Hey food friends! It has been a while since I have posted. I went on a small beach trip with my family, so no cooking or blogging went on. Just lots of coffee, seafood, beach drinks, and tons of memories with my family by the sea. I came back to my garden flourishing with tomatoes, squash, green beans, and even corn! So excited to make this pasta. I used this beautiful squash and cherry tomatoes straight from the garden.
Super easy, light, and healthy! All vegetarian; but I would never fault you for adding some fresh grilled shrimp or shredded rotisserie chicken.
Summer Veggie Pasta Salad
Seriously guys. So easy! Saute your veggies in a bit of oil and 2 heads of crushed and sliced garlic on med.low heat; I used my squash, cherry tomatoes, and a handful of sliced mushrooms. You could really add any veggie you like…
Salt and boil water. Cook your pasta al dente. I used 1 cup of rotini, but any kind will work.
Add your pasta in your veggie pan. Add a bit of your starchy cooking water and a bit more olive oil. Stir, add parmesan cheese, and eat! SO GOOD!!! I even had a bit leftover, so I shared with my neighbors who always like to taste test my recipes!
It was a great lunch, but would also be great for a veggie dinner or side dish. Top with grilled shrimp or chicken breast for an added healthy protein.