Italian Pasta Salad

Happy Labor Day weekend! Here is a quick recipe to include in your holiday celebrations.

Sometimes it is easy to let vegetables go bad before you have something to make with them. That has been especially difficult this year with gathering CSA vegetables every week. I try not to meal plan until Tuesday's pick-up, but not everything in-season is always the most convenient.

One trick I have learned is making pasta salad with leftover vegetables and cabinet staples. And you don't have to make a ton of it either. Just boil enough pasta to about half the amount of vegetables you plan to use. I will not include measurements so you can use your own portions based on what you have and what you like. This also makes a great side dish for weekend barbecues and outdoor dining.

Italian Pasta Salad

rotini pasta

fresh tomatoes and/or jarred sundried tomatoes, chopped

red or green bell pepper, chopped

red onion or shallot, chopped

shredded carrot

jarred, pitted black olives, sliced

dried or fresh basil

Italian dressing, low fat

shredded Parmesan cheese

I prefer Trader Joe's rotini pasta because it is multi-colored and makes for a more colorful presentation. I never use an entire bag of pasta in one setting because I am usually only making food for two people. It is easy to pour what I want to use and store the rest. Be aware that pasta swells when it is cooked so use less than what you think you need.

I've said before I do not care for raw vegetables, although most vegetables are more nutritious when they are served raw. I sauté the bell pepper, onion and carrot and let them cool before mixing my salad. You may even want to boil or steam the vegetables to avoid added fat and over heating. Any of these techniques are acceptable, even if you want a quick side dish that calls for raw vegetables.

Once vegetables cool to room temperature, mix with pasta and basil. Slowly add Italian dressing one teaspoon at a time until you get a coating that suites you. If you do include olives, their natural fat will make up for taste from low-fat dressing. Mix in shredded Parmesan last.