Summer Pasta
Pasta made for hot months — Summer Pasta Salad, Fresh Summer Pasta, Super Simple Summer Pasta, Mom's summer pasta — for nights the kitchen is already warm.
★ side
sideIngredients
- 1/2 box Rotini pasta
- 1/2 Cup Grape tomatoes
- 1/2 Cup Red onion
- 1 Cup Cucumber
- 1/4 Cup Red pepper
- 1/4 Cup Orange pepper
- 1/4 Cup Yellow pepper
- 1/2 Cup Carrot
- 1- 5oz package Pancetta
- 1/2 C- 3/4 Cup Olive Garden dressing
- 1/2 Cup Colby Jack cheese
- 1/4 Cup Mozzarella cheese
Instructions
- 1Start by boiling your pasta to a little over aldente. Once cooked drain and cool by using cold water. Set aside.
- 2Dice up peppers, shred carrots, slice tomatoes and cube cheese. Place in a large mixing bowl
- 3Cook pancetta in a small skillet until crispy, once cooked place on a plate with a paper towel. Pat grease off.
- 4In the large mixing bowl with prepared veggies and cheese add the pancetta and pasta. Lastly add the dressing until everything is covered. Refrigerate until ready to eat.
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Open in Pepper →Pasta That Tastes Like August
When tomatoes are ripe and the garden is giving you more zucchini than you know what to do with, pasta is the easiest place to put it all. Boil a pot, chop what's on the counter, and dinner is handled.
Cooks on Pepper reach for these when it's too hot to turn on the oven, when they need a cold bowl to carry to a cookout, or when supper has to come together in the time the water takes to boil.
Every recipe here leans on summer produce: Summer Pasta Salad with rotini and grape tomatoes, Summer Pasta with zucchini and tomato, Fresh Summer Pasta with penne and asparagus, Super Simple Summer Pasta with chicken and bacon, and Mom's summer pasta with pine nuts and fresh basil.
Quick Tips
- 1
Salt the water well
Use about 1 tablespoon of salt per 4 quarts of water. It's the only chance the pasta itself has to pick up seasoning.
- 2
Rinse pasta for salads
For cold bowls like the Summer Pasta Salad, rinse the drained rotini under cool water for 30 seconds so it stops cooking and doesn't clump.
- 3
Save a cup of water
Scoop out 1 cup of starchy cooking water before draining and splash in a few tablespoons to loosen the sauce and help it cling.
- 4
Add basil at the end
Stir fresh basil leaves in off the heat, in the last minute, so they stay green instead of turning dark and limp.
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