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Pasta Salad with Rhubarb Vinaigrette Recipe


Enjoy one of the recipes featured in a cooking demo for the 2013 Rhubarb Festival!


  • Salad Mix:
  • 1 lb. small bowtie pasta, cooked and drained
  • 1/4 c. purple onion, small diced
  • 1/2 c. cucumber, chopped and peeled
  • 1 can sliced black olives, drained
  • 1 - 17 oz. jar roasted red peppers, drained and cut into 1" strips
  • 1 1/2 c. baby spinach, washed and torn into bite size pieces
  • 2 Tbsp. chopped fresh basil
  • 1 c. fresh mozzarella balls, small and well drained
  • Rhubarb Jam Vinaigrette:
  • 1 bottle Kitchen Kettle Balsamic Vinaigrette
  • 1 half pint jar Kitchen Kettle Rhubarb Jam
  • 1/4 c. distilled white vinegar
  • 2 Tbsp. water


Place cooked pasta in a large serving bowl. Add the remaining ingredients except the mozzarella balls. Toss with approx. half the Rhubarb Jam Vinaigrette, adding more as needed until coated. Chill for 8 hours or overnight, allowing the flavors to develop. Carefully stir in the mozzarella balls and more dressing as needed just before serving.

Rhubarb festival

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