Summer Pasta Salad
The great thing about cold pasta salads are that it requires no measurements with the ingredients. There is a lot of flexibility and disparity and you can add other veggies that are not on this list. I like to add a like to add a little bit of everything that is mentioned, but you can surely omit some that will suit you better.
Ingredients
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1 lb. of pasta (preferably penne)
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Red Onion
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Sundried Tomato
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Fresh Tomato
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Yellow squash
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Kalamata Olive
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Finely Chopped Garlic
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Lemon
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Dill
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Italian Parsley
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Olive Oil
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Salt and Pepper
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Crumbled Feta Cheese
Procedure
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Preheat the oven at 400. Prep the yellow squash and slice them in circular shapes. Season and coat with olive oil, toss in the bowl- then spread evenly on a sheet pan. Bake for 20 mins, take out of the oven, and allow to cool.
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Continue to chop all the veggies and herbs listed and set aside. Cook the pasta by following the instructions on the pasta container/bag. Drain the Pasta and set aside to cool.
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For the pasta dressing: combine lemon, olive oil, chop garlic, salt and pepper in a mixing bowl and whisk vigorously until combined.
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In a large mixing bowl combine the cooled pasta, roasted yellow squash, all the veggies, herbs, and feta cheese into the bowl.
Serving & Storing Tips
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Drizzle the dressing along the side wall of the bowl, and give the salad a good toss and mix.
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Serve, or you can refrigerate and can last up to five days
Benefits
Pasta Salads are great as a meal "on the go" for work that will not weigh you down too much. It can also be served as a side dish to your entree. A sensible 8 ounce container serving can give you a boost of energy about one hour prior to your workout.
