I mentioned on Monday that I had a really good pasta salad recipe to share with you.
This is one of my concoctions that I just made up as I went along. I started with the base recipe for my favorite chicken pasta salad and got creative from there.
I served it at our Sunday Small Group dinner. Everyone loved it. SuperMan and I are eating on the leftovers for our lunches this week. I think it tastes even better after it’s had a day or so to sit and let the flavors meld.
It’s cool, refreshing and tasty for a weeknight dinner during the summer. You can add some meat – shrimp? chicken? if you desire, but it’s good all by itself, too.
I used this pasta. I have just recently discovered it and I love it.
It’s made with veggies in the pasta and is supposed to provide a full serving of vegetables in every pasta serving. I just like the taste and the pretty colors. 🙂
But, if it helps me get a little more vegetables in the kids, I’m all for it.
You can download a coupon for $1 off two boxes here.
And now, on to the recipe. I will suggest that you have fun with this if you make it yourself… add whatever veggies you have in your crisper… I even considered getting some of those mini mozzarella pearls to put in it, but didn’t have time to go to the store again.
Perfectly Summer Pasta Salad
1 lb cooked fusilli pasta (the corkscrew/twisty ones)
1 red & 1 yellow bell pepper, chopped 
2-3 stalks celery, chopped
1-2 carrots, finely chopped (I used my food processor)
1 head broccoli, cut into tiny pieces
~ 1/4 cup sundried tomatoes, chopped
diced black olives (I used one small can)
~ 1/4 cup sunflower seeds
1 cup grated parmesan cheese (I used a mix of parmesan, asiago and fontina)
1 bottle of balsamic vinaigrette (I used Ken’s Steakhouse because it was Buy 1 Get 1 at the store)
House Seasoning (to taste)
Salt & Pepper (to taste)
In a large bowl, combine vegetables & pasta. Toss to mix well.
Add 1/2 bottle of dressing, sunflower seeds and olives.
At this point, you can store the salad until you’re ready to serve.
Just before serving, toss the cheese and remaining vinaigrette in the pasta salad.
Best served chilled.
Thoughts Along Life's Highway 