Pixelated Rainbow Pasta Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, no-cook pasta salad with colorful vegetables and a tangy lemon-herb dressing that's perfect for summer gatherings. This vegetarian-inspired salads ready in about 25 minutes pairs elbow pasta, cherry tomatoes, medium cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz elbow pasta
• 2 cups cherry tomatoes
• 1 medium cucumber
• 1 medium red bell pepper
• 1/4 cup red onion
• 1/4 cup fresh parsley
• 1 lemon
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Cook 12 oz elbow pasta according to package directions until al dente, then drain and rinse under cold water until completely cool; set aside.
2. Step 2: Dice 1 medium cucumber into 1/2-inch cubes, seed and dice 1 medium red bell pepper into 1/2-inch pieces, and thinly slice 1/4 cup red onion; place in a large bowl.
3. Step 3: Halve 2 cups cherry tomatoes and chop 1/4 cup fresh parsley, adding both to the bowl with the vegetables.
4. Step 4: Zest 1 lemon and squeeze its juice into a small bowl, then add 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper; whisk until emulsified.
5. Step 5: Pour the dressing over the pasta and vegetable mixture, then toss gently until all ingredients are evenly coated and the pasta is chilled through.