Summer Veggie Pasta Salad

Summer Veggie Pasta Salad

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


  • 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)


  1. Drain the pasta.
  2. Place everything (except bell peppers) into a large bowl and toss until well-combined.
  3. Add more seasoning according to taste.
  4. Slice the tops off of 4 bell peppers and clean out the insides.
  5. Cut a piece of the bell pepper off the top to create a ring that is approx. ½” thick. Cut in half.
  6. Using a piece of the pointy part of a toothpick, connect the bell pepper “handle” to the side of the bell pepper “bucket.”
  7. Fill the pasta salad into the buckets and serve.
Servings: 3