Non-Dairy Summer Pasta Salad
Many people I know can’t stand mayo, which has helped me explore beyond traditional summer salads. Additionally, I have always been uneasy with mayo drenched salads at BBQs. I have heard that foods with dairy can stay out for four hours, but in the DC summer heat, that just seems wrong. So, the past few years, I have been building an arsenal of dairy-free summer salads. Feel free to try one of these awesome salads for Memorial Day weekend
- Cucumber Salad
- Black Eyed Pea Salad
- Asparagus and White Bean Salad
- Chickpea and Corn Salad
- Panzanella: Italian Bread Salad
- Pantry Bean Salad
The other day, without the ingredients for the salads above, I made a last minute Summer Pasta Salad to our first neighborhood BBQ of the summer. Having old friends across the street, means a summer of walking dishes back and forth with toddler in hand. We may have moved farther from downtown in order for a house with a yard, but it has brought us endless fun outside. Five different toddlers loved this dish, and the adults too. It is so simple, I am almost embarrassed to post it. However, because it had a strong kid-approval rating, I thought it might be good to share.
Summer Pasta Salad
- 1lb Whole Wheat medium shell pasta
- 1 cup of reserved pasta water
- 1 pint of grape tomatoes, mixed variety, sliced
- 1 cup of roasted asparagus, chopped
- 1/2 cup of roasted red peppers
- 1/4 cup of vidalia onion, chopped
- 1 can of black olives, chopped
- 2 lemons, juiced
- 4 tb olive oil, divided
- 1/4 cup of fresh basil
- 1/4 cup of parsley
- salt/ pepper
1. Place a stockpot on the stove, boil the water, then cook your pasta. Meanwhile prep your veggies.
2. Drain the pasta, save a cup of pasta water to throw back on the pasta, then mix in the vegetables. In a separate bowl, stir together the lemon juice, 2 tb of olive oil, basil, parsley, salt and pepper. Drizzle over the salad and toss. Add more olive oil if it is dry.