It’s a hot summer night. You’ve spent all day out side working or taking children to and from the next event, and the last thing you want is to figure out something to cook for dinner. Anyone feel this way?
I remember growing up and every pasta salad was doused with Italian dressing. While its not bad, lets just say my taste buds have evolved and are not missing that flavor.
For me, summer dinners are hard, and I don’t know why! I think it is the mindset of pleasing a large audience. I like colorful, flavorful dishes, but with a husband and toddler its not always easy to please everyones palette.
This pasta salad had me feeing like I was in Tuscany. Sourdough pasta that tastes fresh from a box, fresh herbs, and mozzarella with the flavor pop of sun dried tomatoes. Add in your farm stand squash and its simple made elevated. Drizzle on balsamic glaze if you’re feeling a caprese vibe, voila you have an easy side to pair with chicken or fish. This recipe is truly so simple with summer hands on items and so many ways to use what you already have in your fridge!
Simple Garden Pasta Salad
Ingredients
Method
- Bring a large pot of water over medium high heat to a boil and cook pasta.
- While waiting on the water and pasta, start chopping your vegetables, cheese and fresh herbs and add to a large bowl
- In a separate bowl combine your oil, vinegars, and spices. Mix well.
- Once the pasta has finished cooking, strain well and cool slightly. Add to your large bowl with vegetables
- Incorporate dressing, folding the mixture over until well combined and all the noodles are saturated.
- Cool in refrigerator until preference.
- Garnish with parmesan cheese, balsamic drizzle, and fresh basil