Rainbow Cream Pasta Salad

Rainbow Cream Pasta Salad

This Rainbow Cream Salad is a delicious pasta salad stuffed with rainbow-colored veggies to make a fun, delicious summer side. I made this pasta salad with my Rainbow pizza and the combination was so good. We eat this pasta salad all year long!

Ingredients:

• Uncooked Pasta 1 cup (makes 2 cups of cooked pasta)
• Apple 1
• Grapes 6-7
• Pineapple 2 slices
• Mango 1
• Boiled chicken ½ Breast
• Yogurt 2 Tablespoons
• Mayonnaise 2 Tablespoons
• Cream 2 Tbsp
• Sugar to taste

preparation:

1. Boil the pasta as stated on the back of the packet.
2. Boil the chicken breast and cut into bite-sized pieces.
3. Dice the apple into bite-sized chunks. Do not remove the peel as it will give a very vibrant color to the pasta salad.
4. Cut the grapes into half. You can use both green and red grapes.
5. Chop the pineapple slices into chunks.
6. Dice a mango into bite sized chunks.
7. In a bowl mix mayonnaise, yogurt, cream and sugar.
8. Mix thoroughly.
9. Drain the water from the pasta when it is done.
10. Make sure to run some water over it to bring the temperature down otherwise cream and yogurt mixture will become runny and the salad will be ruined.
11. Add pasta and fruit to the cream mixture and mix well.
12. Serve cold.
13. Enjoy!

You can check out my rainbow pizza recipe and tropical drink recipe that I served with it here. I made it with authentic white sauce and it was finger lickin’ good!

Rainbow Pizza with White Sauce

Tropical Fruit Drink

Print Recipe

Rainbow Cream Pasta Salad

Author: Naush

Ingredients

• Uncooked pasta 1 cup (makes 2 cups of cooked pasta)
• Apple 1
• Grapes 6-7
• Mango 1
• Boiled chicken ½ Breast
• Yogurt 2 Tablespoons
• Mayonnaise 2 Tablespoons
• Cream 2 Tablespoons
• Sugar to taste

Instructions

• Boil the pasta as stated on the back of the packet.
• Boil the chicken breast and cut into bite-sized pieces.
• Dice the apple into bite-sized chunks. Do not remove the peel as it will give a very vibrant color to the pasta salad.
• Cut the grapes into half. You can use both green and red grapes.
• Chop the pineapple slices into chunks.
• Dice a mango into bite sized chunks.
• In a bowl mix mayonnaise, yogurt, cream and sugar.
• Mix thoroughly.
• Drain the water from the pasta when it is done.
• Make sure to run some water over it to bring the temperature down otherwise cream and yogurt mixture will become runny and the salad will be ruined.
• Add pasta and fruit to the cream mixture and mix well.
• Serve cold.
• Enjoy!