‘Spring Into Summer’ Pasta Salad
The words “refreshing” and “filling” rarely go together when describing food. Let’s be honest: Most of the time, food is either one or the other, not both. But with this tasty cold pasta salad, you can have the best of both worlds.
This salad is the perfect dish to take to summer barbecues, potlucks, and get-togethers with friends and family. The recipe is versatile, as you can use the veggies that you (or your guests) enjoy and leave out the ones that you don’t care for. So get creative and dig in!
What veggies will you include in your pasta salad? Let me know in the comments below, and enjoy!
‘Spring Into Summer’ Pasta Salad
8 oz. vegan spiral or bowtie pasta
1 cup vegan Italian dressing
Assorted chopped vegetables (broccoli, cauliflower, red onions, red bell peppers, carrots, green olives, grape tomatoes, etc.)
- Cook the pasta according to the instructions on the package. Strain and let cool.
- Combine all the ingredients in a large bowl and mix well.
- Chill in the refrigerator and serve cold.
Makes 8 servings
