Yum
We're ramping up here on Slice of Southern to celebrate Memorial Day!
We've talked about my Refreshing Quinoa, Fennel and Grape Salad as a great side dish, and my Attention Grabbing Jalapeno Mushroom Sliders as a grilled entree. Today I'm bringing you another side dish to go with any main dish whether you grill, BBQ, or use the slow cooker!
Growing up my mom always loved a good pasta salad. She made it often because they go with everything. I don't remember a cookout or potluck growing up that didn't have a big bowl of pasta salad in attendance!
During the summer we have a habit of making a big pasta salad on the weekend so we can and eat it all week long with everything from sandwiches to grilled chicken.
They are easy to throw together and this one screams summer. Fresh vegetables from your local farmer's market or grocery store are the star! Filled with fresh spinach, broccoli, tomatoes, and bell peppers, this pasta salad is just delishhhh! And don't forget the basil, garbanzo beans, and mozzarella, they create a balance to this salad that makes it irresistible.
Make sure to make this salad at your next gathering. Memorial Day calls for reflection, good friends, family, and good food! Everyone will rave about this and the bowl will be the first one empty!
Enjoy!
Garden Fresh Pasta Salad
serves 6-8
2 cups uncooked rotini pasta
15 oz garbanzo beans, drained
3 cups fresh baby spinach, roughly chopped
2 cups fresh broccoli florets
2 plum tomatoes, diced
1 red pepper, diced
1/4 c mozzarella cheese, cubed
1/4 cup fresh basil, chopped
1/3 cup basil & sun-dried tomato salad dressing
Cook pasta according to package directions. During the last 5 minutes of cooking add the broccoli florets and blanch until bright green. Drain pasta and broccoli and transfer to a large bowl.
We've talked about my Refreshing Quinoa, Fennel and Grape Salad as a great side dish, and my Attention Grabbing Jalapeno Mushroom Sliders as a grilled entree. Today I'm bringing you another side dish to go with any main dish whether you grill, BBQ, or use the slow cooker!
GARDEN FRESH PASTA SALAD
Growing up my mom always loved a good pasta salad. She made it often because they go with everything. I don't remember a cookout or potluck growing up that didn't have a big bowl of pasta salad in attendance!
During the summer we have a habit of making a big pasta salad on the weekend so we can and eat it all week long with everything from sandwiches to grilled chicken.
They are easy to throw together and this one screams summer. Fresh vegetables from your local farmer's market or grocery store are the star! Filled with fresh spinach, broccoli, tomatoes, and bell peppers, this pasta salad is just delishhhh! And don't forget the basil, garbanzo beans, and mozzarella, they create a balance to this salad that makes it irresistible.
Make sure to make this salad at your next gathering. Memorial Day calls for reflection, good friends, family, and good food! Everyone will rave about this and the bowl will be the first one empty!
Enjoy!
Garden Fresh Pasta Salad
serves 6-8
2 cups uncooked rotini pasta
15 oz garbanzo beans, drained
3 cups fresh baby spinach, roughly chopped
2 cups fresh broccoli florets
2 plum tomatoes, diced
1 red pepper, diced
1/4 c mozzarella cheese, cubed
1/4 cup fresh basil, chopped
1/3 cup basil & sun-dried tomato salad dressing
Cook pasta according to package directions. During the last 5 minutes of cooking add the broccoli florets and blanch until bright green. Drain pasta and broccoli and transfer to a large bowl.
Add beans, vegetables, cheese, and basil to pasta. Drizzle with dressing toss to coat. Refrigerate to chill or serve at room temperature.
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