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Rainbow Pasta Salad

Love this recipe for kids’ lunches as it makes veggies fun, through color and flavor. It’s also a great way for moms to clear out some of those leftovers in the fridge.

  • Prep
  • Cook
  • Total
Servings: 4-6


  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1/4 cup fresh lemon juice
  • 1 tablespoon parsley, chopped
  • 1/4 cup extra virgin olive oil
  • salt & pepper, to taste
  • 1 lb elbow macaroni, or favorite type
  • 2 cups medley tomatoes, halved (or just cherry tomatoes)
  • 1 cup chopped red bell peppers
  • 1 cup chopped yellow bell peppers
  • 1 cup carrot, shredded
  • 1 cup peas
  • 1/2 cup red onion, diced


  1. 1. In a small bowl, whisk together mustard, garlic, lemon juice, parsley and olive oil. Season with salt & pepper, to taste. Refrigerate until ready to use.
  2. 2. Cook pasta in large pot of boiling water according to instructions.
  3. 3. Drain and rinse pasta with cold water.
  4. 4. Once water has all been drained, and pasta has cooled add to a large bowl.
  5. 5. Add tomatoes, bell pepper, carrot, peas, and onion. Pour lemon dressing over and toss to coat.
  6. 6. Pack lunch or snack servings in your Glad containers for the whole family for the week!