I Just Can’t Get Enough of This Kind of Salad – Get Your Fresh Garden Veggies Ready
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Pasta salad is by far a favorite in our house. Picky eaters never turn away a good pasta, and the vegetables in this summer vegetable pasta salad are colorful, fresh and delicious. You’ll energetically eat your whole bowl and be ready for more. I didn’t even need anything else like a sandwich or soup – it was perfect on its own. Do you have an abundance of fresh veggies in your garden still, or do you have a nearby farmer’s market? Then you’ll be all set to put this stunning salad on your table and impress anyone, including yourself.
I was fortunate enough to have some zucchini, tomatoes and summer squash available, the rest I picked up at my local market and I threw this together in minutes. I usually have a hard time finding bowtie pasta so I used what I could get my hands on. It turned out fine with the small pasta I used!
Recipe and photo courtesy of Budget Bytes.
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Quick Tip: The longer the salad marinates the better. Overnight is preferred but at least an hour is necessary.