While it’s still pretty cold outside, my mind is already in summer mode. When I think of summer I think of pasta salad. It’s light, cold and refreshing. Plus, its portable (well, it can be!).
Think of summer. What comes to mind? When I think of summer I think of lazy days spent at the park and picnic lunches on a red flannel blanket. What do I eat at picnic lunches? I enjoy my favorite summer pasta salad and here is how I make it.
Summer Pasta Salad
1 box of cooked pasta
1 block of mozzarella cheese, cubed
1 can of sliced black olives, drained
1 bag of mini pepperoni
2 cups of Italian dressing
1 green pepper
Prepare your pasta according to the directions. Combine Italian dressing with cooked pasta and place into a storage container. Place the pasta in the fridge to cool. Meanwhile clean and chop your veggies into small pieces. Once the pasta has chilled, mix in the rest of your ingredients and enjoy. Store your leftover pasta in the fridge for 1-2 days.
How to take it on the go:
Small mason jars make the perfect containers for portion controlled pasta lunches. They remove the need to bring plates along and can easily be tossed into a cooler to keep fresh. The jars wont leek in any of the water from the ice. Plus, you can eat right out of the jar and write your name on the lid to keep them from being mixed up.
Whats your favorite summer treat? Share with us!
<3 Dick and Jane