Pasta Salad with Potential (vegan/vegetarian/omnivorous)

Last night, on a whim, I decided that we needed a taste of spring at the Basil household. So, I got my partner to help and we whipped up three kinds of pasta salad for bento this week and some for the freezer, too. Besides all that, it only took about 20 minutes, from start to stop. It's a great (and cheap!) bento box filler, but pasta salad is a "by feel" food for me, so I'm kinda guessing on amounts. I'd hate to post a recipe only to find out that no one liked it because I didn't bother to measure ingredients or figure out calorie counts! Does anyone else find this happening to them? How do you deal with it? I really don't want to make up another 8 cups of three kinds of pasta salad just so I can use measuring cups this time! For the record, I'm working on vegan and omnivorous versions, so if you have suggestions, I'd appreciate them!