Rainbow Pasta Salad - KNEP - Kentucky Nutrition Education Program


Rainbow Pasta Salad

Receta en Español
Servings:7 Serving Size:1 1/2 cupsRecipe Cost:$12.87Cost per Serving:$1.84


  • 8 ounces small whole-wheat pasta (shells, mini bowties, elbow macaroni, rotini, etc.)
  • 6 ounces (or 4 cups, packed) fresh baby spinach leaves, roughly chopped
  • 2 cups sliced strawberries
  • 1 can (15 ounces) mandarin oranges in 100% juice or water, drained
  • 1 can (10 ounces) pineapple tidbits in 100% juice, drained with juice reserved
  • 1 cup chopped pecans, cashews, almonds (optional)
  • *1/4 cup olive oil
  • *1/3 cup apple cider vinegar
  • *Reserved pineapple juice
  • *1/2 teaspoon onion powder
  • *1/2 teaspoon black pepper
  • *1/2 teaspoon salt


  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Cook pasta according to package directions. Drain and rinse under cold running water to cool. Set aside to continue draining.
  3. Wash fresh produce under cool running water and dry. Cut to prepare for the recipe.
  4. In a large bowl, combine the cooked pasta, spinach, strawberries, oranges, and pineapple.
  5. Top with chopped nuts, if using.
  6. *Combine the salad dressing ingredients in a separate small bowl or jar with a lid. Whisk or shake to combine. Add salad dressing to the pasta salad right before serving and toss. Or, serve dressing on the side to keep salad crisp for several days.
  7. Refrigerate leftovers within 2 hours.
Source: Brooke Jenkins, Extension Specialist, University of Kentucky Cooperative Extension Service


Add grilled chicken to make this an entrée salad!

250 calories; 9g total fat; 1g saturated fat; 0g trans fat; 0mg cholesterol; 190mg sodium; 41g total carbohydrate; 5g dietary fiber; 14g total sugars; 0g added sugars; 6g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 10% Daily Value of iron; 8% Daily Value of potassium.