Anne's Colourful Pasta Salad

Total Time
Prep 20 mins
Cook 10 mins

As the title indicates, I got this recipe from a good friend of mine, Anne. It is very quick and easy to make and really tasty, too. It's great for potlucks or brunch buffets (the recipe can be multiplied easily). I know there are many pasta salads on zaar already, but I think this one is just a little different. I hope you enjoy! Note: 250 g = 9oz; 200 g = 7oz

Ingredients Nutrition


  1. Prepare pasta according to package directions. Make sure to splash it with cold water after draining it, so that the cooking process stops and your pasta wont get soggy.
  2. To make the salad:.
  3. Combine all the veggies and mix with the pasta in a big serving bowl.
  4. For the dressing:.
  5. Mix all ingredients and stir until well blended. Season to taste.
  6. Pour over pasta and veggies and toss to coat.
  7. Allow flavours to blend some hours prior to serving (you dont have to do this, but it intenisfies the flavours).
  8. Serve sprinkeld with some fresh herbs and some nice crusty bread.


Most Helpful

I chose this recipe for the dressing because I'm always looking for alternatives to mayo for pasta salad. I made it with tricolored rotini, peas and tomatoes, plus diced red onion and green pepper--no apples, carrots or gherkins. The dressing is stupendous. I love the combination of herbs and the lemon juice plus mustard lend it a nice bite. Will definitely make again.

echo echo October 14, 2009

horrible. Served this for a picnic and had most of it untouched! Carrots apples and peas and gherkins DO NOT go well together. I thought I would try it b/c I am open to new flavor combos but this was just awful. Sorry to be so harsh but no one liked it. I will never try something again to serve relying on the ratings - not my taste at all.

Chef Vanna September 21, 2009

Very interesting and tasty pasta salad! Such an unusual combination of ingredients with the addition of apples and pickles. The dressing was a bit tangy for my taste so I added just a touch of sugar. As the directions state, it's important to make the salad a couple of hours ahead so the flavors have time to blend. Thanks for posting this recipe!

loof July 11, 2009

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