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Rainbow Pasta Salad

Easy, veggie loaded pasta great for kids to make with you.
Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine American


  • 1/2 pound small-shaped pasta any kind
  • 1 cup grape or cherry tomatoes or 1/2 bell pepper
  • 1 bunch rainbow carrots or two large orange carrots
  • 2 small cucumbers or 1/2 large English cucumber
  • 1 lemon cut in half
  • 1 tsp honey optional
  • 1/4 cup olive oil
  • 2 Tbsp grated Parmesan cheese, plus more for the top optional
  • Coarse salt and ground pepper, to taste


  • Adult: Cook pasta according to package directions. Drain and set aside.
  • Adult: cut whatever veggies you are using into smaller, more manageable pieces to cut. (Cut cucumbers into long, thin strips.) Trim the ends off of the carrots.
  • Kids: help cut tomatoes and cucumbers into small, bite-sized pieces. Help peel carrots then grate them on the large holes of a box grated until you get one to two cups. Add all the prepped veggies into a large bowl. Add cooked pasta on top of veggies.
  • Kids: squeeze 3 tablespoons of lemon juice into a mason jar or small bowl. Make sure to remove any seeds that fell in. Add honey, olive oil, grated cheese, and a large pinch of salt. Tightly close lid of mason jar and jump up and down to shake the dressing together. Make sure to hand on tight! If using a bowl to mix dressing, whisk ingredients together until well combined.
  • Kids: Pour dressing over pasta and veggies. Stir to coat everything in the dressing. Taste then season with additional salt and pepper. Sprinkle on extra cheese, if desired.
  • Serve immediately or refrigerate for up to 3 days.
Keyword cooking with kids, easy dinner, heathy toddler food