Summer Pasta Salad

Did everyone have a lovely 4th of July? We did, Matt golfed all morning while I went to the pool and then we did some yard work before joining our neighbors for a cookout! Holidays mid-week are just so weird, I could of sworn that yesterday was Sunday and today is Monday. Am I right? When I was getting this blog post ready for you guys today I was like… man, I should have made this as my side for the cookout yesterday but there will be more opportunities ahead. I actually made this dish for Matt to eat for lunch over a few days. Something easy, vegan and filling for a quick lunch at his desk!

In fact, Matt actually called me after he ate this to let me know how great it was…. so I knew I had to share it with you all. And if you are not Vegan or really need a meat with this just cook up some chicken breasts in Italian seasoning, dice and toss in! I would recommend using the colored baby tomatoes it not only looks beautiful but it adds in different tastes with each tomato! And the measurements for this recipe are suggestions… use as much or as little of everything as you like. This is once again a recipe you can make your own.




1 Comment

  1. July 5, 2018 / 10:24 am

    So simple, so good! I make a similar dish with diced zucchini instead of peppers, I love it!

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