Name: Garden to Table Summer Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 Ounces Pasta (We like fusilli, macaroni, farfalle, or other small pasta); 2 Tablespoon Salt; 2 Cups Cherry Tomatoes; 1/2 Red Pepper; 1/2 Orange Pepper; 1 1/2 Cups Sweet Corn (about 1 1/2 Cups) (Use grilled, steamed, or frozen corn); 1/2 Onion; 1/4 Cup Fresh Parsley; 3 Ounces Feta Cheese; 1/4 Cup Olive Oil; 2 Tablespoons White Wine Vinegar; 2 teaspoons Italian Dressing mix; 1/2 teaspoon Roasted Garlic; 1/2 teaspoon Salt

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During the summer, we enjoy growing peppers, tomatoes, cucumbers, squash, and herbs in our garden. We also like to visit the nearby Farmers' Markets to get more vegetables and fruits. Since we love experimenting with new recipes, we thought of making a garden-to-table pasta salad using our fresh produce.

When it's a hot summer day who wants to heat up the house or even be inside the house? I would rather be outside enjoying my family. This Summer salad is a great solution. It's delicious and simple to toss together.

Summer Salad

There are so many colorful veggies in this summer salad!! Everything in this salad was so fresh and added a nice crunch in each bite. We grilled the corn which added a slight smoky flavor. Also, grilling brings out even more of the sugar in the corn so you get a sweeter flavor.

We also found these great spring onions at the Farmer's Market. They had a great crunch and the flavor was similar to a Vidalia onion. On a side note, we also found fresh eggs at the Farmer's market so we just had to make egg salad and of course deviled eggs. I can't wait for our zucchini to get large enough so we can make sesame peanut zoodles salad.

The only problem with this salad is that we didn't want to stop eating!!!! Like everything we eat, it's important to measure the serving size for two reasons. 1. Not to overeat 2. To have leftover salad for the next day!!! This Summer salad is a guaranteed hit for dinner, lunch, or your next picnic.

Easy to Make!

Summer salads are a great way to showcase vibrant, in-season veggies and fruits. It doesn't take a lot of oils and fats to make a super tasty summer salad. I love that the veggies and fruits are so good during the summer that you can just snack on them while making dinner. Anytime I can snack and not feel guilty is a WIN! 😀 We made this salad as our main dish, but it can be a side dish as well.

The cool thing, this recipe takes less than 15 minutes to toss together. While the pasta water comes to a boil and the pasta cooks, start to prepare the other ingredients. 1. Wash and chop all the veggies. 2. Mix together the salad dressing 3. Crumble the cheese.

When the pasta is cooked to the tenderness you enjoy. Make sure to cool it in the refrigerator for a few minutes. We like our pasta al dente, but you can absolutely cook it longer if you prefer. It's really up to you and your pasta preference and what you enjoy. 😀

TIPS:

While Pasta is cooking, chop all the veggies and make the salad dressing
Pre-made/ bottled low-fat Italian salad dressing can replace the homemade version. You'll need about ⅓ cup of salad dressing.
Salad can be made a day before serving.

This pasta salad is delicious and easy to make. We also enjoy other salads like Shrimp pesto pasta salad, Mexican street corn salad, Tortellini, and cucumber salad, Grilled chicken caesar Salad, Mexican street corn pasta salad, Sesame salmon spinach salad, and Classic broccoli salad. We hope you love them as much as we do!!!