Skyler We’re in the depths of summer here in Iowa, and the heat and humidity can make anyone feel sluggish. With that said, pasta is usually the last thing on my mind. But this dish celebrates those homegrown garden veggies and doesn’t sit heavy in your belly. Plus it’s a breeze to put together for a quick lunch or dinner and is delicious served cold or at room temp.
There’s no need for a recipe for this salad because just about any vegetables will do, but the process is key—it’ll save you time and boost the convenience factor. Pro tip: Alway double up on veggies so they are the star of the dish.
- Boil pasta first thing morning (or in the evening for the following day) to keep the kitchen cool on those hot summer days.
- Toss cooked pasta with olive oil, salt and pepper and refrigerate until ready to eat.
- Steam, blanch, roast or sauté your garden fresh veggies to concentrate their flavors (this can also be done ahead of time and refrigerated).
- Combine cooked veggies with cooled pasta and drizzle with olive oil and fresh lemon juice, then season to taste with salt and black pepper.
- Add a handful of chopped fresh herbs, such as thyme, basil, cilantro, parsley, chives and/or parsley.
- Try adding chopped green or black olives, pickled peppers, or a purchased muffuletta mix to add a vinegary punch.
- Garnish with crushed red pepper flakes, chives or green onions, even grated parmesan cheese!
Think of this dish more as a salad than as pasta (hey, if not just to feel better about the carbs!). It’s great to keep in the fridge for a quick bite, but also delicious enough for a potluck. The key is to start with garden-fresh veggies, so get picking ya’ll (or head to your local farmer’s market)!
