Summer time is upon us, and to me it means a lot of outdoor entertaining and barbeques. I tend to always make a pasta salad as a side dish during the summer.
This pasta salad I created for my sister after she had given birth to her twin girls. She loved this salad and I knew I was on to something!
1/2 box whole wheat rotini, cooked, drained
2 cups broccoli florets, cooked with pasta during last minute of cooking
1 can chickpeas, drained
1 can ripe olives, drained
1 can artichoke hearts, drained and chopped
1/4 red onion, sliced
1 cup grape tomatoes, halved
1/2 cup red peppers, julienned
1 jar pepperocini peppers (whole)
2 garlic cloves, minced
8 oz mozzarella cheese (optional)
balsamic vinaigrette dressing
Combine the above ingredients in large bowl and mix. Best chilled overnight.
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!