Make-Ahead Rainbow Macaroni Salad
Recipe Intro From threebirdsonestove

Is there anything more classic than a big bowtie macaroni salad in the summer? I live for a reliable make-ahead recipe, especially when I’m the one who is going to be entertaining, busy preparing for guests to come over. This make-ahead Rainbow Macaroni Salad is entertaining made bright, easy, breezy, and absolutely delicious. It's bursting with different flavors, textures, and all the colors of the rainbow.

We’re using ingredients from the Feedfeed Shop like Stonewall Kitchen Farfalle Pasta, Brightland Awake Olive Oil and Raw Champagne Vinegar, and Amagansett Sea Salt to whip up this vibrant summer classic! It's got crunch, chew, tang, and savory with an unexpected perfect pinch of citrusy sweetness.

Be sure to save this to prepare for your next summer gathering, and plan ahead by ordering these ingredients and more and more from the Feedfeed Shop!


Prep time 20mins
Cook time 12mins
Serves or Makes: 8


  • 1 pound farfalle pasta
  • 1 teaspoon olive oil
  • 1 3/ 4 cups mayonnaise
  • 3 tablespoons champagne vinegar
  • 4 rainbow carrots, peeled and sliced into coins
  • 3 celery stalks, small diced
  • 1 cup raw purple cauliflower, cut into bite size pieces
  • 1/ 4 cup diced red bell pepper
  • 1/ 4 cup diced yellow bell pepper
  • 1 cup sharp yellow cheddar, cut into small cubes
  • pinch turbinado sugar
  • sea salt, For seasoning
  • Freshly ground black pepper, for seasoning
  • 1/ 4 cup chopped scallions, for garnishing


  • Step 1

    Boil and drain pasta as instructed on packaging, and transfer to a large bowl. Toss with 1 teaspoon olive oil to coat. Cool for 10 minutes.

  • Step 2

    Add mayonnaise, champagne vinegar, yellow mustard, carrots, celery, cauliflower, bell pepper, cheddar, sugar, salt and pepper. Toss to combine. Store in the fridge overnight and remove 1 hour before serving. Drizzle with olive oil, sprinkle with sea salt, and garnish with chopped scallions to serve.