Here is another recipe that can incorporate all the wonderful produce available at this time of year. Be creative and add any vegetables you like in this type of salad.
Ingredients
12 oz mini brown rice or whole wheat shell pasta
2 celery stalks, finely diced
3 scallions finely diced
1 small green bell pepper finely diced
1 small cucumber, peeled and seeded, finely diced
1 tomato seeded and finely diced
1/4 cup minced fresh parsley for garnish
Dressing
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper and salt
Directions
Make the dressing by combining the ingredients in a large serving bowl and set aside in the refrigerator while you cook the macaroni.
Cook the pasta al dente in boiling salted water, drain and add the pasta to the dressing while the pasta is warm. Let rest 10 minutes.
Add the chopped vegetables and mix well. Add salt and pepper to taste.
Cover the salad and chill for several hours. Garnish with minced parsley before serving.
marisa
Looks super yummy. Love pasta salads with summer veggies.
For the Love of Cooking
Great use for garden veggies. It looks terrific, Jovina.
Pingback: Garden Vegetable Pasta Salad — jovina cooks | homethoughtsfromabroad626
Dorothy's New Vintage Kitchen
Yummy! You could put just about anything from our bountiful gardens in this!
Our Growing Paynes
Why do I always forget pasta salad? And I love a good pasta salad. Delicious recipe.