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5 from 7 votes

Rainbow Vegetable Pasta Salad with Creamy Italian Viniagrette Dressing

This Rainbow Vegetable Pasta Salad is packed with over 7 fresh vegetables, delicious pasta, and topped with an easy Creamy Italian Herb Dressing!
Course Side Dish
Cuisine American
Keyword Creamy Italian Salad Dressing, Rainbow Pasta Salad, Rainbow Vegetable Pasta Salad with Creamy Italian Viniagrette Dressing, Vegetable Pasta Salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 servings
Calories 310kcal
Author Chrissie (thebusybaker.ca)


For the Creamy Italian Dressing:

  • 1/2 cup mayonnaise (or your favourite mayo substitute)
  • 1/3 cup white wine vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 1/2 cup freshly grated Parmesan cheese (finely grated)
  • 3 cloves garlic (finely minced)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • salt and pepper (to taste)

For the salad:

  • 1 1/2 cup broccoli florets
  • 1 cup corn
  • 1 cup mixed cherry tomatoes (cut in half)
  • 1 long english cucumber (chopped)
  • 1 red bell pepper (chopped)
  • 1 red onion (thinly sliced)
  • 3 large carrots (chopped)
  • 300 grams Barilla Penne Rigate Pasta (cooked to al dente according to package directions)

For garnish:

  • 2 tablespoons sliced green onions
  • 1 tablespoon freshly chopped Italian flat-leaf parsley (or cilantro, if you wish)


For the dressing:

  • Add the mayonnaise, vinegar, olive oil, honey, Parmesan cheese, garlic, basil, oregano, parsley and salt and pepper to a medium bowl and whisk well until combined. Set aside.

For the salad:

  • Add the broccoli, corn, tomatoes, cucumbers, bell pepper, red onion, and carrots to a large bowl. Set aside.
  • Cook the Barilla Penne Rigate pasta until al dente (follow the package directions for best results!).
  • Drain the pasta and rinse under cold water just until the pasta has cooled.
  • Add the pasta to the bowl with the vegetables and drizzle the dressing over the top.
  • Toss everything together until well combined and the vegetables and pasta are well coated in the dressing.
  • Sprinkle the green onions and parsley over the top of the salad and enjoy immediately.



This salad can be made one day ahead and refrigerated until ready to serve.


Serving: 1serving | Calories: 310kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 212mg | Potassium: 345mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4653IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 1mg