Summertime Pasta Salad
A cold pasta salad dish full of fresh veggies and topped with Italian dressing.
Servings: 2
Calories:
Ingredients
- 2 cups pasta cooked and drained
- 1 cup asparagus chopped into 2-inch pieces
- 1 cup broccoli florets
- 1 cup mini bell peppers chopped
- ½ cup red onion thinly sliced
- ½ cup cherry tomatoes halved
- ¼ cup Italian dressing
- 2 tablespoon fresh parsley chopped
- 2 tablespoon fresh basil chopped
- salt and pepper to taste
Instructions
- 1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente. Drain, reserving 1 cup of the cooking liquid. Rinse pasta and set aside.
- 2. Return the reserved cooking liquid back to the pot over medium heat until simmering. Add the asparagus and broccoli and cook for 2-3 minutes or until just tender crisp.
- 3. Meanwhile, add cold water and ice to a medium bowl. Transfer the broccoli and asparagus to the bowl to stop from cooking.
- 4. In a large bowl, add the cooked pasta, asparagus, broccoli and other raw veggies. Toss to combine.
- 5. Pour dressing on top. Sprinkle with fresh herbs and toss to combine. Season to taste with salt and pepper.
Notes
This recipe will keep in the the fridge for up to 5 days.