Last night as I was picking broccoli, I was trying to figure out what I was going to do with it. I had harvested enough Broccoli Di Cicco for at least 3 dishes and wanted to make something quick and simple because I didn’t want to spend the 4th of July in the kitchen. I wanted to be outside, in the garden, soaking up the {rare} Seattle area sunshine instead.
So for the first dish I decided to whip up a pasta salad. Not only is pasta salad tasty and filling, but it lasts a few days. Yay!
Here is my simple recipe.
Summer Salad Recipe – Pasta Salad with Broccoli, Carrots, and Sun Dried Tomatoes
Ingredients
1 {16 oz} box bow tie pasta, cooked, drained, cooled
12 English peas, shelled, and blanched
6 oz broccoli florets, blanched
3 small carrots, sliced into little sticks
1 small red onion, sliced thin
1/4 cup sun dried tomatoes, chopped
1/4 cup Parmesan cheese shavings
1/2 bottle Kens balsamic vinegar with Honey Salad Dressing
1/2 teaspoon Italian seasonings
Instructions
- Combine all cooked pasta, blanched peas and broccoli and all the remaining vegetables in a large bowl and toss with dressing.
- Sprinkle with Parmesan cheese flakes and refrigerate for a few hours before serving.
Lyn says
This looks delicious, am going to make it tomorrow. I made pasta last night too. I used barilla penne, mt. Olive roasted peppers with juice, chopped spinach, basil, Lindsay olives, olive oil, Parmesan cheese shavings, salt and pepper.
Cookie says
It looks lovely. ^_^
However, the pictures show olives, but you do not actually have them in the recipe. 😉