I feel like everyone loves quick, easy and fun pasta recipes. So this fall-inspired Mediterranean Pasta Salad falls right into quick, and easy dishes. We love this delicious DaVinci Pasta, you can really taste the quality with each bite you take. I have decided to…
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One of my favorite ways to enjoy stress-free, delicious lunch us by making this amazing, Colorful Pasta Salad with Italian Dressing.
Photo-shoots require some serious brainstorming. I know many photographers that go through Pinterest for example and see what theme would be the best for that particular photo-shoot.
To explain even further, Pinterest is amazing for real. You can make your own secret board. Such as, set the colors, props and what theme is the best, how to set up, inspo pics, so you can see exactly what colors go together or what theme goes perfectly with your dish.
For me personally, I plan all that in my head. Sometimes I need a couple of hours of brainstorming and sometimes I take 5 days until I am completely satisfied.
Yes, I do search for inspo pictures online sometimes when I hit the brick wall, and that is okay. You get inspired, and then you translate that inspo pic, a piece of art into your own creation
On the other note, My BLOG is back, baby! Yes!!!! After 3 weeks of going back and forth, I am finally back. It was HELL, to say the least
I was so stressed that I could not even sleep more than 2 to 3 hours a day. I am so thankful for my little team, the new host who guided me through and of course for your tremendous patience
My heart is pounding with the excitement that I will be able to continue sharing recipes, and that the website will be much faster for you guys.
The hard part is not over! I still have to go through many recipes and adjust pictures, reshoot and correct to match this theme of the website
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Okay to cut the story short, I really hope you guys make this recipe and please don’t be shy.
If you make Colorful Pasta Salad with Italian Dressing, tag me on Instagram. @sandraseasycooking and use hashtags #sandraseasycooking I would love to see your creations!!!
HAPPY COOKING!!! XO
Easy and tasty pasta salad
- 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
- 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.
- 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.
- Now add to the pasta broccoli slaw, halved tomatoes, sliced red cabbage, zucchini, black olives.
- 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.
- Stir well, and serve. Leftovers place in the airtight container and keep refrigerated.
The best way to mix homemade dressing is a glass jar with fitted lid. Not only that you can shake it to combine the ingredients, but also if you don't use it all you can save it for the next time.
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Simple, delicious and easy veggie-packed vegetarian pasta salad is colorful and perfect for upcoming summer days, grilling season and potlucks. My family loves this Vegetarian Pasta Salad, and I make it often especially when we have a family gathering. For those of you that visiting…
If I could eat Heirloom Tomato Feta Salad with olive oil and herbs all year round I would be a very happy camper.
It is so fresh, sweet, savory, simple, pretty and most importantly delicious salad. One my favorite August salads when tomatoes are at the peak of the season; juicy and tasty!
When I was younger I hated cooked tomatoes or chunky tomatoes in meals. However, I absolutely loved eating tomatoes like an apple, just with a sprinkle of salt.
That is all I needed to survive hot summer days. I am still not a big fan of summer months, but I sure love its delicious produce; tomatoes, watermelon, peaches, cherries, cucumbers, etc., to name just a few of my favorite produce.
I know that most of the time you would see these tomatoes in a popular Italian dish, Caprese with mozzarella and basil drizzled with good olive oil. I wanted to make a conscious twist with Greek imported olive oil and feta cheese. Should we just call this one Greek Style Tomato Feta salad?
I am all for it if you are. Haha
Anyhow, you guys going to love it. Well, I am almost certain that you will. My daughter and I, we are huge tomato lovers, so we ate it until it was gone.
On the other hand, my boys are not, so two of us had a pleasure to enjoy this one for lunch with some grilled burgers.
If you try Heirloom Tomato Feta Salad Recipe or any other from my blog, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking
Thank you so much in advance for trying my recipes. I really appreciate it!
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An easy and simple summer salad.
