This easy rainbow pasta salad recipe is full of colorful veggies, creamy mozzarella, and tossed in a zesty white balsamic vinaigrette. A perfect summer side dish!
Colorful & Fresh Rainbow Pasta Salad
Looking for the perfect side dish to brighten up your summer table? This Rainbow Pasta Salad is as vibrant as it is delicious! Packed with fresh veggies, creamy mozzarella, and tossed in a tangy homemade white balsamic vinaigrette, it’s the kind of dish that disappears fast at potlucks, BBQs, or even weekday lunches.
Why You’ll Love This Rainbow Pasta Salad
Not only is it beautiful to look at—thanks to the medley of colorful bell peppers—it’s also super simple to make. With a quick homemade dressing and minimal prep, this salad delivers maximum flavor with minimal effort. The crisp veggies and creamy mozzarella perfectly complement the bright, tangy vinaigrette for a balanced and satisfying bite.
Ingredients
For the Salad:
- 2 cups pasta (I like Ditalini, Orzo or Elbow as it is similar in size to the diced vegetables)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 red onion, diced
- 1 cucumber, diced
- 1 cup fresh mozzarella, diced
For the Dressing:
- ½ cup olive oil
- ¼ cup white balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp salt
- 1 tsp pepper
Instructions
- Cook the Pasta
Boil the pasta according to package directions. Drain and rinse under cool water to stop the cooking process. Set aside to cool completely. - Make the Dressing
In a small jar, combine olive oil, white balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Shake well until fully combined. - Assemble the Salad
In a large bowl, combine the cooled pasta, diced peppers, red onion, cucumber, and mozzarella. Pour the dressing over the top and mix until everything is well coated. - Serve or Store
Serve immediately, or chill in the fridge for an hour to let the flavors meld. This pasta salad holds up well and tastes even better the next day!
Tips for the Best Pasta Salad
- Use a short pasta shape like rotini or bowties to catch all the dressing and veggies in each bite.
- Chop veggies evenly for a consistent texture and gorgeous presentation.
- Make ahead: The flavors get even better after a few hours in the fridge, making it perfect for meal prep or entertaining.
Perfect For:
- Summer barbecues
- Potlucks and picnics
- Quick and easy lunches
- Make-ahead side dishes\
Share Your Experience
I would love to hear about your experience making and enjoying my Rainbow Pasta Salad! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!
Rainbow Pasta Salad
Ingredients
- 2 cups pasta cooked according to package
- 1 red pepper diced
- 1 yellow pepper diced
- 1 orange pepper diced
- 1 red onion diced
- 1 cucumber diced
- 1 cup fresh mozzarella diced
Dressing
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 clove garlic minced
- 1 tsp salt and pepper
Instructions
- Cook pasta according to package, drain and rinse. Set aside to cool.
- Add all dressing ingredients to a jar and shake to combine.
- In a large bowl combine pasta, peppers, onion, cucumber, and cheese. Mix to combine then add dressing. Mix to coat.
- Eat immediately or store in the refrigerator.
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