Sarah “Ultragrrrl” Lewitinn’s Colorful Pasta Salad #SaladFest2013

Pretty to look at and tangy on the tastebuds, one of my favorite things to make is this4668023786_bdfe841a7f_z Colorful Balsamic Pasta Salad. It’s always a hit at potlucks and in my apartment with my friends and roommates.

Besides being super easy to make, it’s a nice change from the typical mayo-heavy pasta salad that everyone’s used to.

Confession: When I was in high school I worked at a specialty foods shop called Chez Cheeze.

Apart from being knowledgeable about all the cheeses available, I also had to make fresh sandwiches to order. One of the biggest perks, however, was getting to take home all the food that was no-longer deemed totally fresh.

Every week I’d eye the balsamic pasta salad, hoping that people wouldn’t buy it so I’d be able to take it home on Saturday evening. And with that, I figured out the easy recipe and started making it myself.

By the way, a year of working at a cheese shop helped me gain … 15 lbs. Ugh.

sarah lewittin pasta salad

Colorful Balsamic Pasta Salad
Servings: 4-5
Time: 30 min

  • 1/2 pound of rotini pasta
  • 4 large bell peppers of various colors (to keep things… colorful)
  • 1 cup of sun dried tomatoes
  • 10 oz. mozzarella cheese, cubed
  • 1 bunch of cilantro
  • 1 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • Salt and pepper, to taste


Add a teaspoon of salt to a medium sized sauce pan and bring to a boil.

Add 1/2 pound of rotini pasta and cook until al dente (be cautious not to cook beyond al dente).

Drain the pasta and rinse in cold water until no longer warm.

Chop peppers, sun dried tomatoes, cilantro, and mozzarella cheese into 1/2 inch pieces and place in a large mixing bowl.

Add balsamic vinegar, extra virgin olive oil, salt and pepper to mixing bowl and toss the veggies and cheese until they’ve all become immersed in the mixture.

Add pasta to the mixing bowl and toss until pasta is coated. Add more balsamic vinegar and EVOO to taste.

The pasta salad can be eaten immediately. Put any remaining salad in tupperware and place in fridge.


Sarah Lewitinn, also known as Ultragrrrl, is the Music Director for Aritzia. She spent all of her 20s being a DJ, writer, magazine editor, TV personality, record label exec, short person, entrepreneur, and professional make-out queen. She is now somewhat more selective with whom she kisses and likes tall men. 

Follow her every thought on twitter at @ultragrrrl

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Official Kick-Off for #SaladFest2013

It’s summer, which to us, means 3 things:

  1. Non-stop music and food festivals
  2. Any excuse to get to the beach
  3. Light and delicious meals

To celebrate the sweltering heat we are bringing you…

#SaladFest2013: 21 days of Summer Salads that Satisfy

Each day for 3 weeks we will be posting a new salad recipe from someone in the Cooking Camp family.  Get to know them.  Get inspired.  And GET COOKING!

We also want to hear from YOU!  One lucky reader will have their favorite salad recipe featured on the blog!  Send us your best; it could be a green salad, fruit salad, chicken salad, bean salad….anything!  Just be creative.

And be sure to keep track of the fun with…


 Here’s how to follow along AND enter your very own salad recipe

1. Follow us on Twitter and Like us on Facebook.

2. Submit your summer salad recipe using either of these options:

a) Post a recipe on your blog and Tweet or FB the link at us using the hashtag #SaladFest2013.  An example – after creating your own blog post you could tweet out, “Just posted my summer salad recipe for the @Cooking_Camp girls! I would love to be featured for #SaladFest2013!”

b) Don’t have a blog?  Email us your recipe and Tweet or FB using the hashtag #SaladFest2013 to let everyone know you’ve entered. For instance, ” I just emailed my famous chicken salad recipe to the @Cooking_Camp girls.  Retweet this to see it on their site #SaladFest2013″

3. The lucky tastemaker who makes the most noise about #SaladFest2013 will have their Summer Salad recipe featured on our site.  

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