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  • Elizabeth Carroll

Summer Pasta Salad

Ingredients:

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


Directions:

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


Notes:

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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