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As summer approaches, the allure of fresh, vibrant dishes becomes increasingly enticing. One such dish that embodies the essence of the season is the Rainbow Pasta Salad. Bursting with colors and flavors, this salad is not only a feast for the eyes but also a powerhouse of nutrition. It’s perfect for summer gatherings, picnics in the park, or even as a lively side dish for any meal. The combination of pasta and an array of fresh vegetables makes it a versatile option that caters to various dietary preferences, ensuring that everyone can enjoy this delightful creation.

Rainbow Pasta Salad

Brighten up your summer meals with a Rainbow Pasta Salad that's as nutritious as it is colorful! This dish combines fusilli pasta and an array of fresh vegetables like bell peppers, cherry tomatoes, and purple cabbage, creating a vibrant feast for the eyes and palate. Perfect for picnics or BBQs, it’s not just a treat for adults, but also appeals to kids with its exciting colors. Enjoy this customizable recipe as a side or main dish, and delight in the fresh flavors this summer!
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Ingredients
  

2 cups fusilli pasta (or any colorful pasta)

1 cup cherry tomatoes, halved

1 cup bell peppers, diced (use red, yellow, and green)

1 cup cucumber, diced

1 cup purple cabbage, shredded

1/2 cup grated carrots

1/2 cup black olives, sliced

1/4 cup fresh basil, chopped

1 cup mozzarella balls (or diced mozzarella)

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

Optional: 1/2 teaspoon garlic powder or minced garlic for extra flavor

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool.

    Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. In a large mixing bowl, combine the cherry tomatoes, bell peppers, cucumber, purple cabbage, grated carrots, and black olives.

      Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, pepper, and optional garlic. Adjust the seasoning to taste.

        Combine Ingredients: Once the pasta is cooled, add it to the bowl with the veggies. Pour the dressing over the pasta and vegetables. Gently toss to combine, ensuring everything is coated in the dressing.

          Add the Cheese and Herbs: Fold in the mozzarella balls and chopped basil. Mix gently to integrate everything without braking the mozzarella.

            Chill and Serve: Cover the bowl with plastic wrap or transfer to a serving dish. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

              Final Tasting: Before serving, give the pasta salad a quick stir. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

                Prep Time, Total Time, Servings

                  15 minutes | 45 minutes | Serves 6-8