Have a bunch of garden veggies that need to be used up? This is my go to summer easy pasta salad. You can customize it based on whatever you have on hand!
![Bowl filled with fresh vegetables, and light vinaigrette dressing. Easy summer pasta salad](https://i0.wp.com/www.jenn-cooks.com/wp-content/uploads/2020/08/phpvcI1xoPM.jpg?resize=250%2C250&ssl=1)
Jenn’s Summer Pasta Salad
Ingredients
- 2 oz uncooked pasta any shape
- 1/2 cup red cabbage
- 1 banana pepper
- 1 carrot
- 4 cherry tomatoes
- 1 oz. leftover chicken, shredded
- 3 fresh basil
- 3/4 cup fresh kale
- 1/4 cup blueberries
- 1 tablespoon Garlic Expressions vinaigrette
Instructions
- In a medium pot, cook pasta for 10 minutes. I used dinosaur pasta for this version!
- While the pasta is cooking, start chopping veggies. I used vegetables from my garden as well as vegetables that needed to be eaten from my fridge. I also found some leftover chicken, so I added that too!
- Once pasta is cooked, drain and rinse with cold water.
- Add the pasta to the bowl with vegetables, add Garlic Expressions Vinaigrette dressing.
Notes
I’m on Weight Watchers – blue plan – this comes in at 8 Smart Points.
I’m also counting calories, using the Loseit.com app – and this giant bowl is only 335 calories.
Check out another favorite summer recipe of mine – orzo, feta cold pasta salad. That’s another family favorite that goes with any summer bbq or meal!
Follow me on Instagram at @jenncooks – I post there daily as well as share tips and tricks in my stories every day!
Another tip – if you can’t find the Garlic expressions vinaigrette – is your favorite Light Balsamic Salad Dressing. My favorite is Paul Newman’s – you can probably find that at your local grocery store.
This stores great if you double or triple the recipe for more than one person. I have made a big batch on Sunday and eaten it all week in the fridge. Definitely eat within 5 days.
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