- 3-5 different types of tomatoes
- Generous pinch kosher salt
- Generous pinch ground black pepper
- 1 teaspoon lemon juice, or balsamic vinegar if you prefer
- 1 block or chunk feta cheese, 7-8 oz
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Fresh Oregano for garnish, optional
- Wash tomatoes then using sharp knife make about 1/4 inch slices. You don't want them too thin but not to thick either. Depending on how many serving you want, you can totally use half of each tomato since some are pretty large. I was serving 4 people so I used all of it. If you have any leftovers you can bake a galette or add on pizza.
- Season tomatoes with salt just before serving, and before adding cheese. This way the salt will not start breaking the tomato slices. Same goes for any addition of acidities like vinegar or lemon juice. Do it right before serving.
- Now take the cheese out of the box and slice into cubes. Use some kitchen paper towel to dry them a bit if needed.
- Add Cheese son top of the tomatoes, drizzle with olive oil, then add a sprinkle of dried oregano and garnish with fresh oregano.
- You can use only one, but dried have its own aroma and fresh brings even more freshness which is the perfect combo for this salad.
You can add some olives or parsley.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
My delicious Cucumber-Tomato and Mozzarella Cheese Salad. Who does not appreciate a hearty salad? Needless to say, we eat classic salads all year round, naturally depending on the season, of course. However, with all the ingredients convenient even during the winter season, we are able…
The best thing about summer is loads of fresh produce, either from your garden, farmers market or even from your grocery store. I know that we have fresh produce, literally all year round, but we know what’s in season and what’s not. So, if you are a seasonal eater, then you must know that tomatoes are summer fruit, although I always consider it as a veggie. How about you?
It just happens that my garden is blooming, and I am overjoyed to see how beautiful it is. Labor of love, as we call it, there is also nothing more satisfying than walking out of your house and picking fresh herbs and produce just a few steps away from your doorway. I have that happy feeling of accomplishment.
My husband, Nebs, is far better Gardner that I’ll ever be, but with his help and my constant learning to better myself in that department, the sky is the limit, right?! I would love to have one day a huge garden that I never ever have to go and get it from the store. Wishes do come true, so I am very optimistic.
So we picked the other day a nice basket of fresh herbs, flowers, produce… Blackberries and grapes are still growing strong, even though I have a war with the birds. They ate all the blueberries, yup! Before I know it, they munched on them like it was an open buffet, which for them it probably was, especially in this heat juicy blueberry means a lot. I made a peace with myself that I will not make a blueberry pie from my blueberries this season (le sigh…), but blackberry bush is growing beautifully.
We started to grow lemons, Mayer lemon, avocado as well as kiwi. It’s growing, so we will see how that will turn out.
So here we go, with my salad that goes so beautifully with steak, chicken, or on its own. We love dipping homemade bread on the end when the cheese has already crumbled into tiny pieces, and juices from tomatoes, and olive oil, as well as herbs, meet at the end. God! That’s the best taste EVAAA.
- Olivier Salad- Russian Salad
- Easy Red Potato Salad
- Summer Salad
- Kale, Strawberry, Cashew Salad
- Mixed Greens Salad with Pineapple
- Pasta Salad
Tomato Feta Salad
- 4 large Tomatoes 1 per person, or 8 smaller/medium size tomatoes
- 3 Green Onions chopped
- 1 tablespoon fresh Parsley chopped
- 4 Oz Crumbled Feta cheese
- 1/2 Tablespoon Olive oil
- 1 teaspoon dried Parsley
- Pinch of Salt or to taste
- Pinch of dried Rosemary
- Slice tomatoes in quarters, or bite-size slices if they are larger.
- Chop scallions and parsley.
- In a jar or bowl, mix together ingredients for dressing.
- Toss it gently together and, drizzle dressing on top. Toss is again to coat.
- Add Feta cheese on top, and serve.
Don't make it a day ahead. This is done in 5 minutes, so it is better if you make it just before you serve it. You may add cucumber, it gives you extra crunch and cooler taste. Season to taste. Feta is loaded with sodium, so you won't need much for dressing.
If you never had Baked Pasta with Pepperoni, then you are missing out big time. It is like having pizza but in pasta form… mindblowing! One thing that was happy is that hubs and I just celebrated last weekend our anniversary. Yup! 14 years, already; the only…