Summer Pasta Salad
Don’t you just love those easy, summer recipes that use vegetables and herbs when they’re in their prime? This Summer Pasta Salad checks all of those boxes – plus it is best served chilled, which makes it great after a long day in the hot sun. I’ve been wanting to develop this recipe all summer, and I’m so glad that I got around to it!
Here’s how to make it: Mix up your favorite whole wheat pasta with some halved cherry tomatoes, finely-chopped red pepper, sliced black olives, mozzarella cheese and fresh basil. This Summer Pasta Salad is enhanced with a simple yet delectable mixture of olive oil, lemon juice and Dijon mustard to give it a refreshing, slightly citrusy (and addicting) tang without being overpowering. It’s really that simple.
This is also a great recipe to pack for lunch on the go. Just be sure to pack it up with an ice pack in a cooler bag to keep it all fresh. I could also see this working so well for a potluck, a bridal shower or for other entertaining purposes, since the red, black and white colors provide such a nice contrast.
Summer Pasta Salad
- 1 pound whole wheat pasta, cooked according to package directions
- 1 red pepper, finely chopped
- 1½ cups cherry tomatoes, halved
- 2 cups black olives, sliced (one 6-ounce can, drained and rinsed)
- 1⅓ cups mozarella cheese, cubed (8 ounces)
- ⅔ cup fresh basil, finely chopped
- ⅔ cup olive oil
- Juice from one lemon
- 2 teaspoons Dijon mustard
- Sea salt to taste
- Pepper to taste
- Mix all ingredients for base together in a large mixing bowl.(Note: If preparing salad one day or more in advance, don't add basil until you are ready to serve).
- In a small bowl, whisk together ingredients for dressing until homogenous.
- Pour dressing over base. Gently mix until evenly combined. Refrigerate until ready to serve.
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