rainbow salad with pasta

Recipe type: Side dish
Prep time: 10 mins
Total time: 45 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see recipenomad.com .


1 carrot, shredded
1 cup corn kernels
1 beet, ends trimmed
1/2 head broccoli, florets only
2 cup bow tie pasta (or any pasta)
500 g tomato, sliced
Citrus vinaigrette
1 cup orange juice
3 tbsp red wine vinegar
2 tbsp sunflower or grapeseed oil
1 tbsp honey or agave
2 garlic cloves, minced
A few sprigs of mint
Salt and pepper

Cook the pasta according to directions and set aside.
Cook the corn. Drain the water and set aside.
Cut the beets in half and boil for 20-25 minutes or until soft.
Mix together all of the pasta ingredients.
For the vinaigrette:
In a food processor, mix all of the ingredients together.
Pour 1/2 of the vinaigrette over the salad. Toss together. Cover and refrigerate for at least 30 minutes.
If desired, you can add cheese to the salad or serve it with grilled chicken.
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