It’s finally summer which means it’s time for summer pasta salads. I’ve seen too many mayonnaise-based pasta salads at potlucks, picnics and BBQ’s. Let’s be real, I don’t want to eat something that will sit heavily in my stomach nor do I want any mayonnaise (also for obviously vegan reasons) that has been sitting in the hot sun all day. Summer should be all about light and healthy pasta salads. A pasta salad that is easy and quick to make since I don’t feel like spending hot summer days in the kitchen. I want to be outside enjoying the nice weather while eating some good food. Who is with me?
Summer Pasta Salad
- 500 g or 4 cups Whole Wheat Penne can be substituted with any other kind of pasta
- 4 tablespoons Olive Oil
- 6 tablespoons Apple Cider Vinegar
- 3 Bell Peppers Red, Yellow,Orange - diced
- 1 Red Onion diced
- 15 Cherry Tomatoes halved
- 1/2 cup Fresh Parsley chopped
- 1/2 cup Chives chopped
- Salt and Pepper to taste
Cook pasta according to instructions on packaging. Drain pasta and add olive oil. Allow pasta to cool for 15 minutes.
Meanwhile, dice bell peppers and onion, halve tomatoes, and chop herbs.
Once pasta as cooled add vegetables, herbs, vinegar and season with salt and pepper.
Serve and Enjoy!
1)Pasta will keep well in refrigerator, in airtight container or covered with plastic wrap, for up to 4 days.2) I recommend using whole wheat, spelt, or quinoa pasta to give this salad the additional healthy boost it deserves :)