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Rainbow Pasta Salad

An explosion of colors and flavors

Ensalada Arco Iris


En español



  • 1 package (12 ounces) tri-color rotini pasta
  • 1 chicken breast, poached and diced
  • ¼ pound low-sodium ham, diced
  • ¼ pound cooked low-sodium turkey, diced
  • 1 cup cucumber, seeded and diced
  • 5 ounces fresh or canned pineapple, drained and diced
  • 4 ounces fresh broccoli, cut in small florets
  • 3 green onions, thinly sliced
  • 4 ounces red bell pepper, cut into strips
  • 1 tomato, seeded and diced
  • 3 ounces feta cheese
  • Salt and pepper to taste
  • 1 bunch of fresh basil (6-8 leaves), cut into strips (for garnish)


1. Bring salted water and a garlic clove to boil in a tall stockpot. Add the pasta and cook 8 to 10 minutes, as per package directions.
2. Drain the pasta and let cool.
3. Place the pasta in a deep dish. Add all the ingredients plus the vinaigrette. Mix well.



  • 1 teaspoon rice vinegar
  • 2 garlic cloves, chopped
  • 2 tablespoons Dijon mustard
  • ½ cup olive oil
  • Salt and pepper to taste


1. Combine the rice vinegar, garlic and Dijon mustard in a blender and blend.
2. Gradually add the olive oil until the dressing reaches a thick consistency.
3. Adjust seasonings.

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