Summer pasta salad

Summer is in full swing and half the country is roasting under a heat wave (including us in Chicago). At times like this, I want to eat pasta salad. This particular recipe gets better with age, too, so I like to make a big batch to pack for lunches during the work week. It’s pretty quick and easy to make–the most time-consuming part is chopping up all the vegetables.

Once that’s done, you just throw everything into a bowl and let it marinate for a little while. You could try lots of variations on this recipe, adding different vegetables as you have them on hand. Enjoy!

Summer pasta salad

  • 1 lb whole wheat rotini pasta
  • 1 zucchini, chopped
  • 1 small red onion, chopped
  • 1 container baby roma tomatoes, halved
  • 1 c mushrooms, chopped
  • 1 6 oz jar artichoke hearts, drained and chopped
  • 1/2 lb salami, chopped into bite-sized pieces
  • 2 c shredded mozzarella cheese
  • 1 c shredded Parmesan cheese
  • 2 cloves garlic, crushed
  • 1 lemon, juiced
  • 1 c Italian salad dressing
  • salt and freshly-ground pepper
  1. Bring a pot of water to a boil and cook the pasta. Drain and rinse under cold water.
  2. Add pasta to a large bowl, then add zucchini, onion, tomatoes, mushrooms, artichokes, salami, cheeses, and garlic. Mix well.
  3. Add lemon juice, salad dressing, and salt and pepper to taste. Mix until well-combined. Let marinate in refrigerator at least one hour before serving; will keep in your refrigerator for about 1 week.
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