Fresh produce tastes so good you don’t need to add a lot of spices and seasonings to give it flavor. I didn’t even use a recipe for our meal last night for a “Fresh Veggie Pasta Salad.” Here’s what I did and how it turned out ….
While I was boiling the pasta according to package directions (about 2 ounces per person), I prepared about 1-1/2 cups of mixed vegetables PER PERSON for my husband and me. These included:
- Chopped cucumber (I left the skin on and first cut the cucumber in half lengthwise and scraped out excess seeds with the tip of a measuring spoon)
- Chopped green pepper (I used the same measuring spoon and scooped out the membrane inside the pepper before chopping it)
- Chopped tomato
- Sweet corn scraped from the corn (Scrape close to the cob but not into the cob)
Additional ingredients for my salad included a couple of ounces of cheese cut into bite-size pieces and a vinaigrette dressing.
When the pasta is cooked, drain it in a colander or strainer and then run cold water over it to cool it and stop the cooking process.
Mix all the ingredients together and refrigerate for about an hour to let the flavors blend.