Rainbow Salad


  • 5 c. rainbow rotini pasta, cooked
  • 1 c. black whole pitted olives
  • 1/2 c. grated carrot
  • 1/2 c. sweet red pepper, diced
  • 1/2 c. sweet yellow pepper, diced
  • 1/2 c. sweet orange pepper, diced
  • 1/4 c. fresh parsley, chopped
  • 1/2 c. grape seed Vegenaise
  • 1/4 c. Tofutti sour supreme
  • 1/2 tsp. low-sodium salt
  • 1/2 tsp. seasoned salt
  • 1 tsp. onion powder
  • 1/4 c. toasted sunflower seeds, opt.


  1. In a medium bowl, mix Vegenaise, sour cream and seasonings together.
  2. Stir in pasta, peppers, carrots, olives and parsley. Chill. Garnish with sunflower seeds if desired.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.