Pasta salad is one of my favorite summer recipes. It’s always a sign that summer is here when my daughter and I whip up a big batch. And it’s about as close to vegan as I get with my meals….but I don’t buy vegan dressing so it’s not really vegan. Just saying’….
When our daughter was nine months old, my husband and I moved to Texas. Quite the shell shock for this midwest girl! I realized quick that my hearty winter midwest meals were not going to cut it in the Texas heat. I wasn’t complaining though, I absolutely love fresh fruits and vegetables. In Michigan we would eat according to the season, so being able to eat strawberries and watermelon in November was fine by me. It was here that I created my super simple pasta salad. I wanted something that had loads of fresh, raw vegetables so Maddie would cultivate a love for healthy food. It worked too, she is my little vegetable eater!
While you might be reading through the recipe and think, “it really can’t be this simple”, I am pleased to tell you it is. You can even add vegetables, substitute vegetables, use whole grain pasta, and play around with the dressing. I let my daughter help in a big way on this recipe. I’ll have her pick out vegetables at our local farmer’s market, and she even helps me cut some of the softer veggie’s, like the black olives. It is always a family favorite and the perfect side dish for any entree.
A simple and healthy summer side dish, full of fresh vegetables!
- 1 lb pasta (we like rotini, or bow tie)
- 2 Green Peppers
- 3 Medium Tomatoes
- 1 can Black Olives
- 8 oz Mozzarella Cheese
- 1 bottle Italian Dressing
- Step 1 Cook pasta according to package.
- Step 2 While pasta is cooking, chop all the veggies and cube the cheese. Add to a bowl.
- Step 3 Once pasta is cooked, let cool to room temperature.
- Step 4 Add pasta to bowl with veggies and cheese.
- Step 5 Add dressing and put in fridge until cold.