Rainbow Rotini & Cheddar Pasta Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, no-cook pasta salad with colorful shapes, mild cheese, and garden-fresh veggies that kids devour without a fuss. This american-inspired kid friendly ready in about 23 minutes pairs tri-color rotini pasta, mild cheddar cheese, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 415 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 8 oz tri-color rotini pasta
• 1 cup, cubed 1/2 inch mild cheddar cheese
• 1/2 cup, halved cherry tomatoes
• 1/4 cup shredded carrots
• 1/4 cup, diced 1/4 inch cucumber
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil, add 8 oz tri-color rotini, and cook for 8 minutes until al dente, then drain and rinse under cold water until cool.
2. Step 2: In a large bowl, combine the cooled pasta, 1 cup cubed cheddar, 1/2 cup halved cherry tomatoes, 1/4 cup shredded carrots, and 1/4 cup diced cucumber.
3. Step 3: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified, then pour over the pasta mixture and toss gently until every piece is coated and glistening.