I made a version of this gorgeous salad this summer with my little chefs during our day camps. Even the pickiest eaters could resist the creamy and colourful creation in front of them. We had so much fun chopping all the ingredients together, which we kept in separate bowls until it was time to mix everything. There were a ton of ooooohhh’s & ahhhh’s, the kids couldn’t wait to get their hands on an edible rainbow! You can go ahead and make a big batch of this salad, it will keep for 5 days in the fridge, stirred every so often.
Prep time 20 mins / makes 10 servings
1 (2 cups) package tri-color corkscrew pasta
2 cups broccoli florets
1 cup carrots, cut into small dice
½ cup cherry tomatoes, halved
1 cup English cucumbers, cut into small dice
1/2 cup green onions, finely chopped
1/2 cup red onions, finely chopped
1/4 cup sliced black olives
1 can whole kernel corn, drained
1/2 cup basil leaves, finely chopped
2 large bell peppers, different colours, cut into small dice
1/2 cup deli ham, cut into small dice
3 cups light mayo
1/4 cup red wine vinegar
Salt & pepper to taste
- Cook the pasta according to package directions; drain and rinse in cold water to stop the cooking process.
- Whisk together the mayo, red wine vinegar, salt & pepper.
- Place in a large bowl; add remaining ingredients and toss to coat; taste and adjust with salt and pepper.
- Cover and refrigerate for 2 hours or overnight.