Summer Salads
As the weather continues to warm, light and refreshing meals become a must-have for the summer season. From fresh produce to flavorful toppings and homemade dressings, this summer salad is packed with flavor in every bite, proving that veggies are not only good for you, but delicious, too!
“This is one of my favorite recipes for packing in our cooler and enjoying at the pool or on a beach. My family loves pasta salad, and this is a riff on a classic Italian version that doesn’t have any mayo and uses protein pasta to make it heartier.”
Meghan Splawn’s Poolside Pasta Salad
6-8
servingsThis is a riff on a classic Italian version that doesn’t have any mayo and uses protein pasta to make it heartier.
Ingredients
- For the dressing:
- 1 clove
garlic, grated
- 1
small shallot, diced
- ¼ cup
red wine vinegar
- ¼ cup
olive oil
- 1 Tbsp.
Dijon mustard
- 2 tsp.
dried oregano
- ½ tsp.
kosher salt
- For the pasta salad:
- 12 oz.
protein pasta (such as Brami), cooked and cooled
- 1 (15-oz.) can
chickpeas, drained and rinsed
- 1 pt.
cherry tomatoes, halved
- 3 stalks
celery, diced
- 3
Persian cucumbers, diced
- 6
pepperoncinis, sliced
- 8 oz.
mini mozzarella pearls
Directions
Whisk together the dressing ingredients in a large mixing bowl.
Add the salad ingredients to the dressing and toss to combine.
Chill the salad for an hour before serving.
- This salad keeps well in fridge for up to three days.
