Summer Veggie Pasta Salad

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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

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