Summer Pasta Salad

Written By Savannah Spencer

Pasta salad is something that has no rule book. You can truly add in whatever ingredients you fancy and most likely it will be delicious. The pasta itself is just the vessel for everything delicious. So let’s get into this recipe!

"Studies have shown that the fresher the produce, the healthier it is to eat. Fruits and vegetables that are allowed to ripen naturally and are consumed shortly after harvesting contain higher levels of vitamins, minerals and antioxidants..." 

-- The University of Maryland Medical System

For this recipe I truly had the mindset of “what is left in my fridge” in terms of vegetables, protein and cheeses. I always would recommend eating what is in season if you have the ability in some form or fashion. Luckily during the summer there are an abundance of commonly used and consumed vegetables in season, but since they are in season they will be even more delicious. I personally enjoy using a mix of colours as well. Who wouldn’t want their food to be colourful?

All of this being said, if you do not like one of the vegetables I used here feel free to include a vegetable you would prefer. This also goes for the protein, I use shrimp, but Chicken would also be good for this recipe.

Directions:

  • Cook your pasta according to package. I brought my water to a boil, with a pinch of salt. I then cooked for about 7 minutes.

  • Slice your zucchini in half. Slice one of the halves down the middle and begin to cut each side into pieces. In a saucepan drizzle some olive oil (not apart of the 2 tablespoons). Add chopped zucchini, tomato and shrimp. Begin to season to taste with salt and pepper.

  • Let pasta drain and cool for minute, while everything in the saucepan cooks and combines.

  • Combine everything into a bowl with olive oil, half squeezed lemon, salt/ pepper to taste and goat cheese crumbles.

Ingredients:

  • 1.5 cups pasta of choice

  • 1/2 a sliced zucchini

  • 1 diced roma tomato

  • 1 cup cooked shrimp

  • 2 tablespoons olive oil

  • 1/2 a lemon, squeezed

  • salt + pepper to taste

  • 1/3 cup of goat cheese crumbles

Savannah Spencer
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