This pasta salad is perfect for Summer!  

It’s easy to make, delicious and a total crowd pleaser!  They say to eat the rainbow for optimal nutrition and this salad makes that really easy to do!

I pair this rainbow pasta salad with my creamy Italian dressing and it adds so much flavor without any dairy.  I have been making this recipe a lot for meal prep.  

During Spring and Summer months I love to more nature hikes and picnics and this recipe is perfect for that, especially for a group to have a really delicious recipe that will keep you full and fuel you for your day!

What You Need for this Recipe:

Gluten free pasta (I love to use lentil pasta, it’s grain free and good source of protein and fiber, in a fusilli or rotini shape, I use the Tolerant and Barilla brands the most)

Tomatoes

Bell Pepper

Cucumber

Kalamata Olives

Avocado

Arugula 

Mango

Chickpeas (optional but added protein I love to add)

The Creamy Italian Dressing

This is my take on a traditional Italian dressing but made creamy with extra calcium and minerals from tahini, no dairy necessary.  

I love using Italian seasoning, especially in a pasta salad to enhance the flavor.  Adding lemon and garlic for those classic fresh Italian flavors!

Making this Rainbow Pasta Salad your Own:

I love how this recipe has so much versatility.  I usually add arugula and/or mango and it just really takes it to the next level.  

I’ve even added roasted veggies like eggplant or broccolini to this rainbow pasta salad, so it works with a lot variations! (just skip the mango in these versions)

To add more protein to this recipe, I highly recommend adding 2 cups of chickpeas!

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Rainbow Pasta Salad with Creamy Italian Dressing (vegan, gluten free, grain free)

Justine Colbert

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American, Italian, Mediterranean

Servings 4 people

Ingredients

  

• 8 oz rotini or fusilli pasta, cooked according to package instructions
• 2 cups cherry tomatoes, halved sub vine ripen tomatoes-chopped
• 2 cups cucumbers, diced
• 1 cup orange bell pepper, diced
• 1/3 cup kalamata olives, pitted and chopped
• 1 avocado, diced
• 1/2 mango, diced
• 1 handful arugula

Creamy Italian Dressing

• 3 tbsp tahini
• 1/4 cup lemon juice
• 2 tsp olive oil
• 1 garlic clove, minced
• 3 tbsp filtered water
• 1 tbsp Italian seasoning
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 1/4 tsp chili flakes

Instructions

 

• Cook pasta according to package instructions, rinse with water (if needed) drain and allow to cool.
• In a small bowl mix all dressing ingredients together until smooth and set aside.
• In a large combine all the pasta salad ingredients and top with the dressing.
• Mix until well combined and enjoy!

Keyword creamy vegan dressing, gluten free, pasta salad, rainbow pasta salad, vegan, vegan salad

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