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 or scrub 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...
Barley Lentil Soup
Barley Lentil Soup
One-pot hearty and comforting soup that’s packed with veggies, herbs and grains!
Prepare:
10 minutes
Cook:
1 and ½ hours
Makes:
10 cups
Summer Cucumbers
Summer Cucumbers
A quick and simple side dish of crisp cucumber and onion with tangy red wine vinegar.
Prepare:
10 minutes
Makes:
4 cups
Creamed Green Beans and Potatoes
Creamed Green Beans and Potatoes
Warm and creamy dish that is on the table in 30 minutes. A great holiday dinner or potluck recipe.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Mix and Match Grain Bowl
Mix and Match Grain Bowl
Make a simple, delicious and healthy meal for any time of day with ingredients you have on hand and these mix and match ideas.
Prepare:
varies
Cook:
varies
Makes:
4 servings
Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Prepare:
15 minutes
Cook:
7 to 9 hours
Makes:
5 cups
Cherry Scones
Cherry Scones
Warm and buttery treat combining whole-wheat flour, tart cherries and buttermilk. Perfect for breakfast or on the go.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
10 scones
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!