It’s no surprise at this point that I love pasta. It’s hands down my favorite thing to cook because of its versatility in that it can be prepared so many different ways! In my opinion, it never gets old. While a lot of pasta recipes lack nutritious ingredients (*cough cough* my favorite is penne alla vodka *cough cough*), it’s easy to swap some ingredients for greens and veggies that instantly upgrade your pasta dish!
I love pasta salads for this reason. You can incorporate raw vegetables, a little bit of cheese (mozzarella and feta are my favorite), a simple dressing, and load it with greens (I’m obsessed with arugula) for that perfect summer meal!
Last summer I was hooked on my Tuscan Sun-Dried Tomato Pasta Salad (so delish), so I figured I would create another similar recipe. I love pasta salads because you can meal prep the base (pasta, dressing, and veggies) and eat it throughout the week by simply adding greens.
I threw this recipe together last week and oh my goodness it is the perfect summer lunch/dinner…you’ve got to try it!
Ingredients
1 Pound Pasta
2 Cup Mini Mozzarella Bocconcini
1 Cup Cherry Tomatoes, halved
1 Cup Pan “Grilled” Corn
1 Avocado, cubed
1 Teaspoon Red Pepper Flakes
1/4 Cup Fresh Basil, chopped
1 Teaspoon Kosher Salt
Freshly Ground Black Pepper
*Arugula
White Wine Vinaigrette:
1/3 Cup EVOO
3 Tablespoons White Wine Vinegar
2 Tablespoons Honey
1 Teaspoon Dijon Mustard
Salt and Pepper to taste
*Optional
Instructions
1) Bring a medium pot of salted water to a boil. Add pasta and cook until al dente.
2) While the pasta cooks, combine all of the dressing ingredients in a jar and shake until combined.
3)Using a colander, drain pasta and run under cold water.
4) Combine all ingredients in a large serving bowl.
5) Add a handful of Arugula (if using), pour the dressing over top, and mix.
Enjoy!
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