Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, summer pasta salad. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
This classic pasta salad, packed with a bounty of summer vegetables and fresh herbs, is the perfect thing to make after a trip to the farmers' market. Look for the tastiest produce at the peak of. Juicy mandarin oranges, crisp and colorful raw vegetables and leafy spinach are tossed with cooked pasta and leftover chicken in a ginger-kissed rice vinegar dressing. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and.
Summer pasta salad is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Summer pasta salad is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have summer pasta salad using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Summer pasta salad:
- Make ready protein plus penne pasta
- Make ready broccoli chopped
- Make ready asparagus broken into bite size pieces
- Get chopped bell pepper chopped
- Make ready grape tomatoes cut in half
- Make ready simply dressed Italian dressing
- Make ready olive oil
- Prepare chopped zucchini
Cool in the refrigerator until ready to serve. Summer Squash, Mint, and Pecorino Pasta. This Pasta Salad Is the Ultimate Side Dish. Salmon Pasta Salad with Mint and Lemon.
Steps to make Summer pasta salad:
- Cook pasta in boiling water for ten minutes then add chopped broccoli to the water. Cook and stir one minute. Then drain and rinse broccoli and pasta in cold water.
- Take chopped zucchini, chopped bell peppers and asparagus and sauté in olive oil for 5 - 7 minutes until tender crisp.
- Add to broccoli and pasta. Add grape tomatoes. Pour dressing over and toss thoroughly.
- Chill for 4 hours, then ready to eat. Keep uneaten salad refrigerated.
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