I love rainbow food! The more yummy veggie goodness I can fit into what we eat the better! And this best ever rainbow pasta salad ticks all the boxes. Not only is it delicious, but it contains a whole host of veg, it’s simple to put together and kids love it.
When it comes to taking food to a bbq this is the perfect salad to bring along. It gets better as the mayonnaise soaks in and it travels well. So whack it in a bowl, pop a lid on it and your good to go.
What pasta should I use?
The best pasta for a pasta salad is something the same or similar size to the pieces of veg you are cutting, because then they work really well together and are much easier to dish up.
So for this I’ve used macaroni (did you know that is the American spelling? In Italy it is actually maccheroni!) because they cook quick and are the perfect size for the pieces of carrot, cabbage, capsicum and celery that I’ve chopped up.
Can I make it in advance?
Yes! In fact making this best ever rainbow pasta salad in advance means the mayonnaise has a chance to soak through and get all the veggies coated. The leftovers are also brilliant the next day.
It can’t be frozen, as the fresh veggies would go yucky though, this is definitely a fresh side dish.
Tell me about the veggies!
So you’ve probably realised I love to pack in as much veggie goodness as possible in everything I make. And this salad is no exception. A quarter savoy cabbage, two carrots, 3 celery stalks and half a red capsicum are the things that give the salad its amazing colour and flavour.
Seen something on that list the kids don’t like? I’ve previously used corn kernels, or peas in it and used zucchini (grated) instead of cabbage.
Can I send it to school?
Yes! In fact it holds up really well in the lunchbox and is great for lunchtime. My kids actually get annoyed when it doesn’t go with them to school. Just remember to pack a fork!
What should I serve it with?
BBQ! BBq’d meats and veggies go really well with this salad. It’s also great with chicken or fish.
- Coconut and quinoa chicken strips
- Sticky honey soy lamb riblets
- Yakitori salmon skewers
- Pineapple and lime pulled pork: slow cooker goodness!
Best ever rainbow pasta salad
- 2 cups small pasta I used macaroni
- ¼ savoy cabbage thinly sliced
- 2 carrots grated
- ½ red capsicum. diced
- 3 stalks celery thinly sliced
- 1-1.5 cups of mayonnaise
- 1 tablespoon dried dill
- Cook the pasta as per the packet instructions.
- Drain and rinse with cold water.
- Add all the veggies and the pasta to a large bowl. Mix.
- Add the mayonnaise.
- Add the dill.
- Stir well and serve.