Veggie Pasta Salad

I hope you had an awesome 4th of July! I was a little worried about what I would be able to eat yesterday since I've been sticking to eating like a Pescatarian. But then my mom offered to make a vegetarian meal to take to the BBQ we attended yesterday. I suggested she make Veggie Pasta Salad. This has been my "go-to" side dish recipe since high school (when we were allowed to bring in food for class celebrations). What I love about this dish is that the ingredients are inexpensive, the dish can be made in a really healthy way or more indulgent way, and it's always a hit at parties!

Oh, and my dad made some salmon yesterday morning. So I couldn't help but add it to the veggie pasta salad…amazing! Check out the recipe for the pasta salad below:

Boil the following noodles until cooked:

Veggie Rotini

and/or

Rainbow Rotini

In a skillet add, then sautée:

Olive Oil (quarter size amount)

White Onion (chopped)

Red Pepper (chopped)

Frozen Peas (1 bag)

Frozen Corn (1 bag)

Frozen Broccoli (1 bag)

Sprinkle the following seasonings in the skillet:

Black Pepper

Oregano

Basil

Salad Dressing Suggestions:

Poppyseed (what is used for this recipe)

Creamy Italian

Italian

Sweet Onion Vinaigrette 

Homemade (vinegar, lemon juice, cucumbers, herbs)

After the pasta is cooked, drain it and add it to the container you will serve it from. Then add the skillet's contents to the container with the pasta. Gently stir the pasta around so that the veggies are evenly distributed. Then, add in the dressing as desired. I usually use at least half of the bottle. Gently stir the pasta around so that the dressing is evenly distributed. Place the covered container in the fridge to cool for at least an hour. Enjoy!

Check out the grill at the BBQ we went to…I was so surprised & grateful that they cooked some shrimp skewers! 

Here's my 4th of July outfit - simple tank with jeans (that are getting too big!!).

I hope you are having a great weekend! :)