Summer Pasta Salad

In Homepage - Main Dishes, Uncategorized by Frances Largeman-Roth

Just like everyone needs a potato salad recipe in their back pocket, the same goes for pasta salad. Whether you just got invited to a BBQ or potluck, or you’re simply meal planning for a hot week, a pasta salad is always the right thing.

I love how colorful this combination is, as well as how easy it is to make. If you’re looking to switch it up, here are some options:

  • Diced leftover chicken
  • Cooked shrimp
  • Cubed firm tofu
  • Cooked corn (from the cob or from frozen)
  • Leftover grilled or sautéed veggies, like zucchini, carrots or asparagus
  • Shaved Parmesan


1/2 pound box of farfalle (bow tie pasta)

1 cup quartered fresh baby mozzarella 

1 cup cooked frozen peas

1 cup quartered marinated artichokes

1 cup cherry tomatoes, halved

1 bell pepper, seeded and diced

Handful of fresh basil leaves, optional


1/4 cup extra virgin olive oil

1 teaspoon red wine vinegar

1/2 teaspoon Italian seasoning

Juice of 1/2 lemon

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon red pepper flakes

  1. Cook pasta 12-15 minutes, until tender. 
  2. Drain and rinse with cold water. Allow to cool completely.
  3. Whisk the dressing ingredients together in a small bowl.
  4. When the pasta has cooled, add the other ingredients and toss to combine. Drizzle the dressing over top and toss again until the pasta and vegetables are evenly coated. Add basil and serve.