The weather has been very warm and sunny lately, which has been perfect for our vegetable garden. We have had Spinach, Chard, Snap Peas, Green Onions, and Herbs galore! The problem with these hot temps is that as the mercury rises, my inclination to cook wanes. The solution, an easy cold pasta salad, that's tasty and filled with garden veggies.

Here's my recipe:

Garden Veggie Pasta Salad

By Emily (Cooking for Kishore)

Ingredients

• 2 Cups Dried Orecchiette
• 3 Green Onions, choppped
• 1 Cup Swiss Chard or Spinach, chopped
• 1/2 Cup Snap Peas, sliced
• 2 Tbsp Fresh Basil Leaves, chopped
• 1/2 Tbsp Garlic, minced
• 1 Large Carrot, cubed
• 1/2 tsp Fresh Ground Black Pepper
• 3 Tbsp Zesty Italian Salad Dressing
• 1/4 Cup Pine Nuts
• 2 oz Feta, crumbled

Instructions

1. Cook the dried pasta the suggested amount. At the end of cooking time, use the same water to quickly blanch the Swiss Chard/Spinach and the Snap Peas.
2. Drain the water from the pasta and veggies, and put in a bowl. Add the basil, garlic, green onion, carrot, pine nuts, dressing, black pepper and mix well.
3. After it has cooled a bit add the crumbled feta.

Yield: 6 Servings
Prep Time: 5 mins.

Cook time: 15 mins.
Total time: 20 mins.
Tags: garden veggie pasta salad, pasta salad, salad, green veggie salad, eat your greens,  vegetarian, vegetarian recipe 

Enjoy!

I have entered this post to  Eat Your Greens Challenge, hosted by A2K - A Seasonal Veg Table and The Veg Hog.