Sweet Summer Pasta Salad
Cool and refreshing summer dishes, my favorite! We make a version of this pasta salad all the time and it's always different! Lately we've been making our summer version, with fresh corn and squash from our garden; this is the one I'm sharing with you today. We like a lot of vegetables in our pasta salad so it's definitely a meal in itself! Tri-color rotini adds extra nutrition and color but feel free to use any pasta you like!
- 1 medium yellow Squash, sliced thinly into rounds then cut in half
- 1 cup Italian dressing (homemade is best)
- 3 Green onions, sliced
- 1 heaping cup Cauliflower florets, lightly steamed
- 2 medium Carrots, peeled and diced (optional)
- 2/3 cup Black olives, sliced in half
- 16 oz Tri-color Rotini
- 1 heaping cup Broccoli florets, lightly steamed
- Heaping 1/3 cup diced Red onion
- 3 marinated Artichoke hearts, quartered
- 2 sweet Peppers, sliced thinly (optional)
- 3/4 cup fresh Corn kernels (from 1 ear)
- Cook pasta according to the directions on the package, drain well and transfer to a large bowl. Pour dressing over the pasta while still warm and mix well. Add all remaining ingredients, mix, and you have a beautiful, delicious pasta salad!