We had friends over for dinner Saturday evening and I wanted to make a light, summer-y pasta salad with some different ingredients than your typical pasta salad. I took 2 salad recipes and kind of tweaked them into one, creating my own! Everyone seemed to enjoy it. Of course I made an entire pound so we do have a lot of leftovers...I'm serving some tonight with BLT sandwiches.
Faith's Summer-y Lemon Herb Salad
1 box of bow tie pasta, cooked and drained
(cool off with cold water
after pouring pasta into colander...
I used a 1 lb box)
1/4 c. sliced radishes
1/2 c. halved purple seedless grapes
1 small can of mandarin oranges, drained
2 c. lightly steamed french green beans
1/4 c. chopped sweet onion (or scallions)
1/2 c. chopped raw zucchini
1 cup of Lemon Herb Vinaigrette
- After rinsing and draining the cooked pasta, place in a large bowl.
- Add in the fruit and veggies.
- Mix well.
- Drizzle 1 c of the Lemon Herb Vinaigrette over the salad and toss well.
- Chill in the fridge for 3-4 hours before serving.
If you want to make a meal of this salad, simply grill some chicken and cut up the chicken into bite sized pieces and add to the salad mix.
We served it with Grilled Chicken Breasts, Garlic bread and Green Iced Tea.
Please note: the leftover pasta salad will soak up the vinaigrette so just add more when you eat the leftovers!
ENJOY
As with all of the recipes under the "faithfixes" label, you do have permission to copy and print out this recipe as the recipes are not under my copyright label.
1 comment:
It sounds like the perfect late summer dinner! I've never thought to add grapes to a pasta salad, but it sounds like a delicious idea!
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