Schoooool’s out for summa! Schoooool’s out forEVA! That’s right folks, I’m officially a college graduate. I have to say, it doesn’t feel real yet… Every evening I still feel like I should be sitting at my desk highlighting, color coding, reading, writing, studying, blah, blah, blah… But no longer! Now I just have to find a job…. Womp. We’ll get there. To celebrate, I had a few friends over for an informal graduation grill out. I made a TON of food (duh.) and then the rain and exams kept almost everyone away… I was sad until I remembered that it meant tons of leftovers all week! Woo! Including the Summer Pasta Salad that we feasted on everyday for a week…
Normally, the bf gets a little fussy if we eat the same thing more than a few nights in a row. I’m the kind of person who falls in love with some food item and pigs out on it every day for months. Maybe I’ll get sick of it, or maybe I’ll just become a slave to raisins…. Errr…. Nevermind. Anywho, we ate this salad every. day. No complaints on either end.
It’s so basic and refreshing and easy. Especially for leftovers, it doesn’t even require the microwave! I know it’s not technically summer yet but since I’m done with school it sure feels like it.
Because pasta dinners sometimes leave me feeling heavy and sleepy, most nights I mixed in a few handfuls of spinach to make a pasta salad salad… #saladsalad
This recipe makes a HUGE batch, we didn’t even have a bowl large enough to hold it all. If you like, feel free to halve it. However, the recipe as stands is perfect for a potluck or large party. Either way, this Summer Pasta Salad is a snap and will be a huge hit with whoever you serve it to!
A simple and easy pasta salad sure to please everyone at your neighborhood potluck or for a week of no-cook dinners!
Ingredients
- 2 boxes whole wheat rotini, cooked
- 1lb. bag sweet baby bell peppers, sliced into thin rings
- 2 medium zucchini, sliced lengthwise then chopped into ½” chunks
- 1 head of broccoli, chopped into bite-sized florets
- 1 pint red cherry tomatoes, halved
- 1 pint yellow cherry tomatoes, halved
- ¾ cup olive oil
- ½ cup apple cider vinegar
- 2 Tbs. (5-6 large cloves) roasted garlic
- 1 Tbs. salt
- 2 tsp. pepper
- 1 Tbs. dried oregano (I used a Greek herb blend)
Instructions
- Prepare all veggies and cook pasta according to package directions. Add pasta, sliced peppers, and cherry tomatoes to a large bowl (or two if necessary).
- Bring a large pot of heavily salted water to a boil. Once boiling, dump in chopped zucchini and broccoli. Wait 10-15 seconds then drain over a colander in the sink. The veggies will retain their crunch but the take the raw edge off.
- Add all dressing ingredients to a blender or magic bullet and blend until combined. Alternately, they can be shaken vigorously in a jar.
- Add blanched veggies to the bowl with pasta and toss. Pour half of the dressing over the mix, toss, and pour the rest on. Taste salad for salt level and adjust accordingly. Chill and enjoy!
Notes
This pasta can be, and in my opinion should be, made a day or two before being served. The salt will cause the tomatoes to release their juices and the flavors will intensify.