Simple Pasta Salad

I absolutely love a simple pasta salad in the summertime. This recipe is one of the most versatile and easy dishes to pull together on a weeknight.  It provides an easy way to get my family to eat some veggies, and the leftovers make a tasty lunch for work or school.

My first encounter with this simple pasta salad was when I was dating Jason.  He brought over the pasta, a loaf of crusty bread, and a bottle of red wine.  We picnicked on my back patio.  It was perfection.  This was in the dating stage, when I hadn’t realized the four meals he’d made for me were about all he ever cooked.  But this pasta still makes me feel romantic, so something he did must have worked

Is there a meal that makes you feel romantic?  I’d love to hear about it in the comments or on social media.  Drop me a line!

Print

Simple Pasta Salad

This Simple Pasta Salad can be stored in the refrigerated for a few days or eaten right after prepared. Make this dish your own by adding your favorite vegetables.

Ingredients

• 12 oz penne pasta
• 1 red bell pepper (chopped)
• 4 stalks celery (chopped small)
• 1 can garbanzo beans
• 1 can black olives
• 1 bunch asparagus
• 2 tbsp olive oil
• 1/2 cup loosely packed, fresh parsley (chopped)
• 1/4 cup loosely packed, fresh dill (chopped)
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• salt and pepper (to taste)

Instructions

1. Boil large pot of water and cook pasta per directions on packaging. When pasta is cooked, drain in colander. Rinse with cool water and set aside until cool.

2. Rinse and chop asparagus. Heat skillet over medium-high heat. Add 2 tbsp olive oil. Cook asparagus for 3-4 minutes. Set aside to cool completely.

3. Chop remaining veggies and herbs. 

4. Open, drain and rinse garbanzos in a colander.   Open and drain olives well.

5. Combine pasta, veggies, herbs, garbanzos and olives. 
6. In a small jar combine 1/2 cup olive oil and red wine vinegar. Shake rapidly to combine. Pour on pasta salad and stir well. Salt and pepper to your taste.