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Wednesday, June 8, 2011

Veggie Pasta Salad

It is already hot here in Texas!  I don't know about you but when it is this hot I do not want anything hot to eat.  So get up and get cooking early to make this wonderful, fresh veggie pasta salad for your lunch or dinner time meals.  Its easy, you can use up your leftover veggies from your shopping 
trip to the farmers market last weekend and it's fresh and healthy.



Open wide, just taste all that goodness!




Your Players!


Mix all chopped vegetables together in a large bowl, except the tomatoes (add them in right before you eat to prevent pasta from getting soggy).  Add Parmesan cheese, black olives and Italian salad dressing, toss to mix thoroughly.


Bring a large pot of salted water to boil, add in pasta and 
cook per directions on the package 12-15 minutes, drain.


Add the vegetable mixture to pasta, toss to mix throughly.  
Refrigerate for at least 1-2 hours until cold. 
 If you have time to let the veggie pasta salad marry 
for a while in the refrigerator, the flavor is much better.


Fresh vegetables, healthy whole grain pasta and tangy Italian dressing.   
What's better to eat on a really hot summer day!


One fresh, crunchy, tangy bite after another!


Happy Eating!


THE RECIPE:

Pasta Salad

Serves 4

8 ounces whole wheat farfalle (bow tie) pasta
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped zucchini
1 cup chopped yellow summer squash
1 spring onion chopped whites for salad and green for garnish
1 large beefsteak tomato
1 cup shredded carrots
1 cup Parmesan cheese
1 cup sliced black olives
1 cup Italian dressing (your favorite)

Bring a large pot of salted water to boil, add in pasta and cook per directions on the package 12-15 minutes.

Mix all chopped vegetables together in a large bowl, except the tomatoes (add them in right before you eat to prevent pasta from getting soggy).  Add Parmesan cheese, black olives and Italian salad dressing, toss to mix thoroughly. 

When pasta is done, drain and add to vegetable mixture, toss to mix.  Refrigerate for at least 1-2 hours until cold.  If you have time to let the veggie pasta salad marry for a while in the refrigerator, the flavor is much better.

Serve with sliced green onion tops as a garnish along with a little more Parmesan cheese.

Variations:  Add grilled chicken, mozzarella and basil.

Happy Eating Healthy and Fresh!









1 comment:

Frugal in Florida said...

oh boy, now I need to add this in for next weekends meal .... thanks for reminding me about the yummyness of veggies and pasta!

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