My parents are coming to visit for the week of July 4th so I decided to make a pasta salad ahead of time that would be summery and could do well refrigerated in advance. I made a wonderful pasta salad in the past from The Sister’s Cafe and used it as inspiration to make my own recipe. I can think of so many other things that could be added to this summertime dish like black olives, pepperoni or salami slices, diced cooked chicken or bell pepper…all things that I’ll have to add in here or there over the years when I make this. I am hoping it will go nicely with a roasted chicken I plan to make tomorrow evening. Here’s my pasta salad:

©EverydayCookingAdventures 2013

Summer Pasta Salad

Serves: 4 people
Total Time: 20 minutes

Ingredients

• 2 1/2 cups spiral pasta (rotini)
• 1/4 cup Italian or 1/3 cup Ranch dressing
• 1 tbsp good olive oil
• 1/2 cup cucumber, sliced and halved (half moons)
• 1 tomato, chopped
• 2 tbsp fresh lemon juice
• 1/3 cup baby carrots sliced lengthwise
• 1/2 tbsp parsley, fresh or dried
• 1 tbsp basil, fresh or dried
• 1 tbsp garlic powder
• salt and fresh ground black pepper

Directions
1. Cook pasta according to package directions then drain and rinse in cold water until slightly chilled about 1 minute.

2. While pasta is cooking, in a large bowl combine dressing of your choice, olive oil, cucumber, tomato, lemon juice, carrots, and spices except salt and pepper.

3. Add the pasta once run under cold water and drained completely.  Add salt and ground pepper to your liking, taste to correct seasoning. Refrigerate for at least one hour or overnight. If needs more moisture the next day add a dash of olive oil or dressing, toss again and serve.