Ancient Harvest

Ancient Harvest

Summer Veggie Pasta Salad

Print this Recipe

Summer Veggie Pasta Salad

Created by Fork and Beans for the 2015 Blogger Ambassador Program This Summer veggie pasta salad is a perfect complement for any Summer time event.

Prep Time: 10

Total Time: 20

Ingredients

½ box Ancient Harvest Protein Pasta
1 small cucumber
¼ cup cherry tomatoes, sliced in half
¼ red onion, minced
1 small garlic clove, minced
2 Tbsp olive oil
1 Tbsp. apple cider vinegar
1 Tbsp. fresh basil (or 2 tsp. dried)
1 tsp. fresh oregano (or ½ tsp. dried)
1 tsp. fresh thyme (or ½ tsp. dried)
pinch of sea salt to taste
4 bell peppers (to use as cups)

Directions

Drain the pasta.
Place everything (except bell peppers) into a large bowl and toss until well-combined.
Add more seasoning according to taste.
Slice the tops off of 4 bell peppers and clean out the insides.
Cut a piece of the bell pepper off the top to create a ring that is approx. ½” thick. Cut in half.
Using a piece of the pointy part of a toothpick, connect the bell pepper “handle” to the side of the bell pepper “bucket.”
Fill the pasta salad into the buckets and serve.

Servings: 3

You May Also Like

Roasted Sweet Potato, Kale and Quinoa Salad

Protein Rotini, Chicken & Jalapeno Crema Bowl

Lemon Tahini Salad with Protein Pasta