It’s summmmmerrrr….and its HOOOOTTT!!! 🔥🔥🔥
Hot would literally be an understatement right now. If you’ve never been to Florida before, I’m not quite sure how to even explain our hot summers with the crazy humidity. It’s the kind of hot where I’m sweating just walking 100 yards from my car into an air-conditioned building type of hot. The, I can’t breathe when I walk outside type of hot. The, I only can survive if I’m in a pool outside type of hot. You feel me now? 😉
So this is where cold food comes into play, like this Summer Pasta Salad. It’s light, its flavorful, its COLD. I mean, pour me an ice cold margarita to go along with my burger, grilled veggies and a side of this pasta salad. Now we’re talkin’. 👌🏽 As much as I’m loving comfort food right now (#preggoproblems), our chicken pot pie just really isn’t at the top of my list to cook as much during these hot summer days.
This summer pasta salad is very versatile in the sense that it could easily be made vegetarian by leaving out the ham or even gluten free by using gluten free pasta! (Just make sure to double check the Italian dressing you are using is also GF) Add in some peas or raw broccoli florets to spice up the veggie game, or just leave out the mayo completely for a super lightened up version! If it were up to my husband, there would have been some cayenne or some other sort of hot pepper to give it a kick. The choice is up to you.
- 16 oz elbow pasta
- 1 tsp olive oil
- 1 1/2 cups cherry tomatoes, sliced in half
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup diced ham
- 1/3 cup chopped fresh parsley
- 1 cup zesty Italian dressing
- 1/2 cup mayonnaise
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- Cook pasta according to package directions.
- Drain, mix with about 1 tsp of olive oil and let cool.
- Add tomatoes, celery, carrots, ham and parsley.
- In a small bowl, mix together Italian dressing, mayo, salt, pepper and garlic powder.
- Pour over salad and mix well.
- Cover and chill in fridge for at least 30 minutes before serving.
- I like to make this in the morning (or even the night before) so it has plenty of time for all the flavors to combine in the fridge.
- Feel free to use low fat mayo if you want to lighten this salad up a little more.
- If the salad seems a little dry when you go to serve, mix in a little more dressing to give it a boost.
- Calories: 120, Protein: 3.5 g, Fat: 5.5 g, Carbohydrates: 14 g, Fiber: 1 g, Sugar: 2 g, Sodium: 275 mg, Saturated Fat: less than 1 g