By Kelly Bogard
Okay, so I know that the first day of summer is technically not until June 21, but when you combine the heat, the school year ending in a matter of days and all of the garden pictures my friends are posting on Facebook, I just can’t help but get a little ahead of myself. I am so ready for summer barbecues, swim parties, evenings grilling in the backyard and water sprinklers.
I am sure you noticed I mentioned food twice in those activities. And while not all of the colors of summer veggies have come out to play yet, onions and garlic are in their prime right now and will be closely followed by the tomatoes and peppers in my neighbor’s yard. This week I thought I would share a quick and easy recipe with you to go along with the barbecues and cookouts of summer.
For Summer Veggie Pasta Salad, you will need…
12 oz. veggie pasta
1 bunch green onions
1 yellow bell pepper
15-20 grape tomatoes
1 cup parmesan, shredded
1 cup BRIANNAS Home Style Real French Vinaigrette
And, of course, if I am going to use veggies that are grown right here in Texas, I’m going to use a dressing that is, too. I like BRIANNAS Home Style Dressings, made just down the road in Brenham, Texas. They have been making dressings for 30 years and I can tell you that every one I’ve tasted has been amazing.
First things, first. Bring a large pot of water to boil on your stove top. Once boiling, add in the veggie pasta. I call it “veggie” because it has the flavoring of real vegetables. Mine had beets, tomatoes, and spinach flavors, but there are several different kinds on the market so just find the one you like. Your noodles will need to boil for 8 -10 minutes, which will give you plenty of time to wash and chop your vegetables. I prefer mine in larger pieces so I just slice the tomatoes in half and rough chop the pepper and onion.
Then sprinkle on the cheese, stirring to get it well-blended throughout the salad. Finally, pour one cup of BRIANNAS Home Style Real French Vinaigrette over the salad and toss to coat. Oh and, by the way, this dressing is also sugar- and gluten-free for those with special dietary needs.
This recipe is so super quick and easy that it is hard to resist eating it right away, but if you will let it set for a few hours in the refrigerator, you will be amazed at how much the flavor of the veggies comes out. I hope you all are getting ready for a summer of fun and food. From all of us at Texas Table Top, enjoy!
Recipe: Summer Veggie Pasta Salad
Summary: Light and refreshing tastes of summer
- 12 oz. veggie pasta
- 1 bunch green onions
- 1 yellow bell pepper
- 15-20 grape tomatoes
- 1 cup parmesan, shredded
- 1 cup BRIANNAS Home Style Real French Vinaigrette
- Boil pasta according to package directions.
- Rough chop or slice vegetables.
- Drain and cold rinse cooked pasta.
- Combine pasta and vegetables in a large bowl, mixing well.
- Add shredded cheese and stir to combine.
- Pour dressing over entire salad and toss to coat.
- Chill for at least two hours before serving.
Cooking time (duration): 0 hour(s), 15 minutes
Number of servings (yield): 8-10