This is one of those great recipes where you can mix and match whatever you have in your fridge – or garden! Sub in 2.5 cups of your own summer veggies and use the combination of fresh and dried herbs you have in your pantry. You can’t go wrong! Cilantro, parsley, or dill. Tomatoes, zucchini, peppers, cucumbers, corn, eggplant. Top it with a delicious protein or eat it alone as a lunch or side dish. Great for potlucks and picnics too!
The Dressing
I used fresh cilantro plus dried dill and parsley for a blend of green flavor. The dressing is made with sour cream, mayo, and lemon juice for a creamy style that sticks to your pasta and soaks in over time. Shout out to Plenty’s Della for the idea to blend sour cream + mayo. It’s a winner!
Also, lemon zest for LIFE!
Lightly Cook Veggies with Pasta
Whenever I’m making a pasta dish that includes veggies that need a little softening, I add them in the last few minutes. One pot, multitasking!
The Recipe
Herby Summer Pasta Salad
Ingredients
- 2 cups whole wheat rotini
- 1 cup chopped fresh green beans
- 1 cup frozen (or fresfire roasted corn
- 1/2 bell pepper chopped
- 1/4 cup crumbed feta cheese
For Dressing
- 1 lemon zested and juiced
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 small handful fresh cilantro
- 1 pinch dried dill
- 1 pinch dried parsley
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch ground pepper
Instructions
- Cook pasta according to package. With 3 minutes remaining, add beans and corn. Drain.
- When cool, toss pasta with bell pepper and feta.
- To make dressing, add lemon zest through pepper in a blender and blend.
- Pour dressing over salad and toss to combine. Garnish with additional fresh herbs.
Charmaine Ng | Architecture & Lifestyle Blog says
Pasta salad is my favourite – I don’t care what anyone else says! Thanks for the recipe. 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Polly says
Awesome! I love sour cream and mayo based dressings. Do you think I could sub Greek yogurt for the sour cream?
Also, I do happen to have some eggplant on hand, that I wasn’t sure what to do with. How do you recommend preparing it for this dish?
KathEats says
Yes you could absolutely sub in Greek yogurt. I made it a second time and did just that.
I would roast the eggplant and then toss it in!
Lorili says
It would be great if your posts would be Pinnable.. Like a button on a pic..
Thanks,
Lorili Design
Jolene (www.everydayfoodie.ca) says
You had me at “cilantro”.