One of my favorite, stress-free lunches is this colorful pasta salad tossed in a bright Italian-style dressing. It’s fresh, easy to make and perfect for preparing ahead.
When I plan food photoshoots I think about color palettes, props and the overall mood. Some photographers rely on Pinterest to gather inspiration boards—colors, props, and layout ideas that complement a dish. That can be very helpful when you want to visualize how elements work together.
Personally, I often design the scene in my head. Sometimes it takes a couple of hours to settle on a composition; other times it takes several days before I feel satisfied. Either approach works as long as the final image and the dish reflect your own style.
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Searching for inspiration online is fine when you hit a creative block. Use an inspo image as a starting point, but always add your own twist—small changes make the recipe and presentation uniquely yours.
You should always personalize a recreation, even if the original looks perfect. Change one or two elements—an herb, a prop, a plate—and the result will be your own.
Good news: my blog is back online. After several stressful weeks sorting out hosting and site migration, everything is finally restored. It was a difficult process, but I’m grateful for my small team, the new host who helped guide me, and most of all your patience.
Thank you for your support. I’m excited to continue sharing recipes and to offer a faster, more reliable website experience for everyone.
There is still work to do: I need to go through older posts, update photos, and reformat content to match the refreshed look and feel of the site. It’s a lot of work, but it’s worth it. Although some recipes were lost during the transfer—roughly two hundred—I plan to republish them with updated photos and improved instructions.
I hope you try this pasta salad. It’s a great make-ahead recipe for lunches, picnics, or potlucks. The crisp vegetables, juicy tomatoes and zesty vinaigrette brighten every bite.
You may also like:
- Mediterranean Pasta Salad
- Creamy Summer Pasta Salad
- Greek Pasta Salad
If you make this Colorful Pasta Salad with Italian Dressing, please tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking. I love seeing your photos and how you personalize the recipes.
HAPPY COOKING! XO
Colorful Pasta Salad with Italian Dressing
10 minutes
15 minutes
25 minutes
Easy, tasty and vibrant pasta salad with a tangy Italian vinaigrette.
Ingredients
- 1 lb 5 Color Pasta — any short pasta works (farfalle, rigatoni, campanelle, rotini, three-color pasta)
- 2 cups Broccoli slaw
- 1/2 cup Red (purple) cabbage, thinly sliced
- 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, or 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 herb 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, add a generous pinch of salt, then cook the pasta according to package directions. For salad, I prefer pasta cooked al dente so it keeps some bite. Drain and rinse under cold water to stop cooking, then shake off excess water and allow to cool.
- Whisk together the dressing ingredients: apple cider vinegar, olive oil, stone-ground mustard, garlic, dried oregano, Italian herb blend, salt and pepper. Taste and adjust the seasoning as needed. Start with 1/2 teaspoon salt and add more if desired.
- In a large bowl, combine the cooled pasta with broccoli slaw, halved cherry tomatoes, sliced red cabbage, zucchini and black olives.
- Add about one tablespoon of dressing to the pasta and toss to coat. Continue adding dressing one tablespoon at a time and stirring until the salad reaches the flavor you prefer.
- Serve immediately or refrigerate in an airtight container. Leftovers keep well and the flavors develop after a few hours.
Notes
The easiest way to mix a homemade vinaigrette is in a glass jar with a tight lid: add ingredients, close the lid, and shake vigorously. If you have leftover dressing store it in the jar in the refrigerator for later use.
Did you make this recipe?
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