A lot of times in the summer, we don’t really want to turn on our oven as it’s so hot out! This is likely why we think of pasta salad as a summer side dish. Well this recipe can be made wheat free by using quinoa or rice pasta as well, so it works for any diet. We used what we had left in the fridge so that included roasted red peppers, sundried tomatoes, green beans we picked up from the market and fresh basil from the garden. Really, you could throw anything into a pasta salad. Just stay away from the creamy, mayo based ones to control saturated fat content. We enjoyed this with our Chicken Bruschetta this week!
Summer Pasta Salad (makes 4 servings):
1 cup of pasta (we used mini shells as we had some leftover)
1 cup plum tomatoes (sliced in half)
1 cup roasted red peppers (chopped)
1 cup green beans (chopped)
1/2 cup sundreid tomatoes
2 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp fresh basil (chopped)
salt and pepper
1) Cook the pasta shells in boiling salted water for about 7 mins or until cooked to your liking. Drain and rinse with cold water. Put into a large bowl.
2) Put the sundried tomatoes and basil into a food processor (or we used our nutra ninja) with the olive oil and vinegar. Puree until smooth. Add a little water if needed to loosen it to a paste.
3) Add the plum tomatoes, roasted red peppers and green beans to the bowl with the pasta shells. Add in the sundried tomato mixture and mix to combine. Serve alongside our Chicken Bruschetta or another dish of your choice!
Macronutrient Breakdown (per serving):