Looking for a light and refreshing summer pasta salad that isn’t dripping in fat and mayo? Well, look no further!
This tasty and bright Summer Pasta Salad is bursting with color and features tasty veggies and other ingredients that will keep you fueled all day.
The great thing about this pasta salad is that you can really add whatever you’d like – but remember – we eat with our eyes! EAT THE RAINBOW, PEOPLE!
Summer Pasta Salad
- 1 box bowtie pasta
- 1 red bell pepper, chopped
- Small yellow tomatoes
- 10 strips bacon, cooked and chopped into small pieces
- 1 head broccoli, florets cut off
- ½ red onion, chopped into small pieces
- 1 container small mozzarella cheese pearls
- 2 small cans black olives, sliced
- Salt and pepper
- Good quality olive oil
Prepare pasta following the package directions. While the pasta cooks, prepare the rest of your ingredients.
Once the pasta is cooked, drain it completely and run it under cold water to stop the cooking and cool off your pasta so your cheese doesn’t melt. Pour the cooled pasta into a large bowl.
Then just add all your ingredients and mix it together! Salt and pepper to taste and drizzle with good olive oil.
Like most pasta salad, this gets better as it sits in the fridge and the flavors marinate.
Feel free to mix up the ingredients to whatever you fancy…but try to get a good selection of color to make your salad all the more appetizing!
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.