One of my favorite, stress-free lunches is this vibrant Colorful Pasta Salad with Italian Dressing. It’s simple to prepare, full of fresh vegetables, and perfect for packing or serving at gatherings.
Photo shoots often need a bit of planning. Many photographers use Pinterest to gather ideas—color palettes, props, and themes that will complement the dish. Creating a mood board with inspiration images helps visualize the final result and keeps everything cohesive.
I usually plan photoshoots in my head, but when I do hit a creative block I look online for inspiration. Translating an inspiring image into your own version is a great way to develop your style—always add your personal twist so the final image and dish reflect your vision.
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Even when borrowing ideas, make them your own. A small change in ingredients, plating, or lighting can turn inspiration into something unique and delicious.
On another note: my blog is back! After three weeks of technical challenges, the site is restored. It was a stressful period—long nights and lots of troubleshooting—but I am grateful to my team and to you for your patience and support.
I’m excited that the website will be faster and more reliable. There’s still work to do: I’ll be updating photos and revisiting many recipes to match the refreshed site design. Some content was lost during the transition, but I plan to repost those recipes with updated photos and improved instructions.
It’s a lot of work, but worth it. Reworking older posts gives me a chance to improve recipes and images so everything looks and reads better for you.
You may also like:
- Mediterranean Pasta Salad
- Creamy Summer Pasta Salad
- Greek Pasta Salad
I hope you try this Colorful Pasta Salad with Italian Dressing. If you make it, please tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking — I love seeing your photos!
HAPPY COOKING!!! XO
Colorful Pasta Salad with Italian Dressing
10 minutes
15 minutes
25 minutes
Easy and tasty pasta salad
Ingredients
- 1 lb 5 Color Pasta — any short pasta works: farfalle, rigatoni, campanelle, rotini, or tri-color pasta
- 2 cups Broccoli Slaw
- 1/2 cup Red Cabbage (purple cabbage)
- 1/4–1/2 lb Cherry Tomatoes, halved
- 1 medium Zucchini, sliced
- 1 cup Black Olives (optional)
- 1 tbsp Olive Oil
- Pasta Vinaigrette Dressing (see below)
- 2 teaspoons Stone Ground Mustard Seeds (or 1 tsp stone ground mustard / 1½ tsp dry mustard)
- 1/2 teaspoon Pink Salt, or to taste
- 2 Garlic cloves, lightly crushed and chopped
- 2 teaspoons Dried Oregano
- 1 teaspoon Italian Herbs Blend
- 1/4 teaspoon ground Black Pepper
- 2 tablespoons Apple Cider vinegar
- 1/2 cup Olive oil
Instructions
- Bring a large pot of water to a boil and add a generous amount of salt. Cook the pasta according to package directions, aiming for al dente so the salad has a good bite. Drain and rinse under cold water, then shake the colander to remove excess water and allow the pasta to cool.
- Prepare the Pasta Vinaigrette Dressing by combining the dressing ingredients (mustard, garlic, oregano, Italian herbs, black pepper, apple cider vinegar, olive oil, and salt). Start with 1/2 teaspoon of salt, taste, and adjust as needed. Mix well and set aside.
- In a large bowl, combine the cooled pasta with broccoli slaw, halved cherry tomatoes, sliced red cabbage, zucchini, and black olives.
- Add about 1 tablespoon of dressing to the pasta and toss to coat. Continue adding the dressing a tablespoon at a time until you reach the desired flavor and consistency.
- Toss everything thoroughly and serve. Store leftovers in an airtight container in the refrigerator.
Notes
The easiest way to mix homemade dressing is in a glass jar with a fitted lid. Shake to combine, and store any extra dressing in the fridge for later use.
Did you make this recipe?
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