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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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