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  • Writer's pictureElizabeth Carroll

Summer Pasta Salad


9oz Pappardelle's Pasta Gluten Free Spring Medley Fusilli Blend

1c Broccoli, chopped

1 - 6oz Can Black Olives

1 Green / Yellow / Red Bell Pepper, chopped

1T Fresh Parsley, chopped

1/2t Red Pepper Flakes

Salt and Pepper

Newman's Own Oil and Vinegar Dressing (amount to taste, 1/4 to 1/2c)

1/4 Shredded Parmesan Cheese


1. Cook pasta according to directions

2. Drain pasta, rinse with cold water

3. Toss all ingredients together, lightly dress salad

4. Let salad come together in the fridge for 1-2 hours

5. Add additional dressing as desired


There is no "right" amount of dressing for pasta salad, other than having it coated. Some people prefer a lighter dressing, while others prefer a heavier flavor, the amount is up to you!

Feel free to substitute any short / curly pasta - rotini, penne, fusilli. I highly recommend any short variety from Pappardelle's though, you won't be disappointed!

Also, use any combination of vegetables you like / have on hand. I know a lot of people don't like olives, so swap them for something you do like! Mushrooms, red onions, cherry tomatoes .... the possibilities are endless!

Makes approximately 4-6 servings

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