Colorful Pasta Salad with Italian Dressing

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By Emmy Hanscom

Colorful Pasta Salad with Italian Dressing

Name: Colorful Pasta Salad with Italian Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 lb 5 Color Pasta Any pasta would be okay; farfalle, rigatoni, campanelle, rotini, 3 color pasta, etc; 2 cups Broccoli Slaw; 1/2 cup Red Cabbage also known as purple cabbage; 1/4-1/2 lb Cherry Tomatoes sliced in half; 1 medium Zucchini sliced; 1 cup Black Olives *optional; 1 tbsp. Olive Oil; Pasta Vinaigrette Dressing; 2 teaspoons Stone Ground Mustard Seeds 1 tsp. Substitute with Stone Ground Mustard or 1½ tsp. dry mustard; 1/2 teaspoon Pink Salt or to taste; 2 Garlic cloves lightly crushed with the side of a knife blade and chopped; 2 teaspoon Dried Oregano; 1 teaspoon Italian Herbs Blend; 1/4 teaspoon ground Black Pepper; 2 tablespoons Apple Cider vinegar; 1/2 cup Olive oil

5 steps

Prep:10minCook:15min

Easy and tasty pasta salad

Updated at: Thu, 17 Aug 2023 13:42:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories499.3 kcal (25%)

Total Fat23.1 g (33%)

Carbs61.5 g (24%)

Sugars4.4 g (5%)

Protein11.6 g (23%)

Sodium209.7 mg (10%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 lbpasta

5 color, any pasta would be okay, farfalle, rigatoni, campanelle, rotini, 3 color pasta, etc

2 cupsbroccoli slaw

½ cupred cabbage

also known as purple cabbage

0.25 lbcherry tomatoes

sliced in half

1zucchini

medium, sliced

1 cupblack olives

optional

1 Tbspolive oil

2 teaspoonsmustard seeds

stone ground, 1 tsp substitute with stone ground mustard or 1 1/2 tsp dry mustard

½ teaspoonpink salt

or to taste

2garlic cloves

lightly crushed with the side of a knife blade and chopped

2 teaspoondried oregano

1 teaspoonitalian herbs blend

¼ teaspoonground black pepper

2 tablespoonsapple cider vinegar

½ cupolive oil

Instructions

Step 1

Boil a large pot of water and add a generous amount of salt, add pasta and cook according to the package. I like pasta for salads to have a bit of bite so "al dente" is perfect. After the pasta is cooked, drain and run cold water over it. Shake colander and allow pasta to cool down. This is only if you going to use pasta for the pasta salad.

Step 2

Combine all the ingredients for the Pasta Vinaigrette Dressing. Add salt to taste. I always start with 1/2 teaspoon. Mix it and set aside.

Step 3

Now add to the pasta broccoli slaw, halved tomatoes, sliced red cabbage, zucchini, black olives.

Step 4

Add about 1 tablespoon of dressing in the pasta then stir, add the rest of the ingredients and add dressing, a tablespoon at the time until you reach taste that you want.

Step 5

Stir well, and serve. Leftovers place in the airtight container and keep refrigerated.

View on sandraseasycooking.com

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