Pasta salad is a deliciously cool treat to enjoy during the summer months. It is simple to make and requires little cooking. Pasta salad is also very versatile because you may add whatever vegetables and dressing you like. Vegetarians will love this dish also. By adding beans and vegetables with the pasta, it creates a complete protein. It can be difficult finding enough protein in the diet when you don’t eat meat. So this dish is really nice because it provides enough of the important macro nutrient.

The recipe I am posting is what I enjoy, but ingredients can be replaced or discarded based on preference. You can always spice it up by adding jalapenos or hot sauce. Also, a homemade vinaigrette would really add a special touch and unique flavor. But, today, I am keeping it simple.

Pasta Salad

16 ounces Spiral Pasta
16-oz Bottle Italian Dressing
1/2 C. Parmesan
2 Large or 4 Small Carrots
2 Celery Stalks
1 Red Bell Pepper
1 C. Grape Tomatoes
1/2 C. Green Onion
1/4 C. Black Olives (sliced)
1 15.5-oz. Can Cannellini Beans

When working with vegetables, be sure to thoroughly clean and rinse them. I use a clean toothbrush to scrub any dirt or wax off of difficult areas. In a large pan, start boiling enough water to cover the pasta. Follow the directions on the bag to cook it, then drain the water off by using a colander. Place the pasta back in the pan and add some olive oil to keep it from sticking while it cools. Now get all the vegetables cleaned, rinsed, and cut. I prefer cutting thin slices. Take the can of Cannellini beans and drain it. In a big bowel, combine the pasta, vegetables, and beans. Then add as much Parmesan and dressing as you like and stir until well combined. After everything is incorporated, put the bowel in the refrigerator for an hour before eating.