Summer Veggie Pasta Salad

Pappy grows lots of squash and zucchini in his garden every year.  And he always has an abundance.  So I've been coming up with some new recipes to utilize it in different ways.  This time I decided to make a pasta salad.  It was great for the Circuit Assembly, you ate it with a fork, while Hunter picked through to find the noodles with his fingers.  


Summer Vegetable Pasta Salad

1/2 box favorite pasta (I used Farfalle)

1 large Green Zucchini, diced

1 large Yellow Zucchini (this is not the same as Yellow Summer Squash, but you can totally use that too!), diced

4 Roma tomatoes, diced

1 orange bell pepper, diced

16 oz Homemade Italian Dressing or your favorite store brand

Bring a pot of water to a boil and add pasta.  Check the pasta box for the recommended cook time and set the timer.  

When there are 3 minutes left on the timer, add the diced zucchini or squash.  Drain the pasta and zucchini and rinse with cold water to stop the zucchini from cooking. 

In a large bowl, add the cooked pasta and zucchini, the tomatoes and peppers.  (I made the Italian Dressing in the bottom of this bowl, hence the herbs and spices on the side of the bowl.)

 

Pour the Italian Dressing over the top and stir to combine.  Refrigerate until cool or overnight. 

It's super good and easy.  And it's also mayo-free so it's great for the summertime gatherings!