Summer Pasta Salad
Equipment
- Cutting Board
- Sharp knife
- measuring cups
- measuring spoons
- Stock pot
- colander
- Small jar with a tight fitting lid
- Large serving bowl
- Large serving spoon
- Stovetop
Ingredients
Farmers Market Ingredients
- ½ cup red onion, diced
- ½ lb sugar snap peas or snow peas, trimmed
- 1 pint cherry tomatoes, halved
- 1 sweet red pepper, stemmed, cored, and cut into strips
- 2 cups broccoli, cut into bite-size pieces (cut the florets vertically and use the tender part of the stem)
- 8 green onions, trimmed and cut into ½-inch pieces
- ½ cup fresh basil, cut into ribbons
Pantry Staples
- 1 lb small pasta
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ cup Parmesan cheese, grated
- 2 tsp salt
- ½ tsp black pepper
Instructions
- Cook the pasta according to package directions. Drain and set aside to cool.
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Place the olive oil, vinegar, salt, and pepper in a small jar with a tight-fitting lid. Shake vigorously to combine.
- In a large bowl, combine the pasta, prepared vegetables, basil, and dressing. Stir until all vegetables and dressing are well distributed.
- Sprinkle with the Parmesan cheese.
- Taste. Add additional salt if desired.
- Serve at room temperature, or cover and chill.
Notes
Substitutions
- Vegetables: Use any combination of in-season vegetables. As availability changes through the summer, swap in what looks good. Fresh corn cut off the cob makes a wonderful addition.
- Snow peas: Frozen peas, thawed but not cooked.
- Cherry tomatoes: Any type of tomato cut into bite-size pieces.
- Pasta: For a gluten-free option, use cooked rice.