Summer Pasta Salad
Looking for a cool meal for a hot summer night? Or a tasty make-ahead dish to take to a summer potluck? This pasta salad combines fresh, seasonal summer veggies & local pasta with tangy dressing, olives, and feta for a perfectly balanced summer meal. Many of the ingredients are featured in our weekly sale from July 20th – 26th, including local, organic zucchini and summer squash from our friends at Elmer Farm, so this one’s easy on the wallet, too! Feel free to be creative with veggie add-ins. This is the kind of salad that can be built around just about any veggies that are abundant in your garden or at your nearest farmstand this time of year. And if you’re craving a bit more protein, Vermont Salumi’s Lonza makes an excellent addition.
Begin by cooking the pasta according to package directions. Drain and set aside to cool. Meanwhile, chop the squash, zucchini, onion, and tomato. Toss with the crumbled feta, olives, salad dressing, and pasta. If using, roll and thinly slice the lonza or prosciutto, then add it to the salad. Chill & allow to marinate for at least an hour (or more to really kick up the flavor!), then serve.