Veggie Pasta Salad
Why is pasta salad totally the overlooked “step-sister” of a BBQ spread? For some reason, it is a dish I am constantly passing by and never craving. When a client recently mentioned how much he loved pasta salad it triggered me into a train of thoughts that came to the realization: pasta salad not only provides us with a way to still enjoy one of everyone’s favorite dishes in the summer without sweating our butts off, but it is freaking delicious, and extremely versatile. So, I naturally got in the kitchen, and got cooking. Safe to say, I will no longer be overlooking this side at summer cookouts.
Ingredients (serves 2 as main or 4 as side):
Pasta of your choice (1 box) – I prefer brown rice / quinoa pasta or Banza for gluten free options
Broccoli (1 small head)
Grape tomatoes (1 cup)
Bell pepper (1)
Black olives - pitted (½ cup)
Grated parmesan (¼ cup)
Olive oil
Avocado oil
Salt & pepper
Red pepper flakes
Directions:
Bring a pot of water to boil and cook the pasta to your liking (I prefer al dente)
While the pasta is cooking, wash and prepare the vegetables:
Cut the broccoli florets into small slivers
Quarter the grape tomatoes
Dice the bell pepper into ½ inch pieces
Once the pasta is finished cooking, drain it immediately and rinse it under cold water then set it aside
On a hot skillet, add a teaspoon of avocado oil, season the broccoli and bell pepper with salt and pepper, and sauté it while covered (~7 minutes)
While the vegetables are cooking, half the black olives and add them to the pasta along with the grape tomatoes
Once the vegetables are cooked through, add them to the pasta
Pour the parmesan cheese on to the pasta and mix in a tablespoon of olive oil
Season the dish with red pepper flakes and additional salt & pepper
Place the dish in the refrigerator and serve cold!
Allergen Information:
Gluten free – if using a GF pasta
Dairy free – if omit the parmesan
Soy free
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