Summer Pasta Salad
Having engorged lots of lobster, butter and ice cream while on the Cape, H and I decided to have something light and summery for dinner. A few weeks ago, H threw together a summer pasta salad (mentioned here) that we both loved. We figured it was the perfect choice for a light warm-weather dinner.
Here are the ingredients:
1 box wagon wheel pasta (we prefer this type of pasta so ingredient #2 can get stuck in the wheels)
1 container of peas. Last time we used fresh peas from the farmers market, but we had nothing in the fridge and it wasn’t a market day, so Le Sueur peas it was! Normally I don’t like canned veggies but these have a special place in our hearts
Tomatoes – either cherry, grape or regular. Just make sure to cut the tomatoes into small, bite sized pieces
Pepper – any color you’d like. We went with green to add a little more color to our salad.
Corn – either fresh kernels or baby corn. We like to go with baby corn, since it’s a fun veggie and hard to incorporate into your dinners. Stir-fry is the only time I use it. Do you have other ideas? Please share!
Chickpeas for some protein. We meant to add these to our salad but hunger caused us to forget
Last time we made this salad I also added some fresh cheese. The same guy who provides my farm eggs also makes a bunch of different cheeses. H and I purchased a sharp cheddar a few weeks ago and it was delicious. Really added to the salad.
When done, toss with your favorite homemade or store-bought Italian dressing. Of course make sure to read labels and choose one without HFCS. That sneaky ingredient finds its way into everything!
All in all, this is a quick, easy salad that is light and good for your budget. Enjoy!