Creamy Summer Pasta Salad

Recently, I’ve been making a lot of salads. I adore how pasta allows us to generate so many different alternatives and variations.

This was one of those pasta salads that brought back memories of summers spent in the remote countryside when the meadows were still untouched by mankind.

You’d see endless open sunlit fields brimming with the most gorgeous wildflowers, and your gaze would occasionally be drawn to trees.

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So, when I was putting this salad together, it reminded me of certain memories from my childhood spent in the countryside.

This salad is both visually stunning and delicious. It’s ideal for sharing with family and friends over a good ole BBQ.

I would imagine that this pasta salad would be outstanding if paired with a delicately grilled juicy steak. Oh, that sounds so mouthwatering right now!

One thing about me is that I cannot resist grilled food, as well as pasta. I am a huge carb lover, even though I am trying to cut it down as much as I can.

Nowadays we can find so many options such as veggie pasta, or gluten-free so you feel less guilty. With that being said, you can most definitely use GF pasta for this.

STEP BY STEP INSTRUCTIONS

My family loved this salad since everything works very well together and the vegetables are raw so my boys like it as well.

Also, if I have any leftovers, I just store them in a jar and refrigerate them. It holds very well in the fridge for 3 days. I do not like keeping cooked food in the fridge for more than 3 days, but I assume it would be okay to keep it up to 5 days.

I hope you guys like this recipe, and if you do happen to make it please tag me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

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Yield: SERVES 6

Creamy Summer Pasta Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Simple and delicious pasts salad.

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Ingredients

• 1 pounds Pasta
• 3 Boiled Eggs
• 5 Asparagus blanched
• 1/2 Orange Bell Pepper
• 1/2 Red Bell Pepper
• 1/2 English Cucumber
• 1 small Zucchini
• 2 cups Broccoli
• 1 tbsp. chopped Parsley

DRESSING

• 1/2 cup Mayo Light
• 2 tbsp. Sour Cream or Yogurt could be used
• 1 tbsp. Olive Oil
• 2 tsp. Oregano
• Salt to taste
• Chili flakes optional

Instructions

1. Combine all the ingredinets for the dressing. I usually use a jar with a bitter lid. shake it and use it within a week.
2. Boil pasta until al dente. When you are making pasta salad you do not want to overcook pasta so keep it a bit firmer. After pasta is cooked, drain it under cold water and allow it to cool down. I like drizzling it with olive oil just to make pasta easier to work when it is cooled, but it is optional.
3. Chop all the vegetables into smaller pieces, dice or slice, it is up to you.
4. Peel the eggs after boiling. 
5. Eggs are optional as well, but they taste amazing with this salad. I cook them on high for 5 minutes in the boiling water, then I submerge them under cold water for 5 minutes, peel and allow them to cool down. 
6. After the pasta is cooled add a tablespoon or two of dressing to pasta then mix.
7. Add veggies and eggs, toss it with pasta then add remainder of dressing and toss again to coat.
8. Store it in the jars or container with fitted lid.

Notes

How to Blanch Veggies?

• Boil a pot of water, add a good pinch of salt, add vegetables and boil for 20 to 30 seconds. 
• Drain and submerge in cold water, preferably ice cold.

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