Crisp vegetables, hearty whole-wheat pasta and Italian dressing make the perfect summer pasta salad.
Summer Vegetable and Pasta Salad
Ingredients
3 cups uncooked whole-wheat pasta
1 cup chopped broccoli
1 cup diced cucumber
1 cup sliced summer squash
¾ cup Italian salad dressing
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Cook pasta according to package directions. Rinse with cold water. Place in large bowl.
- Add remaining ingredients and mix well.
- Refrigerate leftovers within 2 hours.
Notes
- Use any colorful vegetables you have on hand. Try carrots, cherry tomatoes or green onions.
- Flavor boosters: 1 cup diced cooked chicken or ham, or 1 cup garbanzo beans.
- Try Food Hero Red Wine Vinaigrette for the dressing.
You might also like...
Roasted Brussels Sprouts
Roasted Brussels Sprouts
Sweet, nutty and smokey with a dash of tangy lemon.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
6 Cups
Pumpkin Ricotta Stuffed Shells
Pumpkin Ricotta Stuffed Shells
A rich, creamy recipe that combines fall flavors with satisfying pasta.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
12 Filled Shells
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 pizza
Fruity French Toast Casserole
Fruity French Toast Casserole
A baked version of French toast with your favorite fruit. Ready in about an hour!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 Cups
Peanut Sauce
Peanut Sauce
This smooth and nutty sauce is so easy to make. It adds savory flavor to grilled chicken and meats, noodle dishes, stir-fries and grain bowls. It's even delicious as a dip for raw vegetables.
Prepare:
10 minutes
Makes:
about ½ cup
Chicken and Pear Salad
Chicken and Pear Salad
A creamy, crunchy, sweet and savory salad that is quick and easy to make.
Prepare:
15 minutes
Makes:
2 ½ Cups
Comments
I love this recipe. The summer squash is the key in making this dish refreshing while still remaining filling. Instead of a vinaigrette, I used some pesto I had on hand, and I really liked it. if I was going to make this again with pesto, though, I would add a bit of lemon as I was missing that kick the vinaigrette was meant to give.
This is great! Try it with low-fat salad dressing!