Gourmet Made Deliciously Simple

Fresh Summer Pasta Salad

This light summer pasta salad loaded with fresh veggies bursts with flavor and a little bite at the end!

This light summer pasta salad loaded with fresh veggies bursts with flavor and a little bite at the end!

I’m having so much fun in Mongolia visiting my family and friends. One of the highlights so far is the time I spent with my childhood best friend. Since we live in different countries now, it’s not easy to get together when we want to. So these moments are such a treasure for me! I can go on and on about fun times here, but I won’t bore you with my ramblings.

This light summer pasta salad loaded with fresh veggies bursts with flavor and a little bite at the end!

Instead, let’s talk about this salad. Although pasta salad probably won’t fall into light salad category, this salad really is light and summer-y. Loaded with colorful fresh veggies, every bite of this salad bursts with juicy crunch, slight sweetness and a little bite at the end.

Pasta Salad- Step-by-step

You see this rainbow collection of vegetables here? They not only add lots of color to the salad, but also lots of nutrition and texture. Stir in some freshly chopped basil right before serving for peppery sweet flavor burst.

This light summer pasta salad loaded with fresh veggies bursts with flavor and a little bite at the end!

This summer salad will compliment any grilled meat beautifully, or will be perfect light lunch on a hot day. 

This light summer pasta salad loaded with fresh veggies bursts with flavor and a little bite at the end!

How are you enjoying this summer? I’d love to know what are you up to this summer. Let me know in the comments.

Fresh Summer Pasta Salad

This light summer pasta salad loaded with fresh veggies bursts with flavor and a little bite at the end!

Yield: 6

Ingredients:

  • 3 cups mini farfalle pasta
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 celery stalk
  • 1 cup broccoli florets, blanched
  • ½ cup peas
  • ½ cup corn kernels
  • ½ cup shredded carrots
  • 1 tablespoon minced red onion
  • 8-10 basil leaves

For dressing:

  • 2 tablespoons macadamia oil, or olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon Tuscan rosemary and sun dried tomato seasoning

Directions:

  1. Cook the pasta al dante per package instructions, for about 7 minutes in salted water. Drain and cool. Don’t rinse under cold water.
  2. Cut bell peppers and celery into small cubes. Roughly chop the basil leaves and blanched broccoli.
  3. In a small bowl, whisk together all the ingredients for the dressing until well combined.
  4. In a large bowl, toss the vegetables and pasta. Add the dressing and toss until well combined.

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2 comments

  1. Id love to make this salad but theres no recipe for the dressing?

    • Oh my, it must have been deleted, while I was switching the recipe platform. Sorry about that. And thank you for letting me know, Nikki. I just updated the recipe.

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