Rainbow Pasta Salad

© Eclectically K & L 2018

I can not believe we are already in the second week of July! The Summer seems to be flying by and we are having a blast. I hope you are too. We are always on the go and my garden has all kinds of goodies growing in it so, I decided to throw it together with some quinoa pasta. It is the perfect dish for a picnic, pool side and you can make it ahead.

I jam packed the pasta dish with healthy vegetables and paired it with an easy vinaigrette. I also sprinkled hemp seeds on top for a dose of omegas and yummy crunch. I used beet greens which have a bit of a tart taste to them. I love it but, if you do not you can switch it out for rainbow chard or other leafy greens.  Feel free to add red onion to your pasta as well. I chose to leave it out in this batch because my littles wouldn’t eat it.

© Eclectically K & L 2018

Rainbow Pasta Salad



  •  1 Cup Cooked and Cooled Pasta (can use Gluten Free)
  • 2 Small Red Peppers
  • 2 Small Yellow Peppers
  • 2 Small Orange Peppers
  • 1 Cup Beet Greens
  • 2 Tablespoon Hemp Seeds (sprinkle on top


  • 1 Teaspoon Honey
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Garlic
  • 1/4 Cup Olive Oil
  • 1/2 Cup Apple Cider Vinegar
  • 1/2 Teaspoon Red Pepper Flakes


  1. Cook your pasta as directed on the box and let cool.
  2. Chop up the vegetables into small pieces and add them to the cooled pasta.
  3. In a smaller bowl mix together the apple cider vinegar, olive oil, red pepper flakes, honey, pepper, salt, garlic
  4. Mix all ingredients together and enjoy!

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Hi I'm Lisa, I am a pinterest obsessed DIYer who loves all things blue. I am excited to share the things I love: home decor projects, recipes, and crafts while being as environmentally and health conscience as I can. I hope that you enjoy these little pleasures in life as much as I do.

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