Summer Pasta Salad

Summer squash, fresh basil and tomatoes are in full abundance this time of year. Combine that with outdoor concerts, picnics at the beach and at the park and you have lots of great opportunities to enjoy the delicious seasonal bounty with your friends and family. Salads and meals eaten with a fork are perfect for on the go dining. Be sure to bring your bamboo utensils to your blanket or picnic table! Here is a simple colorful pasta salad that uses the best of what this season has to offer and has endless possibilities. I also like adding garbanzo beans for extra protein, artichoke hearts and olives.

The vegan cashew/cauliflower mayo can be made ahead of time and keeps well in the fridge for 3-5 days. Check out the recipe from PaleoTable.com. You can also use Vegenaise or your favorite dairy/egg free mayo.

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