Thanks for joining me again! Today I have a delicious summer pasta dish to share. It can be a meal or a side dish. It’s perfect for a get together or as an alternative summer meal. Prepare ahead of time and keep refrigerated or make and serve, it’s versatile. Let’s get started!
The summer months in Southern California can be long and hot so its nice to take a break from traditional cooking. Let’s start with the ingredients I use. First, I start with a rainbow rotini pasta but tortellini works great too! Next up I use fresh from the garden cucumber and tomato (cherry is a favorite but not required) if you’re not a gardener the stores are plentiful during the summer months. Don’t forget the onion and garlic if desired. Depending on who I’m serving. I may add some sliced black olives. I also use an Italian dressing (wish bone robusto or olive garden Italian is a win for me). If you’d like to make a complete meal out of this dish, you can add some protein such as chopped ham or chicken. Let’s prepare!
Boil the pasta in lightly salted water until soft but not too much, al dente is perfect. Drain and set aside. Now it’s time to chop the veggies and dice the onion and garlic.
Transfer the pasta to a large bowl. Add the veggies and lightly toss. Next up is the dressing. I add 1TB of dressing at a time, lightly tossing in-between until my desired amount is added. Cover and refrigerate or serve immediately. Top with shredded parmesan or chopped parsley as desired. TADA! You’re done. Quick, easy, filling, and refreshing!
Comment below what your favorite summer dish is. If you make this family favorite don’t forget to comment and tag #sewmuchglitter on your social media. Check out my other creative ideas@sewmuchglitter on Facebook/Instagram/Pinterest. I can’t wait to see how this dish inspires you.
See you soon!