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–+ servings

Summer Penne Pasta

This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, lunch
Servings 8

Ingredients
  

Salad

  • 8 oz penne pasta
  • 2 cups grape or cherry tomatoes halved
  • 1 cup asparagus
  • 1-2 medium yellow squash
  • 1 cup basil sliced into ribbons
  • 1 cup red onion diced
  • 4-5 sweet peppers

Summer Vinaigrette

  • 1/2 cup olive oil
  • 1 juice of a lemon
  • 4 cloves garlic
  • 1/4 cup rice wine vinegar
  • 2 tbsp agave
  • 1/3 cup tahini
  • salt & pepper to taste

Instructions
 

  • 1. Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta. 
    2. In a bowl add the tahini, agave, lemon juice, oil, vinegar,minced garlic, salt, and pepper in a medium-size bowl. Stir and let sit while prepping the rest of the salad. 
    3. Prep veggies : Cut the tomatoes in half. Cut of the rough ends of the asparagus then chop the asparagus into 3 parts, slice the squash and sweet peppers. Sauté vegetables in a pan with 2 tablespoons of olive oil until the vegetables turn a slightly brown in color. Set aside in a bowl to cool . 
    4. In a large mixing bowl, combine the tomatoes, cooked pasta and vegetables and all of the juices from the bowl. Stir to coat everything in the dressing. 
    5. Sprinkle with basil and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerator until ready to eat.
Keyword pasta salad, summer
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