such simple ingredients. I used a high quality olive oil, which I think makes a difference. Great packed lunch or summer side dish. It would be good with a flavored olive oil as well, such as basil or garlic. Definitely a keeper.

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  • on August 30, 2011

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    I love this recipe! It's easy to make and delicious. I've made it several times this summer, and someone always asks me for the recipe. Plus, I love that there is no mayo so it's great for outdoor parties!

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  • on August 25, 2011

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    This pasta salad was simple to make, and delicious! It is a perfect summer salad. It keeps well, tightly covered in the refrigerator, for 2-3 days. It is a healthy alternative to mayo-laced pasta salads, and I think it tastes better. I will make this again and again. Thanks, Ellie!

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  • on August 22, 2011

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    This is a delicious pasta salad! It was quick and easy to throw together, and works great for packing in a lunch box. Since the nutritional info wasn't posted, I calculated it myself (per 1.5 cup serving: 420 calories, 16.5 g fat (2.5 g saturated, 130mg sodium, 55g carbs, 10g fiber, 14.5 g protein

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  • on June 23, 2011

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    Tried it. LOVED IT!!! Another Ellie hit with me!!! I added fresh spinach (chopped and fresh green beans (par boiled and cut - wonderful!!! I'm making it again tonight. Thanks Ellie.

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  • on June 18, 2011

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    Great for a light summer lunch. i made it for a poolside party and it was a great hit! AND got some to try edamame who never would have otherwise

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  • on June 08, 2011

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    This recipe is great for someone who needs a healthy summer lunch while at work or school. I've made it two different ways. The first time, I made it exactly as the recipe was written with a little freshly ground pepper on top. Considering it was 101 degrees outside, I thought the salad was light and refreshing. My husband wanted a little more kick to it (though he did scrape every bit out of his bowl. The second time I made it, I replaced the olive oil and parmesan with a homemade pesto (olive oil, parm, basil and pine nuts. It was completely different, but it was still wonderful. It's fast, easy and relatively cheap to make. I will add that this dish kept us surprisingly full throughout the afternoon.

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  • on May 25, 2011

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    recipie is good. I work 12 hour shifts and don't always get a chance to eat. I can keep this in my lunchbag. It is filling and health. I used corn from the cob ( the best part of the recipe and half the amount of cheese, minus the red bell peppers ( Yuck ! .

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  • on March 27, 2011

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    I LOVE LOVE LOVE this pasta salad!!! I'm not a fan of Mayo and this pasta salad is great! I use rice vinegar and little cubes of gruyere cheese in it as well to add a little tang. Everyone I make it for just loves it. Great recipe!!

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  • on September 24, 2010

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    I have been looking for a simple pasta salad without mayo to bring to a Class BBQ, and am so excited to try this! My 5-year-old son loves edamame and corn, so I think that this will be a big hit!

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