Amber, Creative Team, is here to share her delicious summer pasta salad recipe with us today! I am drooling while I am typing this….I think better make a batch ASAP! -Linda
Down here in the South, this summer is especially HOT and HUMID this year. As much as I love hosting a cook out or even attending one, lets be honest, it is wayyy to hot to be spending a lot of time in the kitchen around a stove! That is why I love this recipe for a simple and tasty summer pasta salad. It uses all sorts of fresh vegetables. You can pick the veggies up at the farmer’s market this time of year or from your garden. And this salad is especially tasty leftover the next day. Plus it takes very little time to prepare, and is a breeze to clean up. You can even serve it with a yummy marinated grilled chicken for the perfect dinner too! And the best part is, you can add in more of your favorite veggies or even swap some out to appeal to the picky eaters in your family. Don’t be afraid to make it your own!
Zesty Summer Pasta Salad Recipe
2 cups cooked penne pasta
1/2 cup roasted red pepper Italian dressing
1 cup roasted asparagus
1/3 cup lightly packed fresh basil, cut into strips
1 pkg (4 oz.) crumbled feta cheese (I love to use sun dried tomato feta cheese as well!)
1/4 cup chopped red onions
1 cup spinach, cut into strips
1 cup quartered cherry tomatoes
1/4 chopped sun-dried tomatoes (not oil packed)
Optional Additional Ingredients:
1/2 lb boneless skinless chicken breasts, grilled and sliced in 1/4″ thick slices
Cook pasta and set aside.
Prepare asparagus by breaking off the tough ends and placing your spears on a baking sheet. Drizzle with olive oil and toss to completely coat the asparagus. Spread in a single layer and roast for 8 minutes at 400 degrees. You want to only lightly roast the asparagas so that it is nice and crisp but does not become soggy when added to the salad.
Prepare remaining ingredients. Combine pasta, asparagus, basil, red onion, spinach, tomatoes, sun dried tomatoes and half of the feta cheese. Add dressing. Refrigerate for 4-6 hours before serving. Top with remaining feta cheese and enjoy!
Do you have a favorite go-to summer salad? This is definitely my new summer favorite!