{Summer Dinners} Cool Summer Pasta Salad

We had a heat wave recently where the temps stayed in the upper 90's for a week  (and felt like they were in 100's!).  Salads were on the menu and this one was hearty enough for a meal.

 I started with this recipe and gave it a few tweaks.

Ingredients:

Salad

6 oz uncooked pasta (I used whole wheat macaroni)

1 zucchini, chopped

1 large tomato, chopped (I used 1 cup of grape tomatoes)

1 bell pepper, seeded and chopped

1 large cucumber chopped

1 cup artichoke hearts, drained and chopped(I used the whole can)

1/2 cup roasted red peppers packed in water, drained and chopped

1/2 cup scallions

1/4 cup sliced black olives (I omitted these)

Dressing:

1/3 cup fat free Italian dressing(I used Bragg Apple Cider Vinaigrete)

1/4 cup finely chopped basil

2 TBS sun-dried tomatoes, packed in oil, drained and chopped (I used foil packed tomatoes).

Optional: salt & pepper

  To make:

• Prepare pasta according to directions on box, drain and set aside in large bowl.

• Combine dressing ingredients in small bowl until well combined. Set aside. 

• Add all remaining ingredients to the bowl with the pasta. Add dressing and toss to coat. 

• I upped the protein by adding a can of chick peas.  
• Cover and refrigerate for at least one hour until completely chilled
• Season with salt and pepper. 
• I added some vegan parmesan on top too!

Enjoy!

This makes a lot (8 heaping cups) so it's perfect for a bbq or picnic for sharing.

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