• 1 lb whole wheat fusili pasta
  • 1 can artichoke hearts in water, cut in half
  • 1 small can sliced black olives
  • 1 cup frozen roasted corn
  • 1/2 red bell pepper, diced
  • 1 cup frozen sweet peas
  • 1/2 cucumber diced
  • 2 cups baby arugula
  • 3 fresh lemons
  • olive oil to taste
  • 1 tsp fresh thyme
  • 1 tbs dried rosemary, crushed
  • sea salt & pepper to taste

 

Happy Memorial Day!  As promised, we saved this perfect summer pasta salad recipe for the kickoff of summer!  If you’re on the East Coast, your weekend thus far has been a cold, miserable, rainy washout.  Well, Mother Nature has given us a reprieve today, it’s gonna be sunny and 70…perfection!  We all know as clean eaters, half of keeping our diet clean is showing up to an event with a clean dish everyone can enjoy.  These days, whole wheat pasta looks more like regular pasta, so hey, no need to tell unless someone asks.  With all the flavors going on here, they’ll never know.

This is really another cabinet raiding special, so like I always say, use what you have on hand.  There’s no reason to run out to the store unless for some reason you’re bone dry on veggie picks.

Remember, the more veggies you add, the further this salad goes.  We made it for 8 and had it for days on end.  So I’m guessing at the number of servings.

Happy Memorial Day!

Boil water for pasta.  Meanwhile prep all veggies.  Place frozen veg in colander.  Under cook pasta by 1 – 2 minutes for an al dente texture.  when straining pasta, pour over veg to thaw….pretty genius huh?

mix all ingredients in a large bowl.  The pasta will soak up the liquid as it sits and some will sink to the bottom of the bowl, so be sure to add oil & lemon juice accordingly.  Meaning, you may need more, you may need less :)

This salad can be served immediately or refrigerated for a few hours before.  Leave out to come to room temperature for at least 30 minutes prior to serving.

*** Multitasking tip….Like I said, we had so much leftover, I actually microwaved a bowl full the following day for lunch and it was an amazing hot meal.  Don’t ask me why I did that, but I’m glad I did