Rainbow Pasta Salad

by Alexa P. on Fri, December 17, 2010

The more colourful a salad, the healthier it is for you. This is a simple way to make sure you get the most vitamins and antioxidants out of your salad.

You can make this the night before

Serves 4 people

A great dish for potluck!

Foodster's Verdict

Rainbow Pasta Salad


  • Preparation
  • Total
    1 can charbroiled salmon drained
    1 cup sautéed mushroom slices
    1 red pepper diced
    1 bunch steamed asparagus roughly chopped
    1/4 red onion diced
    1 tbs olive oil
    3 tbs pesto
    2 cups of tri colour fusilli cooked as per package instructions

Toss the fusilli with olive oil so that the noodles don’t stick together. Add in the salmon, mushrooms, red pepper, asparagus and red onion.

Mix in pesto when ready to eat.

This can be made the night before and kept in the fridge and you can put the pesto in a separate sauce container.

Once you are ready to tuck in just pour the pesto on the pasta, put the lid back on the Tupperware and shake it around to mix it up.

And presto! A wonderful colourful lunch packed with nutrition.


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