Happy almost summer! One my most often requested recipes by friends and family is my go to Summer Pasta Salad. In fact, a coworker just asked me for my secret ingredients! Well, I decided to give a video recipe a try. How’d I do? A printable text version of the recipe is below. Comment and let me know what your favorite summer side dish is!
Cheers & happy eating!
Jocelyn
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Summer Pasta Salad
This quick & easy dish will be a hit at your summer picnic!
Ingredients
Pasta Salad
- 1 box elbow, spiral or other dry pasta
- 1 15.5 oz can garbanzo beans (chick peas) drained and rinsed
- 1 15.5 oz can kidney beans drained and rinsed
- 1 15.5 oz can large olives drained and rinsed
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 stalk celery diced
- 1/2 cup red onion diced
- 1/2 cup banana pepper rings chopped
Dressing
- 1 cup italian dressing I like Wishbone Far Free Italian.
- 1/2 cup liquid from banana pepper ring jar
- 1 tbsp oregano
- salt & pepper to taste
Instructions
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Rinse and drain all canned ingredients and set aside.
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Chop/ dice all vegetables and set aside.
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Combine spices, Italian dressing, and banana pepper juice and set aside.
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Cook the pasta according to package instructions.
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Combine the vegetables, beans, olives, and pasta.
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Pour the dressing mixture over top and mix well.
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Chill for two hours.
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Garnish with your favorite vegan cheese, freshly mined parsley or other herb and enjoy!
